Sourdough is a great way to serve up a healthy breakfast. Everyone loves pancakes. Sourdough pancakes are, therefore, the perfect combination. You can use your sourdough discard any time for an overnight pancake recipe. Plus, I share my secret ingredient for crunch without the nuts, for those with allergies!
Don’t be intimidated by the steps to this recipe, if you’re new to sourdough – it looks a lot harder than it actually is.
Nut Free with Buckwheat
The buckwheat that’s used in this recipe provides a nice crunch and a nutty flavor – so much like pecans that you won’t really miss the nuts at all.
The inspiration for using buckwheat in pancakes as a nut replacement came to me from Melissa Richardson in her book The Art of Baking with Natural Yeast. I used her Banana Buckwheat Pancakes recipe and tweaked it just a little, adding the blueberry topping.
When I lived in Russia, we ate hot buckwheat cereal for breakfast like we eat oatmeal in the States. It has such a rich flavor that I enjoyed, but I haven’t been able to get my kids to eat it.
However, the kids LOVED these pancakes. So much so that my son volunteered to make more the next day.
Buckwheat is a really versatile little seed, so popping it into this recipe was easy to do with Melissa’s instructions.
In her book, Melissa teaches:
Did you know that buckwheat is not a grain? It’s actually a fruit seed related to rhubarb and sorrel….For extra crispiness, toast the buckwheat under the broiler in a pan or on a cookie sheet until lightly brown before adding them to the batter. You can also omit them from the batter and toast them to be sprinkled on top as a garnish.
Nut Free Buckwheat Sourdough Pancakes with Blueberry Sauce
You CAN add nuts to these, if you like, of course. Whatever you do, keep the buckwheat because it adds such a great nutty flavor and a fun pop in your mouth!
And, please, don’t let the steps make this recipe seem harder than it is. If you can eat pancakes, you can make these pancakes. I promise.
Nut Free Sourdough Pancakes with Lemon Blueberry Sauce
Ingredients for Sourdough Pancake Soaker - Step ONE (Overnight)
- 1 cup starter
- 1 cup raw milk or water
- 1/2 cup yogurt or kefir
- 2 cups flour
- 1/2 cup buckwheat groats optional
Ingredients for Final Sourdough Pancake Batter - Step TWO (In the Morning)
- 2 Tablespoons of oil - coconut olive, avocado all work nicely
- 4 Tablespoons of sugar
- 2 eggs
- 1/2 cup yogurt or kefir
- 1 cup of water or milk
- 1 teaspoon each of baking soda and baking powder optional - see instructions
Ingredients for Blueberry Sauce
- 2 cups frozen or fresh blueberries
- Enough non-GMO corn starch to coat berries - about 4 tablespoons
- 3/4 cups raw sugar
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- zest from one lemon
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
Instructions for Sourdough Pancake Soaker
- Mix all ingredients well and let sit overnight on your counter. Raw milk will culture overnight on the counter; as will the yogurt. I don't recommend you use pasteurized milk; if you don't have raw milk, use water.
- In the morning, add the following the ingredients under "Ingredients for Final Sourdough Pancake Batter - Step TWO (In the Morning)"
Instructions for Final Sourdough Pancake Batter
- Add to soaker all ingredients EXCEPT the baking powder and soda. Mix well.
- If using, sprinkle soda and powder over top of batter and mix right before frying. Mix until the batter is smooth.
- Pan fry as you would normal pancakes.
Instructions for Blueberry Sauce
- place blueberries into a medium sized sauce pan. Sprinkle corn starch over berries and toss to coat.
- Add sugar and mix.
- Add butter and the remaining ingredients.
- Turn on medium-low heat and stir until butter and sugar melt.
- Simmer until sauce begins to thicken.
- Enjoy over pancakes while hot.
Flat Flapjacks Vs. Sourdough Pancakes
If you prefer the flatter, crispy-edged pancakes that are typical of sourdough, then omit the baking soda and powder.
If you MUST have your pancakes fluffy, we sympathize, and recommend you use the soda and powder.
Either way, you’ll have a fabulous breakfast.
The best books I’ve ever used for real, sourdough cooking are those written by Melissa Richardson, with my favorite being Beyond Basics with Natural Yeast. Many cookbooks will have sourdough AND yeast in their recipes for sourdough breads and treats. Melissa’s are the real deal – no commercial yeast, delicious recipes, lots of troubleshooting advice.
I love her books so much that, not only did I quote her several times in my own book, The Do It Yourself Homestead, but I also added her titles to my extensive list of homesteading resources. To learn more about The Do It Yourself Homestead, which includes a discussion in our kitchen chapter about sourdough and other ferments, email me for a FREE sample from The Homestead Kitchen chapter at email@example.com. Click below for more information on the book:
Sourdough & Buckwheat Recipes
Here are a few more recipes to use up your sourdough starter and delicious buckwheat.
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