Okay, get ready for the BEST vegan banana pancakes you’ve ever made! Seriously, these are a game-changer for breakfast. They’re so incredibly simple to whip up, but the taste is just out of this world. You get that perfect fluffy texture, a lovely moistness that just melts in your mouth, and all that natural sweetness comes straight from ripe bananas. I swear, I could eat these every single morning! They’re my go-to when I need a quick, delicious, and satisfying start to the day, and they always bring a smile to my face.

Why You’ll Love These Vegan Banana Pancakes

Honestly, these pancakes are a total win! You’re going to love how ridiculously easy they are to throw together – seriously, breakfast perfection in minutes. Plus, the natural sweetness from those ripe bananas means you don’t need a ton of added sugar. They turn out so wonderfully fluffy and moist, making them ideal for any breakfast or brunch craving. And the best part? They’re completely dairy-free and egg-free, so everyone can enjoy them!

Gathering Your Ingredients for Vegan Banana Pancakes

Alright, let’s get our kitchen ready for some deliciousness! To make these amazing vegan banana pancakes, you’ll need just a few pantry staples. Having everything measured out beforehand makes the whole process super smooth, and trust me, it feels so much less chaotic that way. We’re going for fluffy, moist, and just perfectly sweet, so using the right ingredients is key!

Dry Ingredients for Vegan Banana Pancakes

First up, let’s grab our dry bits. You’ll need 1 cup of all-purpose flour, 1 tablespoon of sugar (just to give it a little boost!), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda for that extra lift, and a pinch of salt to balance everything out. Just toss all these into your bowl!

Wet Ingredients for Vegan Banana Pancakes

Now for the gooey goodness! You’ll need one ripe banana, mashed up real good, about 1 cup of your favorite plant-based milk (almond, soy, or oat work wonderfully!), 1 tablespoon of vegetable oil for richness, and a teaspoon of vanilla extract for that classic warm flavor. This is where the magic really starts to happen!

Step-by-Step Instructions: How to Make Vegan Banana Pancakes

Okay, let’s get cooking! Making these vegan banana pancakes is honestly so straightforward. You’ll be amazed at how quickly you can go from ingredients to a stack of fluffy goodness. Just follow these steps, and you’ll have a breakfast masterpiece in no time.

Preparing the Batter for Vegan Banana Pancakes

First things first, grab a big mixing bowl. Pop in your mashed banana, then add all your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Give that a quick stir just to get things acquainted. Now, pour in your plant-based milk, vegetable oil, and that lovely vanilla extract. Here’s the crucial part: whisk it all together until it’s *just* combined. Seriously, don’t go crazy overmixing! A few little lumps are perfectly fine and actually what we want for tender pancakes. Overmixing can make them tough, and nobody wants that!

Cooking Your Perfect Vegan Banana Pancakes

Time to heat up your griddle or frying pan! You want it on medium heat, and just give it a light wipe with a little extra oil so nothing sticks. Once it’s nice and warm – you can test it by flicking a tiny drop of water, and it should sizzle away – it’s time to pour your batter. Ladle about 1/4 cup of batter onto the griddle for each pancake. Let them cook for about 2-3 minutes on the first side. You’ll see little bubbles forming on top, which is your cue to flip! Cook the other side for another couple of minutes until they’re beautifully golden brown and cooked all the way through. Voila!

Tips for the Best Vegan Banana Pancakes

Want to make sure your vegan banana pancakes turn out absolutely perfect every single time? It’s all about a few little tricks! These tips will help you get that ideal fluffy texture and amazing flavor that makes these pancakes so special. Don’t stress if things look a little different; these little adjustments can make a big difference!

Choosing the Right Bananas

Seriously, the banana is your star ingredient here! You want bananas that are super ripe, like, the spottier and browner, the better. Those really ripe ones are naturally sweeter and mash up so much easier, giving your pancakes that incredible flavor and moisture without needing much else.

