Vegan Banana Pancakes

These vegan banana pancakes are light and fluffy with just a touch of sweetness and a hint of cinnamon! Easy to whip up and perfect for weekend breakfasts.

Vegan pancakes are my go-to treat breakfast for weekends. They’re easy, delicious, and you can’t go wrong with anything that gets drizzled in loads of maple syrup.

But you know what I love even more than regular old vegan pancakes? These vegan banana pancakes. They’re glorious, pack just the right of banana flavor, and are perfect for using leftover bananas.

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Choosing Bananas

Overripe Bananas on a Marble Background

Generally, anytime you’re baking with bananas or making any kind of cakey bready thing (like pancakes), your bananas must be overripe. This means lots of brown spots! The banana might even have more brown than yellow on the outside.

Using overripe bananas is important not just for the flavor of the recipe, but also for the texture. Bananas that aren’t overripe will be too starchy, leading to dry, chewy pancakes. This holds true for all kinds of banana recipes, like vegan banana bread and vegan banana muffins.

What You’ll Need

Plate of Vegan Banana Pancakes with Bowl of Strawberries, Bunch of Bananas and Coffee Cup in the Background
  • Banana. You just need one, and make sure it’s overripe!
  • Non-dairy milk. You can use just about any variety, as long as it’s unsweetened and unflavored. I used Almond Breeze.
  • Oil. I used canola oil, but any oil that’s suitable for baking can be substituted, such as corn, vegetable, or coconut oil.
  • Vanilla extract.
  • Flour. I’ve tested this recipe with all-purpose or whole wheat pastry flour. You can try another variety, but do so at your own risk.
  • Brown sugar. Make sure it’s organic to keep the recipe vegan.
  • Baking powder.
  • Baking soda.
  • Cinnamon. You can leave this out if you’d like, but it adds a wonderful flavor to the recipe.
  • Salt.

How to Make Vegan Banana Pancakes

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!

Make the Batter

Collage Showing Steps for Making Vegan Banana Pancake Batter
  • Place your banana into a large mixing bowl and mash it up well with a fork or potato masher.
  • Now add your liquid ingredients: milk, oil, and vanilla.
  • Whisk everything together until the batter is relatively smooth. You’ll still have a few banana bits in there — don’t worry about them.
  • Add your dry ingredients: first the flour, then sprinkle the brown sugar, baking powder, baking soda, cinnamon, and salt on top. Stir everything together just until mixed. The batter will be pretty thick!

Cook the Pancakes

Collage Showing 4 Stages of Cooking Vegan Banana Pancakes
  • Heat up an oiled nonstick skillet. Give the oil a minute to heat up — this step is important o prevent your pancakes from sticking to the skillet. Now drop about 1/3 cup of batter into the middle.
  • Let the batter cook for a few minutes, until it starts to darken and firm up around the edges, and some bubbles form in the center.
  • Carefully flip your pancake with a spatula.
  • Let it cook for a few minutes on the other side, until fluffy and golden brown on both sides.

Top your vegan banana pancakes with some vegan butter and maple syrup.

Overhead View of a White Wooden Table Set with Bowl of Strawberries and Plate of Vegan Banana Pancakes

Vegan Banana Pancake Tips & FAQ

  • Can these pancakes be made gluten-free? I’m not sure! My best advice would be to try using an all-purpose gluten-free flour blend, but I haven’t tested the recipe this way, so no promises!
  • Shelf-life & storage: Store leftover pancakes in a sealed bag or container in the fridge for up to 2 days or up to 3 months. To reheat, thaw them if frozen, them place them on a baking sheet in an 400°F preheated oven until hot.
  • Your bananas must be overripe. I can’t stress this enough. If they’re not overripe the recipe will not turn out right.
  • To speed up the ripening process of your bananas, store them in a paper bag for a few days.
  • Why aren’t my pancakes rising? This usually means that your baking powder or baking soda is old. Test baking powder by sprinkling some in a glass of water, and test soda by sprinkling it in vinegar. Both should fizz. If either one doesn’t, it’s time to replace it.
  • My pancakes are sticking to the skillet! Help! First, are you using a good nonstick surface? This is essential. I personally like well-seasoned cast iron. Also make sure you’re using enough oil and adding it between pancakes. Finally, the skillet needs to be hot enough! Take the time to preheat it before adding any batter.
Stack of Vegan Banana Pancakes on a Plate with a Wedge Cut Out

More Vegan Pancake Recipes

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Hand Drizzling Maple Syrup Over a Stack of Vegan Banana Pancakes

Print

Vegan Banana Pancakes

These vegan banana pancakes are light and fluffy with just a touch of sweetness and a hint of cinnamon! Easy to whip up and perfect for weekend breakfasts.
Course Breakfast
Cuisine American
Keyword vegan breakfast recipe, vegan pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 153kcal
Author Alissa Saenz

Ingredients

  • 1 medium overripe banana
  • 3/4 cup unflavored and unsweetened non-dairy milk
  • 2 tablespoons canola oil, plus more for the skillet
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons organic brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Place the banana into a large mixing bowl and mash it well with a fork or potato masher.
  • Add the milk, oil, and vanilla. Whisk everything together until well blended.
  • Add the flour to the bowl, then sprinkle the baking powder, baking soda, cinnamon, and salt on top.
  • Stir everything together until the ingredients are fully mixed. Don’t overmix the batter.
  • Lightly oil a nonstick skillet and place it over medium heat.
  • Give the skillet a few minutes to heat up, then drop the batter, about 1/3 cup at a time, on the hot surface in rounds. Form as many rounds as you can without overcrowding the skillet.
  • Cook the pancakes for 3 to 4 minutes on each side, flipping them when they start to solidify and darken around the edges and show small bubbles towards the center.
  • Transfer the pancakes to a plate as they finish cooking, then begin another batch, adding oil to the skillet between each batch. Continue until all of the batter is used.
  • Serve the pancakes with vegan butter and maple syrup.

Nutrition

Serving: 1pancake | Calories: 153kcal | Carbohydrates: 24.1g | Protein: 2.5g | Fat: 5.2g | Saturated Fat: 0.4g | Sodium: 223mg | Potassium: 187mg | Fiber: 1.3g | Sugar: 5.5g | Calcium: 101mg | Iron: 1mg

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