These fluffy vegan banana pancakes are soft, airy, and naturally sweetened with ripe bananas. The addition of apple cider vinegar creates a light, tangy buttermilk effect, making them extra tender and delicious. With simple pantry ingredients and a quick prep time, they’re perfect for a cozy breakfast or weekend brunch. Serve them warm with maple syrup, fresh fruit, or a sprinkle of nuts for a satisfying, plant-based treat!
Ingredients
1 Large Ripe Banana, mashed ( i used 4-5 burro bananas)
1-1/4 cups All-Purpose Flour (or whole wheat for a heartier texture)
1 Tablespoon Baking Powder
1/4 tsp Salt
3/4 cup Plant-Based Milk (oat, almond, or soy)
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1 Tablespoon Maple Syrup (optional for extra sweetness)
1 Tablespoon Vegan Butter or Neutral Oil, melted
1/2 tsp Cinnamon (optional for warmth)
Instructions
In a small bowl, mix the plant-based milk with apple cider vinegar and let it sit for 5–10 minutes to curdle.
Mash the banana in a large mixing bowl until smooth.
Add the vegan buttermilk, vanilla extract, maple syrup, and melted butter, and whisk until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Gently fold the dry ingredients into the wet ingredients, mixing until just combined. (Do not over-mix; lumps are okay!)
Let the batter rest for 5 minutes—this helps create extra fluffiness.
Heat a non-stick pan or griddle over medium heat and lightly grease it with vegan butter or oil.
Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve warm with maple syrup, sliced bananas, fresh berries, or chopped nuts.
Pro Tip:
Letting the batter rest for 5–10 minutes after mixing allows the baking powder and vinegar to fully activate, making the pancakes even fluffier.
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