Begin by separating the egg yolks from the whites. Place the yolks in one mixing bowl and the whites in another.
In the bowl with the egg yolks, add the milk and whisk until well combined.
In a separate bowl, whisk together the buckwheat flour, salt, sugar, and baking powder.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Using a clean whisk, beat the egg whites until soft peaks form.
Gently fold the whipped egg whites into the batter.
Heat your skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Stack your pancakes high and serve them warm with your favorite toppings.
