Fruity Pancakes

These healthy fruity pancakes are loaded with bananas, ground flaxseeds, berries, and more! Serve them with your favorite toppings like maple syrup.

Syrup is being poured over fruity pancakes with raspberries on top. There's another stack in the background and a bowl full of raspberries.

Not only are these fruity pancakes recipe vegan, but they’re oh-so-delicious, too. No eggs and no milk, but bananas and berries? That just seems a little crazy for pancakes. I guess that’s why we call them fruity!

Why This Recipe is a Winner

  • Adding melted butter to pancake batter delays the formation of gluten, creating intensely soft pancakes
  • Letting the batter stand for 10 minutes helps the flour to absorb the liquid, causing it to puff up, which helps create perfectly light pancakes.
  • Adding berries to the pancakes as soon as they’re poured (rather than to the batter) makes prettier pancakes that are easier to flip.

Ingredient Spotlight

A bunch of 3 very ripe bananas sit on a white counter.

What Bananas are Best for Pancakes?

I like using ripe bananas for pancakes because they add sweetness and banana flavor. Yellow bananas with black spots are the best. Avoid yellow-only bananas as they are too firm or black bananas because they are too wet. If your bananas are not ripe, peel them and place them in a microwave-safe bowl and cook for up to 1 minute. Then set aside to cool completely.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax egg — You can use a flax egg or substitute a chia egg.
  • Bananas — You’ll need two ripe bananas.
  • Plant-based milk — My favorite for pancakes is soy milk, but use your favorite plant-based milk.
  • Apple cider vinegar — We’ll create fluffy pancakes thanks to using vinegar.
  • Vegan Butter — Use storebought or homemade vegan butter
  • Agave Nectar — We’ll add some sweetness to the batter with agave nectar. You can substitute maple syrup or granulated sugar.
  • Flour — I prefer using whole wheat pastry flour (different than whole wheat flour) or you can substitute all-purpose flour.
  • Baking powder + baking soda — These two together interact with the vinegar to create fluffy pancakes.
  • Salt — A little bit of salt adds depth of flavor.
  • Raspberries — Use either fresh or frozen raspberries. Or substitute mixed berries. If the berries are large, you will want to cut them in half.

How to Make Fruity Pancakes

  1. Prepare the flax egg and set it aside.
  2. Blend the bananas, milk, vinegar, butter, and agave nectar in a blender or food processor. Pulse in short bursts until the bananas are broken into smaller bits. Add the flax egg and pulse again.
  3. Stir together the flour, baking powder, baking soda, and salt in a mixing bowl. 
  4. Pour the banana mixture into the flour mixture and stir until there are no large flour clumps in the bowl. Allow the batter to sit for 10 minutes.
  5. Heat a griddle to 375°F or place a skillet over medium heat. Pour the batter in 1/4 cup rounds in the heated pan or griddle.
  6. Top pancakes with berries (whole pieces can be too big for pancakes, so cut them in half or add pieces of the fruit).
  7. Cook pancakes for 3 to 4 minutes until golden on the bottom. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown. 
  8. Keep pancakes warm by placing them in a parchment-lined pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
  9. Serve pancakes warm with vegan butter, sliced bananas, fresh fruit, and maple syrup.

Storage Tips

Store pancakes in an airtight container in the fridge for up to 7 days. You can freeze pancakes. Let them come to room temperature, lay them flat on a tray lined with waxed paper, place the tray in the freezer for 30 minutes or so, until stiff. Transfer frozen pancakes to a freezer bag where they’ll keep for up to 2 months.

Serving Suggestions

These fruity pancakes are great when topped with sliced bananas, a smear of peanut butter, and/or maple syrup. Choose any or all of these toppings:

More Vegan Pancakes & Waffles

Do you love vegan breakfast recipes? Me too! Be sure and try my Vegan Breakfast Biscuit Casserole. It’s layers of deliciousness that is perfect when you have guests in town! You will also love my easy Vegan Chocolate Croissants.

Looking down on a plate full of pancakes with raspberries on top and on the side.

That’s it for these fruity pancakes. Enjoy!

