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Vegan Banana Pancakes

The Fluffiest Vegan Banana Pancakes Recipe

This is the best recipe for fluffy Vegan Banana Pancakes! This easy, no-fail recipe uses very ripe bananas for incredible natural sweetness and moisture, and a simple "vegan buttermilk" trick to ensure a light, tender, and airy texture every time. Warmed with a hint of cinnamon, they're the perfect way to use up overripe bananas for a cozy and delicious weekend breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml unsweetened plant-based milk
  • 1 tbsp apple cider vinegar
  • 1 large very ripe banana well mashed
  • 2 tbsp neutral oil
  • 1 tsp vanilla extract
  • 1 ½ cups 180g all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg optional
  • ½ tsp salt

Method
 

  1. Make "Buttermilk": In a medium bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Combine Wet Ingredients: To the "buttermilk," whisk in the mashed banana, oil, and vanilla extract.
  4. Make Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. The batter will be thick and lumpy.
  5. Rest: Let the batter rest for 5 minutes.
  6. 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.
  7. Serve: Serve immediately with your favorite toppings.

Notes

Notes / Tips & Variations:
  • 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.