My First Sourdough Surprise
I remember my first sourdough pancakes. They were a happy accident. My starter was too bubbly to make bread. So I made pancakes instead. The kitchen smelled like warm honey and earth. Doesn’t that smell amazing?
That is why I love this recipe. It uses up extra sourdough starter. Nothing goes to waste. This matters because good food should be kind. Kind to our bodies and our pantry.
Why Buckwheat is a Secret Friend
Buckwheat is not wheat at all. Fun fact: it is actually related to rhubarb! It has a cozy, nutty taste. It makes these pancakes feel hearty and warm.
This matters for a happy tummy. Buckwheat is gentle on your stomach. It gives you good energy that lasts. Do you have a favorite flour you like to bake with? I would love to know.
Getting That Perfect Crispy Edge
The secret is in the heat. Let your skillet get nice and hot first. Add a little coconut oil. It should shimmer like a tiny pond. Then pour your batter.
Make your pancakes small. About the size of your palm. This gives each one a crispy, lacy edge. I still laugh at my giant pancake attempt. It was raw in the middle! What is your biggest kitchen mistake? Mine was that pancake.
The Simple Joy of Toppings
This is where you can play. A drizzle of local honey is my go-to. My grandson loves sliced bananas and a spoonful of almond butter. Fresh berries are wonderful when they are in season.
The topping makes the meal your own. It is a little act of creativity every morning. What is your dream pancake topping? I am always looking for new ideas.
A Recipe for Patience
Watch for the bubbles. They will pop and then stop. That is your sign to flip. Do not rush. Good pancakes, like good days, need a little patience.
Let them cool for just a minute on the plate. This helps them set. Then they are ready. You made something real and good. That is a wonderful way to start any day.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| buckwheat sourdough starter | 2 cups | |
| eggs | 2 | |
| pure vanilla extract | 1/2 teaspoon | |
| honey | 2 tablespoons | |
| coconut oil | 1/4 cup + more for cooking | Extra oil is for greasing the skillet |
| salt | 1/2 teaspoon | |
| baking soda | 1 teaspoon |
My Crispy Sourdough Buckwheat Pancakes
Good morning, sunshine. Let’s make something special. These pancakes are my weekend favorite. They have a lovely, tangy flavor from the sourdough starter. Doesn’t that smell amazing? The buckwheat makes them hearty and wholesome. I think of my own grandma when I make them. She always said a good breakfast starts the story of your day. Let’s write a delicious one together.
- Step 1: First, get your skillet nice and warm. Use a medium or medium-low heat. Add a little coconut oil to the pan. Let the oil get hot before you add the batter. This is the secret for those crispy, lacy edges we love. I still laugh at the time I rushed this step. We had pale, soft pancakes instead! (My hard-learned tip: if the oil isn’t shimmering, wait a minute more.)
- Step 2: Now, grab a big mixing bowl. Put all the ingredients right in there. The sourdough starter, eggs, vanilla, honey, oil, salt, and baking soda. Just mix everything until it’s combined. It’s okay if a few little lumps remain. Over-mixing makes pancakes tough. See how the batter bubbles? That’s your sourdough coming to life.
- Step 3: Time to cook! Pour about a quarter cup of batter into the hot skillet. Smaller pancakes are much easier to flip. They cook more evenly, too. I like to make three at a time in my big pan. It feels like a little pancake family. Can you guess what happens if you make them too big? Share below!
- Step 4: Now, be patient. Let the first side cook completely. Watch for bubbles to pop on the surface. Wait until they mostly stop forming. This means the bottom is perfectly golden. The waiting is the hardest part, I know. But it’s worth it for that perfect flip.
- Step 5: Gently slide your spatula underneath. Flip each pancake with confidence! Cook the other side for just a minute or two. It will be a lovely, even brown. Then move them to a plate to cool for a bit. This keeps them from getting soggy. Serve them with all your favorite things. My table is waiting for them.
