1/4 tsp fine sea salt — balances sweetness; use less if using salted butter later.
1/2 tsp ground cinnamon (optional) — warm flavor note; try cardamom for a different twist.
2 ripe bananas, mashed (about 1 cup) — choose heavily spotted bananas for best sweetness and moisture.
2 large eggs — bind and add richness; for vegan, substitute with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water).
3/4 cup milk or milk alternative — adjust for batter thickness; oat or almond milk works great.
2 tbsp melted butter or neutral oil (coconut, avocado) — for tender crumb and skillet release.
1 tsp vanilla extract — brightens flavor; optional but recommended.
1–2 tbsp maple syrup or honey (optional) — adds sweetness if bananas aren’t super ripe.
Optional add-ins: 1/3 cup blueberries, chopped walnuts, or chocolate chips — fold in gently to avoid overworking batter.
Instructions
Prep: In a medium bowl, mash the bananas with a fork until mostly smooth with a few pea-sized lumps. Whisk in eggs, milk, melted butter, vanilla, and maple syrup until combined — the mixture should smell sweet and inviting.
Combine dry ingredients: In a separate bowl, whisk together buckwheat flour, baking powder, salt, and cinnamon until evenly mixed and aerated.
Mix batter: Add the dry mix to the wet ingredients and fold gently until just combined. The batter should be thick but pourable — like soft cookie dough. If it’s too stiff, add a splash more milk; if too thin, a tablespoon of extra flour helps.
Heat the pan: Warm a nonstick skillet or griddle over medium-low heat and brush with a little butter or oil. Test heat with a drop of batter — it should sizzle slowly and spread a little.
Cook pancakes: Spoon 1/4 cup batter per pancake onto the skillet. Cook until edges look set and bubbles appear on the surface, about 2–3 minutes. The underside will be deep golden brown. Flip gently and cook the second side 1–2 minutes until cooked through and springy to the touch.
Keep warm: Transfer cooked pancakes to a low oven (200°F / 95°C) on a tray to keep warm while you finish the batch. Re-grease pan as needed to keep each pancake browning evenly.
Serve: Stack and top with butter, extra mashed banana, maple syrup, toasted nuts, or yogurt. Enjoy immediately while they’re still tender and warm.
Notes
Hearty, naturally gluten free buckwheat banana pancakes with a nutty edge and sweet, caramelized banana flavor. Easy weekday breakfast or a cozy brunch stack — forgiving, simple, and versatile with vegan and add-in options.
