Vegan Banana Pancakes
These vegan banana pancakes are fluffy, golden, and straight-up ride-or-die brunch material, made with zero nonsense. They’re killer on their own but made to carry toppings like it’s a pancake red carpet. Perfect for lazy Sundays, weeknight breakfast chaos, or that one sad banana about to get composted.
Servings: 9 Pancakes
Calories: 140kcal
Cost: $5
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour or whole wheat pastry flour
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
Wet Ingredients:
- 1 cup ripe banana mashed (2 medium bananas)
- ½ cup unsweetened plant-based milk
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
- 2 teaspoons brown sugar or coconut sugar
- 1 teaspoon vanilla extract
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- 1 additional banana sliced
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Toasted walnuts
Instructions
- In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In a separate bowl, stir together the mashed banana, plant milk, oil (or applesauce if you want to avoid using oil), brown sugar, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and whisk just until the batter is uniform with no visible dry flour. Avoid overmixing.
- Set a nonstick or cast iron skillet or griddle over medium heat. After 2 minutes when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter into the skillet for each pancake.
- While the pancakes are cooking on the first side, you can optionally (I recommend it!) push several banana slices down into the surface of each pancake.
- Cook over medium heat for 2 to 3 minutes, or until the edges are set and bubbles form across the surface. Flip and cook for 2 minutes on the second side, or until golden and fully cooked.
- Transfer to a warm plate and repeat with the remaining batter and banana slices, adding more oil or vegan butter as needed.
- Serve warm with maple syrup, vegan butter, vegan whipped cream, and toasted walnuts.
Notes
🍌 Planet of the (Over)Ripes:
Use bananas that are deeply speckled and borderline collapse-y for the batter. Slightly firmer ones work best sliced on top for golden, caramelized glory.
🌀 Gluten Patrol:
Stop mixing the moment you no longer see dry flour. Overmixing activates gluten, which turns your pancakes from fluffy to fitness-boot-camp chewy.
⏳ Batter Days Ahead:
Let the batter rest 5–10 minutes before cooking. It lets the flour hydrate, the leaveners kick in, and your pancakes reach their full fluff-up potential.
🍌 Banana Republic:
If you’re topping pancakes with sliced bananas (highly recommended for awesomeness), press them into the batter as you place them. This keeps them from sticking out and interfering with cooking when you flip onto the second side.
Nutrition
Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 253mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg