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.
Sharing a mom hack on one of my favorite of Nora’s recipes: I doubled this recipe and baked it in the oven on a baking sheet, and it turned out perfectly!
Preheat oven to 425 F degrees, prepare your double batch (I omitted the oil but lightly greased the baking sheet with avocado oil; we used oat flour and oat milk; I sprinkled chocolate chips on top after pouring the batter onto the sheet). I baked it for 15 minutes, let it cool for 5-10 minutes, then cut into squares and served it warm to my 3 kids!
10/10 for maximum ease without losing the yummy flavor, and it was just as fluffy as when I cook them on the stove!
Hi Alyssa! Oh Yummy! Thanks for sharing your great idea and recipe experience! Sounds delicious! A new idea to try for sure! I appreciate you sharing your glowing review! Happy cooking!
Love this recipe, we make it every week. I recommend you try it!
I’m glad guys are loving the recipe! Thanks for sharing your stellar review and feedback! Happy cooking!
Nora this recipe is amazing. I’ve never made banana pancakes in my life but I had some old banana that I didn’t want to waste. And since pancakes are my favorite breakfast item, I decided to try these. I can’t wait to make these for my granddaughter when I visit next month. She’s only 2 right now. But I’m hoping she’ll be requesting these from me forever!
Hi Tammye. I agree, banana pancakes are great! How fun you will be making these for your granddaughter! Thanks for sharing your stellar review, and enjoy your visit with family! Happy cooking!
This quick and easy recipe makes the most delicious pancakes!
These are SOOOOO good. I used the batter in a waffle maker and it was delicious as well! I think I prefer these to non vegan pancakes
Hi Karen. Thanks for taking time to share your glowing review! How awesome that you loved the pancakes! I love the idea of having them as waffles! Wishing you happy cooking!
This is my new pancake recipe! I did Frankenstein it a bit, with gluten free flour, pea protein, apple sauce, no oil except a dash in pan, and a squeeze of lemon in my almond milk ahead of time. They are sooooo much lighter and fluffier than my old recipe. Thank you for such a clean and yummy recipe!
Hi Anita. I’m so glad you love the pancake recipe, and that it will be your new go-to pancake recipe! How awesome they turned out wonderful for you! Thanks for sharing your stellar review and feedback! Wishing you happy cooking!
My daughter videoed herself making these pancakes to promote dorm life at her college to prospective students. She gave a shout-out to Nora Cooks and said where they could find the recipe. She makes them with gluten-free flour and dairy-free chocolate chips and they’re delicious!
Hi LeeAnn. Many thanks to you and your daughter for the recognition on the video! I’m so glad you are all loving the pancakes! I appreciate your wonderful review! Wishing you both lots of happy cooking!
Love this recipe, I use it all the time. Pancakes refrigerate and freeze well. And if you are looking for an added kick of protein, I replace 1/4 cup flour with a 1/4 cup and a 3 seed blend that has chia, flex, and hemp seed. It gives the pancakes an added texture and so good for you!!!
Had no idea what I was gonna make for breakfast, then decided to look up how to make vegan banana pancakes. Was not disappointed, these were delicious! I did without oil and just added a little oil to the pan and they turned out amazing!
Hi Olivia. I’m glad you decided to give the pancakes a try, and that you loved them! Thanks for sharing your glowing review and feedback!
Just made these with my toddler and we both LOVED them! Subbed sugar for honey. Delicious! Definitely my new go to banana pancakes! Thank you
Hi Chantale. I’m thrilled you loved the pancakes, and that this is your new go to pancake recipe! Thanks for your terrific review and feedback! Wishing you happy cooking!
I have just made these, they are absolutely delicious, thank you Nora ☺️
You are welcome, Rebecca! I am so glad that you loved the pancake recipe! Thank you for sharing your terrific feedback! Happy cooking!
Is it possible to add peanut butter to this recipe? I was craving some peanut butter banana pancakes but not sure how that would affect the texture/moisture?
I’d personally just slather peanut butter on top when they’re cooked. 🙂 Peanut butter inside might dry them out a lot.
Made these today with some very brown banana’s I had to use up. Absolutely delicious! Thank you for this, Nora!
You are welcome, Lidia! I’m thrilled you loved the pancakes! Thanks for sharing your terrific review!
Delicious! My toddler, preschooler and I couldn’t get enough of them. Thanks for a perfect recipe.
You are welcome, Megan! I’m glad you all enjoyed the pancakes! Thank you for your great review!
These were so delicious!!!😋 I didn’t add the oil, used brown sugar instead of white. I’ve tried quite a few vegan pancake 🥞 recipes, these are now my favorite.
I would just like to say a massive thankyou for developing such an easy but reliable recipe. My baby is anaphylactic to dairy and egg and it’s been a challenge to find fun things for us for weekend “treat” breakfasts. We have made these pancakes every Saturday for the last few months and they are easily the best pancakes we have ever eaten. They come out fantastic every single time.
Thank you!!!!
Hi Remy. This is wonderful to read! I am so glad you are all able to enjoy the pancakes1. Thanks for your stellar review and feedback! Happy cooking!
I just made these and got rave reviews. Thank you for a fantastic recipe.
Hi Nora, thank you for the delicious recipe! How long will the batter last in fridge? Thanks!
You’re welcome, I’m glad you enjoyed the pancakes! I’d say overnight, probably not much longer than that.
Because there’s raising agent in there I would say you might not have a fluffy pancake if you stored the batter, it would also discolour due to the banana being exposed to air, I would suggest that you cook them all, maybe interleave with parchment, and they would store in the fridge or freezer, ready to be reheated at leisure.
We’ve made these pancakes just about every weekend for at least the last year! Perfect recipe with ingredients we always have on hand.
Hi Kelly. That is awesome! I’m thrilled you guys are loving the pancake recipe! Thanks for your fabulous review and feedback! Happy cooking!
I had a can of coconut milk, and decided I deserved coconut banana pancakes on a lazy Sunday morning. They came out super moist and fragrant, yet light and fluffy! Absolutely delicious!
Oh yummy! That sounds delicious! Thanks for sharing your fabulous idea and review! Happy cooking!
Delicious recipe making more today
Hi John! Thanks for your great review! I’m glad you are loving the pancakes! Happy cooking!
Nora – thank you as this is a perfect recipe! I made some adjustments: 2 small bananas instead of one, coconut sugar instead of white sugar, GF flour, and avocado oil in the recipe and on the pan. The pancake texture was more chewy than cakey, and by amping up the bananas meant no syrup was necessary.
I made this along with your tofu scramble for a sweet and savory brunch, my Honey’s mind was blown. YUMMY!
Made these for my grandson who has gluten, dairy and egg allergies. He gave it 5 stars! Thank you for an easy recipe that tastes so delicious!
Love these pancakes! Even my picky eater asks for seconds! I always have to 3X the recipe. I add two snack cup sizes of unsweetened applesauce, instead of oil and 1tsp of baking soda mixed in with 1tsp of white vinegar, for extra fluffy pancakes.
These are SO amazing and fluffy! Totally perfect.
I’m thrilled you are loving them! Thanks for your wonderful review and feedback!
These are so light and fluffy and have the perfect banana taste. I did not add the oil and they were still delicious!