Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.
I love having a few staple recipes for when bananas are getting too ripe. If you have brown bananas, make some pancakes! I don’t know about you, but we have a lot of banana eaters in my house. The 3 year old loves them, and my older daughter eats one practically every night before bed. So I tend to go big and buy a lot of bananas! But no matter what, there’s always a banana or two that get too ripe before we get to them.
You could go ahead and make my Easy Vegan Banana Bread, which would be an excellent choice. Or you could whip up a batch of these delicious pancakes! I kept this recipe as easy as possible, with just a handful of ingredients. They are nutritious, too, especially if you opt for whole grain flour. The recipe only calls for 2 tablespoons of oil, but you could even omit that if you want and make them oil free.
How to make them
In a medium bowl, mash 1 banana. You can use a measuring cup to make sure you have about 1/2 cup mashed banana. Now add the soy milk, oil (if using), sugar and vanilla. Whisk or stir until well combined.
Add the flour on top of the mixed wet ingredients, then sprinkle the baking powder, salt and cinnamon on top of the flour.
Stir with a wooden spoon until just combined. The batter will be lumpy, that is okay.
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Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with sliced bananas, pure maple syrup and vegan butter, if desired. Enjoy!
Can you freeze them?
Yes, these pancakes freeze beautifully, just like my other pancake and waffle recipes. In fact, I almost always make a triple batch so I can freeze some.
To freeze, simply stack cooled waffles in a large ziplock bag or freezer safe container. You can put a little piece of parchment paper in between the pancakes, but I’m usually too lazy to do this. Sometimes they get a little stuck to each other once frozen, but usually they come apart just fine.
Want more vegan breakfast recipes?
- Simple Vegan Pancakes
- Vegan French Toast
- Best Ever Vegan Waffles
- Freezer Whole Grain Pancakes
- Vegan Banana Bread
Fluffy Vegan Banana Pancakes
Ingredients
- 1/2 cup mashed banana | about 1 medium banana
- 1 cup soy milk
- 2 tablespoons canola oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour | white, whole wheat pastry or white whole wheat
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- optional: 1/2 teaspoon cinnamon
Instructions
- In a medium bowl, mash the banana. Use a measuring cup to make sure you have about 1/2 cup mashed banana.
- Now add the soy milk, oil, sugar and vanilla. Whisk until well combined.
- Add the flour to the wet ingredients, then sprinkle the baking powder, salt and cinnamon (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.
- Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.
Video
Notes
- May sub any non-dairy milk for the soy milk.
- May omit oil if needed, or sub more milk or mashed banana.
- For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.
This is THE banana pancake recipe, pancakes dissappear so fast, a family favorite.
Nora, do you think this could be baked in the oven in a sheet pan?
I’m so glad you loved them, Jules! I’ve never tried baking pancakes in the oven, so I’m not sure if it would work or not. Sorry!
Disappear*
And for sure, thanks for the reply. Will report back If I do.
That is so great to know! Thanks for sharing!
These pancakes are fluffy and yummy! I’m caring for my elderly dad and, after tasting them once, he asked me to make them again today. I used almond milk and substituted applesauce for the oil. They came out perfect! Thank you for so many delicious recipes!
Just made these this morning. They are absolutely delicious! A perfect combination of pancake and banana bread. I only used half the amount of sugar and no oil and they came out great.
Can I substitute –> almond milk for the soy milk and either molasses or maple syrup for the sugar?
Hi Sherry. You may sub any non-dairy milk for the soy milk. Though I have never substituted maple syrup for the sugar, others have and said they turned out well. Hope this helps!
I just made these pancakes, and they are the fluffiest pancakes I’ve ever made!
They’re really good and I’m very satisfied with how they turned out😁
Can I substitute –> almond milk for the soy milk and either molasses or maple syrup for the sugar?
Nora, your site is my go-to for everything now. These pancakes are so fluffy and amazing. I did replace the oil with part peanut butter, part applesauce; worked fine. Thanks!
Hi Julie! I appreciate you using my recipes and am thrilled you love them! Thank you for your awesome feedback and review!
These banana pancakes are so fluffy and delicious! The best I’ve ever had. So easy to make and you only need one bowl. My family always enjoys them. Thank you for the great recipe!
I’m thrilled you enjoyed the pancakes, Sheila! 🙂
Your recipes never disappoint.
These pancakes are just perfect.
These pancakes are off the chain! We make a double batch every few weekends. My kids adore them, especially topped with peanut butter and sliced ripe bananas! They keep for a couple days covered in the fridge no problem. I hope you enjoy them as much as we do!
This recipe is amazing. I made exactly as instructed first, then remembered a huge bag of pecans that were sitting in my fridge, calling my name, so I chopped some up and mixed in. Divinity level of pancake making was reached! I now triple the recipe so that I have extras to freeze. I place parchment paper between each pancake and freeze in a gallon zip lock bag. Then I have breakfast for the week ready to pop into the toaster. My toaster takes 2 rounds to completely heat up from frozen, yours may vary. But it is such an easy and delicious way to start the day. Thanks, Nora!
You are welcome! Your pancakes sound amazing indeed! I’m thrilled you are loving them! Thank you for sharing your terrific ideas, feedback, and review!
I love this recipe. I do not use any of the sugar, but I do replace with maple sugar! It’s delicious! Thank you!
Considering how many times I’ve made this recipe over the last 2 years, I figured I am long overdue leaving a comment! This is our favorite pancake recipe hands down! I follow everything exactly, but we always double the batch so we can pop leftover pancakes in the toaster then spread a little peanut butter for an on-the-go breakfast the rest of the week. Thank you for such a great recipe!
I’m so happy you love the pancakes, Cait! Thanks for using my recipe and for your wonderful review!
These were super delicious! They were sooo easy to make – very fluffy, filling and flavorful. Can’t wait to make them again!
These are by far the best banana pancakes I’ve ever had. Super fluffy! I added chocolate chips to half the batter and they were out of this world.
Thanks for your fabulous feedback and review! I’m thrilled you loved the pancakes!
These were some of the best banana pancakes I’ve had! I added chocolate chips and they were great 🙂 very fluffy!
That is so fantastic! Thanks for your fabulous comments and review!