We started packing and sorting this weekend. We’ve been sorting and purging all summer long, thankfully, or our day of doing so yesterday wouldn’t have even made a dent. 

Our sofa is covered in the "get rid of" pile and the sofa itself will be sold soon as well. Looking around at our living room I see jars of grains and dried herbs from our garden. I see dozens of canning jars that will make the trip, if there is room. And I see the entire contents of our pantry strewn in every which direction along with a piece of paper with a plan to use up as much of it as possible. 

Since a few of you on facebook said you were interested I will be sharing my eat-up-the-pantry plan soon. Today, though, let me share a recipe we are eating to get rid of the last of the buckwheat. I revamped the original recipe a bit since making it numerous times and I think we prefer this version, which is just a touch different.

Soaked Gluten-Free Buckwheat Pancakes


  • 1 1/2 cups buckwheat flour
  • 1/2 cup buttermilk
  • 3/4 cups soured milk or more buttermilk
  • 2 eggs, lightly beaten
  • 3/8 tsp fine grained sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • coconut oil or butter for frying


  1. 12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until well combined (see above photo). Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.
  2. In the morning start preheating your pan over medium-low heat.
  3. While that is heating mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don’t do this your pancakes will literally have holes all the way through them.
  4. Add coconut oil or butter to your prehated pan. Ladle 3 tablespoons (or 3/4 of a 1/4 cup measure) of batter into pan for each pancake. Cook for 3-5 minutes, or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.
  5. Serve with plenty of grass-fed butter or ghee (see sources) and homemade jam, syrup, molasses, molasses-honey spread, or raw honey.

14 Responses to Soaked Gluten-free Buckwheat Pancakes, revisited

  1. Oh these look DELICIOUS! I love buckwheat pancakes, and soaked is even better! I haven’t made these for a while, thanks for the reminder. Yum, yum, yum!


  2. Lauren says:

    I’ve never had a buckwheat pancake! This is going on the “to-make” list.


  3. janelle says:

    I have buckwheat for making into cereals and such (from Bob’s Mill). Can I simply grind that in my grain mill and use it for the flour?


  4. Emily J says:

    I Have a daughter that is both gluten free and dairy free. Do you know if this recipe will work with other milks – coconut or almond?

    They look yummy!


  5. cassandra says:

    Your buckwheat pancakes were already one of my favorites!


  6. [...] of these are good whole grains and can be used in sourdoughs, soaked, or unsoaked baked goods. Coconut flour and almond meal are two of my favorites as they are not [...]

  7. Ami says:

    Is the amount of milk right? My batter is very thick and not like the picture.


    Shannon Reply:

    Ami – I believe it is. How did the pancakes turn out?


  8. Steve says:

    Yeah. I combined the 1.5 cups of buckwheat flour and buttermilk (3/4c+1/2c), and it’s the consistency of dough. Is this correct?


  9. [...] the interwebs the other day, looking for grain free chocolate chip cookies, I found this recipe for buckwheat pancakes.  I don’t think I’ve had a pancake in 4 years so I thought I’d give these a [...]

  10. Kaitlyn says:

    When you freeze these, how do you reheat them?
    * sorry if reposting this twice – had an internet error


  11. Jessica says:

    Tried these for the first time this morning. Oh my. These are SO much better than my previous buckwheat pancake recipe. I’m kind of glad we lost it! I did have to add a little water to thin the batter out the next morning after I added the other ingredients. But they are great!


  12. AshleyL says:

    Is there a way to make these dairy free?


  13. [...] Soaked Buckwheat Pancakes from Nourishing Days  [...]

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