Banana Buckwheat Pancakes

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.


Recipes · Breakfast and Brunch · Pancake Recipes · Banana Pancake Recipes


Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Additional Time: 5 mins
Servings: 6
Yield: 12 pancakes

Ingredients

Ingredients List

  • 2 cups buckwheat flour

  • 3 tablespoons brown sugar

  • 3 tablespoons baking powder

  • ¼ teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 ½ cups whole milk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon pure vanilla extract

  • 3 medium bananas, sliced

  • 1 teaspoon vegetable oil, or as needed

  • 1 cup chopped walnuts


Directions

  1. Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.

  2. Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.

  3. Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.

Cook's Notes:

I prefer to use dark muscovado sugar, but any sugar will do.

If you want, run a stick of butter over the hot top of the pancake to provide a little more flavor.


Nutrition Facts (per serving)

Nutrition Facts
441 Calories
22g Fat
57g Carbs
12g Protein


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