Ingredients for Banana Buttermilk Buckwheat Pancakes
- ½ cup all-purpose flour
- 0 whole wheat flour
- 1 ½ cups buckwheat flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs
- ¼ cup melted unsalted butter
- 1 cup buttermilk
- ½ cup milk
- 2 ripe bananas
- ½ teaspoon salt
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How to Make Banana Buttermilk Buckwheat Pancakes
- In a large bowl, whisk together 1 ½ cups buckwheat flour, ½ cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ¼ cup melted unsalted butter, 1 cup buttermilk, and ½ cup milk until light and frothy.
- Mash 2 ripe bananas with a fork and stir them into the wet ingredients.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, fresh berries, or chocolate chips.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
74g
Fat
47g
Carbs
22g
