Fluffy Vegan Banana Pancakes
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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.
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.
Nutrition
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64 Comments on “Fluffy Vegan Banana Pancakes”
I was a little concerned that the batter was too thick but stuck with your recipe and these pancakes came out perfect. They are SO FLUFFY. I topped them with a fresh strawberry compote and it was such a nice, refreshing breakfast. These will be my go-to pancakes from now on. Here’s hoping you have a recipe book coming soon because I have loved all of your recipes so far. ❤️
Thanks so much!!
These are awesome! I made them with whole wheat flour, coconut oil and coconut sugar and used oat milk instead. YUMMY!!! I added chopped walnuts and fresh blueberries! This is y go to vegan/plant based pancakes!
I’m so glad to hear that! Thanks for the comment!
One more ? I also have Bob Mills’s Unbleaced Bread flour. Will that work w a lot of your recipes including the package one!
Blessings
Amy J
hi Nora,
Can I use spelt flour or gluten free flour but not almond flour. Bob Mills puts out gluten free flour.
Thanks
Amy Jean
Hi Nora,
Thanks for responding so quickly,
I did not realize you responded! What about spelt flour per my 2nd comment to you! Accidently, but not accidentally I found you while looking for a recipe on Pinterest. Tonight I am making marinated Tempeh, brussel sprouts, & small red potatoes! Blessings to you sweetie! Also I did sign up w my email for monthly newsletters. When I find a special person related to food, I do not let go so easy!!!
Thanks again.
Amy Jean! 🙂
Aw that’s so cool! I’m happy you found me! 🙂 Yes, spelt flour works well in the pancakes. I think the other flour you mentioned will work for many recipes, it does tend to make things more dense though, so might be okay for pancakes, but I wouldn’t use it for cake or cupcakes. Hope that helps!
Yes, those should work quite well.
Hi Nora!
So glad I found you! So glad you found a wonderful way of eating vegan. We also eat vegan & other various diets & I look forward to trying some of u recipes. Actually last evening I made u corn bread yum! One important ? W the pancakes, I am not gluten free but I use almond flour & Bob’s gluten free flour. Besides the almond flour not working, will another type of gluten free flour work??
Thanks so much!
Thank you so much! I’m so glad you are enjoying some of my recipes! With the pancakes, I would substitute Bob’s Red Mill Gluten Free Flour, or another quality gf flour. It should work quite well, though they will taste a bit different. Hope you enjoy them!
These have become one of my favorite breakfast dishes. I swap out the canola oil for coconut oil and thin out the batter with a little water for more thorough cooking. Delicious
Hello, could you use almond flour instead?
Sorry almond flour won’t work here!
I love making these pancakes! They are so good I was wondering if the recipe would work as sheet pan pancakes!? 🙂
I’ve never tried it, but maybe! Thank you!
These were amazing! Gave some to a friend who isn’t keen on vegan food and he loved it! I was wondering though, how they’re reheated after being frozen? Directly on the skillet?
Great! I usually just microwave or toast them in a toaster.
These are the best vegan pancakes i’ve made, especially because I love banana! Can’t wait to make more of your recipes!
These were delicious! I followed the recipe exactly except for subbing half the white flour for regular whole wheat flour, and they were still insanely thick and puffy. Thanks Nora!
You’re welcome!
Can I use Buckwheat flour? Or a partial ratio of flour and buckwheat flour?
You probably could, but I haven’t tested it. It will just change the flavor of the pancakes.