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Vegan Banana Pancakes Recipe

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4.2 from 4 reviews

These Vegan Banana Pancakes are fluffy, flavorful, and easy to make, perfect for a wholesome breakfast or brunch. Made without eggs or dairy, they use curdled soy milk and ripe bananas to achieve a tender, moist texture packed with warm spices like cinnamon and cardamom. The recipe yields 12 pancakes and comes together in about 30 minutes, cooked on the stovetop for a classic, golden finish.

Ingredients

Wet Ingredients

  • 1 ½ cups (360 mL) plain-flavored soy milk
  • 1 tablespoon (15 mL) apple cider vinegar
  • 3 medium spotty overripe bananas (~10 oz / 275g peeled)
  • 2 teaspoons vanilla bean paste
  • 3 tablespoons (42 g) vegan butter, melted and slightly cooled

Dry Ingredients

  • 1 ¾ cups (225 g) all-purpose flour
  • 1 tablespoon (12 g) baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 tablespoons (30 g) organic brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom (optional)

For Cooking and Serving

  • Refined coconut oil or other high-heat oil (for cooking pancakes)
  • Pure maple syrup (for serving)
  • Fresh bananas, sliced (optional garnish)

Instructions

  1. Preheat the griddle or pan. If using a stovetop griddle, preheat it in the oven at 350ºF (175ºC) for 10 minutes to ensure even heat distribution.
  2. Make vegan buttermilk. In a measuring glass, combine the soy milk and apple cider vinegar and stir. The mixture should curdle quickly, creating a vegan buttermilk substitute.
  3. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, brown sugar, cinnamon, and optional cardamom until evenly combined.
  4. Prepare wet mixture. In a medium bowl, mash the bananas with a fork, leaving some chunks for texture. Add the curdled buttermilk, vanilla bean paste, and melted vegan butter, then whisk until thoroughly combined.
  5. Combine wet and dry ingredients. Pour the wet ingredients over the dry mix and gently fold with a wooden spoon until just combined. Do not overmix; it's fine for the batter to have lumps.
  6. Rest the batter. Let the batter rest for 5 to 10 minutes without stirring to allow for better texture and fluffy pancakes. Meanwhile, preheat your pan over medium to medium-low heat.
  7. Heat the pan. Add 1 teaspoon of refined coconut oil to the pan and let it warm for about 30 seconds. Test the heat by flicking a drop of water onto the pan—if it sizzles and dances, the pan is ready.
  8. Cook the pancakes. Pour ⅓ cup (80 to 90 g) of batter per pancake into the pan. After the first 30 seconds, swirl the oil around the edges of the pancake. Cook for 2 to 2½ minutes until edges dry and bubbles form on the surface.
  9. Flip and finish cooking. Flip the pancakes and cook for another 1 to 2 minutes on medium to medium-low heat, swirling oil around the edges to keep them from sticking and burning.
  10. Continue cooking remaining batter. Repeat the process for the remaining batter, adding a teaspoon of oil before each pancake and adjusting heat as necessary to avoid burning.
  11. Keep warm until serving. Place cooked pancakes on a wire rack set over a sheet pan in a 200ºF (95ºC) oven to keep them warm while finishing the batch.
  12. Serve. Serve the pancakes warm with pure maple syrup and optionally fresh sliced bananas or berries.

Notes

  • Use plain-flavored soy milk for best texture and taste as it curdles similarly to dairy milk when combined with vinegar.
  • The flour measurement is by weight (225g) for accuracy; spoon flour into the measuring cup to avoid packing.
  • The cinnamon adds warmth and depth, while cardamom is optional for a subtle aromatic note.
  • Use spotty overripe bananas (~10 oz peeled) for natural sweetness and softness in the batter.
  • If using cast iron or carbon steel pans, preheat carefully and adjust oil amounts to prevent sticking, as nonstick properties differ.

Find it online: https://recipeplenty.com/vegan-banana-pancakes-recipe/