Oh-so fluffy Banana Pancakes. Fluffy, thick, and bursting with banana flavor. Topped with fried bananas, walnuts, and maple syrup. These pancakes only require 10 ingredients and are super simple to whip up.
Thick and fluffy pancakes are my favorite kind of pancakes to eat for breakfast or brunch. I wanted to make sure these pancakes were packed with banana flavor. So I used 2 mashed bananas to make the inside of the pancakes soft and naturally sweetened. I recommend using 2 medium bananas for this recipe, but if you just have two it still will taste wonderful.
TIPS TO MAKE THESE FLUFFY PANCAKES
- To mash the banana I used a fork. If you have a potato masher, that will also work well.
- Make sure to combine the milk and apple cider vinegar in a small bowl first. You will want to give it time to form the buttermilk mixture.
- Always mix your dry and wet ingredients separately before mixing them together. This will prevent the baking soda and powder from activating right away.
- When you do wisk the wet and dry together you don’t want to over mix the batter. The batter will look slightly clumpy with the mashed banana in the batter. Once the pancakes cook you will not see the clumps.
- When frying your pancakes I recommend adding ΒΌ tsp of butter to the pan. It will make the outside of your pancakes that beautiful golden brown color. If you do not have butter use a neutral oil so that the pancakes do not stick to the pan.
I topped my Banana Pancakes with fried bananas, walnuts, and maple syrup. To fry, heat a pan on medium heat. Once hot, add 1 teaspoon of coconut oil to the pan. Once the oil melts add the sliced bananas. Fry for 3 minutes, flip, and cook for an additional 3 minutes. Sprinkle with cinnamon and add them to your pancake stack.
The options for toppings for these Banana Pancakes are endless. The fun part of this is that you can get super creative! Other toppings that I recommend include:
Pecans
Fresh Fruit
Fruit Compote
Coconut Flakes
Whipped Cream
Dark Chocolate Chips
These Banana Pancakes are:
Fluffy
Soft
Kid Friendly
Easy to make
Bursting with banana flavor
Want to make sure you have leftovers? Double the recipe and wrap the pancakes up and place them in the refrigerator or freezer. When I am ready to eat the pancakes I just take them out and pop them in the microwave or toaster.
When you make these pancakes I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them.
Banana Pancakes
Oh-so fluffy Banana Pancakes. Fluffy, thick, and bursting with banana flavor. Topped with fried bananas, walnuts, and maple syrup.
Ingredients
- 1 cup all-purpose flour
- 1 cup dairy-free milk
- 2 small-medium bananas, mashed
- 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 2 Tbsp cane sugar
- 1/2 Tbsp apple cider vinegar
- Β½ tsp cinnamon
- 2 Tbsp butter substitute for spray oil, this is for the pan
Directions
- Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, sugar, cinnamon and whisk together.
- Add the vanilla and mashed banana to the buttermilk mixture and mix. Whisk until a batter is formed.
- Slowly combine the wet and the dry ingredients together and whisk until a thick batter is formed.
- Heat a large pan on medium heat. Lightly butter it or spray with oil. Scoop 1/ 4 of a cup of pancake batter on the pan.
- Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
- Top with fried bananas, walnuts, and maple syrup.
- Leftovers will last 3 days in the fridge and 2 weeks in the freezer wrapped up.
- Add additional toppings to your pancakes. Some of my favorites include blueberries, raspberries, shredded coconut, and dark chocolate.
- Don’t like your pancakes too fluffy? Add milk to make your batter thin before pan frying them.
- Making these pancakes for more than 3 people? Double the recipe.
What do you use for dairy-free milk?
HI Jamie! I usually switch between oat milk, almond, and soy!