These banana buckwheat pancakes are the perfect balance of fluffy, hearty, and gut-friendly. They come together in one bowl, cook up in minutes, and make your kitchen smell amazing. Buckwheat flour adds a slightly nutty flavor while keeping the recipe gluten-free and high in fiber. Mashed banana gives natural sweetness and moisture without needing a ton of added sugar. Whether you’re looking for a weekend brunch or a make-ahead breakfast, these pancakes are a feel-good way to start your day.

Everything you’ll need to make them

Just a few pantry staples and you’re on your way to a stack of nourishing pancakes:

Buckwheat flour – Naturally gluten-free and great for digestion
Ripe banana – Adds sweetness and gut-friendly prebiotics
Eggs – For binding and protein
Dairy-free milk – Almond, oat, or coconut all work
Baking powder – Helps keep the pancakes fluffy
Cinnamon – Optional, but adds warmth and flavor
Pinch of salt – To balance the sweetness
Coconut oil or butter – For greasing the pan

Customize this recipe

You can easily switch things up to suit your taste or dietary needs:

Add a handful of blueberries or chopped walnuts to the batter
Make it egg-free by using a flax egg (1 tbsp flaxseed + 3 tbsp water)
Use mashed sweet potato or pumpkin instead of banana for a fall twist
Serve with a spoonful of almond butter, Greek yogurt, or gut-friendly granola

How to store

These pancakes keep well, so go ahead and make a double batch:

Fridge: Store in an airtight container for up to 3 days
Freezer: Freeze in a single layer, then transfer to a bag or container. Reheat in a toaster or pan

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately and combine them just before cooking. For best results, cook the pancakes fresh — the batter can thicken too much if it sits for too long.

Easy Banana Buckwheat Pancakes

Fluffy, naturally sweet pancakes made with ripe bananas and hearty buckwheat flour. These gluten-free beauties are quick to whip up, perfect for a wholesome breakfast or weekend brunch. Serve with fresh fruit, a drizzle of maple syrup, or a spoonful of yogurt.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients

1 ripe banana mashed
1 cup buckwheat flour
1 tsp baking powder
1 large egg
¾ cup almond milk
1 tbsp maple syrup
½ tsp cinnamon

Instructions

In a bowl, mash banana until smooth.
Add egg, almond milk, and maple syrup; whisk until combined.
Stir in buckwheat flour, baking powder, and cinnamon to form a thick batter.
Heat a non-stick pan over medium heat and lightly grease.
Pour 1/4 cup batter per pancake, cook 2–3 minutes each side, and serve warm.

Notes

These pancakes freeze well, just layer with baking paper and store in an airtight container. Reheat in a toaster or skillet. For added protein, stir a spoonful of nut butter into the batter before cooking.