Buckwheat Banana Pancakes
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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Category: breakfast
Ingredients
Units
Scale
- 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
Instructions
- Heat a griddle to 350F or a cast-iron skillet over medium heat.
- Combine milk and vinegar in a liquid measuring cup or small bowl. Set aside.
- In a mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, cinnamon, sugar and salt.
- Add banana, egg and melted butter to the measuring cup/bowl with the milk and whisk until combined.
- Pour the wet ingredients into the dry and whisk until combined.
- Add butter to the griddle or pan, then add 1/3 cup of pancake batter per pancake to the griddle.
- 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.
- 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!
Find it online: https://www.figjar.com/buckwheat-banana-pancakes/