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Forget the basics. These vegan banana pancakes are a game-changer! Instead of using regular bananas, I first caramelize them before incorporating them both mashed and chopped into the batter. This results in pancakes infused with a beautiful balance of banana and caramel flavor!
I have heard your requests for a vegan banana pancake recipe loud and clear, and I wanted to go beyond a standard recipe. So, after multiple experiments in the kitchen, I came up with a twist on the classic.
So, what’s so special about these pancakes, you may wonder? Well, there is one extra step that turns ordinary banana pancakes into something truly exceptional: caramelizing the bananas!
The idea came to mind after making my Pastelón and plantain curry, both of which involve pan-frying plantain bananas. That’s when it hit me – what if instead of pan-frying bananas, I coated them with caramel and used them as a base to make pancakes? Spoiler alert: It worked beautifully.
Trust me, 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 into the pancake batter. Next, I dice another part into pieces and fold it into the batter, adding juicy chunks of bananas.
And finally, I save a few slices, as well as the caramel syrup, to top the pancakes after cooking for the final touch. And there you have it: triple banana pancakes that are worth being featured on the menu of a fine restaurant!
Fancy, yet simple to make.
I’ll be honest: 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 is not even much. All you need to do it to prepare a quick caramel syrup and toss the bananas in it.
🍌 Ingredient Notes
Banana
Your bananas should be ripe but not so ripe that they turn into a mash the moment they hit the caramel. Aim for spotty bananas. Avoid bananas that have no black spots or, on the other hand, that are too black.
One more thing: pick good bananas. There are many varieties of bananas, and some can be either bland or powdery. In my experience, it’s not worth skimping on quality to just save a few bucks.
Too much bananas in the batter = gummy pancakes
During my tests, one thing was clear. Incorporating too much mashed bananas into the batter will result in either gummy or soggy pancakes. I found out that 1/4 cup of mashed bananas per cup of flour was the correct amount to get fluffy pancakes with the perfect amount of moisture.
The thing is, with that amount, the banana flavor is quite mild. That’s why I have decided to incorporate banana chunks into the batter + serve the pancakes with extra bananas on top. The result: Pancakes with the perfect texture and plenty of banana flavor!
Butter
I use a tiny dollop of vegan butter to melt the sugar and make the caramel sauce. Considering the low amount of butter used, you don’t have to use any special brand – any type of plant-based butter will work.
Sugar
Since you will be making a traditional caramel, you must absolutely use granulated white sugar. The main reason is that it will be easier to tell when your caramel is done (as opposed to using brown sugar, for example). One more thing: please don’t try to use maple syrup or agave syrup. It won’t work.
Flour
You won’t need any specific type of flour here. The good old all-purpose flour works perfectly.
Plant-based milk
Use your favorite unsweetened plant-based milk. I personally like to use soy milk, but cashew, almond, or oat milk will also work.
Note: I advise against using milk with a strong flavor, such as coconut or hazelnut milk, as these would alter the taste of your pancakes.
Baking powder
To allow the pancakes to rise. Since there is no egg involved in this recipe, I use a full tablespoon of baking powder – this is not a mistake.
Vanilla extract
For floral and gourmet notes. Use high-quality vanilla extract for optimal flavor.
Cinnamon
Well, I’m a huge fan of cinnamon, so I couldn’t resist adding a generous pinch to the batter. Plus, it pairs very well with the bananas and caramel. Feel free to omit it if you don’t like cinnamon.
🥣 How to Make It
1. Caramelize the bananas
- Slice the bananas. Before preparing the caramel, peel the bananas and slice them into thick slices. Set them aside.
- Melt the sugar and butter. Add the sugar and butter to a light-bottomed saucepan or skillet and heat over medium heat.
- Caramelize it. Keep heating, stirring from time to time, until the sugar turns into a golden brown caramel. This step might take 3-7 minutes.
- Add the bananas. As soon as the caramel has turned golden brown, turn off the heat and immediately add the sliced bananas. Toss to coat them with the caramel.
- Mash and chop. Mash enough caramelized bananas to fill 1/4 cup. Set it aside. Chop the remaining caramelized bananas into cubes and set them aside as well.
Tip: Save a few slices of caramelized bananas to use as a topping for your pancakes later!
2. Make the batter
- Whisk the dry ingredients. Add the dry ingredients to a mixing bowl and whisk until combined.
- Add the liquid ingredients. Pour in the plant-based milk and vanilla extract and mix until just combined. Do not overmix – this would yield gummy pancakes.
- Incorporate the mashed bananas. Next, add the mashed caramelized bananas to the batter and mix again until just incorporated.
- Stir in the chopped bananas. Add the chopped caramelized bananas and give it one last stir to incorporate them into the batter.
3. Cook the pancakes
- Cook the pancakes. Heat a non-stick pan and lightly grease it. Next, pour about 1/3 cup of the batter onto the pan and cook for about 2 minutes or until the edges appear dry and the bottom is slightly golden. Flip and cook the other side for about 2 minutes. Transfer to a plate and repeat with the remaining batter. The pancakes are now done!
📔 Tips
Keep an eye on the caramel.
Remember that burnt caramel = bitter taste. That’s why it’s essential that you keep a close eye on the caramel to ensure it doesn’t burn. The caramel is done once it has reached a golden brown color, similar to an amber/dark maple syrup.
Do not overmix.
Refrain from overmixing the batter – this would result in denser, less fluffy pancakes. Not only does overmixing deflate the batter, but it also develops the gluten, which could even result in gummy, elastic pancakes. So, do not overmix. It’s fine if your batter has a few lumps.
