Fluffy Pancakes with Buckwheat & Almond flour

Cooking Method
Cuisine ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 30 min Total Time: 50 mins
Servings 2

A healthy, tasty, and spongy pancake recipe that is gluten-free

  • 1/2 cup Toasted Buckwheat flour
  • 1/2 cup Almond flour
  • 2 Eggs (Separate yolk and whites)
  • 1.5 teaspoons Baking powder
  • 1/4 cup Milk (2% or whole)
  • 2 teaspoons Castor sugar
  • 1 teaspoon Vanilla Essence
  • 1/4 teaspoon Salt
  • 2 tablespoons Butter - unsalted
  • Toppings - Maple syrup/ Honey/ fruit sauces / whipped cream
  1. Prepare the Buckwheat and Almond Flours
    • Dry roast the buckwheat and whole almonds separately in a frying pan or in an oven-toaster.
    • The buckwheat should turn light brown in color
    • If using an oven toaster, you can warm the almonds at 350F for about 15 minutes. Mix the almonds after every 5 minutes to ensure uniform roasting.
    • After the buckwheat and almonds have cooled, grind them into a fine flour using a kitchen mixer. You can grind them together.
    • Sift the flour through a fine sieve. We want our flour to be uniformly aerated and free of any uneven pieces.
  2. Whisk egg whites to get soft peaks
    • Separate the egg whites from yolks.
    • Whisk the egg whites to get soft peaks using a hand-held  electric mixer or a whisk
    • Whisking infuses air into the egg whites and creates a soft foam that will make our pancakes spongy 
  3. Mixing the Pancake batter
    • Add the buckwheat and almond flours to a mixing bowl and mix well
    • Add all the other ingredients as listed ( Baking powder, Egg yolks, Milk, Sugar, Vanilla Essence, Salt, half of the Butter quantity (molten))
    • Lightly whisk the mixture to ensure all the ingredients have mixed well
    • The batter should be thick in consistency and not be runny. If the batter is too thick, you may add 2-3 teaspoons of milk.
    • Slowly fold in the egg whites and mix well using a spatula. Do not use a blender as we don't want the foamy egg whites to flatten.
    • Let the batter rest for about 10-15 minutes
  4. Preparing the Pancakes
    • Heat a medium-size frying pan with a handle
    • When the pan is hot, coat a thin layer of butter
    • Pour 1/3 cup of batter. The batter should spread by itself.
    • You may slowly tilt the pan to give a perfectly round shape (do not touch the batter directly)
    • Keep the flame on medium. 
    • After about 3-4 minutes, you will see air bubbles pop on the pancake surface. 
    • After about 5 minutes, the pancake surface is almost dry 
    • Slowly lift the pancake, and flip the pancake
    • After about another 2 minutes, the pancake is ready. 
    • (The timings may vary based on the heat source)
    • When the pancake is lightly browned on both sides, you can remove it from the pan.
  5. Serving
    • Serve the pancakes when they are still hot
    • Top the pancakes with your choice of syrups (Maple syrup / Honey / pancake syrup), Fruits (Berries, bananas), chopped nuts and /or  whipped cream
  • The batter can be stored in the refrigerator for a couple of days
  • The secret to a spongy and tasty pancake is in the ratio of flours: liquids: leavening agent (Baking powder). Hence note the quantities carefully
  • The flours should be very smooth and even
Keywords: Pancakes, Buckwheat, almond flour, maple syrup
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.