Thick & Fluffy Vegan Banana Pancakes

Five pancakes stacked on a plate, the pancake stack is topped with banana slices and blueberries.

5 from 2 ratings

Thick & Fluffy Vegan Banana Pancakes

Start your morning in the most delicious way with a stack of thick and fluffy vegan banana pancakes. Light, soft, and filled with rich banana flavour with a hint of cinnamon, this easy vegan breakfast recipe comes together quickly with simple pantry ingredients. Perfect for weekend mornings, meal prep, or whenever you're craving something a little special. Dairy-free, egg-free, and with a gluten-free option included, these pancakes are a satisfying way to use up overripe bananas sitting in your kitchen.

Prep Time15

Cook Time15

Total Time30

Servings:

Author: Gwen Leron

Ingredients

1 ¼ cups + 2 tablespoons (345ml) unsweetened dairy-free milk (see notes below for gluten-free version)
1 tablespoon apple cider vinegar (or white vinegar, or lemon juice, see notes below for gluten-free version)
2 cups (250g) all-purpose flour (see notes below for gluten-free version)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt
½ cup (123g) puréed ripe bananas (roughly 2 small bananas)
2 tablespoons oil
2 teaspoons vanilla extract

Instructions

Pour the dairy-free milk into a measuring cup or bowl.
Add the vinegar to the milk and stir to combine. Set aside for 10 minutes.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt together in a large bowl. Set aside.
Mix the banana purée, oil, and vanilla extract together in a small bowl until combined. Add to the rested buttermilk and mix well.
Add the wet ingredients to the dry ingredients, and mix well until there are no dry spots remaining. Don't overmix.
Heat the pan over medium-high heat for at least 2 minutes before adding the batter. (The heat will need to be adjusted a few times while cooking the batch.)
Lightly coat the surface of the pan with a small amount of oil.
Ladle ⅓ cup of the pancake batter into the center of your pan, cooking 1 at a time (more than 1 if you are using a griddle).
Flip after roughly 1½ minutes, once bubbles have formed across the surface and the edges begin to look dry. Once flipped, cook for another minute and a half, or so.
Repeat until the batter is done. If the pancakes are browning too quickly, reduce the heat to medium-low.
Serve with maple syrup or other toppings of your choice. (Suggestions above!)

Notes

If you're making the vegan gluten-free version, make the following changes. The rest of the recipe remains the same:

Use 2 cups (280g) of this gluten-free flour blend (Amazon link)
Use ¾ cup + 1 tablespoon of unsweetened dairy-free milk
Use 1 ½ teaspoons of apple cider vinegar

If making the gluten-free version, keep in mind that all gluten-free flour blends use different ingredients and ratios, so results will vary by brand. This recipe has only been tested with Bob's Red Mill Gluten-Free All Purpose Baking Flour (red bag, not the blue bag!), so I can't guarantee the same results with other blends. Do not substitute coconut flour or any other single gluten-free flour, as they won't work in this recipe.

Other Notes:

Please read all of the info above and the notes below to ensure your pancakes turn out perfectly.
I use a ⅓ cup/ladle measure for each pancake, but I make mine on the larger side, so you may get slightly more or fewer pancakes depending on size.
Store leftovers for up to four days in an airtight container in the refrigerator. To freeze, cool them completely, separate with parchment squares so they don't stick together, and freeze them for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
Nutrition info listed below is for 1 of 8 vegan banana pancakes with the recipe made as written, no toppings. Calorie count for 1 vegan gluten-free pancake is roughly 156 calories. Nutrition info should be used as a rough guide only. Click here for more info on how nutrition info on this website is determined.

Nutrition