We recommend products we would use ourselves and all opinions expressed here are our own. This post may contain affiliate links, which means we might make a small commission at no extra cost to you. This helps us keep the blog running. See our full disclosure here.
The Perfect Comfort Food Breakfast: Buckwheat and Sourdough Gingerbread Pancakes
In the heart of winter, there’s a distinct joy in savoring warm, fragrant breakfasts that hug your taste buds and soothe your soul. Our Buckwheat and Sourdough Gingerbread Pancakes are precisely that – a comforting embrace on a cold morning. However, these pancakes are also invigorating and inviting on warm mornings with a few adjustments mentioned below.
A Healthy Twist: Buckwheat and Sourdough
Buckwheat, often mistaken for a grain, is a nutrient powerhouse. Rich in fiber, minerals like manganese and magnesium, and antioxidants, it’s a champion for heart health and digestion. Plus, buckwheat also adds more protein to the mix which keeps you satiated longer. Coupled with the tangy zest of sourdough, known for its gut-friendly probiotics and easier digestibility due to fermentation, these pancakes offer more than just a delightful taste. Healthy foods can taste delicious and this recipe proves it. These may be some of our kids favorite pancakes!
Exploring Sourdough Magic
For those new to the world of sourdough, it’s a fascinating realm of fermentation that elevates baked goods. If you’re eager to embark on a sourdough journey, whether for these pancakes or beyond, resources like The Perfect Loaf’s Ultimate Sourdough Starter Guide offer invaluable insights. Additionally, delve into Joshua Weisman’s instructive tutorials on his YouTube channel, such as the Ultimate Sourdough Starter Guide, for hands-on guidance and mastery of the sourdough craft.
Gingerbread Pancake Batter Adaptability
Our recipe combines the heartiness of buckwheat flour with the subtle tang of sourdough starter, intertwined with warm spices like cinnamon, ginger, and cloves, creating a symphony of flavors reminiscent of gingerbread. In fact, these pancakes are reminiscent of our buckwheat and sourdough gingerbread cookies.
The batter, with the touch of molasses, creates a luscious fragrant base. The addition of whipped egg whites gives an airy lift, producing pancakes that are fluffy on the inside and crisp on the edges.
Gluten-Free Flexibility
This recipe is flexible and the sourdough starter can be omitted or you can use less. What’s more, you can substitute gluten free flour for the soft wheat if you are going for a gluten free version.
You can also omit whipping the egg whites. But since you want the batter to rest for at least 15 minutes, we think you have plenty of time to whip some egg whites and make coffee. Think of it as a quick workout while you wait!
Seasonal Flexibility
While these pancakes are perfect for cozy winter mornings, they’re also seasonally adaptable. In warmer months, consider lightening the spice for a milder flavor. For a summery twist, add fresh blueberries to the batter for bursts of fruity goodness. On the whole, chopped nuts are a great addition any time of year.
Crafting Your Perfect Stack
Serve warm, topped with a dollop of butter and a generous drizzle of maple syrup, inviting the indulgence of sweet and spicy aromas. For added crunch and depth, crumble nuts or gingersnaps over the pancakes.
A Final Note
We don’t recommend overnight fermentation due to buckwheat’s nature, as it becomes really sticky and difficult to ladle. But feel free to experiment! Don’t forget you can tailor the spices to your liking for a perfect balance of warmth and flavor.
If you are interested in other recipes utilizing healthy flours, take a peak at our other buckwheat or sourdough recipes while you are here! And let us know in the comments below what you think of these pancakes.
Buckwheat Gingerbread Pancakes with Sourdough
Ingredients
- 2 medium eggs separated, yolk from white
- 250 g stirred down ripe sourdough starter or discard 1 1/2 cups (optional)
- 245 g whole milk 1 cup
- 60 g plain whole-milk yogurt, Greek or regular 1/4 cup (optional)
- 15 ml molasses 1/4 ounce
- 120 g soft wheat flour you can substitute gluten free flour
- 130 g buckwheat flour
- 25 g sugar 1/8 cup
- 6 g baking soda 1 teaspoon
- 4 g baking powder 1 teaspoon
- 5 g fine sea salt 1 teaspoon
- 2 g ground cinnamon 1 teaspoon
- 1 g ground ginger 1 teaspoon
- 1 g ground allspice 1/2 teaspoon
- 1 g ground cloves 1/2 teaspoon
- 2 pinches cardamom
- 56 g melted unsalted butter, plus more for cooking and serving 1/2 stick, 4 tablespoons
- blueberries (summer option – see notes)
- Chopped nuts or crushed gingersnaps for serving (optional)
- Maple syrup for serving
Instructions
- Separate the eggs into two medium bowls, one with the yolks and one with the whites. Lightly beat the egg yolks and add the sourdough starter, milk, yogurt (if using), and molasses. Stir well.
- In a separate medium bowl, combine the soft-wheat pastry flour, buckwheat flour, sugar, baking soda, baking powder, and salt. Add the sourdough starter mixture and stir until no dry streaks remain. Stir in the melted butter until just combined. Let the batter rest for 15 to 30 minutes.
- For the lightest pancakes, whisk the egg whites to stiff peaks. Alternatively, if you prefer, you can skip this step. Carefully fold the egg whites into the batter until just combined.
- Heat a griddle or skillet over medium heat. Add a small pat of butter or oil and let it melt. Pour about ¼ cup of the batter onto the griddle for each pancake. Cook until bubbles start to form and remain open, and the edges of the pancakes start to darken, about 3 to 4 minutes. Flip the pancakes and cook until well-colored on the bottom, about 4 more minutes.
- Serve the pancakes warm, topped with butter, and a drizzle of maple syrup. You can also crumble some walnuts/pecans or gingersnaps over top.
