30-Minute Buttermilk Vegan Pancakes with Banana

Name: 30-Minute Buttermilk Vegan Pancakes with Banana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cup almond milk; 1 tbsp apple cider vinegar; 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 3 tbsp coconut sugar; 1/2 tsp cinnamon; 1/4 tsp sea salt; 1/2 cup banana (mashed (about 1 large banana)); 2 tbsp neutral oil ((avocado oil or melted coconut)); 1 tsp vanilla extract; 2 bananas (chopped (for serving)); maple syrup ((for serving))

5 from 1 vote

Super light and fluffy vegan banana pancakes in 30 minutes made with banana, flour, coconut sugar and almond milk. This is a classic recipe to enjoy for a lazy Sunday brunch.

Prep Time: 15

Cook Time: 15

Total Time: 30

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Mar 11, 2020 (Last updated Apr 7, 2026) by Hannah Sunderani

The easiest, fluffy Buttermilk Vegan Pancakes with Banana! Made in just 30 minutes, 1-bowl and no blender required – they’re a breeze to whip up for the whole family. Add your favourite toppings and a drizzle of pure maple syrup, and dig in to your new favourite vegan breakfast recipe!

The recipe begins by making a simple vegan buttermilk; by mixing almond milk and apple cider vinegar. Then mixing together with mashed bananas, flour and coconut sugar.

This recipe is also perfect if you’ve got a ton of ripe, spotty bananas to use up. Sweet bananas are basically one of the most versatile fruits to use in vegan breakfast recipes and an ingredient I keep on hand at all times for a reason!

A stack of fluffy vegan banana pancakes, the stack consists of pancakes and sliced bananas. The pancakes are stacked on a white plate with a fork holding a slice of the pancakes, to show the fluffy inside. The plate is sitting on a white backdrop.

Why You’ll Love My Recipe

These fluffy vegan buttermilk banana pancakes are a 1-bowl recipe – no blender required! It’s an easy recipe that you can make for breakfast or brunch without any fuss, and minimal clean up.

They’re also made with a homemade vegan buttermilk and a full tablespoon of baking powder to yield the lightest, tallest, fluffiest pancakes ever! Trust me – they’re so perfect, no one would ever guess these banana pancakes are dairy-free, refined sugar-free, and egg-free. Now pour yourself a homemade mimosa, and let’s get our Sunday brunch on asap!

Healthy pancakes are one of my favourite breakfast foods because they taste so fluffy and indulgent, yet filled with good-for-you ingredients! So if you’re bored of your normal routine these easy vegan banana pancakes are for you!

These Vegan Banana Pancakes are…

Classic
Restaurant-worthy
Perfect for newbie cooks
Made in 1 bowl
Freezer-friendly
Toddler and Kid-approved
Super light and fluffy
10 ingredients

All of the ingredients to make the fluffy vegan pancakes separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

Vegan Buttermilk:
- Almond milk: My favourite milk to make vegan buttermilk is almond milk. I prefer to use homemade almond milk because it’s creamier and so easy to whip up in my Vitamix or Almond Cow, but Store-Bought Almond Milk also works great! Or, use another dairy-free milk of choice, such as soy milk, oat milk, or coconut milk.
- Apple cider vinegar: When combined with the plant-based milk, this acid helps to create an acidified buttermilk, a homemade buttermilk substitute that’s slightly curdled and thickened. This happens because the acids react with the proteins in the milk and mimics the texture of buttermilk.
Flour: This classic banana pancake recipe is made using all-purpose flour. I recipe tested with a gluten-free flour blend and it also worked great.
Banana: A very necessary ingredient in banana pancakes! You’ll need 1/2 cup of mashed banana, plus more sliced bananas for topping. For the best, delicious banana flavour, use a very ripe banana with lots of spots!
Coconut sugar: The mashed banana sweetens the vegan pancake batter, but I like to add a bit of coconut sugar for a slightly sweeter batter.

A stack of fluffy vegan banana pancakes topped with bananas. The pancakes are stacked on a white plate. The plate is sitting on a white backdrop with a plate of sliced bananas in the top left corner.

How to Make Buttermilk Vegan Pancakes with Banana

Most of my vegan pancake recipes use a high-speed blender to make the batter extra smooth and fluffy, but these banana pancakes are as classic as it gets! Just 1 bowl and a few simple ingredients, and you’ll have a morning stack that can’t be beat!

Begin by making the buttermilk. In a jug, combine the almond milk and apple cider vinegar. Set aside for 10 minutes to curdle and thicken slightly.

Plant-based milk combined with apple cider vinegar to make a vegan buttermilk. The buttermilk is poured into a grey bowl. The bowl is sitting on a white backdrop. — Combine the almond milk and apple cider vinegar, set aside for 10 minutes to become the buttermilk.

Next, in a large bowl, sift in the purpose flour. Add in the baking powder, coconut sugar, cinnamon and sea salt and mix to combine.

All of the dry ingredients to make the fluffy vegan pancakes placed into a brown bowl. The bowl is sitting on a white backdrop with a wooden whisk inside the bowl. — Add all of the dry ingredients to the bowl.

All of the dry ingredients to make the fluffy vegan pancakes whisked together. The flour mixture is in a brown bowl with a wooden whisk in the middle. The bowl is sitting on a white backdrop. — Add all of the dry ingredients to the bowl.

Into the same bowl, pour in the remaining wet ingredients and whisk to combine until a smooth consistency. Cover the pancake batter and let sit for 10 minutes to thicken.

All of the wet ingredients to make the fluffy vegan pancakes poured into the flour mixture. The batter is in a brown bowl. The bowl is sitting on a white backdrop. — Pour all of the wet ingredients on top of the flour mixture.

All of the ingredients to make the fluffy vegan banana pancakes combined to make a batter. The batter is in a brown bowl with a whisk in the middle. The bowl is sitting on a white backdrop. — Pour all of the wet ingredients on top of the flour mixture.

Heat a non-stick skillet over medium heat. If desired, you can drizzle the skillet lightly with oil or a pat of vegan butter to help prevent sticking and encourage browning. Once hot, pour approximately 1/4 cup of batter into the skillet and cook the pancake for 1-2 minutes, or until bubbles form on the top side of the pancake. Flip, and cook the second side for 30 seconds or until cooked through.

The fluffy vegan pancake batter poured into a grey skillet. The batter is being cooked on the bottom with bubbles forming. The skillet is sitting on a white backdrop. — Pour the batter into the skillet and cook the pancakes until bubbles form, 1-2 mins.

The fluffy vegan banana pancakes cooked on a grey skillet. The skillet is sitting on a white backdrop. — Pour the batter into the skillet and cook the pancakes until bubbles form, 1-2 mins.

Repeat the process until all of the batter is used, then serve the pancakes while warm with freshly chopped banana slices and a drizzle of pure maple syrup. Enjoy!

I hope you love these delicious pancakes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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