Buckwheat Buttermilk Pancakes
Submitted by gsalamon
Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
These are the pancakes your great-grandparents ate, and they knew what they were doing.
The batter comes together in minutes the night before: buckwheat flour, a touch of whole wheat, buttermilk, yeast, and water. Overnight, the yeast works its slow magic, developing a complex tanginess that no baking powder pancake can match.
Come morning, you just heat the griddle and pour. The buckwheat gives them a deep, nutty earthiness while the buttermilk keeps things tender and tangy.
Kitchen Tips
- The batter will look bubbly and slightly puffy by morning. That’s exactly right. Give it a gentle stir, but don’t beat the air out of it.
- Cook on a well-seasoned griddle or cast iron pan over medium heat. Buckwheat browns faster than white flour, so keep the heat moderate.
- These are naturally egg-free and dairy-light. For a fully dairy-free version, sub the buttermilk with a non-dairy alternative mixed with a tablespoon of vinegar.
- Stack them up with real maple syrup and a pat of butter. They also love a smear of apple butter.
Ingredients
Directions
Dissolve dry yeast into lukewarm water.
Add buttermilk, both flours, and salt, then mix well.
Let set overnight.
Bake the next day on a hot griddle.
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