I will admit that we eat a lot of pancakes… I think it’s a side-effect of having children. Buttermilk buckwheat pancakes are one of my favourites. I love the toasty warm flavour of toasted buckwheat groats (or kasha) and the fact that it is super quick to make.
In this recipe, soaking and fermenting the buckwheat groats in buttermilk not only improves the flavour, it also allows the hard groats to be easily ground up.
However, the BEST thing about this recipe is the fact that it’s made in a blender! Using a blender means that it mixes up quickly and is easy to pour onto a hot griddle.
Buttermilk Buckwheat Pancakes
This recipe uses whole buckwheat groats that are soaked and then ground up in a blender! It is perfect for a healthy -yet lazy- morning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Healthy
Ingredients
Soak
- 1 cup buckwheat groats (I prefer toasted groats, sometimes called kasha)
- 1 1/2 cups cultured buttermilk
Remaining Ingredients
- 2 tbsp melted butter
- 3 eggs
- 1 tbsp vanilla
- 2 tbsp honey (optional)
- 1/2 tsp baking soda
- 1/2 tsp of salt
Instructions
- Mix the buckwheat groats and the buttermilk in a glass container. Allow to soak and ferment for 12-24 hours.
- The next day put the soaked buckwheat any any remaining liquid in a blender. Grind until smooth.
- Add the remaining ingredients and pulse until everything is fully combined. It will start to froth up as you grind.
- Cook pancakes on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.
Notes
- The buttermilk can be replaced with yogurt or milk kefir.
- If you want thin, crepe-like pancakes, add up to 1/4 cup of additional buttermilk.
- I have an ordinary blender
so my batter is bit chunky. If you have a Blendtec
or a Vitamix
(affiliate links) then your batter will be super smooth.
- I always use my large cast iron griddle
which makes the pancakes quick to cook up!
so my batter is bit chunky. If you have a 
or a 
(affiliate links) then your batter will be super smooth.
which makes the pancakes quick to cook up!Keywords: wholegrain, gluten free, buckwheat groats, sugar free, high fiber, winter, fall
Does regular yogurt get too sour sitting out that long in the grain? Ive soaked in a little yogurt with water for long periods, even 24 hrs, but never used yogurt or kefir as the only liquid.
★★★★★
I’ve never had a problem with sourness from this recipe or with anything else except for soaked corn flour. I’ve made it every weekend since Mother’s Day! But it might depend on your taste buds. If it’s too sour for you, you could add more sweetener.
I tried these with flax eggs and it did not go well. Raw insides and stuck to the pan even with tons of oil. Very active though!
Hum… it might need some extra oil to replace the fat in the eggs. Maybe double the oil?
Hello,
Would these pancakes work with steel cut oats or rolled oat instead of kasha?
Thanks.
Hum… I haven’t tried it… but they do have similar hydration ratios so it should work. If you try it, let me know how it works out!