4-Ingredient Buckwheat Banana Pancakes

5 from 1 vote

These pancakes are soft, fluffy, easy to make, and only call for 4 ingredients and 1 bowl!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat banana pancakes

Servings: pancakes

Calories: 72kcal

Cost: 3$

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 tsp 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!

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.

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.