Buckwheat Protein Pancakes

Name: Buckwheat Protein Pancakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 90 g Buckwheat flour; 2 Egg, beaten; 25 g Protein powder; 175 ml Milk; 1 tsp Baking powder; 8 g Butter, for skillet

Buckwheat Protein Pancakes · ready in 33 min · 2 servings · 347 kcal per serving · easy · 6 ingredients

Nutty buckwheat gives these hearty protein pancakes a rustic flavor and tender bite, with a simple batter built for a filling breakfast.

Prep: 15 min
Cook: 18 min
Total: 33 min
Serves: 2
kcal: 347
Difficulty: easy

Breakfast Vegetarian Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

90 gBuckwheat flour
2Egg, beaten
25 gProtein powder
175 mlMilk
1 tspBaking powder
8 gButter, for skillet

Equipment

stovetop, mixing bowl, whisk, ladle, spatula, nonstick skillet, plate

Instructions

Gather Ingredients
Gather buckwheat flour, eggs, protein powder, milk, baking powder, butter, a bowl, whisk, scale, ladle, spatula, and skillet. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Mix Dry Batter
Whisk buckwheat flour, protein powder, and baking powder in the bowl until the mixture looks even and free of clumps. · 2 min
What to look for: Dry mixture has one even color with no visible pockets of powder.
Add Wet Ingredients
Beat eggs with milk, then pour into the dry mix and whisk just until a thick pourable batter forms. · 3 min
What to look for: Batter is thick, smooth enough to pour, and slightly speckled from buckwheat.
Rest Batter
Rest the batter for 5 minutes so the buckwheat hydrates and small bubbles begin to show on the surface. · 5 min
What to look for: Batter looks slightly thicker with a few small bubbles on top.
Heat Skillet
Heat the skillet over medium heat, melt a little butter, and spread it thinly before adding any batter. · 3 min
What to look for: Butter foams gently without browning fast.
Cook First Side
Ladle 25 percent of the batter into the skillet and cook until the edges look set and small bubbles stay open on top. · 3 min
What to look for: Edges look matte and bubbles remain open on the surface.
Flip Pancake
Flip the pancake gently and cook until the underside is browned and the center springs back when pressed. · 2 min
What to look for: Both sides are browned and the pancake is puffed in the center.
Finish Batch
Repeat with the remaining butter and batter, adjusting heat if pancakes darken before the centers set. · 9 min
What to look for: All pancakes are evenly browned and tender.
Serve Warm
Serve the pancakes warm right away, when the edges are tender and the buckwheat aroma is strongest. · 1 min
What to look for: Pancakes are stacked warm and still soft.

Nutrition (per serving)

kcal	347
Protein	25 g
Carbohydrates	38 g
of which sugars	6 g
Fat	12 g
of which saturated	5 g
Fibre	5 g
Sodium	425 mg

Nutri-ScoreA

Allergens

Contains: milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave in 20 second bursts until hot and soft, then let stand briefly before eating.

Ingredient substitutions

Buckwheat flour

Light buckwheat flour: Use the same weight for a milder buckwheat flavor.

Egg

Pasteurized egg: Use the same number of large pasteurized eggs.

Protein powder

Unflavored protein powder: Unflavored powder keeps the buckwheat taste more prominent.

Milk

Water: Use the same weight for a lighter, less rich pancake.

Baking powder

Egg: Use 1 extra beaten egg if needed, though the pancakes will be denser.

Butter

Olive oil: Use the same weight to grease the skillet with a lighter finish.