Dimi We all know and love that familiar sight on the kitchen counter: the bunch of bananas that have gone from perfectly yellow to beautifully speckled and brown. While our first thought is always banana bread, I’m here today to offer an even more exciting and delicious destiny for those ripe bananas. It’s time to make my favorite Vegan Banana Pancakes.
This is the ultimate cozy weekend breakfast. Imagine impossibly light and fluffy pancakes, infused with the sweet, comforting flavor of ripe bananas and a hint of warm cinnamon. They get beautifully golden and caramelized on the griddle, filling your entire home with the most incredible, mouth-watering aroma. They are everything you love about banana bread, but in a light, fluffy pancake form!
This simple, no-fail recipe is based on my classic fluffy vegan pancakes, but with a few tweaks to make them the best banana pancakes you’ve ever had. It’s the perfect way to turn those spotty bananas into a breakfast masterpiece.
Banana Bread, in Pancake Form!
This recipe is truly the best of both worlds. It takes all the secrets from my Foolproof Fluffy Vegan Pancakes—like the “vegan buttermilk” hack for a tender crumb—and combines them with the cozy, comforting flavors of classic banana bread.
The mashed banana does more than just add flavor; it also adds incredible moisture and natural sweetness, making these pancakes wonderfully tender and rich. A pinch of cinnamon and nutmeg elevates the flavor, making them taste like a special treat. The most important tip for banana pancakes is to cook them on a slightly lower heat. The natural sugars in the banana can cause them to brown more quickly, so a little patience on a medium-low heat will ensure they cook through perfectly without burning on the outside.
Why You’ll Flip for These Pancakes:
- Unbelievably Light and Fluffy: Even with the added banana, our vegan buttermilk method ensures these pancakes have a beautiful, airy texture and are not dense or gummy.
- Packed with Sweet Banana Flavor: This recipe is the perfect and most delicious way to use up those super-ripe bananas on your counter.
- Warmly Spiced and Comforting: A hint of cinnamon and nutmeg makes these pancakes taste like a warm hug on a plate.
- Made with Simple Pantry Staples: No strange ingredients required! This is a simple, straightforward recipe for a classic breakfast.
Ingredients & Equipment
For the Vegan Banana Pancakes:
- Plant-Based Milk: 240 ml (1 cup), unsweetened soy, almond, or oat milk.
- Apple Cider Vinegar or Lemon Juice: 1 tablespoon.
- Very Ripe Banana: 1 large, mashed until almost liquid.
- Neutral Oil (or melted vegan butter): 2 tablespoons.
- Vanilla Extract: 1 teaspoon.
- All-Purpose Flour: 180g (1 ½ cups).
- Granulated Sugar: 2 tablespoons.
- Baking Powder: 2 teaspoons.
- Baking Soda: ½ teaspoon.
- Ground Cinnamon: ½ teaspoon.
- Ground Nutmeg: ¼ teaspoon (optional).
- Salt: ½ teaspoon.
- For Cooking: A little oil or vegan butter for the skillet.
Helpful Equipment:
- A large non-stick skillet or griddle.
- Two mixing bowls.
Time Estimates
- Prep Time: 10 minutes (includes a 5-minute rest for the batter)
- Cook Time: 15 minutes
- Total Time: Approximately 25 minutes
Step-by-Step Instructions
Get ready for a stack of pure breakfast bliss.
Step 1: Make the Vegan Buttermilk In a medium bowl, stir together the plant-based milk and the apple cider vinegar. Let it sit for 5 minutes to curdle and thicken slightly.
Step 2: Mix the Dry Ingredients While the “buttermilk” rests, in a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, optional nutmeg, and salt.
Step 3: Combine All Wet Ingredients To the bowl with the vegan buttermilk, add the thoroughly mashed banana, oil, and vanilla extract. Whisk until everything is well combined.
Step 4: Make the Batter (Don’t Overmix!) Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or a rubber spatula to mix just until the flour is combined. The batter should be thick and have several lumps. This is the secret to a fluffy pancake!
