Barley Pancakes

5 from 12 votes

These barley flour pancakes are light and fluffy and make the perfect healthy breakfast. Barley flour gives the pancakes a faintly nutty flavor and a hearty texture. Whipping the egg whites make them extra fluffy and buttermilk keeps them tender.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: barley flour pancakes, barley pancakes, whole wheat barley pancakes

Servings: pancakes

Author: Dahn Boquist

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

Whipping the egg whites: Keep the whites free of yolk, and use a clean, grease-free bowl and beaters. Even a little fat can interfere with whipping.

Fold gently: Stir about one-third of the whipped egg whites into the batter to lighten it, then gently fold in the rest. A few white streaks are fine. Avoid overmixing or you'll lose the air that makes the pancakes fluffy.

Griddle temperature: Keep the griddle at 325°F, or use medium to medium-low heat in a skillet. If the pancakes brown too quickly before the centers cook through, lower the heat.

Keep them warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the remaining batches. Arrange them in a single layer so they don't get soggy.

Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. For longer storage, freeze them with parchment paper between the layers so they're easy to separate.

Reheating: Warm leftover pancakes in the toaster, oven, or microwave until heated through. The toaster is especially good for bringing back a little crispness around the edges.

Nutrition