Cook Time: 15–20 minutes
Total Time: 25 minutes
Yield: About 12 pancakes
Category: Breakfast
Three Fun Twists to Try
I love playing with this recipe. It’s like a blank canvas. Here are three simple ideas to change it up. They make breakfast feel like a new adventure every time.
- Berry Bliss: Fold a handful of fresh blueberries or raspberries right into the batter. They burst with sweet juice in every bite.
- Cozy Spice: Add a teaspoon of cinnamon and a pinch of nutmeg to the dry mix. It smells like a hug in a kitchen.
- Banana Smile: Press thin slices of banana onto the wet batter right after you pour it. It makes a happy, sweet face.
Which one would you try first? Comment below!
Serving Them Up Right
Presentation is part of the fun. I like to stack three pancakes high. Drizzle warm maple syrup over the top. Add a dollop of whipped cream. Fresh strawberry slices on the side make it pretty. For a savory touch, try crispy bacon on a separate plate. It’s a perfect salty-sweet match.
What to drink? For a cozy morning, I love a glass of cold, creamy oat milk. It’s so soothing. For a special brunch, a mimosa with orange juice is a cheerful choice. The bubbles cut through the richness nicely.
Which would you choose tonight?
Keeping Your Pancakes Happy for Later
Let’s talk about saving some pancakes for tomorrow. First, let them cool completely. Stack them with a small piece of parchment paper between each one. This stops them from sticking together. Then, pop the stack into a freezer bag. They will keep in the freezer for about a month.
To reheat, use your toaster or a warm oven. I once microwaved them and they got soggy. The toaster brings back that lovely crisp edge. Batch cooking like this saves your precious morning time. A good breakfast sets a happy tone for your whole day.
You can also keep them in the fridge for a few days. Just wrap them well. Have you ever tried storing them this way? Share below!
Fixing Little Pancake Problems
Sometimes our pancakes need a little help. If they are too dark outside but raw inside, your heat is too high. Turn it down to medium-low. The pan needs to be hot, but not angry hot. I remember when I learned this. My first batch was nearly black!
If the batter seems too thick, add a tiny splash of milk. If it’s too thin, add a spoonful of flour. Getting the thickness right matters. It gives you fluffy, not flat, pancakes. If they stick, make sure your oil is hot before adding batter.
This stops the pancake from gluing itself to the pan. Cooking with confidence comes from fixing small mistakes. Which of these problems have you run into before?
Your Pancake Questions, Answered
Q: Are these pancakes gluten-free?From My Kitchen to Yours
I hope you enjoy these hearty pancakes. They always remind me of slow weekend mornings. I love seeing your kitchen creations. Sharing food is one of life’s great joys.
If you give this recipe a try, I would be so delighted. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceEllingtonsKitchen. I can’t wait to see your stack of pancakes.
Happy cooking!
—Grace Ellington.
Sourdough Buckwheat Pancakes Healthy Breakfast Recipe
Description
Start your day with these wholesome and crispy-edged Sourdough Buckwheat Pancakes, a perfect healthy breakfast using your sourdough starter.
Ingredients
Instructions
- Preheat skillet over medium or medium low heat with coconut oil. The key to making these pancakes crispy on the edges is to get the skillet and oil nice and hot before pouring the batter in.
- In a large bowl, mix together all of the ingredients.
- Pour about 1/4 cup of pancake batter into the hot skillet. Smaller pancakes work better than larger ones.
- Allow to cook through until the bubbles stop popping and no more bubbles are being produced.
- Flip and cook 1-2 more minutes.
- Place on a plate to cool before serving.
- Serve with your favorite pancake toppings like fresh fruit, homemade butter, maple syrup or honey, nut butter, jam or apple butter, whipped cream.
Notes
- For best results, ensure your sourdough starter is active and bubbly. The batter will be thick. Adjust cooking time based on your stove’s heat.