Vegan Banana Pancakes (Fluffy, 20 Minutes)

Light, golden, and fluffy — these vegan banana pancakes use a flax egg and vegan buttermilk to achieve the same rise and tenderness as the original. The mashed banana adds natural sweetness so you need very little added sugar, and the banana flavor is present but not overpowering. The technique is the same as conventional pancakes: make the batter, don’t overmix, cook on medium heat, and flip once.

Ingredients

1 tablespoon ground flaxseed + 3 tablespoons water (flax egg — mix and rest 5 minutes)
1 cup (240 ml) plant-based milk (oat or almond work well)
1 tablespoon apple cider vinegar or lemon juice (for vegan buttermilk)
1 ripe banana, mashed (about ½ cup / 110 g)
1 tablespoon maple syrup or sugar
1 teaspoon vanilla extract
1¼ cups (160 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons neutral oil or melted coconut oil

To serve:

Fresh banana slices
Maple syrup
Berries
Nut butter

Method

Make the vegan buttermilk. Combine plant-based milk and apple cider vinegar in a bowl or measuring cup. Stir and let sit for 5 minutes — it will curdle slightly. This is the vegan buttermilk.
Make the flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 5 minutes until gel-like.
Combine wet ingredients. Add the mashed banana, maple syrup, vanilla, oil, and flax egg to the vegan buttermilk. Whisk to combine.
Combine dry ingredients. In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry. Pour the wet ingredients into the dry. Fold gently with a spatula until just combined — a few lumps are fine. Do not overmix. Overmixed pancake batter develops gluten, producing tough, chewy pancakes. Stop mixing when no dry flour streaks are visible.
Rest. Let the batter rest for 5 minutes while the pan heats up. The baking powder activates and the batter thickens slightly.
Heat the pan. Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or vegan butter.
Cook. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set — about 2–3 minutes. Flip once and cook for 1–2 minutes on the other side until golden.
Don’t press. Resist the urge to press down on the pancakes — this deflates the air bubbles that make them fluffy.

Tips for Fluffy Vegan Pancakes

Ripe bananas only. The riper the banana (spotted and soft), the sweeter and more flavorful. Under-ripe bananas are starchy and don’t mash smoothly.

Don’t overmix. This is the single most important rule for fluffy pancakes. Fold, don’t whisk.

Medium heat, not high. High heat browns the outside before the inside cooks. Medium heat produces an evenly golden pancake cooked through.

Flip once. Watch for the surface bubbles to form and mostly pop. That’s when the pancake is ready to flip — flipping too early causes it to fall apart.

Variations

Blueberry pancakes: Fold ½ cup of fresh or frozen blueberries into the batter after combining wet and dry.

Chocolate chip pancakes: Fold ¼ cup of vegan chocolate chips into the batter.

Oat flour pancakes: Replace half the all-purpose flour with oat flour for a heartier, nuttier pancake that’s also gluten-free if certified GF oats are used.

Whole wheat: Replace half the all-purpose flour with whole wheat flour. The pancakes will be denser and more filling.

FAQ

Why are my vegan pancakes gummy? Usually overmixing (gluten development) or undercooking. Fold gently and make sure the pan is at the right temperature — test with a drop of water, which should sizzle on contact.

Can I make the batter the night before? The batter is best used immediately since baking powder loses effectiveness once wet. You can mix the dry ingredients the night before and combine with wet in the morning.

Can these be made gluten-free? Yes — use a 1:1 gluten-free flour blend in place of all-purpose flour.

For a savory vegan breakfast, see the vegan tofu scramble. Browse all vegan breakfast recipes at the breakfast hub.