Soaked Overnight Pancakes

Since we are trying to simplify our lives in both our lifestyle and our eating habits we have been spending a lot of time researching and learning about Real and traditional foods. I wholeheartedly believe that this is the way to eat and live. It rids you of guilt laden diets and leaves behind all the diet debates. I am working on getting some information up on the changes that we have made and the progress of our health. For now, here’s a new favorite breakfast recipe.


Soaked Pancakes

Adapted from and Nourishing Traditions cookbook

  • 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour). We used Kamut and ground it in the Vitamix.
  • 2 cups buttermilk (yogurt or milk kefir work too), preferably homemade. We used homemade buttermilk (recipe below)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 T melted butter or coconut oil


Mix flour and yogurt (or buttermilk/kefir) well in a glass bowl-metal bowls can leach due to the high acidic environment as well as disturb the natural bacterial action going on! Soak the flour in yogurt (or buttermilk/kefir) mixture in warm place (70-80 degrees) for 12-24 hours (overnight is fine!). After soaking time, beat the eggs slightly and add to wet flour mixture. Gently stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet with some coconut oil. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with whatever your heard desires such as melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter. We use our own homemade “maple” syrup and I used some pumpkin butter.

Homemade Buttermilk

  • 1/2 Gallon whole milk- Organic if possible, but not Ultra-Pasteurized (the stuff in the box carton) as this will not culture properly. I have found Organic regular pasteurized at Harris Teeter, Whole Foods, and Trader Joe’s.
  • 1/2 cup of buttermilk (use from a previous batch of buttermilk is your best bet or you can use store bought-although you usually can’t buy that little)

Mix the two together in a glass 1/2 gal mason jar and leave on the counter at room temp (70-80 degrees) for at least 12 hours or overnight.

Move to the refrigerator and TaDa! You have made buttermilk! This buttermilk is particularly thicker than the stuff you buy in the store. If this is unacceptable for your recipe add a little water or milk to thin it out. But you already knew that!


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