Name: Vegan Banana Berry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour (can substitute with 1:1 Gluten-free flour); 1 1/2 Tablespoons baking powder; 1 Tablespoon flaxmeal; 3 Tablespoons cane sugar or coconut sugar; 2 Tablespoons coconut oil, melted; 1 1/2 cups non-dairy milk, such as soy milk or oat milk; 1 Tablespoon apple cider vinegar; 1/2 cup frozen berries, thawed (I used a mixed berry medley); 1-2 teaspoons cooking oil, such as avocado oil

Jump to Recipe·Print Recipe

These fluffy vegan banana berry pancakes are the perfect healthy breakfast or brunch recipe. These plant based pancakes are easy to make with just 9 simple ingredients and ready in only 30 minutes! Sweetened naturally with ripe bananas and filled with fresh, juicy berries, these dairy-free and egg-free pancakes are soft, light, and full of flavor.

If you have not yet tried this delicious pancake combination, you are in for a treat. This vegan pancake recipe is perfect for your next family breakfast, so give it a try! No doubt, it will be your new favorite vegan pancake recipe.

Why you'll LOVE these vegan pancakes

1. Made with 9 simple ingredients
You don’t need anything fancy to whip up these healthy vegan pancakes. With just 9 pantry-friendly ingredients, you’ll have a stack of fluffy, golden pancakes ready in no time.

2. Quick and easy breakfast recipe
Perfect for busy mornings or relaxed weekends, these vegan banana berry pancakes are ready in just 30 minutes. They’re a go-to plant-based breakfast that’s both delicious and stress-free.

3. Wholesome, dairy-free, and egg-free
These pancakes are 100% vegan for a healthier breakfast option that still delivers all the cozy, fluffy pancake vibes you love.

Ingredients for Vegan Banana Berry Pancakes

These fluffy pancakes come together with only 9 ingredients that you may already have stocked in your kitchen. Here is what you will need:

All-purpose flour. This recipe will also work with 1:1 Gluten-free flour.
Baking powder
Flaxmeal
Cane sugar or coconut sugar
Coconut oil
Non-dairy milk, such as soy milk or oat milk
Apple cider vinegar
Frozen berries. I used a mixed berry medley for this recipe.
Cooking oil, such as avocado oil

Tips for this pancake recipe

This pancake recipe calls for frozen mixed berries, but you can use any berries (or cherries) that you like best. It would also work with other frozen fruits, as long as the chunks are chopped into smaller pieces….peach mango pancakes anyone?

For the banana, it is best to have an over-ripe one. The blacker, the better. If you do not have a blackened banana, a spotty one will do. I always buy extra bananas and let a few go way past their prime. Then, I put them in the freezer for later use. All it takes is a minute in the microwave, and the peel slides off and the banana is easy to mash.

Over-ripened bananas are perfect for so many vegan baked goods recipes and also for smoothies and banana ice cream. If you want to use the over-ripe bananas for ice cream, make sure to peel them before freezing.

Want more recipes?

Get a free vegan dinner recipe eBook with 10 tasty and healthy plant based recipes delivered to your inbox!

How to make fluffy vegan pancakes

Thaw the frozen berries and drain excess juice.
In a small bowl, combine the non-dairy milk and the apple cider vinegar. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, flaxmeal and sugar.
Add the non-dairy milk and vinegar mixture to the dry ingredients and mix until well combined.
Gently stir in the thawed berries.
Heat a non-stick skillet with 1-2 teaspoons of cooking oil over medium heat. Once it is heated, add 1/3 cup of pancake batter to the pan and gently swirl the pan to spread out the batter into 5 to 6-inch pancakes. Cook for about 5 minutes, or until there are some bubbles around the edges and in the center of the pancake, and the edges are firm enough to flip.
Flip and cook for another 3-4 minutes, checking the color every 2 minutes.
The pancakes are done when they are golden brown on each side and firm in the center. If the pancake is darkening before cooking inside, turn the heat down to medium-low. Each stove may cook differently.
Keep cooked pancakes in the oven on the lowest temperature setting to keep them warm while cooking the remaining pancakes.
Serve warm with desired toppings. Enjoy!

When you are making these fluffy vegan pancakes for a lot of people, put the finished pancakes in the oven on the lowest setting to keep them warm while you cook the rest of the pancakes.

If you would like to get creative with your pancake toppings, try extra berries (heated and gooey), coconut shreds, chia seeds, or chopped nuts. Vegan butter and maple syrup are great too, of course!

Equipment Needed

Love breakfast? Try these other vegan breakfast recipes:

Check out my cookbooks for more vegan recipes:

These fluffy vegan banana berry pancakes are proof that vegan pancakes can be fluffy, satisfying, and absolutely delicious. Stack these plant-based pancakes high, top with extra berries, bananas, or a drizzle of maple syrup, and enjoy a comforting start to your day!

Follow me on social media for more vegan recipe ideas! And subscribe to my YouTube Channel to see what I eat in a day as a vegan and see how yo make some of my vegan recipes.