Buckwheat Pancakes Recipe

Fluffy, delicious buckwheat pancakes made easy! These light and subtly sweet pancakes are the perfect weekend breakfast or brunch treat. Top with your favorite fresh fruit for a burst of flavor and vibrant color. Get ready to impress your family and friends with this simple yet elegant recipe!

Prep Time 10 mins
Cook Time 20 mins
Calories 137 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Buckwheat Pancakes 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buckwheat Pancakes

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How to Make Buckwheat Pancakes

  1. In a medium bowl, whisk together the egg whites, canola oil, and milk until light and frothy.
  2. In a separate large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and sugar.
  3. Gradually add the wet ingredients (egg white mixture and sparkling water) to the dry ingredients, whisking gently until just combined. Do not overmix.
  4. Heat a lightly oiled griddle or nonstick frying pan over medium heat. Test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate quickly, the pan is ready.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
  7. Repeat with the remaining batter.
  8. Serve immediately, topped with 1/2 cup of your favorite sliced fruit (strawberries are delicious!). Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

28g

Fat

1g

Carbs

8g