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
4.95 stars (117 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 minutes
Cook: 15 minutes
Total: 25 minutes
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. These are excellent! They come together quickly and have a great fluffy texture and flavor.  I usually make your regular pancake recipe but we have a lot of bananas getting ripe so this was perfect.  My kids love them! Thanks. 

  2. Wow girl! Love this recipe.. i use unbleached flour, add the oil, omit the cinnamon and add just a tad more milk (almond) and it works just lovely for us! FLUFFFFY and YUMMY!

    Thanks! God bless!

    1. I’m so glad you love the pancakes! Thanks for using my recipe, and for sharing your review and feedback!

  3. These are a staple in our house! My son has a lot of food allergies, so banana pancakes are often on our breakfast menu. We sometimes sub in almond milk or coconut milk, and we use applesauce in place of oil. Nothing wrong with adding a few chocolate chips too! They freeze great to make mornings a lot easier once you put in a little time to make a batch. Thanks for sharing this recipe!

  4. I’m sure these could be great BUT you have to explain that if you use Whole wheat flour the measurements have to change. I used whole wheat and they came out like thick bread

  5. Really great! I’ve made a lot of vegan pancakes in my day and these are the best! Fluffy, not soggy and the perfect amount of banana! 

  6. Love these pancakes!  So easy and tasty. I’ve made them many times, even making them for an easy dinner tonight as I don’t feel like cooking a full meal. 

    1. Thank you for sharing your wonderful review and comments! I am glad you are loving the pancakes! I hope you enjoyed your pancake dinner!

  7. Just made a double batch and froze them. I made them sized for my kids so it made 22 pancakes. My daughter doesn’t like banana cakes but she loved this recipe 🙂 
    Will make again, thanks ! 

    1. Thank you for your wonderful review and comments! I’m glad you loved the pancakes! I also love having frozen pancakes in the freezer! Happy cooking!

  8. I haven’t had great luck with other pancake recipes as they often come out too flat, but these came out super fluffy! I made a double batch and froze the leftovers for easy breakfasts.

  9. Double recipe made 15 pancakes about 4” across. Be careful of heating the pan too much as it will cook the outside and leave the inside uncooked. 

  10. I’ve made this recipe dozens of times-it’s become our family favorite!  I usually add a bit more soy milk but other than that, follow the recipe as-is.  Thank you so much!  These pancakes are soooo good!

    1. I am so glad that you and your family are loving the pancakes! Thank you for taking time to share your review and comments! Happy cooking!

  11. I love your recipes Nora! the pancakes taste fantastic. I also wanted to add that all of your recipes are so great– they’re vegan, but they don’t require ingredients that I have to go out of my way to find. So much easier and simpler than the recipes in those vegan baking books!

  12. This is my go to recipe for vegan pancakes and they are so versatile! I add chocolate chips or even blueberries sometimes. 

  13. GREAT recipe!

    In my enthusiasm, I neglected to check the quantity of banana, and loaded *3* ripe ones into this batter.

    Miraculously – it still held up and yielded perfectly delicious ( and VERY moist) fluffy pancakes hahahaha.

    1. LOL! Moist pancakes are not a bad thing! I’m glad you loved the pancakes! Thanks so much for sharing your wonderful review and comments!

  14. Favorite recipe so far. So fluffy and tasty. Do not use bobs 1:1 flour. It doesn’t turn out great. The flour is not done in the middle after they’ve cooked.  Use original recipes instructions. 10/10!! ❤️ Also. I let the batter stand 5 minutes before cooking. They turn out even fluffier. Don’t mix just scoop and transfer to a pan. I use 2 table spoons for one pancake. 

    1. Literally my favorite pancake recipe. The only ones I make now. I let it stand for 5 minutes and they turn out even fluffier. I use coconut milk instead and bobs 1:1 flour. ❤️❤️

  15. BEST EVER- these were so fluffy and perfect. I do have to say I added in 2 tsp of apple cider vinegar to the milk before adding it to the batter. Thank you this amazing recipe!

  16. I’ve made these several times (leaving out the sugar) and they turnout awesome! sometimes I have to add more soy milk.
    someone gave me a tip to get them fluffy and it works perfectly “Key to fluffy pancakes is to stir the mixture until combined then let batter set for 5 min. Will get nice and frothy DON’T STIR IT AGAIN. just scoop out your mix and form slightly into circles. Try not to mess with the batter too much.”

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