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.
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 my new pancake recipe! I did Frankenstein it a bit, with gluten free flour, pea protein, apple sauce, no oil except a dash in pan, and a squeeze of lemon in my almond milk ahead of time. They are sooooo much lighter and fluffier than my old recipe. Thank you for such a clean and yummy recipe!
Hi Anita. I’m so glad you love the pancake recipe, and that it will be your new go-to pancake recipe! How awesome they turned out wonderful for you! Thanks for sharing your stellar review and feedback! Wishing you happy cooking!
My daughter videoed herself making these pancakes to promote dorm life at her college to prospective students. She gave a shout-out to Nora Cooks and said where they could find the recipe. She makes them with gluten-free flour and dairy-free chocolate chips and they’re delicious!
Hi LeeAnn. Many thanks to you and your daughter for the recognition on the video! I’m so glad you are all loving the pancakes! I appreciate your wonderful review! Wishing you both lots of happy cooking!
Love this recipe, I use it all the time. Pancakes refrigerate and freeze well. And if you are looking for an added kick of protein, I replace 1/4 cup flour with a 1/4 cup and a 3 seed blend that has chia, flex, and hemp seed. It gives the pancakes an added texture and so good for you!!!
Had no idea what I was gonna make for breakfast, then decided to look up how to make vegan banana pancakes. Was not disappointed, these were delicious! I did without oil and just added a little oil to the pan and they turned out amazing!
Hi Olivia. I’m glad you decided to give the pancakes a try, and that you loved them! Thanks for sharing your glowing review and feedback!
Just made these with my toddler and we both LOVED them! Subbed sugar for honey. Delicious! Definitely my new go to banana pancakes! Thank you
Hi Chantale. I’m thrilled you loved the pancakes, and that this is your new go to pancake recipe! Thanks for your terrific review and feedback! Wishing you happy cooking!
I have just made these, they are absolutely delicious, thank you Nora ☺️
You are welcome, Rebecca! I am so glad that you loved the pancake recipe! Thank you for sharing your terrific feedback! Happy cooking!
Is it possible to add peanut butter to this recipe? I was craving some peanut butter banana pancakes but not sure how that would affect the texture/moisture?
I’d personally just slather peanut butter on top when they’re cooked. 🙂 Peanut butter inside might dry them out a lot.
Made these today with some very brown banana’s I had to use up. Absolutely delicious! Thank you for this, Nora!
You are welcome, Lidia! I’m thrilled you loved the pancakes! Thanks for sharing your terrific review!
Delicious! My toddler, preschooler and I couldn’t get enough of them. Thanks for a perfect recipe.
You are welcome, Megan! I’m glad you all enjoyed the pancakes! Thank you for your great review!
These were so delicious!!!😋 I didn’t add the oil, used brown sugar instead of white. I’ve tried quite a few vegan pancake 🥞 recipes, these are now my favorite.
I would just like to say a massive thankyou for developing such an easy but reliable recipe. My baby is anaphylactic to dairy and egg and it’s been a challenge to find fun things for us for weekend “treat” breakfasts. We have made these pancakes every Saturday for the last few months and they are easily the best pancakes we have ever eaten. They come out fantastic every single time.
Thank you!!!!
Hi Remy. This is wonderful to read! I am so glad you are all able to enjoy the pancakes1. Thanks for your stellar review and feedback! Happy cooking!
I just made these and got rave reviews. Thank you for a fantastic recipe.
Hi Nora, thank you for the delicious recipe! How long will the batter last in fridge? Thanks!
You’re welcome, I’m glad you enjoyed the pancakes! I’d say overnight, probably not much longer than that.
Because there’s raising agent in there I would say you might not have a fluffy pancake if you stored the batter, it would also discolour due to the banana being exposed to air, I would suggest that you cook them all, maybe interleave with parchment, and they would store in the fridge or freezer, ready to be reheated at leisure.
We’ve made these pancakes just about every weekend for at least the last year! Perfect recipe with ingredients we always have on hand.
Hi Kelly. That is awesome! I’m thrilled you guys are loving the pancake recipe! Thanks for your fabulous review and feedback! Happy cooking!
I had a can of coconut milk, and decided I deserved coconut banana pancakes on a lazy Sunday morning. They came out super moist and fragrant, yet light and fluffy! Absolutely delicious!
Oh yummy! That sounds delicious! Thanks for sharing your fabulous idea and review! Happy cooking!
Delicious recipe making more today
Hi John! Thanks for your great review! I’m glad you are loving the pancakes! Happy cooking!
Nora – thank you as this is a perfect recipe! I made some adjustments: 2 small bananas instead of one, coconut sugar instead of white sugar, GF flour, and avocado oil in the recipe and on the pan. The pancake texture was more chewy than cakey, and by amping up the bananas meant no syrup was necessary.
I made this along with your tofu scramble for a sweet and savory brunch, my Honey’s mind was blown. YUMMY!
Made these for my grandson who has gluten, dairy and egg allergies. He gave it 5 stars! Thank you for an easy recipe that tastes so delicious!
Love these pancakes! Even my picky eater asks for seconds! I always have to 3X the recipe. I add two snack cup sizes of unsweetened applesauce, instead of oil and 1tsp of baking soda mixed in with 1tsp of white vinegar, for extra fluffy pancakes.
These are SO amazing and fluffy! Totally perfect.
I’m thrilled you are loving them! Thanks for your wonderful review and feedback!
These are so light and fluffy and have the perfect banana taste. I did not add the oil and they were still delicious!