Overnight Gluten-Free Buckwheat Pancakes
Prep time
Cook time
Total time
Recipe adapted from Beard On Bread by James Beard. Note that the prep time does not include the overnight fermenting.
Serves: Makes about 20 (3-inch) pancakes
  • 1 package (2-1/4 teaspoons) instant dry yeast
  • 2 cups warm water (about 100°F)
  • 1 teaspoon kosher salt
  • 2 cups buckwheat flour
  • 2 tablespoons blackstrap molasses
  • ¼ teaspoon baking soda
  • 1 tablespoon dairy-free buttery spread or coconut oil
  1. 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.
  2. The next day, mix in the molasses, baking soda, and melted buttery spread or oil. The batter will be relatively thin.
  3. 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.
  4. Serve hot with dairy-free butter and warm honey.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/overnight-buckwheat-pancakes