Buckwheat Pancakes

2026-10-26 · Makes about 16 pancakes

Ingredients

Method

  1. Heat a griddle or large nonstick skillet over medium-low heat. Put the mix in a large bowl.
  2. In a medium bowl, whisk the egg whites to stiff peaks.
  3. In another bowl, whisk the yolks, buttermilk, and sour cream until smooth. Drizzle in the melted butter while you whisk.
  4. Fold the whites into the yolk mixture. Pour it over the mix and fold until just combined. Lumps are fine.
  5. Butter the griddle. Pour ¼ cup batter per pancake and cook until bubbles set on top and the bottom is brown, about 2 minutes. Flip and cook 1–2 minutes more.
  6. Serve with butter and maple syrup.

At a Glance

Heat a griddle over medium-low
2 egg yolkswhisk smoothdrizzle in, whiskingfold infold together; leave lumpy¼ cup each on a buttered griddle, 2 min, flip, 1–2 minserve with syrup
1½ cups buttermilk
1 cup sour cream
4 Tbsp buttermelt
2 egg whiteswhip to stiff peaks
300 g mixweigh 300 g
butter, for the griddle
maple syrup

Notes

Adapted from J. Kenji López-Alt, The Food Lab (W. W. Norton, 2015), using our buckwheat version of his dry mix.

The whipped whites and the sour cream make them tall and tender. Fold gently and cook right away. The baking powder starts working as soon as it gets wet.

Whole-grain flours drink more liquid. If the batter looks thicker than you are used to, loosen it with a splash of buttermilk.

Buckwheat browns faster than white flour. Keep the heat a notch lower than for plain pancakes, or the outsides darken before the middles set.