These Fluffy Vegan Banana Bread Pancakes are the perfect rendition of a favorite flavor----banana bread! Completely fluffy, soft, jam-packed with warm spices, and naturally sweetened, these pancakes are truly irresistible for both kids + adults-alike! Made in just a few short steps and under 25 minutes TOTAL. Entirely dairy-free + vegan. Gluten-free + freeze options.
Starting your day with pancakes always feels like a special occasion. And these Fluffy Vegan Banana Bread Pancakes certainly strike a celebratory note. But the plant-based, clean ingredients mean that you can treat yourself to a short--or tall--stack of these flapjacks on a normal Tuesday!
They're warming and nutty, thanks to the cinnamon, nutmeg, allspice, and vanilla flavorings. Plus, these pancakes are easy to elevate with your favorite toppings (more on that below, spoiler alert: peanut butter). Hungry? Let's get to the plant-based goodness of this vegan banana pancake recipe! Plus, if you're into banana bread, then you'll enjoy the flavors in these pancakes----especially since they remind me of this Easy Healthy Banana Bread Recipe, Vegan Chia Seed Maple Banana Bread, Homemade Banana Bread Cinnamon Rolls, and Easy Healthy Banana Bread Pancakes!
Don't be intimidated by the word "vegan" in front of this pancake recipe. These plant-based banana pancakes are just as easy to make as any other "normal" pancake recipe. Don't worry.
These are hands down the best Vegan Banana Pancakes your taste buds will ever have the honor of enjoying! As promised, they are super quick and easy to make, and best of all, you probably have all the ingredients at home already (Yes, we are talking about that spotty old banana in the fruit bowl screaming to be used..)
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana pancakes (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
If you're looking to dress up your stack of homemade plant-based banana pancakes, here are my favorite toppings:
Before you jump into the kitchen to make these pancakes, these are my best tips and tricks to perfect the recipe:
When it comes to cooking pancakes, keep your heat on low. This ensures that your pancakes fully cook through without burning on the outside.
Before adding them, check that your leavener (baking powder) isn't expired. This ensures that your pancakes will rise to their highest heights. And we want the fluffiest of pancakes right?
When making the batter, stop mixing as soon as all ingredients are just combined. A few lumps are totally fine in the batter. Remember, you want airy, fluffy pancakes. They can become chewy from overmixing.
I find that using a flat cast-iron griddle works best for cooking vegan pancakes. Unfortunately, a regular sauté pan with sloped sides isn’t flat enough and the sides can make it difficult to flip the pancakes.
I know. I’m one who loves using butter (including vegan butter ), but when making pancakes it’s best to use some sort of oil (coconut, grapeseed, vegetable oil, etc). Gently wipe the oil onto the pan, you don't want to drench it. This helps avoid burns and excess smoke.
I’ve been guilty of this in the past. Don't flip your pancakes when a little crust forms on the bottom. Nope. Only flip them when the bubbles on the surface have ‘popped’ and opened into holes. This is the signal that the bottom is fully cooked and ready for flipping.
That’s it! Follow these simple tricks and your Vegan Banana Pancakes will be perfect every time!
Have you ever had bananas that weren't fully ripe, but you were dying to make banana pancakes? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch and here's what you can do:
If you're looking to ripe your bananas more quickly for baking purposes then you can do one of the following:
When it comes to vegan milk options, there are so many possibilities. From soy milk to nut milk to the newest trend, potato milk, you can find a delicious plant-based option you love. And what makes these milks even better? You can make them from scratch at home! All of these dairy-free milk recipes will work for this Fluffy Banana Bread Pancake recipe:
If you’re curious about the wide world of dairy-free milk options, start with this guide to The Best Milk Alternatives for Your Entire Household.
If you’re thinking about storing your leftover banana pancakes for a longer period of time OR you’d rather meal prep them for less hassle, it’s so easy to freeze them. When you freeze them, they generally last for up to 3 months when stored properly.
Personally, I love doing method #2, however, you can always pick and choose which works best for you:
Method #1: Place your cooled pancakes in an even layer on a baking sheet lined with parchment paper and freeze for about 1 hour or so. Once solid, add them to an airtight sealed container or ziplock bags and store in the freezer.
Method #2: Once your pancakes are cooled, stack them together with parchment paper in between each pancake and place them into an airtight sealed container or ziplock and store in the freezer.
When you’re ready to reheat and serve, simply do so in a microwave, toaster, oven, or over the stove top in a skillet until warmed through.
Absolutely! To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
Nope! If you choose to opt out of maple syrup, you can always substitute with honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, or organic cane sugar.
While most boxed mixes call for water, I find that substituting milk for water will add a richness that creates an even fluffier pancake. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency or you can try half water, half milk.
This is a major debate that seems to be divided, however, I personally find that butter creates a nice golden outside and adds rich flavor to your pancakes. Also, the trick is to always butter in between frying to keep pancakes evenly cooked.
Basically, you'll know that it's time to flip your pancake once the edges begin to form and turn golden as well as bubbles start to form (and pop which creates holes) on the tops of the batter.
You should generally flip pancakes once, which is why it's best to ensure that the bubbles that form at the tops have popped and created holes before making the flip.
Not at all! Banana Pancakes are supposed to be soft, fluffy, moist, and rich tasting but not mushy. If your pancakes come out mushy, it's likely because the heat on your griddle or skillet is too high which causes the cooking of the outside to happen much faster than the inside. Slow + sure---is key!
Yes! Simply substitute the flax eggs with 2 large eggs!
If you love Fluffy Vegan Banana Pancakes, something tells me these recipes are right up your ally:
If you choose to make these Fluffy Vegan Banana Bread Pancakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!