Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.

from the side photo of pancakes.

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.

close up stack of banana pancakes with banana slices on top.

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.

adding dry ingredients to wet in a bowl.

Stir with a wooden spoon until just combined. The batter will be lumpy, that is okay.

pancakes mixture being stirred in a bowl.

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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!

super close up showing layers of fluffy pancakes.

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? 

looking down on stack of pancakes with banana slices on top and syrup.

 

square image of close up of pancakes
4.94 stars (86 ratings)

Fluffy Vegan Banana Pancakes

Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings

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

  1. May sub any non-dairy milk for the soy milk.
  2. May omit oil if needed, or sub more milk or mashed banana.
  3. For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 361mg | Fiber: 2g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Nora, I am so grateful for you and all of the amazing recipes you so kindly share! I have made so many of your recipes and they are ALWAYS a success. This was the first vegan pancake recipe that my kids liked so much, they kept commenting how good they are and my 6 yr old daughter said they are even better than pancakes with eggs! My oldest even asked “Is this from Noracooks.com?” I guess they’ve even realized that you are my “go to” for all things vegan. Thanks again!

    1. Hi Jamie. You are welcome. You genuine words are really special to me. I’m so glad my recipes are helpful to you, and are enjoyed by your whole family! Thank you or sharing your kind and wonderful feedback! Wishing you lots of happy cooking!

  2. Really delicious. I made the recipe as written without the cinnamon option. I thought the banana and sugar provided the perfect amount of sweetness and they didn’t need syrup or any other topping. The texture was fluffy and dense, like a good bread.

  3. Very good and easy. I used all whole wheat pastry flour and maple syrup instead of sugar. I dropped mini vegan chocolate chips on top of pancakes after I poured them in the pan. Delicious! I added a splash more soy milk than indicated to thin out batter. I was able to make these without using additional oil in an Our Place pan.

    1. Hi Marne! Your pancakes sound delicious! I’m so glad they turned out great for you and that you loved them! I appreciate your comments and positive review!

  4. I cook these vegan banana pancakes with gluten free mix and sub sugar with Maple syrup and add a tiny bit extra baking powder. They are literally the best!
    Pro tip, add some pumpkin pie spice mix for a great fall twist!

    Thank you Nora!

    1. Your pancakes sound delicious! I am glad you are loving the recipe! I love your ideas! Thanks for sharing your positive feedback and review!

  5. what an amazing recipe the goddess Nora has done it again. These will be one of my go to recipes Thank you Nora for making us so happy with your delicious recipes , 

    1. Why thank you for the love! It means a lot to me! I’m thrilled you love the pancakes! Thanks you for sharing your feedback!

  6. I tried these because I wanted to replicate banana pancakes from my mother’s when I was a child and they were amazing !! So much nostalgia in a bite, delicious ?

    1. Awww, what a lovely memory for you. I’m so glad you loved the pancakes! Thanks you for sharing your wonderful feedback!

  7. These came out delicious. Great fluffy but not too dense texture. I added mini chocolate chips and some chopped pecans since I had those on hand. Definitely bookmarking this recipe.

    1. Hi Carrie. We love these pancakes at our house! I’m so glad you love them as well! Thank you for sharing your great feedback!

  8. I use coconut milk instead of soy because of allergy but other than that I followed the recipe exactly and they did not come out fluffy. They seemed dense and kind of gooey but not wet in the middle of that makes sense. I tried making it again using less banana (1/4 cup) and that seemed to help. Is it
    Okay to cut the amount of banana in half? Is there anything I could be doing wrong? I heated up my griddle to 350. Tried not to stir too much but had to add some extra milk which required some extra stirs. All in all very good recipe but trying to get it right on my end. 

    1. Most often, pancakes like you are describing (dense, gooey, flat) happen from over mixing the batter. Also make sure you added the correct amount of baking powder and everything else. What flour did you use? White flour works the best for fluffy pancakes. If using gluten free, they can turn out gummy. Hope that helps!

  9. 10/10!!! SOOOO DELICIOUS! I added dark chocolate chips in mine. I would add more cinnamon next time just for my preference:) Used oat milk

  10. The whole family loves this!!! I make 4-6 batches and there are hardly ever leftovers. I highly recommend this recipe. Just make sure to add a tad bit of extra milk. I added an extra banana and even tried adding applesauce. Love the recipe.

    1. I’m so glad that your family is loving the pancakes! Thank you for sharing your wonderful feedback!

  11. I’ve been trying to use this recipe but it’s thick! Is it supposed to be that way? The pancakes still taste delicious in spite of it.

    1. The batter should be too thick. It does make big fluffy pancakes so a batter on the thicker side is desired. But if it’s too thick add a little milk or water until it’s pourable. Hope this helps!

  12. I just found this recipe after I used the other one without banana and added too much banana! The batch was a mess but it was funny to see that if I’d paid more attention and time I’d have my batch turned out right! XD

  13. I doubled the recipe and yum yum! I added a sprinkle of ground flaxseed. Once cooked I topped them with berries and walnuts! 
    The best way to reheat them is in the toaster. I like how it makes them a bit crispy on edges. 

    1. Your toppings sound so delicious! Thanks for your wonderful feedback! I’m thrilled you love the pancakes!

  14. Another awesome recipe!! Used miyokos vegan butter in place of oil- these are delicious!

  15. Love these! So easy and delicious!

    Can I ask why you wouldn’t mix the dry ingredients together? Is it just to just use one bowl? Thanks!

    1. I suppose you could mix the flour and other dry ingredients together in one bowl, Sarah! It shouldn’t make much of a difference. Thanks so much for your great review and I’m happy you loved the pancakes!

  16. SO GOOD! i made these for breakfast, and both parents like them! i DEFINETLY recommend these to anyone who is new to baking vegan(Because the recipe is quite simple, compared to what i’v seen). The only thing i would say is that it does take a little bit of time, i made these in 45 minutes to an hour, but i am a slow baker so the more you do this, the quicker it will be!
    Again, i Definetly recommend this to everyone! Has become a family favorite for us 🙂

    1. Hi Charlotte. Thank you for sharing your positive feedback! I’m so glad you love the pancakes! We love them as well! Wishing you lots of happy cooking!

  17. The best pancakes ever! Actually all your recipes JUST WORK PERFECTLY!! Love them ! 

    South African girl living in Shanghai (currently day 29 of lockdown) 

    1. Hi Mahalia. Thank you for your wonderful feedback! I am so glad you are loving the pancakes! Sending you courage.

    1. Let them thaw first, then reheat them for 1.5-2 minutes in the microwave or warm them on a skillet on the stove. Hope this helps!

  18. Really tasty and fluffy. Added an extra banana, more cinnamon and some milk to loosen the batter up a little.

    1. Your pancakes sound delicious! Thank you for sharing your wonderful feedback! I’m so glad you loved the pancakes!

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