Buckwheat pancakes made with three separated eggs, whites whipped to soft peaks. All buckwheat flour, maple syrup, and melted butter. Light, earthy, and tall.
The first time I whipped the egg whites separately for pancakes, I thought it was fussy and unnecessary. Then I ate one. The buckwheat batter on its own is dense and earthy, almost heavy. The whipped whites folded in at the end turn it into something light and airy that puffs on the griddle and stays soft in the middle. I have never gone back to mixing the eggs in whole.
Three cups of buckwheat flour, no wheat flour at all. Milk, melted butter, maple syrup, and the three separated eggs. The yolks go into the wet ingredients, the whites get whipped to soft peaks and folded in last. The maple syrup in the batter means the pancakes are sweet enough to eat without topping, though I always add more. I could eat these every Saturday morning.
How to Make Buckwheat Pancakes
Whip the Whites to Soft Peaks
Separate the three eggs. Yolks go into the wet ingredients with the milk, melted butter, and maple syrup. Whites go into a clean bowl. Whip with a hand mixer or whisk until they form soft peaks that droop when you lift the whisk.
Fold the whites into the combined batter in two additions. The first addition loosens the batter. The second keeps it airy. Use a spatula and fold gently. If you stir hard, you deflate the whites and the pancakes go flat.
Cook Until Bubbles Pop
Grease a griddle or pan with butter over medium heat. Pour about 80ml (1/3 cup) per pancake. These are thicker than standard pancakes because of the whipped whites, so they need slightly more time.
Wait until bubbles form across the surface and start to pop, about 3 minutes. Flip once. The second side takes 2 minutes. They should be tall, golden, and slightly springy when pressed.
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Buckwheat Pancakes
Total Time: 30 minutes
Yield: Serves 8
Diet: Omnivore
Description
Fluffy buckwheat pancakes, perfect for a weekend brunch. A simple recipe with a subtly sweet and nutty flavor.
Ingredients
Units
Scale
Instructions
- Combine dry ingredients in a large bowl and whisk well.
- In a medium bowl, whip egg whites until soft peaks form.
- Add wet ingredients (milk, egg yolks, syrup, and melted butter) to the dry ingredients and mix well.
- Gently fold in the egg whites.
- Heat a grill and add butter to season the surface.
- Add pancakes to the grill using a small ladle. Cook until lightly browned and air bubbles appear on top. Flip and continue cooking.
- Remove and serve with your favorite topping (syrup, molasses, jelly, or jam).
- Store leftovers in a sealed container or bag in the refrigerator for 5 days. May be frozen.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- If the batter seems too thick, add a tablespoon or two of milk until it reaches a pourable consistency.
- To make these pancakes gluten-free, substitute the buckwheat flour with a gluten-free all-purpose flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1-2 pancakes
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 40
- Fiber: 5
- Protein: 6
- Cholesterol: 50
Frequently Asked Questions
Why separate the eggs?
Whipped egg whites are what make these pancakes light despite the heavy buckwheat flour. Without them, buckwheat pancakes are dense and flat. The extra step takes 2 minutes and changes the texture completely.
Can I use a mix of buckwheat and regular flour?
Yes. A 50/50 mix with all-purpose flour gives a lighter flavour and softer texture. Pure buckwheat is more assertive. Both work, depending on how much buckwheat flavour you want.
How do I store leftover pancakes?
Stack with parchment between each one and refrigerate for up to 3 days. Reheat in a toaster or dry skillet. They also freeze well for up to a month. The whipped-white texture holds up surprisingly well when reheated.