Made with a simple vegan buttermilk batter and topped with golden, almost crispy caramelized bananas, these vegan caramelized banana pancakes are a delightful mix of soft, sweet, and buttery flavors. Indulge in this delicious and wholesome breakfast, or have them for a sweet treat after a meal, and they’re guaranteed to stay in your repertoire.
If you’ve never had an out-of-body experience, allow me to introduce you to my Vegan Caramelized Banana Pancakes! They are the ultimate treat for breakfast, brunch, and even dessert. The pancakes crisp up beautifully on the outside, but stay fluffy and soft on the inside, while the perfectly caramelized banana slices melt in your mouth. Every bite is a delightful combination of sweet, creamy, and caramel-y flavors, whether you drizzle them with maple syrup, sprinkle on some toasted nuts, or enjoy them as they are. The best part? Although the dish feels indulgent because of the combination of the warm, buttery flavors and the soft, tender pancakes, making them is surprisingly easy!
You probably already have all the ingredients that you need for these pancakes in your pantry, and they come together in no time. This makes them perfect for lazy Sundays, and even for when you’re entertaining but you don’t want to step away from your loved ones for too long so that you can impress guests without breaking a sweat. Whether you’re a pro in the kitchen or a beginner looking to try something new, this recipe is approachable, fool-proof, and sure to have your loved ones begging you for the recipe. Get ready to to want to make these pancakes all the time.
Ingredients and Substitutions for Vegan Caramelized Banana Pancakes
Dry Ingredients
- Flour:
- Substitute all-purpose flour with whole wheat flour for added fiber.
- Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Sugar:
- Use maple syrup, agave, or date syrup instead of sugar for natural sweetness. Date syrup tastes very similar to caramel if that’s your thing.
- Substitute with coconut sugar for richer flavor.
- Leavening Agents:
- If you don’t have any baking powder, use baking soda and cream of tartar in a pinch.
Wet Ingredients
Plant Milk: While soy milk works best for curdling into buttermilk, almond or oat milk can also be used depending on your dietary needs.
Bananas and Toppings
- Bananas:
- Use plantains for a slightly firmer texture.
- Swap with peaches or apples for a seasonal twist.
- Sweetener for Caramelizing:
- Use coconut sugar, agave, or maple syrup instead
- Toppings:
- Use coconut cream, cashew cream, or any plant-based yogurt as a topping.
- If you want to top the pancakes with more fruit, you can add berries, diced mango, or even pineapple for tropical vibes.
- Nuts and seeds are a great source of protein and healthy fats. Use chopped pecans, walnuts, hazelnuts, or sunflower seeds.
How to Make Vegan Caramelized Banana Pancakes
- Make the Vegan Buttermilk:
In a small bowl, whisk together the plant milk, apple cider vinegar, and vanilla extract. Let it sit for 5 minutes to curdle. - Prepare the Pancake Batter:
In a large mixing bowl, whisk together the flour, salt, raw sugar, and baking powder. Slowly pour the buttermilk into the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Avoid overmixing. Let the batter rest for 5 minutes. - Caramelize the Bananas:
While the batter is resting, heat a skillet over medium heat. Add 1 tbsp of vegan butter and ½ tbsp of brown sugar. Once melted, add the banana slices cut-side down. Cook for 2–3 minutes or until golden brown, then flip and cook the other side for another 1–2 minutes. Remove from the skillet and set aside. - Cook the Pancakes:
Wipe the skillet clean, then heat it over medium-low heat. Add a small amount of vegan butter to grease the surface. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface (about 2–3 minutes). Flip and cook the other side until golden brown, about 1–2 minutes more. Repeat with the remaining batter. - Serve:
Stack the pancakes on plates and top with the caramelized bananas. Add your favorite toppings like coconut yogurt, fresh berries, and a generous drizzle of maple syrup.
More Protein? No Problem!
Trying to get more protein into your diet? There are lots of ways to boost the protein content of your Vegan Caramelized Banana Pancakes.
Pancake Batter:
- Add Protein Powder:
- Mix in 1–2 scoops of vanilla or unflavored plant-based protein powder.
- Incorporate Nut Butter:
- Stir in 2–3 tablespoons of almond butter, peanut butter, or cashew butter. This will also make the pancakes taste more creamy and nutty.
- Add Ground Seeds:
- Mix in ground flaxseeds or chia seeds, which are also high in omega-3s and fiber.
Toppings:
- Top with Vegan Greek Yogurt: Use high-protein vegan yogurt, like soy or almond-based options, as a creamy topping.
- Add Toasted Nuts: For added crunch and protein, top the pancakes with chopped almonds, walnuts, or pistachios.
- Silken Tofu Whipped Cream: If you can go the extra mile, make a protein-rich whipped cream using blended silken tofu. I love this recipe from TofuBud.
- Serve with a Full Breakfast: Feeling extravagant? Complete your English or Intercontinental Breakfast with some Vegan Shakshuka or pair the pancakes with savory tempeh bacon strips for a sweet-and-savory high-protein combo.
Similar to Vegan Caramelized Banana Pancakes
- Spiced Vegan Pancakes
- Vegan Plantain Pancakes
- Easy Peaches and Cream Overnight Oats
- Healthy Vegetable Pancakes
Vegan Caramelized Banana Pancakes
Ingredients
For the Bananas:
- 2 ripe bananas sliced lengthwise
- 1 tbsp brown sugar divided
- 2 –3 tbsp vegan butter
For the Pancakes:
Dry Ingredients:
- 1 cup 120 g all-purpose flour
- Pinch of salt
- 2 tbsp raw sugar
- 1 tsp baking powder
- ½ tbsp ground flax seeds optional
Vegan Buttermilk:
- 1 cup 240 ml plant-based milk (soy milk works best)
- 1 tbsp apple cider vinegar
- 1 –2 tsp vanilla extract
Instructions
Prepare the Pancake Batter:
- To make the vegan buttermilk, in a small bowl, whisk together the plant milk, apple cider vinegar, and vanilla extract. Let it sit for 5 minutes to curdle.
- In a large mixing bowl, whisk together the flour, ground flax (if using), salt, raw sugar, and baking powder. Slowly pour the buttermilk into the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Avoid overmixing. Let the batter rest for 5 minutes.
Cook the Pancakes:
- While the batter is resting, heat a skillet over medium heat. Add 1 tbsp of vegan butter and ½ tbsp of brown sugar. Once melted, add the banana slices cut-side down. Cook for 2–3 minutes or until golden brown, then flip and cook the other side for another 1–2 minutes. Remove from the skillet and set aside.
- Wipe the skillet clean, then heat it over medium-low heat. Add a small amount of vegan butter to grease the surface. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface (about 2–3 minutes). Flip and cook the other side until golden brown, about 1–2 minutes more. Repeat with the remaining batter.
Serve:
- Stack the pancakes on plates and top with the caramelized bananas. Add your favorite toppings like coconut yogurt, fresh berries, and a generous drizzle of maple syrup.
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