Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.
These vegan banana pancakes are light and fluffy with loads of banana flavor, and served with plenty of sliced banana and syrup they make a perfect breakfast treat.
They’re also super easy to make, so they’re just perfect for a lazy Sunday morning.
This recipe is adapted from our vegan pancakes recipe with a little inspo from our vegan banana waffles.
How to make vegan banana pancakes
The issue I kept running into when recipe testing was wanting to use too much banana in the batter.
With my banana waffles recipe, I found that I had to cook them quite a long time, until very golden brown on the outside to get to the right level of cooked on the inside.
Cooking these pancakes on a gas stove, they would have been burned on the outside before I got to the right texture on the inside. The flavor was great! But it was too wet inside.
So I had to reduce the amount of banana until I used just one large banana in the batter. It’s not a lot, but it turned out to be just enough so that the pancakes have delicious banana flavor, but are still nice and light and fluffy inside, and not weighed down by too much banana.
So making the batter is just a simple case of sifting some flour into a mixing bowl and adding a little sugar, baking powder, salt and cinnamon and mixing together.
Then mash up some banana in a bowl with some coconut oil and add to the mixing bowl with some soy milk and vanilla extract and mix into a thick batter.
Heat up a pan with some coconut oil until hot and then add in around 1/4 cup of batter for your first pancake. When it starts looking a little dry along the edges with little bubbles on top then it’s time to flip it and cook it on the other side until nicely browned.
Mash or blend?
I have a little thing with banana recipes like our vegan banana bread and vegan banana cake and vegan banana bread muffins where instead of mashing the banana, I just blend it along with the other wet ingredients. It enables you to have a very smooth batter with the banana very evenly dispersed.
With these pancakes I tried it both ways, blended and mashed.
It’s often easier to blend if you have a few bananas and coconut oil that you won’t have to melt first if you’re blending it all up. So in that respect it can make it a bit easier, but since this recipe only uses one banana and 1 tablespoon of coconut oil, you can also just mash it all up in a bowl. Your batter won’t be as smooth, but I didn’t notice a difference in the final result.
Top Tip: Cook the pancakes long enough!
Even with the perfect amount of banana in these pancakes you do still have to cook them until very nicely browned on each side, flipping often, and pressing down with your spatula, so that they have time to get perfectly cooked on the inside.
These vegan banana pancakes are totally divine, they are:
- Easy
- 9-Ingredients
- Perfect for breakfast
- Light and fluffy
- Banana flavored
Serve topped with loads of sliced banana and drizzles of syrup!
More vegan breakfast recipes!
- Vegan Blueberry Pancakes
- Vegan Pumpkin Pancakes
- Vegan Blueberry Muffins
- Vegan French Toast
- Vegan Omelette
- Super Eggy Vegan Tofu Scramble
What do you think of these gorgeous vegan banana pancakes? I hope they’ll be on your Sunday breakfast menu soon! Post any questions in the comments below and please do rate the recipe too. Thanks so much.
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Vegan Banana Pancakes
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8
Print Recipe
Pin RecipeDescription
Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.
Ingredients
- 1 and 1/4 cups (156g) All Purpose Flour
- 2 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 Large Ripe Banana, (1/2 cup mashed/120g)
- 1 Tbsp Coconut Oil + more for frying
- 3/4 cup (180ml) Soy Milk (or another non-dairy milk)
- 1 tsp Vanilla Extract
For Serving:
- Sliced Banana
- Maple Syrup
Instructions
- Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon, mix together.
- Mash the banana in a bowl and add the coconut oil and mash together. Add to the mixing bowl with the soy milk and vanilla and mix in. Your batter will be fairly thick.
- Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
- Serve pancakes with some sliced bananas, other fresh fruits as you like and syrup for drizzling.
Notes
*Nutritional information is for 1 pancake of 8 excluding any toppings.
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Pancake
- Calories: 124
- Sugar: 5g
- Sodium: 281mg
- Fat: 2.3g
- Saturated Fat: 1.5g
- Carbohydrates: 22.9g
- Fiber: 1.1g
- Protein: 2.9g
Keywords: vegan banana pancakes
I added an extra 1/8 cup of soy milk because it was wayyy too thick. And they were perfect!
★★★★★
OHHHHHMMMMMMMNOOMNOMNOMNOMYGOOOOODNESSSOMIGOSH
*melting*
I am serious….. i am lost for words. ALISON, I HAVE NOT EVER EVEN PAID FOR PANCAKES THIS AMAZING!!!
and SO EZ, and versatile…. holy vegans with a vengeance for the win
i can’t…. omnomnomnom omigod i wish i could post my foodie pancake pics in here…. but thank god for you!
These were the perfect kick-off for my Spring Break in seclusion! 😛
★★★★★
So happy to hear you loved them! Thanks for the awesome review!
THANK FOR YOUR RECIPE . Can I use TEFF Flour instead of All Purpose Flour?
