Breakfast

Buckwheat Pancakes with Banana and Walnut

Prep

10 mins

Cook

15 mins

Servings

AmericanEasyBreakfastVegetarianGluten Free

About this dish

These buckwheat pancakes are a hearty, nutty twist on the classic breakfast staple. Loaded with sliced bananas and crunchy walnuts, they are naturally gluten-free and packed with fiber.

The batter comes together in minutes, and the pancakes cook up golden brown with a tender crumb. Perfect for a cozy weekend morning or a post-workout refuel, they are delicious drizzled with maple syrup or a dollop of Greek yogurt.

In France, buckwheat crepes (galettes) are a traditional street food, but here we embrace their American-style fluffiness while keeping the earthy buckwheat flavor front and center.

Ingredients

UK and US measurements are both included for every recipe.

buckwheat flour (or use half all-purpose for less dense pancakes)

grain

150 g

Imperial: 1 ¼ cups

baking powder

seasoning

8 g

Imperial: 2 tsp

salt

seasoning

1 g

Imperial: ¼ tsp

ground cinnamon

spice

2 g

Imperial: 1 tsp

large egg

protein

milk (dairy or non-dairy)

dairy

240 ml

Imperial: 1 cup

vanilla extract

liquid

5 ml

Imperial: 1 tsp

melted butter or vegetable oil for the batter

fat

28 g

Imperial: 2 tbsp

ripe banana, mashed (about 1 medium)

fruit

120 g

Imperial: ½ cup mashed

banana, sliced for topping (1 medium)

fruit

100 g

Imperial: 1 medium

chopped walnuts

other

60 g

Imperial: ½ cup

pure maple syrup, for serving

liquid

to taste

Method

Mix dry ingredients

2 minutes

In a large bowl, whisk together buckwheat flour, baking powder, salt, and ground cinnamon (if using).

Combine wet ingredients

2 minutes

In a separate bowl, beat the egg. Add milk, vanilla extract, melted butter or oil, and mashed banana. Stir until well combined.

Make the batter

2 minutes

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine. Fold in half of the chopped walnuts.

Heat the pan

1 minute

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Cook pancakes

10 minutes

Pour ¼ cup (about 60 ml) of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes. Repeat with remaining batter.

Serve

2 minutes

Stack pancakes on plates, top with sliced banana, remaining walnuts, and a drizzle of maple syrup. Serve immediately.

Equipment

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Nutrition facts

360 kcal

Calories

9 g

Protein

45 g

Carbohydrates

15 g

Fat

6 g

Fiber

300 mg

Sodium

Tips

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking—buckwheat flour absorbs liquid and benefits from a brief rest.
These pancakes can be frozen: cook them completely, let cool, layer with parchment paper, and seal in a freezer bag. Reheat in a toaster or oven.
If you want a sweeter pancake, add 1-2 tablespoons of brown sugar to the wet ingredients.
Substitute the walnuts with pecans or almonds for a different nutty flavor.

Serving suggestions

Serve warm with a pat of butter, extra sliced banana, a sprinkle of cinnamon, and a generous drizzle of maple syrup. A side of crispy bacon or Greek yogurt yogurt complements the hearty pancakes.

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Recipe by

Chloe Lawson

Specialises in American cuisine

Chloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).

Describe yourself in three words: Spicy, saucy, blue cheese loyalist.