Forget the basics. These vegan banana pancakes are a total game-changer! Instead of using regular bananas, I first caramelize them before incorporating them into the batter—both mashed and chopped. The result? Pancakes infused with a beautiful balance of banana and caramel flavor that’s absolutely irresistible!
I’ve heard your requests for a vegan banana pancake recipe loud and clear, and I wanted to go beyond a standard version. After multiple experiments in the kitchen, I came up with a creative twist on the classic.
So, what’s so special about these pancakes? There’s one extra step that turns ordinary banana pancakes into something truly exceptional: caramelizing the bananas!
The idea came to me after making dishes like Pastelón and plantain curry, both of which involve pan-frying bananas. That’s when it hit me—what if I coated the bananas with caramel and used them as the base for pancakes? Spoiler alert: It worked beautifully. Bananas and caramel are a match made in heaven, and this recipe is here to prove it!
⭐️ Behind the Recipe
Triple banana pancakes? Count me in.
I incorporate caramelized bananas into my pancakes in three ways: First, I mash a portion and mix it directly into the batter. Next, I dice another part into small chunks and fold them in, adding juicy bursts of banana in every bite. Finally, I save a few slices—along with the caramel syrup—to top the pancakes for the perfect finishing touch.
Fancy, yet simple to make.
This recipe does ask for a bit more effort compared to traditional banana pancakes, but believe me, it’s totally worth it. That one extra step—caramelizing the bananas—takes just a few minutes and elevates the flavor to a whole new level.
🍌 Ingredient Notes
Bananas
Your bananas should be ripe but not so soft that they turn to mush the moment they hit the caramel. Aim for spotty bananas—avoid ones with no black spots or, on the other hand, those that are overly black and mushy.
Butter
I use a small amount of vegan butter to melt the sugar and create the caramel sauce. Any plant-based butter will work here.
Sugar
Since you’ll be making a traditional caramel, you must use granulated white sugar. It’s much easier to tell when the caramel is done. Please don’t try to use maple syrup or agave syrup—it won’t work.
Flour
Good old all-purpose flour works perfectly here. No specialty flours required.
Plant-based milk
Use your favorite unsweetened plant-based milk—soy, cashew, almond, or oat. I recommend avoiding strongly flavored milks like coconut or hazelnut, as they can overpower the banana flavor.
Baking powder
Since there’s no egg in this recipe, I use a full tablespoon of baking powder—this is not a mistake. It provides the lift needed for fluffy pancakes.
Vanilla extract
Adds warm, floral notes. Use good quality vanilla extract for the best flavor.
Cinnamon
A generous pinch of cinnamon pairs beautifully with the bananas and caramel. Feel free to omit if you prefer.
🥣 How to Make It
1. Caramelize the Bananas
2. Make the Batter
3. Cook the Pancakes
📔 Pro Tips for Success
Keep an eye on the caramel.
Burnt caramel = bitter taste. Watch the caramel closely and remove it from the heat once it reaches a golden amber color, similar to dark maple syrup.
Do not overmix the batter.
Overmixing deflates the batter and develops gluten, leading to dense, gummy pancakes. Mix just until the dry ingredients are incorporated—a few lumps are perfectly fine!
Use the leftover caramel sauce!
After adding the banana slices to the caramel, you’ll have leftover sauce. Do not discard it! Use it to drizzle over the pancakes before serving. You can even stir a bit directly into the batter for extra caramel flavor!
Keep your pancakes warm.
For warm pancakes, preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and arrange the pancakes in an even layer. Warm for 8-10 minutes before serving.
🍫 Delicious Variations
Here are two ways to customize your pancakes:
- Chocolate chip: Fold in 1/2 cup of vegan chocolate chips for a sweet, gooey twist.
- Nutty: Add 1/4 cup of chopped pecans or walnuts for extra crunch.
- Spiced: Add 1/4 teaspoon of nutmeg or cardamom for warm, aromatic notes.
☕️ What to Serve Them With
When it comes to serving these pancakes, I suggest stacking them on a plate and topping with caramelized bananas, a dollop of vegan whipped cream, and a drizzle of the caramel sauce! Here are a few more topping ideas:
- Maple syrup or agave nectar
- Fresh berries
- Toasted coconut flakes
- Crushed pecans or walnuts
- Vegan yogurt
❄️ Storing and Freezing
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a toaster, oven, or microwave for a quick breakfast!
💬 Frequently Asked Questions
Can I make the batter ahead of time?
Since the batter contains bananas, I don’t recommend preparing it more than one hour ahead of time. The bananas will oxidize and the batter may become watery.
Why doesn’t my caramel have a deep flavor?
You likely didn’t cook the caramel long enough. There are different levels of caramelization, and if you stop too early, it won’t develop that deep, nutty flavor.
Are these pancakes very sweet?
They’re just slightly sweeter than regular banana pancakes but not overly sweet. You can still drizzle them with maple syrup or caramel sauce before serving!
I hope you’ll LOVE my twist on regular banana pancakes! Thanks to the caramelized bananas, these pancakes are definitely next-level!
Vegan Banana Pancakes
Ingredients
For the Caramelized Bananas
- 2 large ripe bananas (spotty, but still firm)
- 1/4 cup granulated white sugar (50g)
- 1 tbsp vegan butter (15g)
For the Pancake Batter
- 1 cup all-purpose flour (125g)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 cup plant-based milk (240ml)
- 1/2 cup caramelized bananas (mashed, from above)
- 1/2 cup caramelized banana chunks (chopped, from above)
- 1 tbsp granulated sugar (12g) (optional)
- 1 tsp vanilla extract
For Serving (Optional)
- Leftover caramel sauce
- Vegan whipped cream
- Maple syrup
- Fresh berries
Instructions
- Caramelize the bananas: In a medium skillet over medium heat, melt the vegan butter. Add the granulated sugar and cook, stirring occasionally, until it turns a golden amber color (about 3-4 minutes).
- Add bananas: Slice the bananas into 1/4-inch rounds. Carefully add them to the caramel, stirring gently to coat. Cook for 1-2 minutes, then remove from heat. Transfer the bananas to a plate, reserving the caramel sauce.
- Prepare the batter: In a large bowl, mash 1/2 cup of the caramelized bananas until smooth. Add the plant-based milk, vanilla extract, and sugar (if using). Whisk until combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix. Gently fold in the chopped caramelized banana chunks.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown.
- Serve: Stack the pancakes on a plate. Top with the reserved caramelized banana slices, a drizzle of caramel sauce, vegan whipped cream, and maple syrup.
Notes
- Caramel watch: Keep a close eye on the caramel—it can go from golden to burnt quickly.
- Don’t overmix: Overmixing the batter will result in dense, gummy pancakes.
- Warm pancakes: Keep cooked pancakes warm in a 250°F (120°C) oven while cooking the rest.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
