For a tangier flavor, let the batter rest for the full 12 hours. If the batter seems too thick in the morning, add a tablespoon or two of milk to reach your desired consistency. Use a good quality sourdough starter for the best flavor. To keep pancakes warm while cooking the remaining batter, place them in a single layer on a baking sheet in a preheated 200°F (95°C) oven.
Overnight Sourdough Buckwheat Pancakes
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 25 mins
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SERVING8 People
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VIEWS9
Wake up to the comforting aroma of homemade pancakes with a tangy sourdough twist! These buckwheat pancakes offer a delightful balance of nutty and subtly sour flavors, perfect for a leisurely brunch or a special breakfast treat. Enjoy them with sweet or savory toppings for a truly versatile culinary experience.
Ingridients
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Nutrition
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Carbohydrate21 g
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Cholesterol57 mg
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Fiber2 g
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Protein6 g
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Saturated Fat3 g
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Sodium116 mg
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Sugar2 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl or a 1-quart container with a lid, combine all-purpose flour, buckwheat flour, sourdough starter, and milk. Stir until just combined, ensuring there are no large lumps. Cover and let rest at room temperature for 8 hours to overnight. (Resting time: 8-12 hours)
02
StepIn the morning, gently stir in the lightly beaten eggs, melted and cooled butter, baking powder, vanilla extract, and salt. Whisk until the batter is smooth, being careful not to overmix. A few small lumps are okay. (Prep time: 5 minutes)
03
StepHeat a lightly oiled griddle or non-stick skillet over medium heat. Pour approximately 2 tablespoons of batter onto the hot surface for each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. (Cook time per side: 2-3 minutes)
04
StepFlip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. (Cook time per side: 1-2 minutes)
05
StepServe immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or savory options like smoked salmon and sour cream.
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RECIPE REVIEWS
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Cloyd Stanton
Jul 1, 2025The batter was a bit thick, so I added a couple of tablespoons of milk to thin it out. They turned out perfectly!
Jany Jones
Jul 1, 2025I love that I can prep the batter the night before and have fresh pancakes ready in minutes in the morning.
Clarabelle Jerde
Jun 29, 2025My kids devoured these pancakes! They're a great way to sneak in some buckwheat flour.
Elenora Hickle
Jun 23, 2025I tried these with smoked salmon and sour cream, and it was a delicious and unexpected combination!
Theo Turner
Jun 21, 2025I added a handful of blueberries to the batter, and it was a perfect addition!
Brooks King
Jun 18, 2025These pancakes are so easy to make and taste amazing! The sourdough adds a lovely tanginess.
Arianna Emard
Jun 16, 2025These are the best buckwheat pancakes I've ever had!