Community Pick
Fluffy Buckwheat Pancakes
"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."
- Ready In:
- 13mins
- Ingredients:
- 8
- Yields:
-
14-16 pancakes
- Serves:
- 8
ingredients
- 3⁄4 cup buckwheat flour
- 3⁄4 cup all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon white sugar
- 1 1⁄4 cups milk
- 2 egg whites
- 3 tablespoons butter, melted
directions
- In a large bowl, sift together the flours, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg whites and melted butter.
- Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot with syrup or honey.
- It's possible to prepare batter the night before and refrigerate it covered overnight.
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Reviews
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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! :) -
Pancakes were fluffy but satisfying! Instant family hit! Was looking for a recipe that didn't call for yeast or a lot of prep time. This hit the spot! Thanks!!!!!! -
I have never eaten or made buckwheat pancakes, until I tried this recipe. I am not a big pancake lover, but I did prefer these over ones made with all-purpose flour. To me they have somewhat of a poppy seed flavour. -
These were fantastic! I subbed 1 whole egg for the egg whites and I didn't "mix until smooth" (pure laziness on the eggs and I wanted to make sure I didn't get flat pancakes by over mixing) and they were still super fluffy. Recipe made 5 each 6 inch super fluffy and delicious pancakes! I like to eat my pancakes with lots of butter, maple syrup and fried eggs on top and these held up to all that.
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My amazing Grandma used to make buckwheat pancakes. I got warm fuzzies when I ate these this morning. Delicious!
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Tweaks
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I am sure they would be wonderful as written but I made some changes. I separated the eggs and beat the whites until stiff. I store milk that has expired or turned sour in my freezer and it becomes my "Pancake Milk". I use coconut oil, vegetable oil or applesauce instead of butter. I beat the yolks with the Pancake Milk and oil and add mashed bananas or grated apple. Add this liquid / fruit mixture in the well and then fold in the stiff whites. A bit more work but incredible!! I double the batch and freeze between waxed paper. 45 seconds in microwave.
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YUM! This was great! I used rice milk, oil instead of butter, and I whipped the egg whites before adding them. I also put fresh raspberries in it! Mmmm, they turned out hearty and fluffy. I will definitely make them again! -
Great Recipe! I was looking for one just like it! I substituted the white sugar for maple syrup and they came out nice and sweet. Also, I beat my egg whites and folded them into the mixed batter to make them extra fluffy...wonderful hit in the family! Oh, added blueberries too. Thanks for posting! -
Made this tonight as part of "breakfast for dinner"--very good! I used all buckwheat flour, because I have a wheat allergy, and subbed one packet of stevia for the sugar--lovely, fluffy, and moist! For the later batches I added more stevia and some carob chips--delicious! My Mom and brother were very happy. I'm definitely keeping this one on file. -
these turned out very nice. i too replaced the AP flour with whole wheat pastry flour. i replaced the milk with equal parts yogurt, milk, and water, too. they came out nice but a bit too thick actually. i added some water into the second and third batches and the texture was just right at the cost of a little bit of a watered down recipe. as the recipe is now i would say it makes a delicious, smart meal, if a bit thicker than the pancakes we all grew up with. this will be my default weekend pancake recipe from now on by the way. thanks a bunch!
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RECIPE SUBMITTED BY
Manuela
Milano
I'm an environmental engineering and i love cooking, expecially desserts.
I hope you'll enjoy my recipes althaugh sometimes Italian taste is somhow different from American classic recipes.
