These buckwheat pancakes are a delicious blast from the past with a surprising twist: their raised with yeast! The recipe was originally shared with us for Father’s Day by my good friend Amy Green. I thought it only fitting to update the post in time for many dads to enjoy this year, too!
My father is a bit of a health nut, and he would definitely appreciate this insanely wholesome recipe for buckwheat pancakes – made purely with buckwheat flour and a touch of mineral-rich molasses. According to Amy:
If you’ve never cooked with buckwheat flour before, these pancakes are a great reason to give it a try. They have a rich, grainy, almost chocolately flavor and a slight tang from being fermented overnight. We top ours with a little butter (dairy-free is delicious!) and a drizzle of honey.
Buckwheat actually contains no wheat at all so it’s completely gluten-free. It’s a seed, not a grain, so many people who are grain-free can eat it too. It also touts many health benefits, including: prebiotic benefits, lower glycemic index response, and contains B vitamins, magnesium, phosphorous, folate, calcium, and potassium.
Special Diet Notes: Overnight Gluten-Free Buckwheat Pancakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- Combine the yeast, warm water, salt, and buckwheat flour in a large bowl. Cover it with a clean kitchen towel and let it sit overnight.
- The next day, mix in the molasses, baking soda, and melted margarine or oil. The batter will be relatively thin.
- Heat a large pan or griddle over medium heat. Lightly grease the surface and drop ¼ cup of the batter onto the hot surface. Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds.
- Serve hot with dairy-free butter and warm honey.