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.
Pancake Perfection!! Another winning recipe from you Nora :). We love to add different mix- ins like chocolate chips and pecan pieces and top them with fresh berries. We’ve had an abundance of ripe bananas this week, so I’m about to start our third double batch of these so we can enjoy a “breakfast for dinner” meal. Thank you!
Hi Allison. It is so fun adding mix-ins to pancakes! I’m glad you are enjoying the recipe. Thank you!
So fluffy and delicious!! I added walnuts and chocolate chips and they were excellent.
Hi Shaylyn. You additions sound delicious! Glad they turned out wonderful for you! Thank you!
Very good and easy recipe! Thank you so much! I also added walnuts to mine and they were just perfect 🙂
Hi Eva. Walnuts sound like a delicious addition! Thank you for sharing!
Just a quick update:
I made these pancakes quite a few times already and this recipe became my favorite of all. Thank you thank you thank you!
That’s great to hear, thanks Eva!
I made these wonderful pancakes for breakfast, I have been eating vegan for about five months and I’ve not had a pancake since I started. These pancakes were amazing!! The old me would’ve flooded the pancakes with syrup, today I put a little bit of syrup, and flooded them with pomegranate seeds, thank you for sharing this amazing recipe!! I doubled it and I have extras in the freezer for next time, thank you so much!
Hi Kathryn. I’m glad you are enjoying the pancakes! Thank you for your comments!
I have try so many recipe but so glad I found this one. Thank you Nora they are delicious and fluffy.
I’m so glad to hear that!
Used whole wheat flour and applesauce in place of oil. Turned out great but pretty fluffy…..have to cook on low temp for longer to cook through.
I love making these pancakes there the best vegan pancake. With the flour I sift it to make the pancakes extra fluffy.
Finally, a great vegan pancake recipe that doesn’t flop! So fluffy and i can make them super thick! Lovely with blueberries and chocolate chips in the batter.
These are our go-to pancakes. They turn out amazing every single time!
That’s so great to hear!
FANTASTIC pancakes!! I used oat milk, white whole wheat flour, pumpkin pie spice blend instead of cinnamon and I added chocolate chips. Also the bananas I used were extremely ripe and very soft, the best for baking! They came out perfect and very fluffy.
I’m glad they were good!
Hi Nora, I love this recipe as is and I’ve made it many times! Wondering how canned pumpkin might do in place of bananas? Do you have any experience with that or tips if I do substitute with it? Thanks so much!!
I think that would work just fine, though I did recently post a recipe for pumpkin pancakes which I based off of this recipe. Thanks!
I love these. I am trying to transition to a mostly vegan diet and pancakes have been a big issue. All other recipes I have tried came out thin, flat, white, and gross. These are amazing! They are fluffy and they brown just like regular pancakes. I have made these several times and have a few tips for people making them the first time. I’ve seen other people say this as well- I blend all my liquid ingredients in a food processor. The first time I made them they had quite a few chinks of banana which I wasn’t a fan of. Blending all the liquid ingredients gets rid of that issue. Also, make sure you mix your liquid and dry ingredients separately first, and then mix them together (this is a tip for all pancakes, not just vegan ones). My last tip is to use whole wheat flour if the banana taste is still a bit strong. I found that when I use the whole wheat flour, I can’t really taste a strong banana flavor at all. Overall, these are amazing, easy, and delicious. Even my non-vegan (and picky) fiance loves them! Thank you!
You’re welcome!
I’ve had a massive craving for pancakes lately and was feeling really bereft. Finally decided to try this recipe this morning and I am seriously in love and oh so happy. These pancakes are so easy and so delicious. Thanks, Nora, for another easy, delightful recipe!
Hi Nora! I just felt obligated to write you a comment because this has been my go-to pancake recipe for nearly a year now. They’re a big hit for my family and my boyfriend, no one can guess they’re vegan because they hit every mark of an excellent pancake. Thank you for this recipe I make it every Sunday <3
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.