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.
Reader Raves
Thanks to Dee for sharing her very succinct feedback for this recipe on Facebook: “We LOVE these!”
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.
- 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 margarine or coconut oil
- 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.
18 Comments
Pingback: Healthy Flour, Pizza, & Capsule Closet: Day 6 – The O.K. Mom
I made these but when I followed the instructions they did not come out thin, they were very thick and pasty, and they did not rise either. 🙁 I had to add more liquid.
It sounds as if your yeast was no longer active Sara. Active yeast will cause it to rise (substantially!). I would proof your yeast to test before using it again.
i love buckwheat flour! Gotta make these soon!
My father is also a health nut!! Love this idea and actually the ideal breakfast for my family! They adore pancakes…so why not make them “healthier!”
Alisa & Amy,
What a lovely recipe. I agree, this is a terrific way to start off the Father’s Day celebrations. I’m not afraid of yeast 😉 and I picked up some buckwheat flour when we were hiking by Clifton Mill so we’re set.
As an aside, I do not recommend hiking with 5 pounds of flour in your hands if you can avoid it.
Thanks!
Oh my no – 5 extra lbs? A good workout I imagine though! You earned a stack of pancakes for that 🙂
We love breakfast in our house! I love that these are overnight pancakes–such a great idea! They look so healthy too.
I had no idea that buckwheat was not a grain!!
I LOVE this recipe! I love that it is naturally gluten free, no unusual ingredients needed. And I love that it happens overnight! Pinned!
Thanks for sharing it Laura!
I’m with Arman I’ve never used yeast before in pancakes! Love the twist on buckwheat here!
Yeast? I have never used yeast, I will give it a try. Thanks for the idea 🙂 But I have made whole wheat pancakes with honey and they were delish.
this recipe looks great, if i was to make this for 2 people, how much flour/water would i need to use?
It totally depends on how many you would eat! If 10 3-inch pancakes for two, then divide all ingredients in half.
Whoa, I’ve never used yeast before in pancakes but I do love molasses- who says it’s only reserved for gingerbread!
You have to try it! It gives them a totally different vibe.
These look great! I love the flavour of buckwheat pancakes. I’m going to have to make these tomorrow for the family 🙂