These golden pancakes are a celebration of simplicity and flexibility, naturally fermented for 24 hours to boost flavor and nutrition. Whether you crave pure, earthy buckwheat, a touch of salt, or want to layer in sweet or savory accents after fermentation, this recipe creates the perfect canvas for countless toppings and fillings. Fill, fold, or stack with avocado, eggs, and arugula—or whatever inspires you in the moment—for a meal that feels both wholesome and gourmet.
Prep Time: 10 minutes (plus 24-hour ferment)
Cook Time: 10–15 minutes
Serves: 8–10 pancakes
Ingredients
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1 cup raw buckwheat groats
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2 cups water
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Pinch of kosher salt (optional, for before or after fermentation)
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Olive oil for cooking
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1 tablespoon date honey or maple syrup (optional, after ferment)
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Chopped fresh herbs, ground spices (optional, after ferment)
Instructions
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Rinse buckwheat groats well in a fine mesh sieve until water runs clear.
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Soak the groats in a bowl of fresh water for 6 hours or overnight.
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Drain and rinse thoroughly after soaking.
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Blend groats with 2 cups fresh water until perfectly smooth.
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Pour batter into a clean bowl. Add salt now for a subtle savory note, or leave batter plain for versatility.
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Cover and let ferment at room temperature for 24 hours; the batter will bubble and develop a light tang.
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After fermentation, stir in salt, date honey, maple syrup, herbs, or spices to taste.
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Heat a skillet on medium-low and brush lightly with olive oil.
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Ladle or pour batter to make pancakes of desired size. Cook until bubbles appear and edges set, then flip and finish until golden.
Topping & Filling Ideas
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Avocado, soft or hardboiled eggs, and fresh arugula for a wholesome filling
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Sautéed mushrooms, vegan cheese, or smoked salmon for savory fans
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Greek yogurt, dill, and lemon zest for a fresh twist
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Whipped ricotta or yogurt, date honey, berries, and nut butter for a sweet spread
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Fold pancakes with arugula and a fried egg for a balanced breakfast or lunch
Pro Tips
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Mix batter gently after fermentation, just enough to combine flavors—overmixing can toughen pancakes.
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Use medium-low heat and be patient; wait for bubbles before flipping for the lightest texture.
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Salt before fermentation gives subtle flavor; salt after creates a brighter, punchier bite—choose based on your filling plans.
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Batter keeps in the fridge for up to 3 days; warm cooked pancakes in a low oven or skillet for a fresh taste.
