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Banana-Blueberry Vegan Buttermilk Pancakes

Prep 10 min Cook 12 min Difficulty 2/5

Fluffy banana-blueberry vegan buttermilk pancakes: simple, dairy-free, and kid-friendly with a cozy brunch vibe.

Why this recipe works

This banana-blueberry vegan buttermilk pancake recipe makes fluffy, dairy-free pancakes with just a few pantry staples. It’s ideal for plant-based diets, busy mornings, or anyone craving a quick weekend breakfast.

Search intent: How to make vegan buttermilk pancakes with banana and blueberries
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  • maple syrup topping

Key takeaways

Three practical tips to perfect vegan pancakes on any stove
Use ripened bananas for natural sweetness and moisture
Resting the batter helps gluten-free like texture and lift

Recipe guide

This banana-blueberry vegan buttermilk pancake recipe makes fluffy, dairy-free pancakes with just a few pantry staples. It’s ideal for plant-based diets, busy mornings, or anyone craving a quick weekend breakfast.

A simple, fluffy vegan pancake recipe you can make any morning.

  • Three practical tips to perfect vegan pancakes on any stove
  • Use ripened bananas for natural sweetness and moisture
  • Resting the batter helps gluten-free like texture and lift

Make batter and rest

Whisk plant milk and vinegar; let stand 5 minutes to curdle. In a medium bowl whisk flour, sugar, baking powder, baking soda, and salt. In another bowl whisk mashed banana, vanilla, and 1 tbsp oil into the soured milk until mostly smooth. Pour wet into dry and whisk gently just until no dry flour remains; lumps are fine (batter should be thick but pourable—adjust with a splash of milk or a spoon of flour if needed). Rest batter 5–10 minutes to hydrate and puff slightly.

Cook pancakes

Heat a nonstick or well-seasoned skillet over medium heat until a drop of water skitters; brush with a thin film of oil. Scoop 1/4-cup portions of batter onto the pan, leaving space; if using blueberries, scatter a few onto each pancake and gently press them in. Cook until edges look set, the surface is dotted with bubbles that mostly stay open, and the underside is deep golden, about 2–3 minutes; adjust heat to maintain a gentle sizzle. Flip and cook until the second side is golden and centers spring back to a light touch, 1–2 minutes (don’t press with the spatula).

Serve

Transfer to a warm plate and lightly oil the pan between batches. Serve warm with vegan butter and maple syrup.

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1 cup unsweetened plant milk (soy or almond)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegetable oil plus 1 tbsp for the pan
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/3 cup blueberries (optional)
  • maple syrup for serving
  • vegan butter or extra oil for serving

Instructions

  1. Whisk plant milk and vinegar; let stand 5 minutes to curdle
  2. In a medium bowl whisk flour, sugar, baking powder, baking soda, and salt
  3. In another bowl whisk mashed banana, vanilla, and 1 tbsp oil into the soured milk until mostly smooth
  4. Pour wet into dry and whisk gently just until no dry flour remains; lumps are fine (batter should be thick but pourable—adjust with a splash of milk or a spoon of flour if needed)
  5. Rest batter 5–10 minutes to hydrate and puff slightly
  6. Heat a nonstick or well-seasoned skillet over medium heat until a drop of water skitters; brush with a thin film of oil
  7. Scoop 1/4-cup portions of batter onto the pan, leaving space; if using blueberries, scatter a few onto each pancake and gently press them in
  8. Cook until edges look set, the surface is dotted with bubbles that mostly stay open, and the underside is deep golden, about 2–3 minutes; adjust heat to maintain a gentle sizzle
  9. Flip and cook until the second side is golden and centers spring back to a light touch, 1–2 minutes (don’t press with the spatula)
  10. Transfer to a warm plate and lightly oil the pan between batches
  11. Serve warm with vegan butter and maple syrup

FAQs

Do I need dairy to make buttermilk? Whisk plant milk with vinegar and let it curdle for the vegan buttermilk base.
Is resting the batter necessary? Yes, rest the batter 5–10 minutes for better hydration and puff.
How do I prevent pancakes from sticking or burning? Cook on medium heat and adjust to avoid burning; blueberries cook in as you flip.