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.
This is seriously the best pancake recipe in existence… and it happens to be vegan. Before going vegan, I’d tried many different recipes and this is seriously just the best one around.
Perfectly fluffy. They turn that beautiful golden brown. You can add chocolate chips or blueberry for a little flare. They come out amazing every single time.
These are a favorite around our house for sure! I’m glad you love the pancakes! Thanks for sharing your wonderful comments!
GOD SENT! I am not vegan, and these are the only pancakes I make.
I’m so glad you are loving them! Thanks for sharing your review!
Absolutely delicious!!!
Thank you for sharing!
These are a weekend breakfast staple for us! We love them and they are so quick and easy to whip up!
I love that these are a weekend tradition in your home! Thanks for sharing that! Happy cooking!
I’m not Vegan but looking to be more plant based to be healthier. I love my bacon and eggs in the morning, but even diehard meat lovers would like these. I make them on Sundays and freeze them for work. take them out when I leave, let them thaw in a container while I drive to work them pop them in the toaster. I like mine with apple butter and eat them almost like a piece of toast. But these are way better! I do use egg whites instead of oil.
Is it normal fir the batter to be thick
It’s not super runny, but it should be too thick either. 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.
used oat flour and added more mashed banana and a splash of apple cider vinegar in place of oil. great staple recipe and definitely customizable 🙂
Hi Amber. I’m glad you like the pancakes! Thanks for taking time to share your great review and comments!
I made this for breakfast today. I served with ice cream, strawberry and granola. Best pancake recipe I’ve ever tried! I’m gonna stick to this recipe forever. Thank you for sharing this!!
I’m thrilled you’ve made my banana pancakes your go to pancake recipe! Thank you for taking time to share your review and comments!
Pancakes and ice cream for breakfast?? You’re my hero.
Amazing. Literally every recipe of yours I’ve made is gold!!
Thank you for sharing your great review! I’m glad you love the pancakes!
Nora, this recipe is my go-to pancake recipe – no others will compete! I’ve made it countless times over the past year and when I started having food sensitives I made modifications. I use 1 cup of GF flour instead of 1.5 wheat flour and tonight (yes, I had them for dinner) I used coconut oil instead of canola, and added not only cinnamon but also cardamom and nutmeg. So good. Thank you for sharing this delightful recipe!
Thanks for your sharing your great review, Amanda! I’m so thrilled you love the pancakes, and they are your go to pancakes! Sometimes, pancakes for dinner are just perfect!
Hello! I wanted to say that I love how simple your recipes are and that most of the ingredients are already in my pantry!!! My question for this recipe is how can I include ground oats in the mix?
…or almond flour
Thanks Ari. I think this recipe is pretty flexible, you could probably substitute ground oats or almond flour for some of the regular flour, perhaps 1/2-1 cup. I haven’t tried it myself but I think it could work.
Hi Nora! I always love your recipes and these pancakes were no different! I added some walnuts and ground flaxseed and these were a hit with my non-vegan hubby and 3 year old!! They were so good! Thanks for another awesome recipe! You rock, please keep it up 🙂
Hi Carrie. I’m thrilled to read that you are loving the pancakes, and my recipes! I appreciate you taking your time to share your wonderful review!
These are absolutely delicious I made them with oat milk and they came out fantastic! Thank you for the recipe! Xx
You are welcome! Thank you for sharing your great review!
ty
I just finished these and they are delicious. I used organic whole wheat flour, just a teaspoon of monkfruit sweetner, butter flavored coconut oil instead of canola, and added the cinnamon and walnuts. (Extra cinnamon, because I really like it.) I am going to make and freeze the rest as no one else will try them. Thank you.
Hi Heidi. These are so great to have in the freezer! I’m glad you enjoyed the pancakes! Thank you for sharing your review!
Looking forward to making these. Can I substitute the sugar with monkfruit sweetner or coconut sugar? Thank you.
Sure, that’s fine. Hope you enjoy them!
Hello, I just made this. I made half portion of this and made 3 pancakes. With 55g gf flour blend and 35g almond flour. In place of sugar, I did a teaspoon of maple syrup. And lastly, I threw in 20g of chocolate chips. This was delicious. I look forward to making this again ♥️
So easy and soooo fluffy. I followed the recipe to the T (cinnamon included) and they came out perfect. Will 110% remake in the future. Thank you!!
I’m glad the pancakes turned out great and that you love them! Thanks for sharing, Ang!
I liked these but there was a bit of a bitter taste, was it the baking powder? I was thinking it seemed like a lot one tablespoon! I will make again just reduce the amount, how much do you think I could put in and them still work? Thanks! ?
I’m not sure, I’ve never heard anyone say that before about this recipe, nor have I noticed it myself. Occasionally I will get a bad batch of baking powder that is so sour it just ruins whatever I make. I’d throw it out and get a new container.
Hi!!! This recipe is amazing! So tasty and fluffy! I substituted melted coconut oil for the canola and almond milk for soy – it worked like a charm. Thanks for sharing! We are not vegan but have a son with an egg allergy so we just love having recipes like this on hand
Hi Shana! I’m so glad you enjoyed the pancakes, thank you!
These turned out great! 🙂
I’m glad they turned out great for you! Thanks Heidi!
These are delicious!
So filling. I had some vegan chocolate chips that needed using. So I added them too. A real hit with the husband and toddler aswell as the anti vegan kids from next door ?
Thank you so much
Hi Talla. I’m glad you love them, they sound delicious with the chocolate chips! Thank you for using my recipe! I appreciate you taking your time to share!
These are awesome pancakes! So delicious and fluffy 🙂
Thank you, Frances!
These are the best vegan pancakes! My new go-to recipe. So easy, love the subtle banana flavor. I added blueberries to half and pecans to the others, both delicious! I left out the sugar, as my banana was overripe and very sweet.
Glad you love the pancakes, Kathryn! Thank you!
Nora these pancakes are out of this world. Only had almond milk, but it didn’t matter. Cinnamon is otherworldly.
I only had frozen bananas. This still works. Batter was really thick, pancakes came out amazingly tender.
I whipped up a batch of strawberry syrup to go on top: half cup sugar-half-cup water-pound of frozen or fresh fruit.
Bring up to a boil and let simmer for five minutes. Mash fruit. Add two tablespoons of cornstarch with two tablespoons of water. Boil to thicken.
This is going to be my permanent pancake recipe!
Hi Jeremy. I’m so glad you love the pancakes! Thank you for sharing your comments, and your strawberry syrup!
Hi! I am curious – how many pancakes does this make?
It depends on how large you make them, but about 12-15 pancakes.