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–+ servings
bird's eye view of plated caramelized banana pancakes

Vegan Caramelized Banana Pancakes

These fluffy vegan pancakes with caramelized bananas are the perfect breakfast treat! Top with coconut yogurt, peanut butter, fresh berries, and maple syrup for a breakfast you’ll want to make on repeat.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Inter-continental
Servings 2
Calories 468 kcal

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.

Notes

Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 1 month. Reheat in a toaster or skillet.

Nutrition

Calories: 468kcalCarbohydrates: 97gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gSodium: 282mgPotassium: 674mgFiber: 5gSugar: 35gVitamin A: 541IUVitamin C: 19mgCalcium: 305mgIron: 4mg
Keyword banana pancakes, fluffy pancakes, Vegan Pancakes
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