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.
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 buttery spread 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 buttery spread 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.
There is nothing healthy or wholesome about margarine. Best to leave that out of the recipe.
You are more than welcome to use coconut oil, which is also suggested in the recipe. I reworded it to avoid confusion, too. It is called buttery spread now. I think margarine is an out-dated term that makes people think of hydrogenated oil products, but we never use hydrogenated oils on Go Dairy Free!
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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.
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 🙂