Irresistibly Fluffy Vegan Banana Pancakes: Your Ultimate Guide to a Perfect Plant-Based Breakfast
Discover the secret to making the lightest, most delicious American-style vegan banana pancakes right in your kitchen. This easy-to-follow recipe is perfect for breakfast or brunch and is guaranteed to become a family favorite.
Do you ever find yourself with a growing collection of overly ripe, browning bananas in your fruit bowl? It’s a common scenario for many home cooks and a delightful culinary opportunity! While these speckled beauties might be past their prime for eating raw, their intensified sweetness and soft texture make them absolutely perfect for baking and cooking. Historically, my go-to solution for these soft, sweet bananas has always been a comforting loaf of banana bread. And while I adore a good slice of warm, moist banana bread, it’s not always the best choice for an everyday treat.
That’s where these incredible fluffy vegan banana pancakes come in! They offer a fantastic alternative to use up those ripe bananas that are just begging to be transformed into something delicious. Not only are they quick to prepare, but they also deliver an exceptionally light and airy texture, making them a perfect, guilt-free start to your day or a delightful weekend brunch.
Beyond Banana Bread: Why These Vegan Banana Pancakes Shine
While banana bread is a classic for a reason, these vegan banana pancakes offer a different kind of joy. They provide instant gratification – from blending the batter to serving a warm stack on your plate takes mere minutes. This recipe is designed for simplicity without compromising on flavor or that signature pancake fluffiness. Imagine waking up to the aroma of sweet bananas and warm cinnamon, then sitting down to a stack of golden-brown pancakes, light as air, ready to be drenched in maple syrup. It’s truly a breakfast experience that brightens any morning.
The Magic of Vegan Pancakes: Wholesome & Delicious
Adopting a plant-based diet doesn’t mean sacrificing your favorite comfort foods. In fact, these vegan banana pancakes prove that dairy-free and egg-free options can be just as, if not more, delicious and satisfying. By using readily available plant-based ingredients, we create a batter that delivers on taste, texture, and visual appeal. These pancakes are not only suitable for those following a vegan lifestyle but also for anyone with dairy or egg allergies, or simply those looking to incorporate more plant-based meals into their diet. They’re surprisingly simple to make, proving that wholesome eating can also be incredibly indulgent.
How To Make Fluffy Vegan Banana Pancakes: A Step-by-Step Guide
(For a detailed list of ingredients and full cooking instructions, please refer to the comprehensive recipe card located below.)
*To ensure the best possible outcome for your fluffy vegan banana pancakes, adhering strictly to the recipe is highly recommended. For unparalleled accuracy in baking, I always suggest using gram measurements with a digital kitchen scale over volumetric cup conversions. Cup measurements can be less precise, and I cannot guarantee optimal results if they are used.*
Key Ingredients for Perfection
The magic of these fluffy vegan banana pancakes starts with a few simple, yet crucial, ingredients. You’ll need two medium-sized, very ripe bananas – their natural sweetness and moisture are key to the pancake’s flavor and texture. We combine these with plain all-purpose flour for structure, and a touch of cornflour (also known as cornstarch) which is instrumental in achieving that desirable light and fluffy consistency. Leavening agents like baking powder and bicarbonate of soda (baking soda) work in harmony with a secret ingredient: vinegar. This acidic component reacts with the bicarbonate of soda, creating tiny air bubbles that make the pancakes incredibly airy without imparting any noticeable taste of vinegar. A pinch of cinnamon adds warmth, while a dash of salt balances the sweetness. Sunflower oil provides richness and helps with browning, and maple syrup adds extra sweetness that complements the banana beautifully. Finally, unsweetened dairy-free milk brings the batter to the perfect consistency.
Mastering the Cooking Process
Once your batter is perfectly blended into a silky-smooth consistency, it’s time to cook your pancakes to golden perfection. Heat a high-quality non-stick frying pan over a low to medium heat. A well-seasoned non-stick pan may not require oil, but if you’re unsure, a little sunflower oil will ensure your pancakes don’t stick and develop a beautiful golden crust. Precision is key here; aim for about ¼ cup of batter per pancake, ensuring even cooking and manageable sizes. As the pancakes cook, you’ll observe delightful bubbles appearing on the surface, and the edges will begin to set. These are your visual cues that it’s time for the flip! Gently slide your spatula underneath and turn the pancake over to cook the second side until it’s beautifully golden brown and cooked all the way through. Repeat this process with the remaining batter, yielding approximately sixteen delicious pancakes. If you’re making a larger batch or prefer to serve them all at once, you can keep the cooked pancakes warm in a low oven while you finish the rest.
