Buckwheat Sourdough Pancakes (GF + Vegan)

Wholesome and satisfying, these naturally gluten-free and vegan pancakes make the perfect slow-morning stack — soft, nutty, and rich in flavor.

At a Glance

• Loaf Style: Griddle-cooked pancake

• Skill Level: Beginner

• Total Time: ~25 minutes

• Prep Time: ~10 minutes

• Yield: 8–10 pancakes (serves 2–3)

• Hydration: ~100%

• Cook Temp: Medium

• Baking Vessel: Non-stick skillet or griddle

Ingredients

• 150g sourdough discard (gluten-free, if needed)

• 120g buckwheat flour

• 250ml plant-based milk (almond, soy, oat, etc.)

• 1 tbsp ground flaxseed

• 1 tbsp maple syrup

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1 tsp apple cider vinegar or lemon juice

• 1 tsp vanilla extract (optional)

• Coconut oil or neutral oil for cooking

Instructions

Make the Flax Egg
1. In a small bowl, mix ground flaxseed with 3 tbsp water. Set aside for 5 minutes to thicken.

Mix the Batter
2. In a large bowl, combine sourdough discard, buckwheat flour, baking powder, baking soda, and salt.
3. Add plant-based milk, flax egg, maple syrup, vinegar, and vanilla. Stir gently until just combined. Batter should be thick but pourable — add a splash of milk if too thick.

Cook the Pancakes
4. Heat a lightly oiled skillet over medium heat.
5. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges appear set.
6. Flip and cook another 1–2 minutes, or until golden brown and cooked through.
7. Keep warm under a clean towel while repeating with remaining batter.

Visual Cues

• Deep golden edges, slight puff, and evenly speckled surface.

• Center should be fluffy and moist, not dense or gummy.

Why This Works

Buckwheat flour lends a warm, nutty flavor while the sourdough discard adds complexity and lift. The flax egg and vinegar support rise and structure without eggs, and the result is a stack of hearty, well-textured pancakes that suit both gluten-free and vegan diets.