Pancakes don’t have to be just a weekend indulgence. With these Revamped Banana Buckwheat Pancakes, you can have a nutritious, delicious breakfast any day of the week.
By combining protein-rich buckwheat flour with naturally sweet bananas, this recipe creates hearty, tender pancakes packed with essential nutrients and fiber — without sacrificing taste.
Surprisingly, buckwheat is not wheat at all — it’s a gluten-free seed brimming with antioxidants like rutin. Paired with bananas, these pancakes offer a subtly earthy flavor with a delightful fluffiness.
SofyaRecipes, founded by Chicago-born culinary expert Sofya Petrova, is dedicated to making gourmet flavors approachable at home. Sofya’s passion for transforming everyday ingredients into extraordinary meals shines through this wholesome recipe, crafted with global inspiration and a deep love for nutrition-conscious cooking.
Let’s dive into making the best Revamped Banana Buckwheat Pancakes your breakfast table has ever seen!
Ingredients List
You’ll need these clean, pantry-friendly ingredients for the perfect Revamped Banana Buckwheat Pancakes:
- 1 ripe banana, mashed
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup buttermilk (or plant-based milk + lemon juice)
- 2 tablespoons melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- Optional Add-ins: blueberries, walnuts, cinnamon
Ingredient Tips
- Use very ripe bananas for maximum natural sweetness.
- Buckwheat flour brings a nutty flavor and fantastic moisture absorption.
- Coconut oil adds a gentle tropical hint — perfect for a morning boost.
Substitution Ideas:
Make your Revamped Banana Buckwheat Pancakes vegan with a flaxseed egg and almond milk, or add a dash of cinnamon for extra warmth — just like our cozy Festive Cinnamon Banana Bread.
Timing
| Task | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
✅ Thanks to the fast-cooking nature of buckwheat flour, these Revamped Banana Buckwheat Pancakes come together about 20% faster than traditional pancakes.
Step-by-Step Instructions
Step 1: Mash the Banana
In a large bowl, mash the ripe banana until almost smooth, with a few small chunks for texture.
Pro Tip: The darker your banana’s peel, the sweeter and more flavorful your Revamped Banana Buckwheat Pancakes will be.
Step 2: Mix the Dry Ingredients
Whisk together the buckwheat flour, baking powder, baking soda, and salt in a separate bowl.
This ensures that your pancakes rise evenly and stay light.
Step 3: Blend Wet Ingredients
Combine the mashed banana, egg, buttermilk, melted coconut oil, and vanilla extract.
Whisk until fully blended and creamy — your base for the perfect Revamped Banana Buckwheat Pancakes.
Step 4: Make the Batter
Gently fold the dry ingredients into the wet. Mix just until combined; a few small lumps are fine.
Tip: Let the batter rest for about 5 minutes. It gives the buckwheat time to hydrate and improves the fluff factor of your Revamped Banana Buckwheat Pancakes.
Step 5: Cook the Pancakes
Heat a lightly greased nonstick skillet over medium heat.
Pour about ¼ cup batter for each pancake.
Cook for 2–3 minutes, flip when bubbles form, and cook another 1–2 minutes.
Visual Clue: Your Revamped Banana Buckwheat Pancakes should have a charming rustic, speckled appearance.
Nutritional Information
| Nutrient | Per Pancake |
|---|---|
| Calories | 135 kcal |
| Fat | 5g |
| Saturated Fat | 2g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sugar | 3g |
| Protein | 4g |
Nutrition may vary slightly depending on ingredient brands and add-ins.
Healthier Alternatives
The base recipe is already nutrient-dense, but here are custom tweaks:
- Vegan Version: Use a flax egg and almond milk.
- High Protein: Add 1 scoop of vanilla or unflavored plant-based protein powder to the dry ingredients.
- Low Sugar: Skip any syrup toppings and pair with fresh berries.
- Gluten-Free: Ensure your buckwheat flour is certified gluten-free for those with celiac concerns.
Looking for another healthy breakfast treat? Try our Light and Fluffy Protein Pancake for One!
Serving Suggestions
Don’t stop at syrup — make breakfast an event!
- Fresh Berries: Serve with strawberries, raspberries, and a drizzle of honey.
- Nut Butter Drizzle: Almond butter + maple syrup = heavenly topping.
- Yogurt Parfait Stack: Layer pancakes with Greek yogurt, granola, and fruit.
- Decadent Dessert: Add a swipe of Irresistible Chocolate Buttercream between pancakes for a brunch dessert hybrid.
- Tropical Twist: Top with coconut whipped cream and grilled pineapple slices.
✨ These pancakes would pair perfectly with a fruity beverage, like a fresh berry smoothie or an iced vanilla latte.
Common Mistakes to Avoid
1. Overmixing the Batter
This develops too much elasticity (even in gluten-free flours!) and leads to tough pancakes.
Tip: Stir gently until dry spots disappear, then stop.
2. Using an Unripe Banana
A green banana is starchy and not sweet enough.
Use a banana that’s deeply spotted or nearly brown.
3. High Heat Cooking
Medium heat is best to cook pancakes evenly inside and out without burning the exterior.
4. Flipping Too Soon
Pancakes need time to set and build structure.
Wait for lots of bubbles and dry-looking edges before flipping.
5. Not Letting Batter Rest
Resting allows the flour to absorb liquid fully and improves final pancake texture dramatically.
Storing Tips
Maximize your pancake batch with smart storage:
- Refrigerate: Store cooled pancakes in an airtight container for up to 3 days.
- Freeze: Flash-freeze individual pancakes before stacking them in zip-top bags for up to 2 months.
- Reheat: Toast from frozen for a crispy outside, soft inside texture.
Need another freezable breakfast option? Check out our Nutella Bars, too!
Conclusion
These Revamped Banana Buckwheat Pancakes deliver everything you love about pancakes — the comforting texture, the cozy flavor — with an added bonus of health-forward ingredients.
They’re naturally gluten-free, rich in nutrients, and endlessly customizable for your lifestyle.
At SofyaRecipes, we believe small changes in your cooking habits can create big, joyful changes in your health and happiness.
💬 Try them out and let us know your favorite topping combinations in the comments below! Don’t forget to subscribe for more innovative and approachable recipes designed for passionate home cooks like you.
FAQs
Can I substitute buckwheat flour with almond flour?
Almond flour behaves differently — it won’t bind quite the same. If you try it, add an extra egg for structure.
How can I make extra fluffy pancakes?
Separate the egg, whip the white to soft peaks, and fold it gently into the batter last.
Are these pancakes freezer-friendly?
Yes! Freeze flat on a baking sheet first, then store in freezer-safe bags. They reheat beautifully.
Can I use frozen bananas?
You can! Thaw and drain off excess liquid before mashing.
What can I add for extra flavor?
Try stirring in a handful of mini chocolate chips, a teaspoon of cinnamon, or even shredded coconut for fun variations!
