Recipe: 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.

At A Glance

PREP: 8 hours, 10 minutes
COOK: 20 minutes
TOTAL: 8 hours, 30 minutes
YIELD: Makes about 11 pancakes.