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Buckwheat Sourdough Pancakes and Waffles

A tasty and nutritious pancake and waffle recipe using discarded Buckwheat Sourdough starter. (gluten-free, grain-free)
Prep Time 15 mins
Cook Time 20 mins


  • 1 1/2 cups buckwheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 Tablespoons maple syrup
  • 1 cup raw milk or milk substitute you may need a little more
  • 4 eggs separated
  • 1 cup discarded buckwheat sourdough starter
  • 3 Tablespoons butter melted


  • In a large bowl, combine the dry ingredients (flour, baking powder, and salt.)
  • In a medium-sized bowl, add the egg yolks and whisk.
  • Next, add the starter and mix until well-combined.
  • Finally, add the milk and stir.
  • Next, the wet ingredients to the dry ingredient and then let the mixture rest for about 10 minutes.
  • While the mixture is resting, melt butter over low heat.
  • In a small bowl, beat the egg whites with a pinch of salt until soft peaks form.
  • After the rest period, add the butter to the batter and mix.
  • Finally, fold in the egg whites.
  • Cook pancakes on a hot griddle or in a hot pan, or use your waffle iron for waffles following the manufacturer's instructions.


Separating the egg whites from the yolks and adding them in at the end will keep your waffles light and fluffy. If you are using the Acadian Buckwheat, you can skip this step or not. Your choice (depending on whether you like really fluffy waffles or not.)
Tried this recipe?Let us know how it was!