Batter Consistency Adjustments

Sometimes, depending on your flour or even the humidity, your batter might be a bit too thick or a little too thin. If it seems too thick to pour nicely, just stir in a tiny bit more plant-based milk, a tablespoon at a time, until it reaches a good, pourable consistency. If it’s too thin, add a tablespoon of flour. Easy peasy!

Delicious Add-ins and Variations for Your Vegan Banana Pancakes

Want to jazz up your vegan banana pancakes? You totally can! I love adding a handful of fresh blueberries right into the batter – they burst with flavor as they cook. Or, if you’re feeling a bit decadent, some dairy-free chocolate chips are always a win! A little sprinkle of cinnamon in the batter before you cook can also add a lovely warm spice note. Get creative and make them your own!

Serving Suggestions for Vegan Banana Pancakes

Now for the fun part – toppings! These vegan banana pancakes are amazing on their own, but they’re even better with a little something extra. A generous drizzle of warm maple syrup is basically a must, right? Fresh fruit like berries or sliced bananas adds a lovely freshness. And of course, a little dollop of vegan butter melting over the top is just pure heaven!

Frequently Asked Questions About Vegan Banana Pancakes

Got questions about these yummy vegan banana pancakes? I’ve got answers! It’s super common to wonder about a few things when you’re trying a new recipe, especially when it’s plant-based. Let’s clear them up so you can get to pancake perfection!

Can I make these vegan banana pancakes ahead of time?

You can totally make the batter a little ahead, maybe an hour or so, and keep it covered in the fridge. However, I find they’re best cooked fresh. If you have leftovers, just pop them in an airtight container in the fridge and reheat gently in a toaster or microwave.

What’s the best plant-based milk to use for vegan banana pancakes?

Honestly, any of them work great! Almond milk, soy milk, and oat milk are all fantastic choices. They all give you that lovely moist texture. I personally love oat milk for its slight creaminess, but you really can’t go wrong with whatever you have on hand for these plant-based pancakes.

My batter seems too thick, what should I do?

Oh, that happens sometimes! Don’t worry, it’s an easy fix. Just grab a little more of your plant-based milk – almond, soy, whatever you’re using – and stir it in, a tablespoon at a time. Keep stirring gently until the batter reaches a nice, pourable consistency. You don’t want it runny, just smooth enough to spread a bit on the griddle.

Estimated Nutritional Information for Vegan Banana Pancakes

Just a heads-up, these numbers are an estimate, okay? Because we all use slightly different ingredients and sizes, your actual nutrition might vary just a bit. But generally, one of these delicious vegan banana pancakes is around 150 calories, with about 4g of fat, 3g of protein, and 25g of carbohydrates. You’ll also get about 8g of sugar, which is pretty great considering it’s mostly from the natural sweetness of the banana! For more information on nutritional values, you can check out resources on banana nutrition.

Amazing Vegan Banana Pancakes: 2 Quick Steps

Author: folderfood
Total Time: 25 minutes
Yield: 8-10 pancakes 1x
Diet: Vegan

Print Recipe

Description

Simple and delicious vegan banana pancakes that are perfect for breakfast or brunch. These pancakes are fluffy, moist, and naturally sweetened by ripe bananas.

Ingredients

Scale

1 ripe banana, mashed
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plant-based milk (such as almond, soy, or oat milk)
1 tablespoon vegetable oil, plus more for cooking
1 teaspoon vanilla extract

Instructions

In a large bowl, mash the ripe banana until smooth.
Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Stir to combine.
Pour in the plant-based milk, vegetable oil, and vanilla extract. Whisk until just combined. Do not overmix; a few lumps are okay.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve hot with your favorite toppings.

Notes

Use very ripe bananas for the best flavor and sweetness.
Adjust the amount of plant-based milk if the batter is too thick or too thin.
Add-ins like blueberries or chocolate chips can be stirred into the batter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle/Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 8g
Sodium: 150mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan banana pancakes, plant-based pancakes, easy vegan breakfast, dairy-free pancakes, egg-free pancakes