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Banana Buckwheat Pancakes

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Spring outdoor activities require lots of energy and a nutritious and filling breakfast is welcomed. One of our favorites and often requested by our guests is Banana Buckwheat Pancakes. It’s hearty with multigrain flours, ripe banana, and creamy buttermilk. Adding fresh (or frozen) berries to batter on the griddle makes these even more special.


1/3 c. whole wheat flour
1/3 c. buckwheat flour
1/3 c. unbleached white flour
1/4 c. cornmeal
1 T. baking powder
1 teas. baking soda
2 T. turbinado or brown sugar
1 ripe banana
1 egg
1 1/2 c. buttermilk
2 T. canola oil

Butter and additional canola oil for brushing griddle

In large bowl, stir together dry ingredients. In mixer bowl, blend banana, egg, buttermilk, and the oil. Add dry ingredients and mix well until combined. Heat griddle over moderately high heat. Brush with oil and then butter before dropping batter (1/4 c. each) onto griddle. Cook 1-2 minutes on each side. Makes about 8 to 10 5-inch pancakes

Banana Cream

A nice change from butter as a topping for buckwheat and other pancakes is banana cream. It’s deliciously sweet with mellow bananas and apple flavors. Make this the night before the pancake breakfast and then fold in the whipped cream in the morning. Nice with fresh summer berries as well.


2 ripe bananas, thinly sliced
1/2 c. unsweetened apple juice
1/3 c. powdered sugar
1 scant T. fresh lemon juice
1/2 pt. heavy cream


Combine the bananas, apple juice, powdered sugar, and lemon juice in a saucepan. Bring to boil and then simmer mixture ‘till bananas are very soft. With a slotted spoon, strain banana mixture into a blender, reserving liquid. Then add about half of this reserved liquid to blender as well. Whirl ‘till smooth. Put into a bowl to cool. Cover and refrigerate overnight.


In the morning, whip cream until thick. Fold in banana cream base. Spoon over pancakes or serve alongside fresh berries.