Homemade Vegan Banana Pancakes

these Fluffy Vegan Banana Pancakes they are the coziest weekend breakfast! They’re naturally sweetened and made with just a few simple ingredients you probably already have on hand!

pancakes with dairy-free butter on a blue and white plate

I have been cooking and baking since I was a kid and pancakes were one of my favorite dishes at the time. I have so many great pancake-related memories…like making pancakes for all my cousins on a lazy summer morning in New York or the time I was home alone one morning when I was 16 and decided to- me a GIGANTIC stack of pancakes while watching episodes of Gilmore Girls 🙃

Banana pancakes have always been one of my favorite types to make, so it’s nice to have this vegan version that tastes just as delicious as the pancakes I used to make back then. The only difference is that these are egg-free, dairy-free and completely vegan 🙌

Ingredients for making vegan banana pancakes at home

Ripe bananas – finished Ripe bananas are really the best as they are softer, sweeter and even tastier! Look for bananas with lots of brown spots dotted all over the skin and avoid those that are still green at the ends.

Maple syrup – this natural sweetener adds flavor and also helps the pancakes turn golden during cooking.

Vanilla extract – A little dash goes a long way here. Something about the combination of vanilla with buttery pancakes and hot maple syrup is just so good!

I’m Milk – opt for unsweetened soy milk or almond milk. I prefer to use soy milk when possible because the added protein in soy milk helps make these pancakes even lighter and fluffier. This is because 1 cup of soy milk has about the same amount of protein as an egg, so it works similarly to batter.

lemon – The bright acidity of fresh lemon juice helps create a vegan “butter” when mixed with soy milk. Not only does this make for a tastier pancake, but it also helps keep them moist.

Vegan butter – measure this when melted for an accurate measurement. You will need a little in the dough and a little more for the pan. You can also use melted refined coconut oil.

All-purpose flour – Simple, all-purpose flour is all you’ll need to make these fluffy banana pancakes. For a gluten-free option, replace it with a gluten-free all-purpose flour mix like this one.

Copper powder – Double check to make sure the baking powder hasn’t expired! If it’s been sitting in the pantry for too long, it can lose its potency. Also, if there are a lot of lumps in the bowl, use a sieve to make sure the yeast is evenly distributed throughout the dough.

sea salt – adding salt might seem counterintuitive when making something sweet like pancakes, but it adds a lovely contrast to the sweetness of the banana and helps give these pancakes a lot of flavor.

Banana pancake topping

Vegan butter + Maple syrup it’s always a win in my book (I like to heat the syrup before I drizzle on the pancakes!)
Peanut butter
Peanut butter and raspberry jelly – seriously divine in banana pancakes, trust me!
Warmed frozen berries. Add the frozen berries and a drizzle of maple syrup to a saucepan and heat over medium heat until the berries are warm and release their juices. Then spoon it over your pancakes and enjoy!
Sliced bananas or warm caramelized banana slices – Sliced bananas are delicious on top of these panels (and pretty too!) but you can also cook sliced bananas in a pan with a little coconut oil. When nicely browned around the edges, turn the slices over and add a drizzle of maple syrup and a pinch of sea salt, if desired. Pour the hot bananas and syrup over the pancakes and enjoy!
Coconut yogurt – a thick, creamy coconut yogurt like my favorite CocoJune and a handful of fresh berries is an easy way to create a “berries and cream” vibe in your stack!

Melted vegan butter + hot maple syrup + banana slices for the win 😋

Tips for perfect pancakes

Low and Slow is key. If the heat is too high, you’ll burn the outside before the inside has time to fully cook. This will result in pancakes that are black on the outside and raw on the inside. However, start on medium-high heat and gradually lower the heat as needed for the remaining pancakes. Adjust as needed, but when I’ve worked through most of the dough, the heat is about a 4 out of 10.
Don’t turn too soon or you’ll flip too hard. Wait to flip the pancakes until lots of small bubbles appear on top. Then flip the pancake and cook for another 1-2 minutes on the other side. At this point, the pancake should be done and browned evenly on both sides so you can set aside and continue with the remaining batter.
Do not over mix the batter – some lumps in the dough is normal. If you try to mix until it’s perfectly smooth, you’ll end up over-developing the gluten in the flour and making tough, rubbery pancakes. Just mix until combined and stop.
Let the dough rest – Letting the batter sit for a few minutes after mixing is a great way to make sure your pancakes turn out perfectly every time. This gives the flour time to hydrate and air bubbles to form inside the dough. I like to make the dough first and then let it rest for 5-10 minutes while I use that time to prepare the toppings and heat the pan.

Frequently asked questions about RECIPES

Can I freeze leftover pancakes? Yes! Just let the pancakes cool completely, freeze them with a piece or parchment in between to prevent them from sticking. To reheat, simply toast in a toaster or oven until heated through.

Can I use coconut sugar or white sugar instead of maple syrup? Yes, just reduce to 2 tablespoons.

More vegan breakfast recipes you might like

Homemade Vegan Banana Pancakes

Nicole Vranjican

These Fluffy Homemade Vegan Banana Pancakes are the coziest weekend breakfast! They’re naturally sweetened and made with just a few simple ingredients you probably already have on hand!

course To have breakfast

kitchen american

1 cup mashed banana about 2-21/4 medium bananas
2 cups I’m milk without sugar
1.5 spoon lemon juice
2-3 teaspoon vanilla extract depending on how strong you like it, I start with 2 and add more if needed
1/3 cup pure maple syrup
1/3 cup melted vegan butter or refined coconut oil, see notes below
3 cups all-purpose flour
1.5 spoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon cardamom or cinnamon

Mix the wet ingredients

Combine the soy milk and lemon juice in a bowl and set aside for 5 minutes to curdle. Next, mash the bananas and measure out a cup of banana puree and add it to the bowl with the soy milk. Add the vanilla and maple syrup and stir to combine. Aside.

Mix the dry ingredients

In another bowl, combine the flour, baking powder, salt and cardamom. Whisk to combine and add the wet ingredients. Stir until incorporated, then add the melted butter and stir until incorporated. Be careful not to over mix at this stage or the pancakes could become tough and rubbery. For light and fluffy pancakes, simply mix until combined: some lumps are perfectly fine – and then leave the bowl aside to rest for 5-10 minutes.

to cook

Add some coconut oil or vegan butter to a large pan and heat over medium heat (about 6 out of 10)Add 1/4 cup of batter to each pancake and cook for 2-3 minutes or until bubbles rise to the surface. Turn and cook for another 1-2 minutes. Tip: Lower the heat as needed during cooking and between batches of pancakes. Little by little I go down to a 4 out of 10 fire when all the panels are cooked. Repeat with remaining pancake batter, then serve hot with toppings of your choice. Service tips above! Enjoy 🙂

Tip: If using coconut oil instead of butter, use 1 tablespoon salt instead of 3/4 teaspoons.

Keyword Banana Pancakes, Easy Vegan Pancakes

If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a photo so I can see your recreation! @nikkivegan

For more free vegan recipes, don’t forget to check out my YouTube channel here.

Good cuisine!

love,

Nicole

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