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5 from 26 votes

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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 210kcal
Author: Nora Taylor


  • 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


  • 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.


  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.


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