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.
Fluffiest & most delicious pancakes!!! Nora’s recipes are always guaranteed to be fantastic & this is another success!!!
These are amazing! Thank you!
You are welcome, Kandi! Thank you for sharing your positive review! Happy cooking!
So good!
These were the best pancakes I’ve ever made. The height was impressive and the taste was spot on. Thank you!!
These pancakes are easy and delicious! A great way to use up overripe bananas!
Thanks for your wonderful review! I’m so glad you love the pancakes!
this is my favorite recipe for pancakes Thank you Nora, I have an idea to make these for a large gathering if I freeze them. Please advise a good method for reheating. Thank you so much Goddess Nora xx
I’m so happy you love the pancakes! If you are going to freeze a large amount, I would thaw them a day or two ahead of the gathering, then maybe reheat in the oven, covered with foil perhaps to keep them from burning. I usually just a microwave a few at a time or pop them in the toaster, so heating a large amount is not something I’ve done.
Thank you Nora will let you know
This is our family go-to pancake recipe! Thank you!
These are my favorite! Made them with whole wheat pastry flour and topped with walnuts and bananas. So delicious.
I made these for Christmas morning and they were delicious! I used half whole wheat pastry flour and half white flour. Thanks for this great recipe 💚
I am happy you loved the pancakes! Thanks for your fabulous feedback!
Easy to make, very tasty*****
These turned out fantastic. I’ve never commented on a recipe before, but wanted you to know how much my family loved these. They came out so fluffy. We added walnuts and raisins too. Thank you!
That is awesome! I am thrilled they were a hit with your family! Your additions sounds delicious! Thanks for taking your time to share your fabulous review and feedback!
This is THE banana pancake recipe, pancakes dissappear so fast, a family favorite.
Nora, do you think this could be baked in the oven in a sheet pan?
I’m so glad you loved them, Jules! I’ve never tried baking pancakes in the oven, so I’m not sure if it would work or not. Sorry!
Disappear*
And for sure, thanks for the reply. Will report back If I do.
That is so great to know! Thanks for sharing!
It totally can! I did this for my family. Tripled the recipe for a 16×20 inch sheet pan and baked at 400°F for 15-20 minutes (checking after the 15 min mark). They were fantastic!
Thank you, Beatrice. That is so helpful.
These pancakes are fluffy and yummy! I’m caring for my elderly dad and, after tasting them once, he asked me to make them again today. I used almond milk and substituted applesauce for the oil. They came out perfect! Thank you for so many delicious recipes!
Just made these this morning. They are absolutely delicious! A perfect combination of pancake and banana bread. I only used half the amount of sugar and no oil and they came out great.
Can I substitute –> almond milk for the soy milk and either molasses or maple syrup for the sugar?
Hi Sherry. You may sub any non-dairy milk for the soy milk. Though I have never substituted maple syrup for the sugar, others have and said they turned out well. Hope this helps!
I just made these pancakes, and they are the fluffiest pancakes I’ve ever made!
They’re really good and I’m very satisfied with how they turned out😁
Can I substitute –> almond milk for the soy milk and either molasses or maple syrup for the sugar?
Nora, your site is my go-to for everything now. These pancakes are so fluffy and amazing. I did replace the oil with part peanut butter, part applesauce; worked fine. Thanks!
Hi Julie! I appreciate you using my recipes and am thrilled you love them! Thank you for your awesome feedback and review!
These banana pancakes are so fluffy and delicious! The best I’ve ever had. So easy to make and you only need one bowl. My family always enjoys them. Thank you for the great recipe!
I’m thrilled you enjoyed the pancakes, Sheila! 🙂
Your recipes never disappoint.
These pancakes are just perfect.
These pancakes are off the chain! We make a double batch every few weekends. My kids adore them, especially topped with peanut butter and sliced ripe bananas! They keep for a couple days covered in the fridge no problem. I hope you enjoy them as much as we do!
This recipe is amazing. I made exactly as instructed first, then remembered a huge bag of pecans that were sitting in my fridge, calling my name, so I chopped some up and mixed in. Divinity level of pancake making was reached! I now triple the recipe so that I have extras to freeze. I place parchment paper between each pancake and freeze in a gallon zip lock bag. Then I have breakfast for the week ready to pop into the toaster. My toaster takes 2 rounds to completely heat up from frozen, yours may vary. But it is such an easy and delicious way to start the day. Thanks, Nora!
You are welcome! Your pancakes sound amazing indeed! I’m thrilled you are loving them! Thank you for sharing your terrific ideas, feedback, and review!
I love this recipe. I do not use any of the sugar, but I do replace with maple sugar! It’s delicious! Thank you!
Considering how many times I’ve made this recipe over the last 2 years, I figured I am long overdue leaving a comment! This is our favorite pancake recipe hands down! I follow everything exactly, but we always double the batch so we can pop leftover pancakes in the toaster then spread a little peanut butter for an on-the-go breakfast the rest of the week. Thank you for such a great recipe!
I’m so happy you love the pancakes, Cait! Thanks for using my recipe and for your wonderful review!
These were super delicious! They were sooo easy to make – very fluffy, filling and flavorful. Can’t wait to make them again!
These are by far the best banana pancakes I’ve ever had. Super fluffy! I added chocolate chips to half the batter and they were out of this world.
Thanks for your fabulous feedback and review! I’m thrilled you loved the pancakes!
These were some of the best banana pancakes I’ve had! I added chocolate chips and they were great 🙂 very fluffy!
That is so fantastic! Thanks for your fabulous comments and review!