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buckwheat sourdough pancakes lemon poppy seed

Buckwheat Sourdough Lemon Poppy Seed Pancakes

A Gluten-Free (GF) Pancake Breakfast!
Prep Time 10 mins
Cook Time 15 mins
Servings 4

Ingredients
  

  • 1 cup buckwheat sourdough starter (or discard)
  • 1/4 cup buckwheat flour
  • 1 egg
  • 3 tbsp honey
  • 4 tsp poppy seeds
  • 1 tsp butter (for cooking)
  • 1 tsp baking soda
  • 1/2 tsp lemon flavoring
  • 1/2 tsp salt

Instructions
 

  • Mix all dry ingredients together
  • Add all wet ingredients to the dry ingredients
  • Stir thoroughly until smooth
  • Heat up the pan at medium heat.
  • Spread butter around the hot pan
  • Place down about 1 1/2 to 2 tbsp of pancake batter on the hot pan.
  • Flip when the mixture bubbles around the edges.
  • Flip again when the mixture bubbles around the edges.
  • Let cool for a few minutes before serving.