These Buckwheat Hoe Cakes with Fresh Banana are so tasty and filling. Hoe cakes, or pancakes, are thinner and lacier, but still equally as delicious to their pancakes cousin. Top with fresh bananas or berries and lots of maple syrup.
It’s almost without fail that every Sunday morning I whip up a giant breakfast for my troops. It’s our one day of normalcy in our hectic lives and we all sit around our little breakfast table and enjoy a meal together before we head out for the day.
Ingredients you’ll need
- Buckwheat flour
- All-purpose flour
- Sugar
- Baking soda
- Salt
- Egg
- Melted Butter
- Milk
- Bananas or other fruit for topping
Also without fail is a jug of milk on the table. My kids enjoy a cold glass with their meals and as a mom, I encourage it because it’s not only high in protein, but is packed with nutrients that help me and my family lead a strong healthy lifestyle.
How to make buckwheat hoecakes
In a large bowl add the buckwheat and all-purpose flours, sugar, baking soda, and salt. Whisk to combine. In a medium bowl add the milk, egg, and butter and whisk to combine. Add the wet ingredients to the dry ingredients and whisk to combine. Heat a large skillet over medium-high heat and spray with cooking spray. Add 1/2 cup of the pancake mixture and cook until bubbly and dry around the edges, flip and cook for 30-60 seconds more. Repeat with remaining batter.
One of our favorite breakfast items is Buckwheat Hoe Cakes. Even the kids gobble them up! These hoe cakes are light and airy and pair well with freshly sliced banana and a drizzle (or a geyser) of syrup. My kids love them and I hope you will too.
Buckwheat Hoe Cakes with Fresh Banana
Ingredients
- ¾ cup buckwheat flour
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg
- 3 tablespoons butter, melted
- 2 cups milk
- 2 bananas, sliced
- cooking spray
Instructions
- In a large bowl add the buckwheat and all-purpose flours, sugar, baking soda, and salt. Whisk to combine. In a medium bowl add the milk, egg, and butter and whisk to combine. Add the wet ingredients to the dry ingredients and whisk to combine.
- Heat a large skillet over medium-high heat and spray with cooking spray. Add 1/2 cup of the pancake mixture and cook until bubbly and dry around the edges, flip and cook for 30-60 seconds more. Repeat with remaining batter.
- Top each serving with some banana slices and serve with your syrup topping of choice.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
How fun to have a weekly Sunday breakfast with your family!
Gorgeous breakfast! My family would go crazy for these!