Fermented Buckwheat Pancakes
Shrove Tuesday was traditionally about using up ingredients before Lent, especially foods that would easily perish — eggs, fats, dairy — not as a treat, but because they wouldn’t be eaten again for several weeks and would otherwise go to waste.
Pancakes were a practical solution to that moment. Simple, flexible, and adaptable to whatever was already in the cupboard.
This page shares a fermented buckwheat pancake recipe — a savoury alternative to the familiar sweet version. Buckwheat flour is available from our friends at Nature’s Nutrition Bideford. Or make your own flour by grinding up their organic buckwheat groats in your food processor.
Buckwheat ferments beautifully and makes a deeply satisfying savoury pancake. In the spirit of Shrove Tuesday, it’s the perfect opportunity for a fridge and cupboard raid – top it with tasty things you might need to use up, roast some vegetables, add a spoonful of hummus, the last forkful of sauerkraut a sprinkle of seeds or whatever you have to hand.
This recipe is intentionally simple. Inside The Fermentation Hub, we take this same process and adapt it across different grains and pulses.
Fermented Buckwheat Pancake Recipe
(Makes approx. 4 pancakes)
Ingredients
1 cup buckwheat flour
Filtered water
1–2 tsp starter culture (kombucha, sourdough starter, or milk kefir)
Method
Add the buckwheat flour to a bowl.
Mix in a little filtered water to form a paste.
Gradually add more water, stirring until you have a smooth, creamy batter — roughly the consistency of double cream.
Stir in 1–2 teaspoons of your chosen starter culture.
Cover with a clean tea towel.
Leave to ferment at room temperature for 24–48 hours.
You’ll notice a few bubbles or a slightly puffy surface as it ferments (this happens more quickly in warmer weather).
Cook gently in a lightly oiled pan, as you would a normal pancake.
Why ferment the batter?
Because it really is worth the wait:
Fermentation adds a gentle tang and depth of flavour (think savoury galettes)
Predigests the grains, making them easier to digest
Can help make nutrients more bioavailable
Many people with sensitive tummies find fermented batters gentler — but just as importantly, they simply taste incredible.
Beyond buckwheat
Buckwheat is just one example.
Inside The Fermentation Hub, we explore how this same process can be adapted for:
different grains
pulses and legumes
seasonal ingredients
It’s taught as a reusable technique, not a single fixed recipe — so you can work with what you already have, again and again.
Also this month: Beet Kvass with intention
Alongside savoury pancakes, we’re also exploring Beet Kvass — it’s the original gut shot.
This month’s recipes focus on:
working with additional ingredients intentionally
supporting heart and circulatory health
honouring the timing of Valentine’s Day falling in February
Rather than one “superfood” recipe, we look at how to adapt kvass to support your own wellness needs more thoughtfully.
About The Fermentation Hub
The Fermentation Hub is a membership for people who want to work with fermentation in a practical, seasonal, and adaptable way. Launched on World Ferment Day (Feb 1st) we’re offering reduced Founder Member pricing during February – just £7/month (locked in for life).
Each month includes:
- Seasonal tutorials – what’s in season and how to work with it
- Intentional ingredient sessions – herbs, plants and ferments that support everyday nourishment and wellbeing
- Live Q&A / panel conversations with experienced fermenters and educators
- Kind, moderated discussion spaces to ask questions, seek reassurance or post ‘does this look ok?’ images or ‘look what I just made!’ photos
- Beginner friendly with plenty of depth for more experienced fermenters
- Replays you can watch anytime
- Optional paid masterclasses when you want to dive deeper
The Hub is global — and it’s HQ is right here in North Devon