Use the leftover caramel sauce!
After adding the banana slices to the caramel, you will have leftover sauce. Do not discard it! Use it to drizzle on the pancakes right before serving. You can even incorporate 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 your pancakes on it in an even layer. Warm for 8-10 minutes before serving!
🍫 Variations
Here are two ways to customize your pancakes:
- Add chocolate chips: Stir a handful (1/4 to 1/3 cup) of dark chocolate chips into the batter. Alternatively, you can simply sprinkle the chocolate chips on top of the pancakes before flipping them.
- Incorporate shredded coconut: Infuse them with a delicate coconut flavor by adding 2-3 tablespoons of shredded coconut to the batter.
☕️ What to Serve Them With
When it comes to serving those pancakes, I suggest stacking them on a plate and topping them with caramelized bananas, a dollop of vegan whipped cream, and a drizzle of the caramel sauce! Here are a few more topping ideas:
- Caramel sauce: You should already have some leftover caramel sauce from the caramelized bananas, but in case that’s not enough, feel free to drizzle the pancakes with extra homemade caramel sauce!
- Maple syrup: If you find the pancakes need a little extra sweetness, add a drizzle of maple syrup.
- Nuts: Add some crunch by topping them with sweet and salty almonds, sliced almonds, or even coconut flakes!
❄️ Storing and Freezing
- To store: You can store the pancakes for up to 3 days in the refrigerator.
- To freeze: Allow the pancakes to cool for a few minutes. Wrap them in plastic wrap or transfer them to a freezer-safe bag. Freeze for up to 3 months.
- To reheat: Arrange the pancakes on a baking sheet lined with parchment paper and reheat for 5-7 minutes in a 300°F (150°C) preheated oven.
💬 FAQ
Since the batter contains bananas, I do not recommend preparing it more than one hour ahead of time.
You didn’t cook the caramel long enough. There are different levels of caramelization, and if you stop cooking it too early, it won’t have a deep nuttiness.
They are just slightly sweeter than your regular banana pancakes but not overly sweet. This means you can still drizzle them with maple syrup or caramel sauce before serving!
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Vegan Banana Pancakes
Ingredients
Caramelized Bananas
- 3 tbsp granulated sugar
- 1 tsp vegan butter
- 2 medium bananas
Pancake Batter
- 1 cup flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup unsweetened plant-based milk
- 1/2 tsp vanilla extract
- 1/4 cup mashed caramelized bananas
- 1/3 cup diced caramelized bananas
Instructions
Caramelize the bananas
- Slice the bananas. Before preparing the caramel, peel the bananas and slice them into 1/2-inch (1.3 cm) thick slices. Set them aside.
- Melt the sugar and butter. Add the granulated sugar and vegan butter to a light-bottomed saucepan or skillet. Heat over medium heat to melt the butter.
- Caramelize it. Keep heating, stirring from time to time, until the sugar turns into a golden brown caramel. This step might take 3-7 minutes.
- Add the bananas. As soon as the caramel has turned golden brown, turn off the heat and immediately add the sliced bananas. Toss to coat them with the caramel. You can use a spatula or shake the pan to coat the slices evenly. Transfer them to a bowl or plate.
- Mash some. Transfer about 1/3 of the bananas to a cutting board or plate and mash them using a fork. You should end up with 1/4 cup of mashed bananas. If you don’t have enough, mash more slices to reach 1/4 cup. Set aside.
- Chop some. Chop the rest of the caramelized bananas into 1/2-inch (1.3 cm) cubes. Set aside. Tip: You can save a few slices of caramelized bananas to use as a topping for your pancakes later!
Pancake batter
- Whisk the dry ingredients. Add the flour, sugar, baking powder, salt, and ground cinnamon to a medium mixing bowl. Whisk until well combined.
- Add the liquid ingredients. Pour in the unsweetened plant-based milk and vanilla extract and mix until just combined. Do not overmix – this would yield gummy pancakes.
- Incorporate the mashed bananas. Next, add the mashed caramelized bananas to the batter and mix again until just incorporated.
- Stir in the chopped bananas. Add the chopped caramelized bananas and give it one last stir to incorporate them into the batter.
Cook the pancakes
- Heat a pan. Heat a non-stick pan over medium heat. Once hot, add a teaspoon of oil and use a kitchen paper towel to spread it evenly on the pan.
- Cook the pancakes. Pour about 1/3 cup of the batter onto the pan and cook for about 2 minutes or until the edges appear dry and the bottom is slightly golden. Use a spatula to flip the pancake and cook for another 2 minutes on the other side. Transfer to a plate and repeat with the remaining batter.
- Stack them on a plate and top them with extra caramelized bananas and a drizzle of the caramel sauce!
- You can store the pancakes in the refrigerator for up to 3 days.
Notes
Keep an eye on the caramel.
Remember that burnt caramel = bitter taste. That’s why it’s essential that you keep a close eye on the caramel to ensure it doesn’t burn. The caramel is done once it has reached a golden brown color, similar to an amber/dark maple syrup.Do not overmix.
Refrain from overmixing the batter – this would result in denser, less fluffy pancakes. Not only does overmixing deflate the batter, but it also develops the gluten, which could even result in gummy, elastic pancakes. So, do not overmix. It’s fine if your batter has a few lumps.Use the leftover caramel sauce!
After adding the banana slices to the caramel, you will have leftover sauce. Do not discard it! Use it to drizzle on the pancakes right before serving. You can even incorporate 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 your pancakes on it in an even layer. Warm for 8-10 minutes before serving!Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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