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These buttermilk barley pancakes have a lightly nutty flavor from the barley flour, but they’re still soft and fluffy thanks to buttermilk and whipped egg whites. They’re a nice change from traditional pancakes without giving up that tender, fluffy texture everyone wants in a stack of pancakes.
Serve these barley pancakes with butter and maple syrup, or try a spoonful of fig jam or homemade blueberry-lemon syrup. They’re also good with a fried egg on top if you prefer a savory breakfast.
If you enjoy baking with barley flour, try our quick barley bread or buttermilk barley biscuits.
What Makes These Barley Pancakes So Fluffy?
- Whipped egg whites: Folding them into the batter gives the pancakes a lighter, fluffier texture.
- Buttermilk: Adds a subtle tang and helps keep the pancakes tender.
- Barley flour: Gives the pancakes a lightly nutty flavor and a little more character than traditional pancakes.
- Maple syrup: Sweetens the batter just enough without overpowering the flavor of the barley.
There’s no shortage of pancake recipes here on the blog, from these sourdough pancakes to orange ricotta pancakes. But this barley pancake recipe is going to be one of the more healthy pancake options for whenever you’re in need of one!
For another whole grain pancake recipe, try my sprouted wheat pancakes.
Flavor and Texture of Barley Flour Pancakes
Barley pancakes have a naturally nutty, slightly sweet flavor that sets them apart from pancakes made with wheat flour. Because barley flour is lower in gluten, the pancakes tend to be a little more tender and soft rather than chewy.
They’re also a great way to incorporate an ancient grain into breakfast, and they pair especially well with warm spices (like cinnamon or nutmeg) and hearty toppings such as fruit compote
Ingredient Notes
Barley flour: Gives these pancakes their lightly nutty flavor. Look for whole-grain barley flour, which includes the bran and germ.
Buttermilk: Adds a little tang and helps make the pancakes tender. Use regular cultured buttermilk for this recipe.
Eggs: You’ll separate the eggs and whip the whites before folding them into the batter. This gives the pancakes their light, fluffy texture.
Maple syrup: Adds a touch of sweetness to the batter. Use pure maple syrup rather than pancake syrup.
Recipe Tips
Keep the egg whites free of fat. Separate the eggs carefully so no yolk gets into the whites. Use a clean, grease-free bowl and beaters to help the whites whip properly.
Don’t overmix the batter. Stir the wet and dry ingredients just until combined. A few small lumps are fine.
Fold in the egg whites gently. Use a spatula to fold them into the batter rather than stirring vigorously. You want to keep as much of that trapped air as possible.
Watch the heat. Cook the pancakes over medium to medium-low heat so the centers have time to cook before the outsides get too dark.
Know when to flip. Look for bubbles forming on the surface and edges that are beginning to look set. Flip once and cook until the second side is golden brown.
Save the leftovers. Refrigerate cooled pancakes in an airtight container for up to three days, or freeze them with parchment between the layers so they’re easy to separate.
Top the pancakes with strawberry fig jam or serve them with baked grapefruit.
Barley pancakes are a delicious way to start your day with a warm, hearty breakfast that everyone will love.
More Breakfast Recipes to Try
If you’re planning another homemade breakfast, here are a few more recipes worth trying.
Overnight French Toast Bake uses brioche soaked in a rich egg custard for an easy make-ahead breakfast.
Overnight Sourdough Pancakes have a mild sourdough tang, and the batter rests overnight so it’s ready to cook in the morning.
Sour Cream Biscuits are buttery, flaky, and tender, with a little tang from the sour cream.
A Different Spin on Pancake Breakfast
If you’ve got a bag of barley flour in the pantry, this is a good reason to pull it out. These pancakes are a fun change from the usual breakfast routine, and you don’t need anything fancy to serve with them. A little butter and warm maple syrup will do just fine.
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Barley Pancakes
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Ingredients
- 1 ½ cups barley flour, 180 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup vegetable oil, or melted butter
- 2 egg yolks
- 3 tablespoons maple syrup
- 2 egg whites
Instructions
- In a large bowl, combine the barley flour, baking powder, baking soda, and salt. Stir with a whisk to blend the ingredients well.
- In a separate bowl, combine the buttermilk, butter (or oil), egg yolks, and maple syrup. Fold the wet ingredients into the dry mixture. Don’t over-mix, it is ok if there are still streaks of flour.
- Place the egg whites in a small mixing bowl. Beat on medium high speed until they reach stiff peaks.
- Fold 1/3 of the egg whites into the batter to lighten up the batter. Gently fold the rest of the egg whites into the batter.
- Preheat a griddle to 325°F (or place a skillet over medium to medium-high heat)
- Use a 1/4 or 1/3 cup measuring cup to drop the batter on the hot griddle.
- Cook until you see small bubbles start to form on the top of the pancake (about 2 minutes). Flip the pancakes over and cook for an additional 1-1/2 to 2 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Love these pancakes. Barley flour makes them really delicious. I didn’t have buttermilk so used 1/2 milk and 1/2 Greek yogurt. Worked great.
Everyone devoured.
Thanks for the comment. I’m glad you enjoyed them.
These are some fluffy wholesome pancakes, Dahn. And I adore nutty chewy barley.
Love pancakes! Haven’t had barley in them, though — neat idea. I’m SO going to be making these. 🙂 Thanks!
Thanks John. Barley gives them such a great flavor.