Homestyle Vegan Banana Pancakes

These fluffy Homestyle Vegan Banana Pancakes are the coziest weekend breakfast! They’re naturally sweetened and made with just a few simple ingredients you probably already have on hand!

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I’ve been cooking and baking since I was a kid and pancakes were one of my favorite dishes to make back then. I have a lot of fond memories involving pancakes…. like making pancakes for all of my cousins one lazy summer morning in New York or the time I was home alone one morning when I was 16 and I decided to make myself a GIGANTIC stack of pancakes while watching back to back episodes of Gilmore Girls 🙃

Banana pancakes have always been among my favorite kind to make so it’s nice to have this vegan version that tastes every bit as delicious as the pancakes I used to make back then. The only difference is these are egg-free, dairy-free and completely vegan 🙌

Ingredients to Make Homestyle Vegan Banana Pancakes

Ripe Bananas – over ripe bananas are actually best as they’re softer, sweeter and even more flavorful! Look for bananas with lots of brown spots speckled all over the peel and avoid the ones that are still green at the ends.

Maple Syrup – this natural sweetener provides flavor and also helps the pancakes become golden brown when cooking.

Vanilla Extract – a little dash does a long way here. Something about the combo of vanilla with buttery pancakes and warm maple syrup is just so good!

Soy Milk – opt for unsweetened soy milk or almond milk. I prefer to use soy milk when possible because the added protein in soy milk helps make these pancakes become even more light and fluffy. This is because 1 cup of soy milk has roughly the same amount of protein as an egg so it functions in a similar way in the batter.

Lemon – the bright acidity of fresh lemon juice helps to create a vegan “buttermilk” when mixed with the soy milk. This not only makes for a tastier pancake, but it helps keep them moist as well.

Vegan Butter – measure this when it’s melted for an accurate measurement. You’ll need some in the batter and a little more for the pan. You can also use melted refined coconut oil instead.

All Purpose Flour – plain, all purpose flour is all you’ll need to make these fluffy banana pancakes. For a gluten-free option, substitute with a gluten-free all purpose flour blend like this one.

Baking Powder – Double check to make sure your baking powder hasn’t expired! If it’s been sitting in the pantry for too long, it can lose its potency. Also, if there are lots of tiny clumps in the container, use a sifter to make sure that the baking powder is evenly distributed throughout the batter.

Sea Salt – adding salt might seem counter intuitive when making something sweet like pancakes, but it adds a lovely contrast to the sweetness of the banana and helps give these pancakes lots of flavor.

Banana Pancakes Toppings

• Vegan Butter + Maple Syrup is always win in my book (I like to warm the syrup up before drizzling over the pancakes!)
• Peanut Butter
• Peanut Butter and Raspberry Jelly – seriously divine on banana pancakes, trust me!
• Warmed up frozen berries. Add frozen berries and a dash of maple syrup to a saucepan and heat over medium heat until the berries are warm and release their juices. Then spoon over the pancakes and enjoy!
• Sliced Bananas or Warm Caramelized Banana Slices – sliced bananas are delicious on top of these pancakes (and pretty too!) but you can also cook the sliced bananas in a frying pan with a little bit of coconut oil. When they’re nicely golden brown around the edges, flip the slices over and add a splash of maple syrup and a light sprinkle of flakey sea salt if desired. Spoon the warm bananas and syrup over the pancakes and enjoy!
• Coconut Yogurt – a thick and creamy coconut yogurt like my favorite CocoJune and a handful of fresh berries is an easy way to create a “berries and cream” vibe to your stack!

Tips for Perfect Pancakes

• Low and Slow is key. If the heat is too high, you’ll burn the outside before the inside has time to cook all the way through. This will result in pancakes that are black on the outside and raw on the inside. Instead, start with medium-high heat, and gradually lower the heat as needed for the remaining pancakes. Adjust as needed but by the time I’ve worked my way through most of the batter, the heat is at about a 4 out of 10.
• Don’t flip too soon or over flip. Wait to flip the pancakes until lots of tiny bubbles appear on the top. Then flip the pancake and cook for 1-2 more minutes on the other side. At this point, the pancake should be done and evenly brown on both sides so you can set aside and continue with the remaining batter.
• Don’t over-mix the batter – some lumps in the batter is normal. If you try to mix until it’s perfectly smooth, you’ll end up overdeveloping the gluten in the flour making for tough, rubbery pancakes. Just mix until combined and stop there.
• Let the batter rest – Allowing the batter to sit for a few minutes after mixing is a great way to ensure your pancakes turn out perfectly every time. This gives the flour time to hydrate and for air bubbles to form inside the batter. I like to make the batter first and then let it rest for 5-10 minutes while using that time to prep the toppings and warm up the pan.

RECIPES FAQs

Can I freeze leftover pancakes? Yes! Just allow the pancakes to cool completely, the freeze with a piece or parchment in between to prevent sticking. To reheat, simply toast in a toaster or toaster oven until warmed through.

Can I use coconut sugar or white sugar instead of maple syrup? Yes, just reduce to 2 tbsp.

More Vegan Breakfast Recipes You Might Like

• Chocolate Chip Pumpkin Muffins
• 3 Minute Blueberry Milkshake Smoothie
• Vegan French Toast for One
• Chocolate Orange Oatmeal
• Blueberry Breakfast Crumble

If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan  

For more free vegan recipes, don’t forget to check out my YouTube channel here.

Happy cooking!

Love,

Nicole