These Fluffy Vegan Banana Pancakes are the perfect combination of soft, fluffy texture and natural sweetness from ripe bananas. They’re easy to make, healthy, and perfect for a satisfying breakfast or brunch. Made without dairy or eggs, these pancakes are completely plant-based, so you can enjoy a delicious and wholesome start to your day.
RECIPE CARD
Fluffy Vegan Banana Pancakes
Ingredients
- 1 ripe banana, mashed
- 1 cup all-purpose flour or whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon, optional
- 1/4 teaspoon salt
- 1 tablespoon maple syrup or agave nectar
- 1 cup almond milk or other plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or melted coconut oil
- Fresh fruit, maple syrup, or nut butter for serving, optional
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Mix the Wet Ingredients: Mash the banana until smooth, then mix in the plant milk, maple syrup, and vanilla.
- Combine the Dry Ingredients: Whisk flour, baking powder, optional cinnamon, and salt in a separate bowl.
- Make the Batter: Stir the dry ingredients into the wet mixture just until combined. Add a little more plant milk if the batter is too thick.
- Cook the Pancakes: Heat a lightly oiled nonstick skillet over medium heat. Cook about 1/4 cup batter per pancake for 2 to 3 minutes, until bubbles form.
- Flip and Serve: Flip and cook for 1 to 2 minutes more, then serve warm with optional toppings.
Ingredients:
- 1 ripe banana, mashed
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon (optional for added flavor)
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (or agave nectar)
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (or melted coconut oil)
- Fresh fruit, maple syrup, or nut butter for topping (optional)
Instructions:
Step 1: Prepare the Wet Ingredients
- In a large bowl, mash the ripe banana with a fork until smooth.
- Add the almond milk, maple syrup, and vanilla extract to the mashed banana and mix until well combined.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, cinnamon (if using), and salt.
- Stir the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If the batter seems too thick, add a little more almond milk to reach your desired consistency.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil.
- Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Spread the batter into a circle with the back of the spoon if needed.
- Cook for 2-3 minutes or until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes on the other side until golden brown.
- Repeat with the remaining batter.
Step 4: Serve and Enjoy
- Stack the pancakes on a plate and top with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a dollop of nut butter.
- Serve warm and enjoy your fluffy, naturally sweetened vegan banana pancakes!
Tips and Variations:
- Add-ins: Feel free to add chocolate chips, blueberries, or chopped nuts to the batter for extra texture and flavor.
- For extra fluffiness: Let the batter rest for 5-10 minutes before cooking. This will allow the baking powder to activate and create a fluffier pancake.
- Vegan Toppings: Top with coconut yogurt, more fresh fruit, or a sprinkle of granola for added crunch and flavor.
Conclusion
These Fluffy Vegan Banana Pancakes are a wholesome, delicious breakfast that’s sure to become a favorite. Naturally sweetened with ripe bananas and made without eggs or dairy, they’re light, airy, and perfect for anyone following a plant-based diet. Easy to prepare and full of flavor, these pancakes are a great way to start your day on a healthy note!