If your weekend mornings look anything like the ones in my house, there is coffee with frothy milk, mimosas, and these fluffy buckwheat pancakes! If your weekends don’t look anything like the ones in my house, you may want to try it out, it’s pretty great!
There is nothing better than a fresh stack of homemade pancakes, and these are no exception! They are made with a mixture of buckwheat flour and all purpose, so if you are gluten intolerant you can absolutely substitute for all buckwheat flour. The texture really shouldn’t change much and they will still be fluffy!
The trick to getting these pancakes extra fluffy is by folding in whipped egg whites! To get perfectly whipped egg whites to a soft peak, you need to first separate your eggs. Be very careful to not get any yolk in the whites, you do this by cracking your egg and splitting it in half but keep the egg in one half of the shell. Pass the yolk back and forth between the two halves of shell until all the whites have separated out and only the yolk remains in the shell! Put that yolk to the side to use for the other part of the recipe and follow those steps for the other two eggs! To get your egg whites whipped up you will want to use either a Stand Mixer or Hand Mixer with the whip attachment. Whip on medium-high with one tbsp of sugar until the whites are whipped and a soft peak forms – this means when you pull the whip out the egg whites will fall over slightly and will be similar to the consistency of whipped cream.
Whipping your whites is the most complicated part of this recipe, everything else is super easy! Pretty much mix all the other ingredients together then fold the whipped egg whites into the batter. JUST FOLD IT IN! (Schitt’s Creek anyone??) But, seriously, if you don’t know how to properly fold in a recipe, it’s super easy!! Using a spatula, you scoop half way through the bowl and gently scoop the batter over itself. Rotate the bowl and repeat the process until everything is evenly combined. The reason you want to fold rather than mix is because folding doesn’t pop as many of those egg white bubbles you made by whipping them. This will ensure that your pancakes stay light and fluffy!!
Cooking your pancakes can be done just as you would any other recipe. If you follow me on Instagram you will see a video tip about how to get the perfect, round, golden brown pancake.
Top your pancakes with whatever you prefer, we opted for fresh berries, pure maple syrup and a dusting of powdered sugar. I hope you have fun making these pancakes and enjoying them with a mimosa or two! Cheers!
Fluffy Buckwheat Pancakes
Ingredients
- 3 eggs separated
- 1 tsp baking soda
- 1 tsp baking powder
- 1⅔ cup buttermilk
- ¾ cup all purpose flour
- ¾ cup buckwheat flour
- 3 tbsp sugar
- ½ tsp salt
- 3 tbsp butter melted
Instructions
- Separate your egg whites from the yolks, being careful to not get ANY yolks in the whites.
- In the bowl of a stand mixer or with a hand mixer, whip your egg whites with 1 tbsp of the sugar until soft peaks form.
- In a separate bowl, mix all other dry ingredients together. To the dry mixture add in the buttermilk, 3 yolks, and melted butter, mix until smooth.
- Gently fold in the egg whites to the wet mixture, doing your best to not deflate all those nice air bubbles. The mixture should be quite fluffy!
- To cook your pancakes, heat a griddle or skillet on medium heat.
- Portion your pancakes onto your greased skillet or griddle, flipping when bubbles form on the top side. Cook for an additional 30 seconds until cooked through.
- Serve immediately with your favorite toppings, enjoy!!
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This pancake looks so yummy!!!