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Homemade Light and Fluffy Buckwheat Pancakes photo

Light and Fluffy Buckwheat Pancakes

These Light and Fluffy Buckwheat Pancakes are a deliciously healthy twist on a classic breakfast!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup milk dairy or plant-based
  • 4 large eggs separated
  • 1 cup buckwheat flour pure for best results
  • 1 dash salt pinch to enhance flavor
  • 3 tablespoons granulated white sugar adjust to taste
  • 1 teaspoon baking powder for rising

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick Skillet or Griddle
  • Measuring cups and spoons

Method
 

Directions
  1. Step 1: Prepare Your Ingredients. Start by gathering all your ingredients. This will make the cooking process smoother and more enjoyable.
  2. Step 2: Separate the Eggs. In a large mixing bowl, separate the egg yolks from the egg whites. Place the egg whites in a separate bowl and set aside. The yolks will be combined with the other wet ingredients.
  3. Step 3: Mix Wet Ingredients. In the bowl with the egg yolks, add the milk and whisk until well combined.
  4. Step 4: Combine Dry Ingredients. In another bowl, whisk together the buckwheat flour, baking powder, sugar, and salt.
  5. Step 5: Combine Wet and Dry Mixtures. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  6. Step 6: Whip the Egg Whites. Using a hand mixer or whisk, beat the egg whites until stiff peaks form. This step is crucial for achieving that light and fluffy texture.
  7. Step 7: Fold in the Egg Whites. Gently fold the whipped egg whites into the batter. This technique will help retain the airiness of the egg whites, making your pancakes light and fluffy.
  8. Step 8: Heat the Skillet. Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of oil or butter if needed.
  9. Step 9: Cook the Pancakes. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
  10. Step 10: Serve and Enjoy! Remove the pancakes from the skillet and serve immediately with your favorite toppings. Enjoy your Light and Fluffy Buckwheat Pancakes warm!

Notes

  • Store leftover pancakes in an airtight container in the fridge for up to three days.
  • If freezing, stack with parchment paper and reheat in a toaster or microwave.
  • For a vegan option, use flax eggs instead of regular eggs.