Step 5: Let the Batter Rest Let the finished batter rest on the counter for 5 minutes. This allows the leaveners to start working their magic.
Step 6: Cook the Pancakes Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease the pan. Once hot, pour about ¼ cup (60 ml) of batter onto the skillet for each pancake. Cook for 2-4 minutes on the first side. Banana pancakes often don’t bubble as much as plain ones, so look for the edges to appear dry and set. Gently flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Step 7: Serve and Enjoy! Serve the pancakes immediately in a warm stack, topped with extra banana slices, a sprinkle of cinnamon, and a generous river of maple syrup.
Notes, Tips & Variations
- Use VERY Ripe Bananas: For the best, sweetest flavor, your banana should be very soft and covered in brown spots. The riper the banana, the better the pancake!
- Medium-Low Heat is Your Friend: The sugars in the banana can cause these pancakes to burn on the outside before the center is fully cooked. A patient, medium-low heat is the key to a perfectly golden-brown and fluffy result.
- Delicious Add-Ins: These pancakes are a perfect canvas for your favorite additions! Gently fold in a handful of chocolate chips or toasted, chopped walnuts or pecans into the batter. You can also sprinkle them on top of the pancake right after you pour the batter onto the griddle.
- Keeping Pancakes Warm: To keep the finished pancakes warm while you cook the entire batch, place them in a single layer on a baking sheet in a warm oven (90°C / 200°F).
The Fluffiest Vegan Banana Pancakes Recipe
Ingredients
Method
- Make "Buttermilk": In a medium bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: To the "buttermilk," whisk in the mashed banana, oil, and vanilla extract.
- Make Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. The batter will be thick and lumpy.
- Rest: Let the batter rest for 5 minutes.
- Cook: Heat a lightly oiled skillet over medium-low heat. Pour ¼ cup of batter for each pancake. Cook for 2-4 minutes until the edges are dry, then flip and cook for another 2-3 minutes until golden brown.
- Serve: Serve immediately with your favorite toppings.
Notes
- The secret to fluffy pancakes is a lumpy batter—do not overmix!
- Cook on medium-low heat to prevent the outside from burning before the inside is cooked.
- Fold in ½ cup of chocolate chips or chopped walnuts for an extra treat.
Frequently Asked Questions (FAQ)
1. Why are my vegan banana pancakes gummy or dense? This can happen for two main reasons. First, you might be using too much banana. One large, very ripe banana is the perfect amount for this recipe to keep them light. Second, and most commonly, the batter was overmixed. As soon as you combine the flour with the wet ingredients, you want to mix as little as possible to prevent the gluten from developing, which leads to a tough, dense pancake.
2. How do I know when to flip banana pancakes? Banana pancakes often don’t bubble as much as regular pancakes because the batter is thicker. Instead of waiting for lots of bubbles, the best visual cue is to look at the edges of the pancake. When the edges start to look dry, matte, and set, it’s time to take a peek underneath. If it’s golden brown, give it a confident flip!
3. Can I add chocolate chips or nuts to these pancakes? Yes, and you absolutely should! They are delicious additions. You can either gently fold about ½ to ¾ of a cup of chocolate chips or chopped, toasted walnuts/pecans into the batter at the very end. Or, for a prettier presentation, you can sprinkle them over the top of each pancake right after you pour the batter onto the hot skillet.
4. Can I make this recipe with whole wheat flour? You can, for a heartier, more rustic pancake. You can substitute up to half of the all-purpose flour with whole wheat flour. If you substitute all of it, the pancakes will be significantly denser and have a much nuttier flavor. You may also need to add an extra splash of plant-based milk, as whole wheat flour is more absorbent.
Ready for a Dreamy Breakfast?
There’s nothing better than waking up on a weekend morning knowing a stack of these fluffy, fragrant banana pancakes is on the menu. It’s the coziest, most delicious way to start the day. I hope you and your family love them!
I love these topped with extra banana slices, a sprinkle of cinnamon, and a generous drizzle of maple syrup. What are your favorite pancake toppings? Let me know in the comments below!
