Best Sourdough Buckwheat Waffles Recipes

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES

Overnight Sourdough Buckwheat Pancakes image

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

Provided by nch

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

Ingredients

⅔ cup all-purpose flour
⅔ cup buckwheat flour
½ cup sourdough starter
1 cup 2% milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon baking powder
½ teaspoon vanilla extract
1 pinch salt
cooking spray

Steps:

Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g

SOURDOUGH BUCKWHEAT PANCAKES

Sourdough Buckwheat Pancakes image

Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!

Provided by Carina

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups sourdough starter
2 eggs, beaten
1 tablespoon vegetable oil
3 tablespoons white sugar
½ teaspoon vanilla extract
1 teaspoon salt
1 cup buckwheat flour
½ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger

Steps:

In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g

SOURDOUGH BUCKWHEAT WAFFLES

Sourdough Buckwheat Waffles image

These waffles are really flavorful and hearty. Freeze well,too.I prefer light buckwheat flour for this recipe (I purchase it locally but it comes from the Bouchard Family Farm)but you use regular buckwheat flour if you wish.

Provided by Aroostook

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sourdough starter
2 cups water
2 tablespoons vegetable oil
2 tablespoons honey
2 cups flour
2 cups light buckwheat flour
2 teaspoons baking powder

Steps:

Mix wet ingredients.
Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
Be sure to cook until all the steam escapes from the waffles before peeking.
Serve with honey or maple syrup.

Nutrition Facts : Calories 260.9, Fat 4.6, SaturatedFat 0.7, Sodium 96.7, Carbohydrate 49.6, Fiber 3.9, Sugar 5.2, Protein 7

SOURDOUGH BUCKWHEAT WAFFLES

Sourdough buckwheat waffles image

Sourdough buckwheat waffles

Provided by myloveofbaking

Categories sourdough

Yield 10 waffles

Number Of Ingredients 9

Ingredients

1/2 cup all purpose flour
1/2 cup buckwheat flour
1 tsp salt
1/3 cup starter (fed active starter)
2 table spoons coconut sugar (brown sugar)
1 egg
1 cup almond milk
1/4 cup butter melted ( oil is an option)
1/4 cup buckwheat flakes (or rolled oats/ quick oats)

Steps:

Make the starter several hours before ( I used a 100% hydrated starter)
To make the batter, mix everything except butter(oil) and buckwheat flakes in a large glass/ plastic bowl (use a non reactive container)
Mix thoroughly to create a smooth thick mixture and let this sit covered, for about an hour. If it's cold, make it an hour and a half
Then place the container in the fridge and let it slowly ferment overnight
Next day, bring the batter out and let thaw for an hour
Melt the butter and add it to the batter along with buckwheat flakes (oats) and gently fold to incorporate. Do not mix vigorously as it might knock out too much air
Let this sit for another hour minimum. It is okay to let this sit for 2-3 hours until you are ready to make the waffles
Preheat the waffle iron and make the waffles according to the instructions
Cook the waffles until golden brown and interior sounds hollow when tapped
Let rest on a wire rack. Do not stack them
Serve warm with your favorite topping