These Vegan Banana Pancakes are an absolute favorite in our house. Pancakes are such a great sleep-in-on-Sunday breakfast, but it is hard to come by a plant-based boxed variety to have on hand. So, I came up with an easy go-to recipe. It is super quick and a great option for using up too-ripe bananas.
Why I Love this Recipe
- So fluffy – These pancakes are the perfect combination of fluffy and light on the inside and crispy on the outside!
- No crazy ingredients – This recipe is made with ingredients you probably already have in your pantry! Even if you don’t have plant milk, water will do in a pinch.
- Quick & easy – Ready in under 30 minutes, this recipe is as easy as it gets!
Ingredients
- Bananas – This is a great way to use up ripe bananas, but I don’t like to wait until they are too ripe. My preference is for bananas that have just started to turn brown so you still get a bit of that fresh banana taste.
- Flour– I use all-purpose flour, but you could opt for a gluten-free or whole wheat variety.
- Plant milk – I use coconut milk for this recipe, but you can use any plant milk you’d like. Even water works in a pinch.
- Canola oil – Any neutral-flavored oil works here. If you are opting for oil-free, you could replace it with applesauce.
- Sugar – White granulated sugar or brown sugar will work as well.
- Vanilla extract – Pure vanilla extract is key to rounding out the flavors in this recipe.
How to Make Vegan Banana Pancakes
Preheat your griddle or pan on the grill or on the stovetop over medium heat.
You will know your pan is ready for pancakes if you drop droplets of water and they do not immediately evaporate – that pan is too hot!
Mix the Wet Ingredients
Start by mashing your bananas in a large mixing bowl. I prefer to leave some larger chunks, but it is not necessary.
Next, add the plant milk, oil, sugar, and vanilla extract and stir until combined fully.
Add the Dry Ingredients
Then add in the flour, baking powder, and salt and mix until the batter has formed. This will be thicker than normal pancake batter, but I promise they’ll still be super fluffy!
Cook the ‘Cakes
Portion out the batter using a measuring cup or spoon onto a pre-heated and well-seasoned griddle. I use a 1/2 cup measuring cup which gives me 10 pancakes with this recipe. If you would like more, smaller pancakes, opt for 1/3 or even 1/4 cup portions.
You can cook these on the stove or the grill. I prefer using our cast-iron griddle on the grill, but any flat griddle-like pan on the stove will work as well.
Tip: We season our griddle with Crisco vegetable shortening, which just happens to be vegan! I am convinced this seasoning method is responsible for the perfect golden-brown crisp that these pancakes get when done on the grill.
Once you’ve used up all the batter, you’re done! Serve these with your favorite toppings and enjoy! My personal favorite is pure maple syrup and sliced bananas.
How to Store Vegan Banana Pancakes
- Fridge: These pancakes with last up to 1 week in the fridge in an air-tight container.
- Reheat: These are delicious when reheated in the microwave or toaster.
- Freezer: You can also freeze these pancakes for up to 6 months.
Tip: When freezing the pancakes, separate them with slices of parchment paper to prevent them from sticking together. This makes for an easy grab and re-heat option.
More Tips for Making Vegan Banana Pancakes
- Not Vegan? Replace the plant milk with cow’s milk, or use equal parts butter instead of oil.
- Gluten Free? Opt for gluten-free flour to make this recipe gluten-free.
- Want less sugar? Replace the granulated sugar with maple syrup. Just reduce the amount of plant milk slightly so the batter is not too liquidy.
Looking for more delicious vegan breakfast options? Try these recipes:
The Best Vegan Banana Pancakes
Equipment
- Spatula
- Measuring cup
- Cast iron griddle or griddle pan
- Grill optional
Ingredients
- 3 large bananas mashed
- 3 cups all-purpose flour
- 2 cups plant milk
- ¼ cup white granulated sugar
- ¼ cup neutral oil like canola
- 2 tsp vanilla extract
- 2 tbsp baking powder
- 1 tsp salt
Instructions
- In a large mixing bowl, mash the bananas well.
- Add milk, oil, sugar and vanilla to the bananas and stir until combined.
- Add the flour, baking powder, and salt. Mix only a few times with a spatula only until combined. Do not overmix. If the batter is too dry, add a few splashes of water and mix again.
- Using a 1/2 cup measuring cup, pour equal portions onto a greased, pre-heated griddle on the stove or grill.
- Flip the pancake when bubbles begin forming on the sides. Remove when both sides are perfectly golden brown.
- Repeat until the batter is gone.
- Top with your favorite toppings and enjoy!
Notes
- A well-seasoned cast-iron griddle or skillet is key. We season ours with Crisco vegetable shortening, which just happens to be vegan!
- You will know your pan or griddle is ready for pancakes if you drop droplets of water and they do not immediately evaporate - that pan is too hot!
- If you are going to freeze these pancakes for later, separate them with slices of parchment paper to prevent them from sticking together when freezing. This makes for an easy grab and re-heat option.
- Not Vegan? Replace the plant milk with cow's milk, or use equal parts butter instead of oil.
- Gluten Free? Opt for gluten-free flour to make this recipe gluten-free.
- Want less sugar? Replace the granulated sugar with maple syrup. Just reduce the amount of plant milk slightly so the batter is not too liquidy.
Nutrition
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@theplanted.pantry