A stack of fruity pancakes with fresh raspberries on top. There is syrup drizzling over the side. There are more pancakes in the background and fresh raspberries.

Fruity Pancakes

These fruity pancakes are loaded with bananas, and other healthy ingredients like ground flaxseeds, berries, and more!
5 from 2 votes
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 10
Calories: 190kcal
Author: Marly

Ingredients

  • 1 flax egg
  • 2 medium bananas
  • 1 ½ cups plant-based milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons vegan butter
  • 1 tablespoon agave nectar
  • 2 ½ cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raspberries (see note)

Instructions

  • Prepare the flax egg. Set aside.
  • Blend the bananas, milk, vinegar, butter, and agave nectar in a blender or food processor. Pulse in short bursts until the bananas are broken into smaller bits.
  • Stir together the flour, baking powder, baking soda, and salt in a mixing bowl.
  • Pour the banana mixture into the flour mixture and stir until there are no large flour clumps in the bowl. Allow the batter to sit for 10 minutes.
  • Heat a griddle over medium-high heat. Spray some vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen raspberry pieces (whole pieces can be too big for pancakes, so cut them in half or add pieces of the fruit).
  • Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown. 
  • Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
  • Serve pancakes with vegan butter, sliced bananas, fresh fruit, and maple syrup.

Recommended Equipment

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Notes

Raspberries can be hard to find at certain times of the year. You can substitute frozen raspberries or mixed frozen berries. Whatever berries you use, if they’re large, cut them in half.
Nutrition Facts
Fruity Pancakes
Amount Per Serving
Calories 190 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 1g
Sodium 156mg7%
Potassium 429mg12%
Carbohydrates 34g11%
Fiber 5g20%
Sugar 7g8%
Protein 6g12%
Vitamin A 265IU5%
Vitamin C 6mg7%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2021.

8 Responses to Fruity Pancakes

  1. Avatar thumbnail image for MarlyJess@HealthyExposures Reply

    Gluten free baking is very interesting to me; definitely something I aspire to do more of, but still haven’t! I love Averie’s original recipe and am sure this one will be a winner in my book, too!

  2. Avatar thumbnail image for MarlyMonet Reply

    I love all the fruit and nuts in this pancake recipe. I have a few friends who are gluten intolerant, so this would be perfect for a sunday brunch with them. Thank you so much for sharing your words and creativity with me tonight. During good times and bad, your blog always offers me a dose of joy. I hope you have a blessed and happy Sunday, my friend. Hugs from Austin!

  3. Avatar thumbnail image for MarlyRyan Reply

    The list of things to use in pancakes is almost endless, not sure if I could give up my sugary treats for that length of time though.

  4. Avatar thumbnail image for MarlyStella Reply

    Hey Marly! These pancakes do sound good, though I also am not a fan of cleaning the blender:) I will keep them in mind though, as I love nutrient dense foods like these pancakes. Ooh, and a cleanse would be nice, and really should be in order. And, you know, I think everything sounds like it would be easy to give up except for the alcohol. I just love my red wine every few days. I guess there’s always something that is a challenge in a cleanse though!!!
    XOXO

  5. Avatar thumbnail image for Marlymelanie greenberg Reply

    My daughter is goig through a growth spurt and keeps asking for breakfast waffles and pancakes. Will definitely try these! Delicious and healthy.

  6. Avatar thumbnail image for MarlyDoggy Dessert Chef Reply

    Those look yummy, I wonder how the recipe would fair in my waffle maker.

  7. Avatar thumbnail image for MarlySarah Reply

    Just made these for my daughters for dinner (they requested pancakes). BUT, I did not have any gluten free flour and used my Whole wheat flour instead (I know it goes against the recipe, but I had already cut up the apple). Also, we were completely out of vanilla extract (for the first in..ever), so I used some almond extract instead. In the end, my 3 year old daughter ate an entire pancake and loved every bite 🙂

    • Avatar thumbnail image for MarlyMarly

      I’m so glad to see that worked, even with the regular flour. I love this recipe because it just feels so much healthier. And if it’s good enough for a 3-year old, that’s saying something!

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