Buckwheat Gingerbread Pancakes with Sourdough

close up photo of a stack of gingerbread buckwheat pancake topped with butter, crushed gingersnaps and maple syrup

Buckwheat Gingerbread Pancakes with Sourdough

Indulge in a delightful blend of flavors with our Buckwheat Gingerbread Pancakes with Sourdough. This recipe seamlessly combines the earthiness of buckwheat and a medley of aromatic spices—cinnamon, ginger, cloves, and more—creating a harmonious fusion of warmth and richness. The addition of sourdough starter or discard infuses each pancake with a unique tang, while optional fillings/toppings like blueberries, nuts and maple syrup enhance the experience. Enjoy a cozy morning treat packed with wholesome ingredients and enticing flavors that redefine the classic pancake.

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Prep Time: 15

Cook Time: 15

Rest Time: 15

Total Time: 45

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: adaptable, buckwheat, butter, comfort, healthy, high fiber, high protein, holiday, reduced sugar, sourdough, sourdough discard

Servings:

Calories: 300kcal

Author: juiceofsevenlemons

Cost: $6

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 cane 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, ground
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.

Notes

Overnight Method: We have not tried an overnight ferment with this batter and would probably not suggest it due to buckwheat's nature to get sticky and almost stiff. It would most likely make the pancake consistency strange and hard to manage. However, please let us know if you have success with overnight ferments using buckwheat flour; we'd love to try it if so!

Gingerbread Intensity: If you want less of an intense gingerbread flavor, feel free to cut the spice measurements in half.

Summer Version: Cut the spices by 1/4 and add a few handfuls of blueberries when you fold in the egg whites.

Nutrition

Tried this recipe?Let us know how it was!