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Fluffy Vegan Pancakes

These vegan pancakes are light and fluffy with a rustic appearance, achieved through simple mixing and careful cooking. Made with ripe bananas, whole wheat flour, and a splash of vinegar, they develop a golden exterior and tender interior, perfect for drizzling with syrup or topping with fresh fruit.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas mashed until smooth
  • 1 1/2 cups whole wheat flour can swap with spelt or gluten-free blend
  • 1 1/4 cups plant-based milk unsweetened almond or oat milk
  • 2 tablespoons maple syrup or agave/coconut nectar
  • 1 teaspoon vinegar apple cider or white vinegar
  • 2 tablespoons neutral oil canola or melted coconut oil
  • 1 teaspoon ground cinnamon
  • a pinch nutmeg

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Combine the dry ingredients—flour, cinnamon, nutmeg, and a pinch of salt—in a large mixing bowl, whisking until evenly blended. This creates a smooth, uniform dry mixture.
  2. Mash the bananas thoroughly until smooth and no lumps remain, then stir in the plant-based milk, maple syrup, vinegar, and oil. Whisk until the mixture is creamy and slightly frothy.
  3. Pour the wet mixture into the bowl of dry ingredients, folding gently with a spatula or whisk until just combined. Don't overmix—lumps are okay—this keeps the pancakes fluffy. Let the batter rest for 5 minutes to activate the baking soda.
  4. Preheat your skillet or griddle over medium heat until it feels warm to the touch, about 160°C / 320°F. Drop a few drops of water onto the surface—if they dance and evaporate, you're ready to cook.
  5. Using a 1/4 cup measuring scoop, pour batter onto the hot skillet, spacing the pancakes apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, with a light golden color.
  6. Carefully flip each pancake using a spatula once the bottom is golden brown and bubbles have burst. Cook for another 2 minutes until the other side is also golden and the pancakes feel firm to the touch.
  7. Remove the pancakes from the skillet and place on a plate. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Keep pancakes warm if serving later.
  8. Serve the fluffy vegan pancakes immediately with your favorite toppings—maple syrup, fresh fruit, or a smear of almond butter. Enjoy the tender, golden stacks that feel like a cozy breakfast victory.

Notes

For extra flavor, add a splash of lemon juice to brighten the batter. Reheat leftovers in a warm skillet for best texture.