These buckwheat banana pancakes are the perfect balance of sweet, fruity, and nutty flavors, and make a great gluten-free alternative to regular pancakes.
Because buckwheat flour has a nutty, roast-y flavor, when it combines with the sweet flavors of ripe bananas, the resulting pancakes are hard to resist. These are best topped with fruit and plenty of maple syrup. You can make a batch for your family, or freeze a few for later.
Buckwheat banana pancakes have a unique color that is so inviting. Top with extra bananas and berries and you have a filling and tasty breakfast. Serve this with a steaming cup of coffee, a mug of hot chocolate, or tea with a little milk and sugar and you’ll have a warm, sweet breakfast with your family.
Your pan should be preheated before you make the pancakes. Also, make sure it is well-greased so that your pancakes properly release. When you’re making your pancakes, you’ll know it’s time to flip them by watching the little bubbles that form on the uncooked side. When they start to pop, you should flip the pancake and cook for a few more minutes on the other side.
This dish requires really ripe bananas. If your bananas haven’t fully ripened, try placing them in a paper bag for a day or two to ripen. You can also use frozen bananas. Thaw them on the counter before you use them if you do. Making sure your bananas are ripened is extra important in this dish. Buckwheat flour can be intense, but the caramelly, sweet flavors of ripe banana balance it out well.
What You Need To Make Buckwheat Banana Pancakes
This recipe requires bananas, baking powder, buttermilk, butter, large eggs, sugar, buckwheat flour, and salt.
I also recommend serving these with a generous amount of maple syrup, sliced bananas, and fresh berries. You can also serve it with extra sliced bananas if you want also.
You can also use any kind of milk you want in this recipe: whole milk, 2%, or 1%.
- Baking powder
- Large eggs
- Granulated sugar
- All-purpose flour
- Kosher salt
- Maple syrup
- Berries, for serving
Buckwheat banana pancakes require a mixing bowl, a fork, one large bowl, a whisk, a spatula, microwave safe bowl, and a non-stick frying pan.
How To Make Buckwheat Banana Pancakes
Make the batter: Melt two tablespoons of butter and allow it to cool slightly. In a large bowl, mash the bananas well with a fork.
Add in the eggs and mix well. Stir in the milk and butter. Add in the dry ingredients and stir with a whisk until fully incorporated.
Prepare the toppings: Wash the berries and slice additional bananas.
Make the pancakes: Heat your pan on medium heat. Add the butter and allow it to melt. When you put a tiny drop of water in the pan and it immediately sizzles, you know the pan is hot enough.
Pour around ⅓ of a cup of batter into the pan in a large circle. Allow them to cook for 2-3 minutes or until little bubbles begin to form and pop in the batter. Flip the pancake and cook on the other side. You can cook more than one pancake at a time, but be sure not to crowd the pan.
Assemble the Pancakes: Place 1-2 pancakes on a plate and top with banana, fruit, and maple syrup.
Can I add blueberries to the batter?
You can use this recipe as a basic recipe. Any fruits or add-ins that you like in pancakes would be great. Blueberries, nuts, even chocolate chips!
Can I reheat these?
Yes, you can reheat these by placing them in a warmed skillet or warmed oven. I like to freeze batches of pancakes when I make them for quick breakfasts. I like to wrap them well individually and then place them in freezer-safe bags.
Are these pancakes gluten-free?
Yes! Buckwheat flour is gluten-free. You should be careful not to cross-contaminate with gluten sources if you have them in your kitchen when making them for people with gluten allergies, but they are a delicious, fluffy treat for anyone! If you don’t want them to be gluten-free, you can also sub out ½ cup of buckwheat flour for AP flour. The result will be a little more tender, but a little less nutty in flavor.
Can I use milk alternatives in this recipe?
Definitely! Almond milk, cashew milk, soy milk, or oat milk would all be delicious alternatives to cow’s milk in this recipe if you are looking to make this dairy free.
Buckwheat Banana Pancakes
- 1 1/2 cups buckwheat flour
- 2-3 bananas depending on size, reserving one for serving
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 1/4 cup milk
- 2 large eggs
- Maple syrup for serving
- 1 cup of fresh berries
- 4 tbsp unsalted butter
- Melt two tablespoons of butter in a microwave-safe bowl and allow to cool slightly.
- In a large bowl, mash two medium bananas with a fork.
- Crack 2 large eggs into the bowl and mix well.
- Stir in 1 ¼ cup milk.
- Add 1 ½ cups buckwheat flour, two teaspoons baking powder, and 2 tablespoons granulated sugar and mix until fully incorporated.
- Wash the 1 cup of berries and slice the strawberries if using. Slice another banana.
- Heat your pan on medium heat.
- Add 2 tablespoons of butter and allow it to melt.
- Pour around ⅓ of a cup of batter into the pan.
- Allow the pancakes to cook for 2-3 minutes or until little bubbles begin to form and pop in the batter.
- Use a spatula to flip the pancake and cook it on the other side.
- Place 1-2 pancakes on a plate and top with banana, berries, and maple syrup.
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