Hearty Buckwheat Pancakes

Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
12 pancakes


  • 1 cup buckwheat flour

  • 1 cup whole wheat pastry flour

  • 2 tablespoons white sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups buttermilk

  • ¼ cup butter, melted

  • 2 large eggs, separated, divided


  1. Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.

  2. Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.

  3. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.

  4. Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.

Cook's Note:

You can use all-purpose flour in place of pastry flour, if you'd like.

Nutrition Facts (per serving)

142 Calories
6g Fat
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 142
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 462mg 20%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 5g
Vitamin C 0mg 2%
Calcium 98mg 8%
Iron 1mg 6%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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