Fluffy Vegan Banana Pancakes
Everyone loves pancakes, and I’ve tried my fair share of vegan pancake recipes over the years and also developed a few recipes of my own. These remain my firm favorite – if you want fluffy pancakes with just the right amount of sweetness, look no further.
They are perfect for a cozy weekend breakfast or brunch or even a weekday treat. And you only need a few pantry ingredients plus bananas – all of which you probably already have at home.
If you make these, let me know what you think!
PrintBanana Pancakes
Fluffy vegan banana pancakes that are easy to whip up and perfect for a cozy breakfast or brunch
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: about 15 pancakes
- Category: Breakfast
- Diet: Vegan
Ingredients
- 1 ripe banana
- 1 cup plant-based milk (like soy or oat milk)
- 2 tbsp canola oil (plus more for the pan)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1 tbsp maple syrup
- 1/4 cup sugar
- 1 1/4 cups light spelt or all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- In a mixing bowl, mash the banana with a fork (or use a potato masher). Add the plant-based milk, oil, cinnamon, vanilla, apple cider vinegar, salt, maple, and sugar. Mix.
- Add the flour, baking powder, and baking soda. Mix, but don’t overmix.
- Optional, but recommended: Let sit for five to ten minutes. This helps the pancakes become more fluffy.
- Heat a pan on low to medium heat (for a cast-iron skillet, low heat). Lightly grease using more canola oil or coconut oil.
- Use 1-2 tbsp dough for each pancake. Let cook for a minute or two on each side – when holes form on top and the sides get lightly browned, the pancake is ready to flip.
- Enjoy with fresh or defrosted berries, more banana, or maple syrup.
Notes
For extra fluffy pancakes, let the batter rest for 5 to 10 minutes before baking
