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.
The recipe is adapted from our basic vegan pancakes recipe with a little inspo from our vegan banana waffles.
How much banana?
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.
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.
Mash or blend?
I have a little thing with banana recipes like our vegan banana bread and vegan banana cake and 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.
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!
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.
For more awesome vegan breakfast recipes, take a look at these great options:
- Vegan Blueberry Pancakes
- Vegan Pumpkin Pancakes
- Chocolate Chip Peanut Butter Pancakes
- Vegan French Toast
- Vegan Omelette
- Super Eggy Vegan Tofu Scramble
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Vegan Banana Pancakes
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Prep Time: 5 mins - Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8
- Category: Breakfast
- Cuisine: Vegan
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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.
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
Light, fluffy, delightful banana pancakes
★★★★★
Sooo yummy 😋
★★★★★
Yay! Thanks for posting Ruth! 🙂
These turned out great! Better than “regular” pancakes!
Fantastic! Thanks for posting! 🙂
Hi Alison! Thanks for the recipe, it’s great!
One thing I find a bit difficult is to get the inside done. Even when making them relatively thin and leaving long time on a pan, they still seem to be kind of raw inside. Any tips?
Best
★★★★★
Hi Jan, if this is happening it can help to turn your heat down so you can cook the pancakes longer without having them burn but really cook nicely all through. Hope this helps! Thanks for the great rating! 🙂
These turned out really well! They flipped really easily. I did add a bit more soy milk so the batter wasn’t quite as thick.
★★★★★
Wonderful! Thanks for sharing Lindsey and the great rating! 🙂
I wanted to make something for my mom and when I saw this recipe I knew it would please her and it did it taste soo good
★★★★★
Is a Tbsp baking powder really needed? Mine cooked up fine and cooked through but I found them a tiny bit bitter and tasting like baking powder. Texture and taste was good otherwise. Thank you for the recipe.. my daughter is vegan and she really liked them. 🙂
★★★★
Hi Mary, you can definitely use less if you prefer. I find it helps with the puffiness, but using less would still be great. If you use around 1 to 1 and 1/2 tsp that should still be enough.
Thank you Allison..I’ll try less and see how it goes. My daughter was begging me to make more lol ..so I’m very excited to try again today and definitely adding to my recipes I save. Thank you again.
★★★★
Easy to follow, fantastic results. My gf says they might be the best pancakes she’s ever had. I beat her dad’s pancakes!
★★★★★
Fantastic! Whoop! 🙂
Amazing recipe! I added peanut butter between the pancakes and I’ve never had better vegan pancakes!
★★★★★
Fantastic! Thanks so much for the awesome review! 🙂
Made these tonight for my kids and they were so happy! I actually made them little mini pancakes and doubled the recipe. I love that I have leftovers! They are fluffy and flavorful.
★★★★★
Awesome Nora! Loved the pics of the pancakes, they looked great! Thanks so much for posting. 🙂
good cakes
★★★★★
I really want to make these pancakes for my daughter but they just keep getting sticking on the pan I have tried three different pans 😩
Try using more oil to grease the pan better.
I have, the reason I look up vegan options is because my daughter can’t have eggs and I am not a big fan of cow milk. I use pea milk. I tried more oil and butter.
My girlfriend and I made these pancakes. We only used banana, flour and soy milk – scuff the other ingredients. Turned out brilliant thanks!
Great to hear, thanks for sharing! 🙂
These pancakes were amazing. I hardly ever write reviews but felt I needed to here because they were that good! All ingredients I had on hand and easy to prep. I cooked them on an electric griddle at 350 degrees and had no issues. The one large banana provided the perfect amount of flavor and they came out nice and fluffy! Thanks for making this plant based diet a little easier today! (My toddler approved as well!)
★★★★★
Thanks so much Alyssa, really appreciate the great review! So happy you enjoyed the pancakes and that they were toddler approved too. 🙂
This was great! I added some water to thin it out and they cooked well and were delicious! All was perfect! Thank you!
★★★★★
Fantastic! Thanks so much for posting. 🙂
Ha! As if they were around long enough for a picture! These were divine x
So happy to hear it Rosa! 🙂
These were so great!!! I didn’t add sugar and I used half of the vanilla! Such a great recipe!! I would definitely make them again!!
Fantastic, so glad you enjoyed them, thanks for posting. 🙂
Do you think these would freeze well? and defrost for breakfast over a couple weeks.
Hi Kim, yes these freeze well so you can definitely do that. 🙂
Fantastic recipe – thank you 🙂
I made them with gluten free flour as well and left it to rest after making for ten minutes so the flour was properly moistened – turned out amazing – lovely and fluffy. Great to have a vegan gluten free quick make.
★★★★★
Wonderful to hear they were good with gluten-free flour and that’s a great tip to let it sit for a bit with gf flour to really let it moisten up properly, thanks so much for the fabulous review. 🙂