Fluffy Buckwheat Banana Pancakes (Gluten-Free)

These delicious buckwheat banana pancakes are made for chilly winter mornings. I love how the sweetness of the banana pairs with buckwheat’s hearty, nutty flavor. 

Like all pancakes, these are an easy recipe that you can make on the spot but these also can be made ahead to make your morning even easier. Buckwheat has a distinct flavor if you’re not familiar with it. It’s nutty, I find it to also be slightly floral, but it’s unique all to itself and you really just need to try it! 

These pancakes are a great recipe to introduce yourself to buckwheat because the banana mellows out the intensity of the buckwheat. Let’s make buckwheat banana pancakes!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients

Buckwheat Banana Pancakes

• Buckwheat flour
• All-purpose flour or an All-purpose gluten-free flour blend – To make these gluten-free pancakes, use an all-purpose gluten-free flour blend in place of regular flour. I tested this and I prefer them with a little all-purpose flour because the texture changes a little. But if you are strictly gluten-free, a gluten-free blend works great!
• Baking powder
• Salt
• Sugar
• Cinnamon
• Milk
• Vinegar
• Egg
• Butter – you will need some melted butter for the pancake batter and also some additional for cooking the pancakes
• Banana – make sure to use ripe bananas!

Buckwheat also pairs beautifully with chocolate so adding chocolate chips to these pancakes is a great option! 

How to make buckwheat banana pancakes

The first step is to make ‘buttermilk’. Combine milk and vinegar in a liquid measuring cup or a small bowl and set aside. 

Combine dry ingredients. In a large bowl, use a whisk to combine buckwheat flour, all-purpose flour, baking powder, salt, cinnamon and sugar and set aside. 

Next, in a separate bowl, combine wet ingredients. Add egg, mashed banana, and melted butter to the milk and whisk well until fully combined. 

Add the wet ingredients to the dry mixture and whisk until combined, don’t overmix but you don’t want it to be too lumpy. 

Heat a non-stick griddle, cast-iron skillet, or non-stick frying pan over medium heat. Add a little bit of butter, coconut oil or olive oil to your cooking surface. Then add ⅓ cup (about 5 tbsp) of batter for each pancake. If you want to add chocolate chips, now is the time to sprinkle a few directly onto each pancake before flipping. 

The pancakes are ready to flip once you start to see little bubbles appear on the surface and if you gently lift the side of the pancake and can see a nice golden brown edge. Flip and cook another couple minutes, then transfer to a plate or wire cooling rack. 

How to freeze these pancakes and reheating instructions

If you want to make these pancakes ahead and freeze for later, place them on a cooling rack as you cook. Once all the pancakes are done and have reached room temperature, place the cooling rack in the freezer for one hour. Then transfer to a freezer Ziploc bag or another freezer-safe airtight container. 

I like to remove the pancakes from the freezer the night before I plan to eat and keep them in the fridge so they can start to thaw. Then, I just pop them in the toaster to reheat!

Why you’ll love this recipe

• This is a simple recipe with a fun & easy twist
• It’s a customizable recipe and can easily be made gluten-free
• It’s a great way to try buckwheat for the first time!
• These fluffy banana buckwheat pancakes have a light + tender texture, but still are hearty and filling

My favorite toppings for pancakes

Simple ingredients make the best toppings!

• Fresh fruit – either banana slices or fresh berries
• Peanut butter, almond butter or seed butter
• And of course a little maple syrup is a must!

Health benefits of Buckwheat Banana Pancakes

In addition to being naturally gluten-free, buckwheat is a grain-like seed with lots of nutrients packed in, including:

• Essential vitamins such as vitamin B, magnesium and iron
• It’s a good source of plant-based protein, including essential amino acids
• An excellent source of fiber
• It’s rich in antioxidants, reducing stress and inflammation

More buckwheat recipes

More delicious breakfast recipes

Tried this recipe?

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Buckwheat Banana Pancakes

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These hearty buckwheat banana pancakes are made for chilly winter mornings. I love how the sweetness of the banana pairs with buckwheat’s nutty flavor. 

• Author: Becky Schmieg
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 6–8 pancakes 1x
• Category: breakfast

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cup milk
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tbsp melted butter
• 1 banana (1/3 c – 1/2 cup)
• 1 egg

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Instructions

1. Heat a griddle to 350F or a cast-iron skillet over medium heat. 
2. Combine milk and vinegar in a liquid measuring cup or small bowl. Set aside.
3. In a mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, cinnamon, sugar and salt. 
4. Add banana, egg and melted butter to the measuring cup/bowl with the milk and whisk until combined. 
5. Pour the wet ingredients into the dry and whisk until combined. 
6. Add butter to the griddle or pan, then add 1/3 cup of pancake batter per pancake to the griddle. 
7. Cook pancakes until bubbles appear on the surface and the edges start to become less wet-looking. About 3 minutes, flip and cook on the other side for 2-3 more minutes. You will see them puff slightly in the middle when they are about done. 
8. Place pancakes on a wire cooling rack as they finish cooking. 

Notes

Freezing and reheating 
If you want to make these pancakes ahead and freeze for later, place them on a cooling rack as you cook. Once all the pancakes are done, place the cooling rack in the freezer for one hour, then transfer to a freezer Ziploc bag or other freezer-safe container. 

I like to remove the pancakes from the freezer the night before I plan to eat and keep them in the fridge so they can start to thaw. Then, I just pop them in the toaster to reheat!