Fluffy Buckwheat Pancakes

READY IN: 13mins
Recipe by Manuela

These are my favourites pancakes because they are delicious and healthy, fluffy and thick! If you wish you can use whole wheat flour adding some more liquid to the batter.

Top Review by georgie

Excellent pancakes! I substituted whole wheat flour for the buckwheat flour and used one whole egg. They were light & fluffy. Thanks for a wonderful Sunday morning recipe! :)

Ingredients Nutrition


  1. In a large bowl, sift together the flours, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg whites and melted butter.
  3. Mix until smooth.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot with syrup or honey.
  7. It's possible to prepare batter the night before and refrigerate it covered overnight.

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