Wake up to these easy Vegan Banana Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes.
It’s pancake time!
Banana pancakes, to be exact. I’m not much of a pancake eater myself (I ALWAYS prefer a savory breakfast over sweet) but I am a pancake-maker expert. For the past 5 years, I have been making pancakes almost weekly for my kids who believe there is no better way to wake up than with a plate full of pancakes.
Typically I make my perfect vegan pancakes but more recently I have been loving these vegan banana pancakes. Sweetened and flavored with bananas, these are the perfect pancake to wake up to.
I like this vegan banana pancake recipe because it:
- doesn’t have any strange egg replacers. Just relies on the binding powers of bananas!
- doesn’t use refined sugar. It’s sweetened with bananas and maple syrup.
- has the perfect golden crust with a delightful rise.
- is nearly fool-proof. I’ve even been teaching my 7-year-old how to make this recipe and it turns out perfect every time!
- has the best flavor and texture I’ve ever had in pancakes. Period.
Let’s take a closer look.
How do we make the perfect vegan banana pancakes?
Fortunately making the perfect vegan pancakes is super simple! Just follow these three easy steps.
Step One: Make the Batter
- Combine your dry ingredients – that’s your flour, baking powder, and salt – in a large bowl and set aside.
- Mash the bananas. For this recipe the riper the banana, the better. It will add more flavor and sweetness while also blending in with the other ingredients better.
- Combine the wet ingredients – that’s the mashed banana, soy milk, oil, maple syrup, and vanilla extra.
- Fold the wet ingredients into the dry, mixing gently, until a thick uniform batter has formed.
Step two: Cook the Pancakes
Once your pancake batter is made, it’s time to cook them!
Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results.
Best Pancake Griddle for the job
While an electric griddle is not completely necessary for pancakes, I highly recommend one. Electric griddles are fairly cheap. This is the one I use:
which is under $40 on Amazon and it’s something I use nearly weekly!
With the electric griddle, I can make these pancakes in 2 batches pancake (rather than a couple at a time) and get the luxury of setting the temperature to exactly what I want. That means not having to worry about the pancakes burning or cooking unevenly. However, if you don’t have an electric griddle, you can do this on a skillet. It may involve trial and error in terms of getting the right temperature.
Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one. Cook the pancakes until they start to bubble, flip and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.
Step three: Serve the pancakes
Serve the pancakes immediately with sliced banana, maple syrup, and, if you’re feeling very decadent, chocolate chips.
If you do have leftover pancakes, you can tightly wrap them in plastic wrap and store them in the refrigerator for 2-3 days or the freezer for 2 months. Gently reheat them in the oven or microwave to enjoy.
Tips and Tricks for making the perfect banana pancakes every time.
1. Take care that these pancakes are not over-mixed. I’ve never quite understood the appeal of blender pancakes because in the process the gluten gets overworked and becomes tough. By hand, you can be careful when you’re adding your wet ingredients to the dry to mix only as much as necessary – a few lumps are always okay and these banana pancakes will have more lumps than regular pancakes. The less you mix, the more tender and delicate the texture of the pancake will be.
2. Make sure to use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.
3. The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
4. Pancakes should be eaten immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy.
I think that’s all you need to know about how to make fail-proof easy vegan pancakes. Ready to give it a try yourself? Let’s check out the recipe below.
Wake up to these easy vegan banana pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes!
Keyword: vegan banana pancakes
Servings: 12 pancakes
Calories: 115 kcal
Author: Sarah McMinn
Preheat a pancake griddle to 375.
In a small bowl stir together the flour, baking powder, and salt.
In a separate bowl whisk together mashed bananas, soy milk, maple syrup, oil, and vanilla extract.
Add the wet ingredients to the dry and mix together until the flour is fully hydrated.
Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled.
When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes has risen to about double the height.
Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone.
Serve with maple syrup, sliced bananas, and chocolate chips