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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198 Comments on “Fluffy Vegan Banana Pancakes”
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.
Your toppings sound so delicious! Thanks for your wonderful feedback! I’m thrilled you love the pancakes!
Another awesome recipe!! Used miyokos vegan butter in place of oil- these are delicious!
Thank you for sharing your great feedback! I’m glad you loved the pancakes!
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!
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!
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 🙂
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!
The best pancakes ever! Actually all your recipes JUST WORK PERFECTLY!! Love them !
South African girl living in Shanghai (currently day 29 of lockdown)
Hi Mahalia. Thank you for your wonderful feedback! I am so glad you are loving the pancakes! Sending you courage.
How do you reheat after freezing
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!
Really tasty and fluffy. Added an extra banana, more cinnamon and some milk to loosen the batter up a little.
Your pancakes sound delicious! Thank you for sharing your wonderful feedback! I’m so glad you loved the pancakes!