1-Bowl Fluffy Vegan Banana Pancakes
Mar 11, 2020 (Last updated Jan 16, 2024) by Hannah Sunderani
1-Bowl Fluffy Vegan Banana Pancakes
The easiest, fluffy Vegan Banana Pancakes! Made in just 10 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!
This recipe is perfect if you’ve got a ton of ripe, spotty bananas to use up. In addition to these Fluffy Vegan Banana Pancakes, there are tons of banana recipes on the site! You can freeze them and turn them into a Fruity Acai Bowl or Banana Pops, bake them into a classic loaf of Chocolate Chip Banana Bread, Cinnamon Swirl Banana Bread or Chocolate Chip Banana Bread Muffins, or turn into a simple Gourmet Peanut Butter and Banana Toast!
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!
Why You’ll Love My Recipe
These fluffy vegan 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 of chia pudding or Instant Pot Steel Cut Oats, 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
Ingredient Notes
- Plant-based milk: My favourite milk to use is almond milk. I always use homemade because it’s creamier and so easy to whip up in my Vitamix or Almond Cow, but if you prefer the ease of store-bought milk then check out my Store-Bought Almond Milk Guide! 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. If you are interested in making pancakes with an alternative flour, you might like these recipes: Whole Wheat Flour Pancakes, Coconut Flour Pancakes, Almond Flour Pancakes, Oatmeal Pancakes, or Buckwheat Flour Pancakes.
- Baking powder: The key to light, fluffy pancakes! For this vegan banana pancake recipe, you’ll need a full tablespoon.
- 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.
- Oil: Use a neutral oil such as avocado oil or melted refined coconut oil. Or, if you don’t mind a light coconut flavour, unrefined coconut oil or virgin coconut oil works well, too.
How to Make Vegan Banana Pancakes
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.
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.
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.
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.
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!
Recipe FAQs
Can I make these vegan pancakes gluten-free?
I haven’t personally tested a gluten-free version of this pancake recipe, but a few readers have shared success making them with a gluten-free all-purpose flour blend. If you’re interested in my gluten-free pancake recipes, I highly recommend my Almond Flour Banana Pancakes, Coconut Flour Pancakes, Vegan Buckwheat Pancakes, or these Banana Oatmeal Pancakes! Or, try these Gourmet Almond Flour Waffles!
How do I keep my pancakes warm until serving?
If you’re making a big batch of these healthy vegan banana pancakes for a family brunch or big meal, preheat the oven to 200F/100C and as you cook, transfer the fluffy pancakes to a parchment paper lined baking sheet. Stash the pancakes in the pre-heated oven to keep warm until ready to serve.
Are these pancakes freezer friendly?
Absolutely! I love freezing pancakes for quick and easy weekday breakfasts. Kiddos love them too! To freeze, prepare the pancakes as written, then rest the pancakes on a wire cooling rack until room temperature. Transfer the cooled pancakes to a sheet pan lined with parchment paper. Place the sheet pan in the freezer and let the pancakes freeze until frozen solid, 1-2 hours. Then, transfer the pancakes to a freezer bag or freezer-safe airtight container and freeze for up to 1 month.
Can I prepare this pancake batter in advance?
Yes! If you’d like to prepare the batter the night before to speed up morning prep, feel free! Prepare the buttermilk, make the batter, and cover the bowl tightly with plastic wrap or a tight-fitting lid. Refrigerate overnight, then make as usual in the morning. I find this method actually yields the fluffiest pancakes because the batter has time to activate overnight!
More Vegan Pancake Recipes You Might Like:
- Almond Flour Banana Pancakes
- Coconut Flour Pancakes
- Lemon Poppy Seed Pancakes
- Banana Oatmeal Pancakes
- Whole Wheat Pancakes
- Vegan Protein Pancakes
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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1-Bowl Fluffy Vegan Banana Pancakes Recipe
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)
Instructions
- Make vegan buttermilk: In a jug combine almond milk and apple cider vinegar. Let sit 10 minutes.
- Sift all-purpose flour into large mixing bowl. Add baking powder, coconut sugar, cinnamon and sea salt. Mix to combine.
- Pour vegan buttermilk into dry ingredients along with mashed banana, neutral oil and vanilla extract. Whisk to combine until smooth consistency. Cover and let sit at least 10 minutes to thicken.
- Bring a non-stick skillet to medium heat. (Optional to lightly drizzle with oil to stop pancakes from sticking). Pour approx. 1/4 cup batter into the skillet and cook pancake for 1-2 mins, or until little bubbles form. Flip and cook the second side for 30 seconds. Continue until you've used all your batter.
- Serve with freshly chopped banana and drizzle with maple syrup.
Notes
Approvals
Nutrition
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YUM!! This is for sure one of my favs. I substituted the all-purpose flour with gluten free all-purpose flour blend and it worked great! I really love these pancakes!
So glad that you enjoyed this recipe and were able to make it gluten-free! Thanks for the sweet comment.