These delicious buckwheat banana pancakes are ready within 30 minutes, only call for 4 ingredients, and can be made in 1 bowl! They are naturally sugar, dairy, and gluten-free.
I love baking and cooking with buckwheat flour because of its elasticity and ease of use! It works great in buckwheat sandwich bread, in my buckwheat flour sourdough, and even in these super flexible buckwheat flatbreads.
I especially enjoy making desserts like buckwheat shortbread cookies for tea, buckwheat chocolate cake for celebration, and buckwheat pumpkin muffins for the Fall season! You can check out more buckwheat dessert recipes for inspiration.
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Ingredients & substitutes
- Bananas - ripe bananas make the pancakes sweeter and are easier to mash!
- Eggs - You can use any size eggs, cold or room temperature. I haven't tried this recipe with egg replacements but I think flax eggs should work.
- Buckwheat flour - I recommend using light buckwheat flour because of its finer texture and milder flavor. You can use another gluten-free flour if you need to, although I've only made these with buckwheat flour!
- Baking powder makes the pancakes fluffier. Make sure your baking powder is gluten-free (see ingredients on the package). Don't substitute with baking soda.
Because of the natural elasticity of buckwheat flour and the binding effect of the eggs, you don't need to add xanthan gum to the pancakes.
See the recipe card for quantities.
Variations
Add chocolate chip or sweetened cocoa powder to make these pancakes chocolaty!
Instructions
Step 1. Start preheating a frying pan over low-medium heat.
I prefer using a cast iron pan for an even cook-through but a non-stick pan will work, too.
Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.
Step 2. Add eggs to the mashed bananas and whisk to incorporate.
Step 3. Finally, add the buckwheat flour and baking powder to the wet ingredients and whisk to combine.
The batter will be pourable but should hold up in the pan without flowing out of shape.
Step 4. Use ¼ of a cup to pour the pancake batter into the pan. My pan fits four pancakes at a time.
Fry on low-medium heat until you see bubbles on the top. Carefully flip the pancakes using a large spatula to avoid the batter flowing out.
Step 5. Once the pancakes have been cooked on both sides, transfer them to a plate and cover them with a kitchen towel to keep them warm. Repeat with the rest of the batter and enjoy!
Storage
- You can keep buckwheat banana pancakes at room temperature for 1 day. Sometimes I like to keep them on the counter and snack when I pass through the kitchen!
- In the fridge, the pancakes will keep for up to 3-4 days. Reheat before eating!
- If you want to keep these banana pancakes fresh for longer, freeze them in a freezer-safe bag or container for up to 3 months! To reheat, place a pancake or two into the microwave for a couple minutes.
Troubleshooting & Tips
- If the batter is too wet, add more flour, if it is too thick, add some water or milk.
- If you want your pancakes sweeter, add some sugar or honey to the batter. Use extra ripe bananas for more sweetness.
- You can make the batter ahead of time and keep it covered in the refrigerator for up to 3 days.
- You can substitute bananas with apple sauce! Use ¼ cup apple sauce for 1 banana.
Recipe FAQ
Yes!
You can, only you might need to adjust the amount to ensure the right batter consistency.
More pancake recipes
📖 Recipe
4-Ingredient Buckwheat Banana Pancakes
Ingredients
- 3 ripe bananas any size
- 2 eggs you can try flax egg for a vegan version
- 60 grams light buckwheat flour
- 1½ teaspoon baking powder make sure it is gluten-free
Instructions
- Start preheating a frying pan over low-medium heat. I prefer using a cast iron pan for an even cook-through but a non-stick pan will work, too.
- Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.3 ripe bananas
- Add eggs to the mashed bananas and whisk to incorporate.2 eggs
- Finally, add the buckwheat flour and baking powder to the wet ingredients and whisk to combine.The batter will be pourable but should hold up in the pan without flowing out of shape.60 grams light buckwheat flour, 1½ teaspoon baking powder
- Use ¼ of a cup to pour the pancake batter into the pan. My pan fits four pancakes at a time.Fry on low-medium heat until you see bubbles on the top. Carefully flip the pancakes using a large spatula to avoid the batter flowing out.If the heat is too high, the pancakes won't cook all the way through.
- Once the pancakes have been cooked on both sides, transfer them to a plate and cover them with a kitchen towel to keep them warm. Repeat with the rest of the batter and enjoy!
Notes
- You can keep buckwheat banana pancakes at room temperature for 1 day. Sometimes I like to keep them on the counter and snack when I pass through the kitchen!
- In the fridge, the pancakes will keep for up to 3-4 days. Reheat before eating!
- If you want to keep these banana pancakes fresh for longer, freeze them in a freezer-safe bag or container for up to 3 months! To reheat, place a pancake or two into the microwave for a couple minutes.
- If the batter is too wet, add more flour, if it is too thick, add some water or milk.
- If you want your pancakes sweeter, add some sugar or honey to the batter. Use extra ripe bananas for more sweetness.
- You can make the batter ahead of time and keep it covered in the refrigerator for up to 3 days.
- You can substitute bananas with apple sauce! Use ¼ cup apple sauce for 1 banana.
Natasha Levai says
A super easy recipe to make when you are in a pinch!