Description
Fluffy buckwheat pancakes, perfect for a weekend brunch. A simple recipe with a subtly sweet and nutty flavor.
Ingredients
Units
Scale
- 3 cups (710 ml) buckwheat flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons real maple syrup
- 3 1/2 cups (832 ml) milk
- 3 tablespoons melted butter
- 3 eggs, separated
- 1/2-1 teaspoon cinnamon (optional)
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