Serving Your Delicious Vegan Banana Pancakes
Once your stack of fluffy vegan banana pancakes is ready, the real fun begins: toppings! While they are fantastic on their own, a drizzle of pure maple syrup is almost mandatory. Enhance the banana flavor with fresh sliced bananas, or add a delightful crunch with chopped nuts like hazelnuts, pecans, or walnuts. For a burst of fruitiness, consider a homemade blueberry compote or a spoonful of fresh berries. Vegan whipped cream, a sprinkle of chocolate chips, or even a dollop of almond butter can elevate your breakfast experience. Don’t be afraid to get creative and customize your pancakes to your heart’s desire!
Tips for Fluffiest Pancakes Every Time
- Don’t Overmix the Batter: Blending until smooth is essential, but stop as soon as it’s homogenous. Overmixing can develop the gluten in the flour too much, leading to tougher pancakes instead of fluffy ones.
- Use Ripe Bananas: The riper the bananas (with plenty of brown spots), the sweeter and more flavorful your pancakes will be. They also mash more easily, contributing to a smoother batter.
- Cook Immediately: The reaction between the vinegar and baking soda/bicarbonate creates air bubbles that give the pancakes their fluffiness. This reaction is time-sensitive, so for the best results, cook the batter right after blending.
- Maintain Consistent Pan Temperature: A low to medium heat is ideal. If the pan is too hot, the pancakes will burn on the outside before cooking through. If it’s too cool, they won’t brown properly or achieve that perfect rise.
- Don’t Overcrowd the Pan: Cook only a few pancakes at a time, depending on your pan size. This allows for easier flipping and ensures even heat distribution, leading to uniformly cooked pancakes.
- Adjust Batter Consistency: If your batter seems too thick after blending, add a tiny splash more dairy-free milk, a tablespoon at a time, until it reaches a pourable but still thick consistency.
Storage and Reheating
Got leftovers? These vegan banana pancakes store beautifully! Once completely cooled, place them in an airtight container or a freezer-safe bag. They can be refrigerated for up to 3-4 days or frozen for up to 2-3 months. To reheat, simply pop them in a toaster, microwave, or warm them gently in a dry frying pan until heated through. Freezing and reheating make them perfect for a quick, grab-and-go breakfast during busy weekdays!
More Vegan Pancake Recipes:
- Fluffy vegan vanilla pancakes
- Vegan crepes with berry compote and chocolate sauce
- Vegan pumpkin pancakes
- Vegan chocolate pancakes with chocolate sauce
More Recipes To Use Up Brown Bananas:
- Vegan biscoff banana bread
- Vegan chocolate banana bread
- Vegan banana nut muffins
- Vegan banana cake with chocolate peanut butter frosting
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Nutella swirled banana yeast bread
- Chocolate peanut butter banana breakfast smoothie
- Chocolate berry smoothie
We love seeing your creations! If you tried this delightful vegan banana pancake recipe, please tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary success!
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Print
Fluffy Vegan Banana Pancakes
Ingredients
- 2 medium very ripe bananas, about 225g peeled weight
- 3 Tbsp sunflower oil (or whichever oil you prefer)
- 3 Tbsp maple syrup
- 1 Tbsp white wine/cider vinegar
- 250 ml (1 cup) unsweetened dairy free milk (I use soy) plus a little extra if needed
- 225 g (1 ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 25 g (2 ½ Tbsp) cornflour (cornstarch)
- 1 Tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
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Combine all of the listed ingredients into a blender. Process until the mixture is completely smooth and free of lumps. The batter should have a fairly thick, yet pourable, consistency. If it appears excessively thick, you may gradually incorporate an additional splash of dairy-free milk until the desired texture is achieved.
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For optimal fluffiness, the batter should be cooked immediately after blending. Position a high-quality non-stick frying pan (or two pans for increased efficiency) over a low to medium heat. If your pan’s non-stick properties are not exceptional, lightly grease it with a small amount of sunflower oil to prevent sticking.
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Carefully pour approximately ¼ cup of the prepared batter into the heated pan for each pancake. Allow to cook undisturbed for about two minutes, or until small bubbles begin to form and burst on the surface of the pancake and the batter appears set around the edges.
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Using a thin spatula, gently flip the pancake over. Continue to cook for an additional one to two minutes on the second side, until it achieves a beautiful golden-brown color and is thoroughly cooked through.
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Repeat this cooking process with the remaining batter. If you are preparing a large batch and wish to serve them all warm, the cooked pancakes can be kept in a low oven (around 100°C/210°F) on a wire rack while you finish cooking the rest.