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Gluten-free Sourdough Buckwheat Pancakes

These pancakes are perfect for those who eat a gluten-free diet. A dash of cinnamon plays nicely off of the nutty flavor of the buckwheat.




  1. Combine flour, milk, and sourdough starter in a medium bowl. Cover and soak overnight.
  2. In the morning beat eggs in a small bowl. Sprinkle salt, baking soda, and cinnamon over the flour mixture.
  3. Slowly pour beaten eggs into fermented dough and mix until just combined.
  4. Fry in ¼-cup quantities on a hot, greased griddle until bubbles form and the edges begin to set up. Flip and cook 2-3 minutes more.


Ready for More Gluten-free Sourdough Recipes?


Stack of pancakes with melting butter on top on white background

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