Banana Buttermilk Buckwheat Pancakes
Fluffy, wholesome, and irresistibly flavorful, these Banana Buttermilk Buckwheat Pancakes are the perfect way to start your morning. Made with a delightful balance of nutty buckwheat flour and a touch of all-purpose flour, these pancakes gain natural sweetness and moistness from ripe bananas, while a hint of cinnamon adds warm, aromatic depth. The rich tang of buttermilk creates a tender texture, making each bite melt-in-your-mouth delicious. Ready in just 25 minutes, this easy recipe is ideal for cozy weekend breakfasts or brunch gatherings. Serve them hot off the griddle with a drizzle of maple syrup, a handful of fresh fruit, or your favorite toppings for a truly satisfying treat. These pancakes are a must-try for anyone seeking a healthy yet indulgent twist on a breakfast classic!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 large Ripe bananas
- 1.25 cups Buttermilk
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Vegetable oil or butter (for greasing the pan)
- Maple syrup or fresh fruit (optional, for serving)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
In another bowl, mash the ripe bananas until smooth. Add the buttermilk, egg, and vanilla extract. Whisk until thoroughly combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Avoid overmixing; a few lumps are fine.
Drizzle in the melted butter and fold it into the batter until just incorporated. The batter should be thick but pourable. If it seems too thick, add 1-2 tablespoons of buttermilk.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart to allow room for spreading. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm, topped with maple syrup, fresh fruit, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 60.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 454 mg | 35% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
