Buckwheat Pancakes with Applesauce


Start this recipe the night before your breakfast and let the yeast do the work!

Buckwheat Pancakes

Prep Time

30 minutes

Cook Time

30 minutes


6 Servings


2 1⁄2 teaspoons yeast, active dry
2 cups flour, buckwheat
1⁄2 teaspoon baking soda
1 teaspoon salt
3 egg
1 tablespoon sugar
1 tablespoon oil
4 cups water


The night before you plan to make the pancakes, dissolve yeast in 2 cups of the warm water. Stir in the buckwheat flour, cover, and leave to rise overnight.

The next morning, remove ½ cup batter to use as a starter for the next batch of pancakes (see Note). Dissolve the baking soda in ½ cup of the remaining water. Stir this mixture into the batter along with the salt and sugar. Add the remaining 1 ½ cups water to the batter. Beat the eggs separately and add to the mixture. Add the oil.

Heat a heavy, well-seasoned griddle or frying pan. Pour ¼ cup batter onto the griddle and swirl to make them thin. Cook each side until lightly browned and serve immediately with warm applesauce.

Note: Store the reserved starter in a jar in the refrigerator for several weeks at a time. The night before you plan to make the pancakes, add 1 tsp. of yeast to the starter, then add the water and buckwheat flour as above. Proceed with the recipe. The pancakes will have a pleasant sourdough flavor.