Overnight Sourdough Buckwheat Pancakes

These overnight pancakes start with sourdough starter and use a mix of buckwheat and all-purpose flour.

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

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• 2 eggs, lightly beaten
• 2 tablespoons unsalted butter, melted and cooled
• cooking spray
• 1 cup 2% milk
• 0.5 teaspoon vanilla extract
• 0.66666668653488 cup all-purpose flour
• 0.5 cup sourdough starter
• 0.66666668653488 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.