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Buttermilk Barley Pancakes

Deliciously Fluffy Buttermilk Barley Pancakes for Brunch Bliss

Indulge in these light and fluffy Buttermilk Barley Pancakes that offer a nutritious twist on a breakfast classic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 128
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup barley flour provides nutty flavor
  • 2 teaspoons baking powder helps pancakes rise
  • 1/2 teaspoon baking soda enhances fluffiness
  • 1/4 teaspoon salt enhances flavor
  • 1 cup buttermilk adds moisture
  • 2 tablespoons vegetable oil or melted butter adds richness
  • 2 large egg yolks adds richness
  • 2 tablespoons maple syrup adds sweetness
  • 2 large egg whites whipped for fluffiness

Equipment

  • Mixing Bowl
  • Whisk
  • spatula
  • griddle
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together barley flour, baking powder, baking soda, and salt until well blended.
  2. In a separate bowl, whisk together buttermilk, melted butter, egg yolks, and maple syrup until fully combined.
  3. Gently fold the wet ingredients into the dry mixture, careful not to over-mix.
  4. In a clean bowl, beat egg whites until stiff peaks form and fold into the batter.
  5. Preheat a non-stick griddle to around 325°F.
  6. Pour batter onto the griddle and cook until bubbles appear, then flip and cook until golden brown.
  7. Serve immediately with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 128kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 160mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

For optimal fluffiness, ensure egg whites are whipped in a clean bowl. Serve pancakes right after cooking for the best texture.

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