Vegan Banana Pancakes Fluffy

Crispy at the edges with a soft and fluffy middle these vegan banana pancakes are the answer when you have a bunch of spotty bananas and an urge for something cozy This recipe is simple fast and always makes a brunch table extra special I love how the warm banana and cinnamon scent fills the kitchen and how one batch feeds a crowd with ease

When I first made these pancakes on a rainy morning everyone kept coming into the kitchen just to breathe in the banana cinnamon aroma Now it is my go to treat for Sunday brunches with friends

Ingredients

• Plain flavored soy milk: this is key for fluffiness in the batter so pick a high quality creamy option
• Apple cider vinegar: this interacts with the milk to create vegan buttermilk for a tender texture
• All purpose flour: gives the best classic texture but whole wheat flour can add heartiness
• Baking powder and baking soda: these leaveners help create thick and airy pancakes
• Sea salt: balances the sweetness and brings all the flavors together
• Organic brown sugar: lends a subtle caramel note choose one with deep molasses flavor for richer pancakes
• Ground cinnamon: adds warmth and coziness
• Ground cardamom: gives a lightly floral note that pairs perfectly with banana if desired
• Overripe bananas: the spottier the better for maximum flavor and sweetness
• Vanilla extract: deepens the dessertlike aroma use a pure extract for best results
• Vegan butter: melted and cooled for extra richness and a tender crumb
• Refined coconut oil or other neutral high heat oil: keeps the pancakes crispy when cooking and makes flipping easy
• Pure maple syrup: for serving make sure it is authentic for true sweetness
• Fresh bananas or berries: for topping bring contrast and extra freshness

Step by Step Instructions

Make Vegan Buttermilk:

In a measuring glass stir soy milk and apple cider vinegar until the mix curdles and thickens You will see it turn into a vegan buttermilk in just a minute or so and this is crucial for fluffy pancakes

Prepare the Dry Ingredients:

In a large mixing bowl whisk together the flour baking powder baking soda sea salt brown sugar cinnamon and cardamom if using Whisk extra well to avoid clumps and evenly distribute the leavening agents

Mash the Bananas and Mix Wet Ingredients:

In a separate medium bowl mash the peeled bananas with a fork leaving some small tasty lumps for texture Stir in the prepared vegan buttermilk vanilla extract and melted vegan butter Whisk until smooth but not completely pureed

Combine Wet and Dry Mixes:

Pour the wet mixture over the dry flour bowl and use a wooden spoon to gently fold together until just incorporated Avoid overmixing the batter as this helps ensure fluffy pancakes Some lumps are completely fine

Rest the Batter and Preheat the Pan:

Let the mixed batter rest at room temperature for five to ten minutes This rest time allows bubbles to form for fluffy texture While waiting preheat your nonstick or well seasoned skillet on medium to medium low heat

Cook the Pancakes:

Add a teaspoon of coconut oil to the preheated pan Once the oil is hot use a third cup to scoop the batter onto the pan After thirty seconds gently swirl the oil around the pancake edges Cook until you see bubbles on top and the edges start drying about two to two and a half minutes

Flip and Finish Cooking:

Flip the pancake using a flexible spatula and cook one to two more minutes on the other side Swirl any remaining oil to keep the edges crispy Lower the heat as needed so pancakes do not overbrown Repeat with more oil and the remaining batter

Keep Warm and Serve:

Place finished pancakes on a wire rack over a baking sheet in a low oven at two hundred degrees Fahrenheit to keep them warm until serving Serve pancakes stacked high with a generous drizzle of pure maple syrup and extra fresh bananas or berries

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Storage Tips

Leftover pancakes keep well in the fridge for up to three days Layer them with parchment or paper towel to prevent sticking and store in an airtight container They can also be frozen in stacks with parchment between each pancake and stored in a freezer bag Reheat from frozen in a toaster or on a skillet for the best texture

Ingredient Swaps

For a nut free version be sure to use soy milk and coconut oil Oat milk can swap in for soy just note pancakes may be slightly less fluffy Whole wheat flour works just as well and brings extra fiber You can use coconut sugar or cane sugar instead of brown sugar if needed For a subtle touch of spice try allspice or nutmeg if you do not enjoy cardamom

Serving Suggestions

Serve these pancakes with maple syrup and fresh banana slices as a classic pairing Toasted walnuts or pecans add crunch and a handful of blueberries or raspberries give a tart contrast For an over the top breakfast serve with a dollop of vegan yogurt and a sprinkle of granola

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Pancake Traditions

Banana pancakes have roots all around the world From American diner stacks to Caribbean sweet plantain pancakes variations are endless This vegan version keeps all the cozy nostalgia but makes it possible for everyone at the table to enjoy With its warm spices and easy method it feels both classic and brand new

Recipe FAQs

→ How do I make pancakes extra fluffy?

Curdling soy milk with vinegar creates a vegan buttermilk, adding lift. Resting the batter and not overmixing ensures airy results.

→ Can I use other plant milks besides soy?

Yes, but soy milk gives the fluffiest texture. Alternatives like almond or oat work, though pancakes may be a bit denser.

→ What can I use instead of bananas?

Applesauce or pumpkin purée can substitute for bananas, though flavor and sweetness will change accordingly.

→ How do I prevent pancakes from sticking?

Use a nonstick or well-seasoned cast iron pan and add oil for each batch. Ensure the pan is properly heated before pouring batter.

→ What toppings pair well with banana pancakes?

Maple syrup, sliced fresh bananas, berries, nuts, or a dollop of vegan yogurt make delicious toppings.

→ Can I use whole wheat flour?

Yes, whole wheat flour works well. The pancakes will be slightly heartier in texture and need a touch more plant milk for balance.