Buckwheat Banana Pancakes

Buckwheat Banana Pancakes

This lovely little pancake is from the Breakfast At Morning Glory cookbook by Patty Groth. Patty owns Morning Glory Restaurant in Ashland Oregon. Her cookbook is available at the restaurant and, if you are lucky, you may even get an autographed edition!

Morning Glory opened in 1997 in a converted 1926 craftsman style house at 1149 Siskiyou Blvd, Ashland. Their specialty is breakfast but lunches are popular as well. They are open seven days a week (thank goodness for us!) from 8:00 am until 1:30 pm. If you are anywhere in the Rogue Valley or southern Oregon in general, it’s most certainly worth a trip to Ashland for breakfast (or lunch) in this well-loved establishment. Give them a call if you need any further information 541-488-8636

In honor of our celebration of National Pancake Day (September 26) and our pancake-palooza in the store on Saturday, September 28, 2019, we’ve been adding pancake recipes to our (slowly growing) collection of recipes. This is one of our favorites. We hope you enjoy it as much as we do.


Roy (& Frank)

NOTE: This recipe contains cocoa powder. The Kitchen Company carries two types of cocoa powder by Guittard, makers of fine chocolate products for 150 years and based in the US.

These wonderfully thin pancakes have a richness to them that comes from the addition of cocoa. The batter seems thin but it thickens as it rests. Best if made the day before serving, covered and refrigerated. Just slice your bananas and add to the batter or serve on top. We do both. Serve with walnut butter or lemon butter and pure maple syrup.
NOTE: reprinted from the book Breakfast At Morning Glory – Recipes, Mishaps and Adventures from the Little Blue House by Patty Groth

Buckwheat Banana Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 2 people


  • 2 cups flour
  • 1 cup buckwheat
  • 1/2 cup sugar
  • 6 tbsp cocoa powder
  • 4 tsps baking powder
  • 1 tsp salt
  • 4 eggs
  • 4 cups milk
  • 1/2 cup vegetable oil


  • Combine flour, buckwheat, cocoa, sugar, baking powder, and salt in a large bowl.
  • Whisk together eggs, milk, and vegetable oil and add to the dry mix. Whisk to combine. If leaving until tomorrow, cover and put in the refrigerator. If cooking today, let the batter rest a bit.
  • Cook on a hot, greased pancake griddle.
  • Flip when bubbles appear on the tops and cook for two more minutes