These Vegan Banana Pancakes are fluffy on the inside, crisp on the outside, and incredibly easy to make with a mashed banana and a handful of pantry staples! The best 1-bowl breakfast.
Don’t miss out on even more vegan pancake recipes! Start with my Simple Vegan Pancakes, then try my Vegan Blueberry Pancakes and Vegan Chocolate Pancakes.
If I’m not making my Vegan Banana Bread with the browning bananas on my counter, I’m making these easy and fluffy Vegan Banana Pancakes. At this point, I’m buying more bananas than I can handle because our family loves these pancakes so much!
“Delicious! My toddler, preschooler and I couldn’t get enough of them. Thanks for a perfect recipe.” – Megan
To make this recipe as easy as possible, I whipped up a quick batter using only mashed bananas and pantry staples. This gives the cooked pancakes sweet banana flavors that any banana lover will fall for!
When I’m not cooking a fresh batch of banana pancakes, I’m reheating the emergency stash in my freezer. They freeze beautifully and always come in handy during those extra sleepy mornings.
Why you’ll love these easy banana pancakes
- A family favorite! Both kids and adults love these fluffy banana pancakes for breakfast and brunch, especially with maple syrup and banana slices on top.
- Easy 1-bowl breakfast – I kept this recipe as easy as possible, with just a handful of ingredients that are quickly mixed together in one bowl. It’s also easy to double, triple, and quadruple!
- Use up your old bananas – I have a few staple recipes for when the bananas on my counter are getting old and spotty, including these pancakes!
How to make vegan banana pancakes
Find the complete printable recipe with measurements below in the recipe card.
Start by mashing the banana in a medium bowl. Once you have 1/2 cup of mashed banana, add the soy milk, oil, sugar, and vanilla to the bowl and whisk to combine.
Mix the dry ingredients into the wet mixture until just combined.
Cook 1/3 cup of the batter at a time on a hot griddle until bubbles form on top of the pancake. Flip and cook until it’s golden brown on both sides. Repeat with the remaining batter.
Serve the warm banana pancakes with vegan butter, pure maple syrup, a drizzle of peanut butter, and/or more sliced bananas. Enjoy!
Frequently asked questions
This depends on the size of your pancakes, but you should end up with around 6 pancakes when cooking 1/3 cup of batter at a time. The recipe is also easy to double, triple, or quadruple if you need more or want to have leftovers.
Personally, I haven’t tried cooking the banana pancake batter in a waffle iron. Some readers have tried it and had good results! Try it yourself and let me know how it works out.
Yes! Replace the white or whole wheat flour with an equal amount of a quality gluten-free flour mix. I like Bob’s Red Mill 1:1 for this recipe.
You should be okay to leave the batter in the fridge overnight (covered). However, for the best results, cook the pancakes within about 1 hour of mixing the batter.
Yes, the leftover cooked pancakes freeze well for about 3 months. To freeze, stack the cooled pancakes in a large ziplock bag or freezer-safe container (either separated with pieces of parchment or not). Thaw the pancakes in the fridge overnight, then reheat in the oven, toaster oven, or microwave before serving.
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 all-purpose flour
- 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.
Can I substitute with brown rice flour? I see the Bob’s Red Mill flour, but not understanding what 1:1 means? I’m not much of a cook or baker. LOL
I don’t think brown rice flour will work so well here. The 1:1 just means a gluten free flour that can be subbed 1 cup for 1 cup in recipes, it’s on their label. 🙂
I was a little bit cheeky and combined your chocolate pancake recipe and this one to make chocolate and banana pancakes! Worked really well 🙂
Thank you!
Sounds delicious!
Oooh, these look good! So is one pancake 210 calories or…? How many is one serving?
1/6th of the entire recipe, so it depends on how large you make your pancakes. The nutrition information is an estimate only, I’m not a nutritionist. 🙂
These are definitely delicious. Are used coconut oil rather than canola oil and I used for packets of Monk fruit sugar. Also I did not have any vanilla but they tasted lovely without.
Amazing! These are the first vegan pancakes I have found that taste great and the kids love! They are so delicious light and fluffy. Your recipes are an absolute life saver for fussy kids and keeping non vegans happy so thank you x
You’re so welcome!
Hi. This is my first time making the Fluffy Pancake recipe. Me and my family really enjoyed making these and eating them. I will make them again and again. I did add 1/4 tsp of nutmeg.
Thanks you so much…
Subbed pumpkin instead of banana and added a little bit of cinnamon! Turned out PERFECT!
I’m so glad, thank you!
Made these this morning for our breakfast, loved how fluffy they turned out. While hot of the griddle, I sprinkled a few chocolate chips on the pancakes, then sliced bananas with a drizzle of pure maple syrup, they were fantastic ?
Sounds delicious!
Hi! I know this article came out a while ago, but by any chance is it possible to use all-purpose flour for this recipe?
Sure that is just fine. Thanks!
Hi Nora! Love this recipe but have you tried using ground oats instead of flour? I’m assuming it would be dense if I did a 1:1
I haven’t tried it, I have a strange intolerance to oats so I actually don’t use them much anymore, sadly. It should work though, of course they will have a different texture. Yes, 1:1.
I’m having an issue with pancakes sticking to the pan. I’ve even tried to use refined coconut oil on a non stick pan to help prevent this. I’m thinking it might be the elements on my electric stove which I even had replaced to supposedly better ones to see if it helps. What could I be doing wrong? I’m stumped.
My 3 year old yelled YUMMY MOMMY!! I will definitely be making these again. I used oat milk instead of soy. Delicious!!
So glad everyone enjoyed them!
Yummy! So good on a cold rainy morning.
These are fantastic pancakes! This is my go-to recipe when I’ve got that banana that’s past its prime on the counter. I’ve occasionally added chopped pecans to the batter and it is so good!
I’m so glad to hear you like them! Chopped pecans sound great!
Just made these and they were so easy and delicious! Thank you! Do you think the batter can be made ahead of time and refrigerated?
I’m so glad you enjoyed the pancakes! Yes, I think you could make the batter and refrigerate, probably even overnight if needed.
These are delicious (I used almond milk, and didn’t have any issues)! Quick and easy Sunday morning breakfast (with enough frozen for the some mid-week treats. Thank you for sharing!
I love making extra and saving them for the week! 🙂
Can we sub the flour with oat flour?
I’m not sure, I have never tried it. It may work!
Do you have any tips on substituting using coconut flour? I tried to sub the flour with coconut flour (used less of it and added an extra banana ) and it was a fail.
Sorry, coconut flour is really hard to work with and can’t usually just replace regular flour. Perhaps if you google “coconut flour vegan pancakes” you might find something.
So fluffy and delicious! If I hadn’t made them, I wouldn’t guess that there were bananas in the batter… one of my favorite things about being vegan is the fact that so much of our food is made with hidden fruits/vegetables ?
Thank you so much! Thanks to you my family loves this recipe and looks forward to it every weekend!
Just tried these pancakes and they were a big hit! Thank you so much for the recipe!
Hi, thanks for the recipe. I made today and came out great. What I really liked was the end result was perfect not extra sweet and fluffy. Just a pointer- for me the batter initally was extremely pastey and I had to had half cup more of milk.
So easy and tasty! I used 1 large banana, almond milk, and got 7 big fluffy pancakes out of the batch. Nice to use only 1 bowl and not have to mix up a flax egg. Would make again!
These look so yummy! By chance, can the soy milk be swapped out with rice or almond milk? Only because these are the two I always have on hand.
Yes, either of those will work just fine! Thanks!
Delicious and so simple!! Will be a staple at our house. Thanks!