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.
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.
Thank you for your wonderful feedback! I’m so glad you and your kids loved the pancakes!
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!
I’m so glad you love the pancakes! Thanks for using my recipe, and for sharing your review and feedback!
These were great but needed to add a bit more oat milk to loosen the batter up.
Thanks for trying the pancakes and for taking the time to share your review!
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!
Thank you for your wonderful review and feedback, Alyssa! I’m so glad you and your son love the pancakes!
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
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!
Hi Kerry, I’m so glad you loved the banana pancakes! Thank you for your wonderful feedback!
Can you substitute water in place of the soy milk? Thank you for sharing
I’ve never tried it, but it might work.
BEST BANANA PANCAKES EVER! I’m not vegan, but my boyfriend is and we loved this recipe equally <3 thank you!
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.
Thank you for sharing your wonderful review and comments! I am glad you are loving the pancakes! I hope you enjoyed your pancake dinner!
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 !
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!
I’ve been making this recipe every morning. I use whole-grain flour and it’s to die for
Thank you for your wonderful review and feedback! I’m glad you are loving the pancakes!
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.
Thank you for sharing your fantastic review! I am glad you love he pancakes! They freeze so great for future breakfasts!
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.
So fluffy! The tip to mix the baking powder in after the flour and wait at least 5 mins resulted in perfect pancakes
Thanks or sharing your wonderful review and comments! I am so glad that the pancakes turned out perfect for you!
Yummy, fluffy and kid approved !! Definitely will be making these on rotation
I’m so thrilled these are going onto your meal rotation! Thank you for sharing your wonderful review!
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!
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!
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!
This is my go to recipe for vegan pancakes and they are so versatile! I add chocolate chips or even blueberries sometimes.
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.
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!
How do you reheat the frozen banana pancakes?
My favorite way is in a toaster until warm, but sometimes I use the microwave.
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.
These are good af! Next time I’m adding chocolate chips!
Glad you enjoyed them! Thank you for sharing your review!
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. ❤️❤️
I just made Thais recipe… and it turns a keepers ❤️.
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!
You are welcome! I’m glad you are loving the pancakes! Thanks for sharing your review and comments!
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.”
Thanks for the tip! 🙂