Overnight Sourdough Buckwheat Pancakes

european french breakfast sweet savory umami medium medium

Prep

19 min

Cook

53 min

Total

72 min

Ingredients (10)

⅔ cup all-purpose flour g

⅔ cup buckwheat flour g

½ cup sourdough starter g

1 cup 2% milk g

2 eggs, lightly beaten g

2 tablespoons unsalted butter, melted and cooled g

1 teaspoon baking powder g

½ teaspoon vanilla extract (Optional) g

1 pinch salt g

cooking spray g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.