| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 12 to 15 pancakes |
| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 12 to 15 pancakes |
Ingredients
- 2 cups buttermilk
- 2 eggs
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons butter, melted
- 1 cup all purpose flour
- 1 cup buckwheat flour
- 2 tablespoons butter, cold plus more as needed
- Peanut butter, for topping
- Sliced bananas, for topping
- Honey, for topping
Instructions
- In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
- In another large bowl mix together all-purpose flour and buckwheat flour.
- Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.
- In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.
- Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 150 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 164 mg |
| Serving Size | 1 of 13.5 servings |
| Calories | 150 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 164 mg |
Reviews
These were fantastic! Just made them this AM but straight up with warmed blueberries in maple syrup over them, we’ll go the Elvis style tomorrow morning, they are THAT fantastic! Thank you so much for the recipe 🙂
I used the cookworks, blueberry buttermilk pancake recipe (minus the blueberries, and followed the peanut butter honey and bananas of this recipe!!! YUMMY!!!!
Good consistency and I liked the two different flour types, but I found these to be a little heavy on the buttermilk for our tastes. Otherwise great recipe!
I couldnt find buckwheat flour so I used my normal pancake recipe it turned out wonderful!
Even I can make this fabulous breakfast. Aaron has much to say and his perspective is representative of many Food Network viewers. Aaron McCargo, you needs to be on the “Best Things I Ever Ate!!!” Thanks so much.
These pancakes are great. Love the peanut butter, banana, and pancake combination. If you are not a fan of honey, my brother really enjoyed his pancakes with maple syrup. Thank you Aaron!
Well I am a fan of pretty much any type of pancake, and I absolutely like the pancackes. My family on the other half were not really impressed, but I think its more because they are not use to the buckweat flour. Thanks Aaron.
great recipe – a little bacon won’t hurt
I am normally not a fan of pancakes, but had guests in town this week and wanted to cook breakfast. These pancakes were such a hit. I loved them and again and again.
These are wonderful, but oh so rich and FILLING!!..I HATE maple, so the honey is perfect..The only thing i might do different the next time is to put the sliced bananas right on top of the pancake batter and cook them into them..Powdered sugar would be a good honey substitute if you are allergic,or do not like honey.