Overnight Sourdough Buckwheat Pancakes

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 154 Calories

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• ⅔ cup all-purpose flour
• ½ cup sourdough starter
• 2 eggs, lightly beaten
• ½ teaspoon vanilla extract (Optional)
• 2 tablespoons unsalted butter, melted and cooled
• cooking spray
• 1 cup 2% milk
• ⅔ cup buckwheat flour

Recipe Instructions

Step 1

Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.

Step 2

Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.

Step 3

Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.