Buckwheat Blueberry Pancakes

Sourdough discard married with Kefir Milk, who knew? Yum! Pancakes so good I ate them plain.

Hi —I am Wendy, welcome to my kitchen, where I share my love for 1-pot meals, garden fresh stories, sourdough & kefir creations. If you’re not subscribed, considered subscribing I will send you several recipes a month. Enjoy and God Bless, hope to see you soon…

Buckwheat Blueberry Sourdough & Kefir Pancakes

Buckwheat is Gluten Free

Did you know buckwheat is naturally gluten free. Buckwheat is known as a pseudocereal—which means the plant is not a type of grass, but produces seeds like grass plants, which are similar to grains. You can cook these grains whole, ground into flour and use in various breads, pasta and cereals.

In simple terms there is no wheat, rye or barley in buckwheat which makes it safe for individuals with celiac disease or gluten intolerance.

The inspiration for my Blueberry Pancakes

My husband loves pancakes on the weekend, he usually fries up the bacon, while I whip up the pancake batter. Most of the time from scratch.

You can search the internet to find a basic traditional pancake recipe for measurements. And then swap out flour, fruits, eggs, milk, and butter. I chose to use buckwheat flour because I had 1 cup leftover from a previous recipe. I have quarts of sourdough discard and kefir milk so that was also a motivation to use in this recipe. I thought kefir milk it’s like sour milk or butter milk, why not. It’s also super healthy for you.

So that’s how this Buckwheat Blueberry Sourdough Kefir pancake was born. It was surprisingly easy to create, and easy to cook.

Buckwheat Blueberry Pancakes made with Sourdough & Kefir

Ingredients

1 cup sourdough discard

2/3 cup kefir milk (don’t have kefir-not a worry use your choice of milk)

1 cup buckwheat flour

1 tablespoon sugar

1 teaspoon salt

2 tablespoons melted butter (additional butter for frying pan)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup blueberries (approximately)

Lots of Love 💕

*1/4 water to thin batter if you need

1 tablespoon butter for frying the pancakes

Directions

Mix all ingredients except for the water until combined. Be gentle and try not to over mix, this creates a tough pancake. I usually use a fork just to mix until all dry bits are well combined.

Add a little water to thin out the pancake mix to consistency that enables you to pour into frying pan.

Buckwheat Sourdough Kefir pancake mix

Heat up a cast iron skillet or your favorite skillet with a tablespoon of butter. Heat until butter begins to sizzle, drop ladle or 1/4 cup pancake mix on hot skillet, add a layer of blueberries, and cook until bubbles form on top.

Blueberries topped on buckwheat pancakes sizzling on skillet.

Flip, cook another 2-3minutes until pancakes are firm and cooked through. Enjoy as is, or with maple syrup and butter.

Flipped Buckwheat Blueberry Pancakes, yum 😋.

That was easy right?

Enjoy 🫐& God bless,

Wendy 💕.