★★★★★
Hi Jackie, I’m really not sure but I would guess maybe not. If you want it to be gluten-free the best option is to use a gluten-free all purpose blend. All the best!
Thanks a lot !Alison
★★★★★
Thank you SO much for this recipe Alison!! My favourite pancakes I’ve ever eaten!! Never making non-vegan pancakes again hahahah.
I forgot the cinnamon, and added a little maple syrup to the batter with a teeny bit of the coconut oil and they were still amazing! Boyfriend adored them too!
★★★★★
Awesome! So happy to hear this Lily! Thanks for the great review!
Straight forward but tasty recipe, thank you! I cant eat them all… will half of the pancakes keep until tomorrow breakfast?
★★★★★
Hi Megan, so glad you enjoyed them! Yes they’ll keep fine in the fridge, and you can just reheat in the pan or in the toaster or microwave.
Loved this recipe! I actually forgot to add coconut oil to the batter but cooked with it. I added a scoop of protein powder to ours and it was great! My only complaint was parts of it was undercooked inside but the outside was well done. Next time I’ll try and cook on a low temp for longer.
★★★★★
Hi Danica! So glad you enjoyed the recipe! Cooking for longer at a lower heat should definitely help with that next time! Thanks for the great review! 🙂
I want to make these for my family, can the recipe be doubled successfully?
Yes! Go right ahead. 🙂
I ended up not doubling the recipe so that I wouldn’t end up with leftovers of a first time tried recipe. They turned out great! Easy to make and delicious.
Just some tips for anyone trying this recipe: Make sure that you use a well seasoned cast iron skillet or some other non stick surface. Spread them out thinly because they will puff up and be hard for the center to cook through. Cook on med heat, not to high or they will burn on the outside and not be done on the inside. Most importantly, BE PATIENT, if you try to flip them before they’re ready they will fall apart and you’ll have a gloppy mess. When you see the little bubbles forming and the edges turning brown it may be time to flip. Lastly, I used oat milk because that’s what I had on hand. Thank you for this wonderful recipe Alison!
★★★★★
Awesome! Thanks for sharing your tips Lisa! 🙂
I make these vegan pancakes every Sunday, they are absolutely fab and delicious, they go down well w/ the family. I’ve started making them everyday now.
Awesome! Thanks for sharing Cherry!
I love this recipe. It is the reasonable, well tested, and flexible recipe that I’ve needed. I’ve made it three times now with variations (as anyone would do, because kitchen supplies vary) and it still works perfectly every time. My variations have included: different sizes of bananas; olive oil instead of coconut oil; only 1 TBSP of sugar; and every time I’ve swapped out between 1/4-1/3 c. of white flour for quick oats.
There are so many ridiculous vegan pancake recipes with 12+ ingredients and proportions that just don’t work. Thank you, Alison. This is my vegan pancake recipe for life!
★★★★★
So happy to hear this Sophia! Thanks for the wonderful review! 🙂
Credit to you! Pancakes are prefect. Thank you Alison
★★★★★
Awesome! Thank you! 🙂
The concept seems great, but mine couldn’t be flipped, just turned into a spread out mush as it was cooking 😣
★★★
Hi Steph, sorry to hear it wasn’t a success. It may be that the pan needed to be oiled more, these don’t usually stick.
Love these! I will definitely add these to the rotation!!! Thank you! One question though, when you say coconut oil, do you mean liquid (melted) or solid? I have both and I’m not sure which one it is calling for so I did a mixture. It turns out fine but I wanted to clarify. 🙂 thanks!
★★★★★
Hi Amy! So glad you enjoy the recipe! Thanks for the wonderful review. I usually use solid coconut oil because that’s what I have on hand, but either/or will work fine in this recipe. 🙂
Best pancakes I’ve ever had!!!
So so tasty, it’s like banana bread pancakes, so so warm and tasty!
Awesome! Thanks Inbal. 🙂
YUUUUUUUUUM! Thank you a bunch!
★★★★★
You’re so welcome! Thanks for the fabulous review! 🙂
This was delicious! It was super easy to make and even easier to clean up. I highly recommend making these pancakes (great as waffles as well)!
★★★★★
Thanks Elle! 🙂
Hey! Love this recipe but it’s there any substitute for flour. Is it okay to use whole grain instead of flour?
Hi Harry, I think you could but it will have a much coarser texture. 🙂
Yum! Thank you! These were soooo delicious nd so easy!
★★★★★
Awesome! Thanks Milissa! 🙂
my only complaint, and i mean ONLY, is that prep took me half an hour. its only 8am which might be why but nonetheless i absolutely LOVE this recipe. i recommend maple syrup in place of vanilla extract.
★★★★★
Thanks for the great review Jake! Sorry it took a while though! 🙂
These were perfect! I’ve been looking for a great vegan pancake recipe, this is just what I’m after, and they are soo fluffy. Thank you for the recipe!
★★★★★
Wonderful to hear that! Thanks for the great review! 🙂