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
Description
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
These were great! My youngest is allergic to eggs, dairy, and soy so these are perfect! We used cashew milk, and had to use quite a bit extra to get the right consistency in the batter, but they came out big and fluffy and tasted delicious! We made your doughnut recipe the other day and those was a big hit too! Thanks for all the great recipes.
★★★★★
Awesome! Thanks so much Allison!
Yum! I followed this recipe exactly as printed and I had to add another 1/2 cup of the dairy free milk as my batter was much too thick. After that, these were perfect and delicious! I will definitely save this recipe for future use! Thank you.
★★★★★
Thanks for sharing Bonnie!
These pancakes were AMAZING! Used pure maple syrup instead of regular sugar and vegetable oil instead of coconut(didn’t have any) and I swear these were the best pancakes I’ve ever had! Husband loved them too! And he doesn’t even like pancakes. And they didn’t even need syrup to eat with could eat them dry lol! Thank you so much!
★★★★★
So happy to hear that Destiny! Thanks for the amazing review.
Just made these this morning, subbed 3/4 cup of flour with oat flour, did 1 tbsp of sugar, and these came out beautifully!! Entire family enjoyed them. Didn’t need any syrup at all as they were perfectly sweet. Thank you!
★★★★★
Awesome! Thanks for sharing Sophia!
Hi these taste great but don’t feel the batter cooked properly they came out dense any clues as to why? The batter was thick
The most common reason can be over-mixing the batter which can create a dense result. But in terms of not cooking properly they may just have needed longer.
I just made these and I loved them.
★★★★★
Hi there
Made these today ! Lovely ! Great recipe!
And will be making them a regular thing to use up my bananas
I had mine with chocolate spread and a sprinkle of mixed seeds
Can you store the batter in the fridge for a few days do you know?
★★★★★
Hi Tara, so glad you liked the recipe. I’m not sure about the batter doing well for a few days in the fridge. Often vegan batters don’t do so great in this way.
Hey! I understand baking soda is not an option usually but is there any way I could use it with an acid etc to achieve some fluffiness since I do not have any baking powder nor the means to get it at this point? Your help would be greatly appreciated! Thank you!
Hi Zainab, you could try using 1 tsp baking soda and adding a tsp of lemon juice to the batter. I haven’t tried this myself but I think it would work here.
Recently went vegan & you can’t even tell they’re vegan & i used bobs red mills GF flour & used coconut sugar instead…. im going to try the other flavors soon.
★★★★★
Awesome! Thanks Amanda!
SO GOOD! MY NON VEGAN BOYFRIEND LIKED THEM!
★★★★★
Yay! Thanks Tatti!
I loved this!! So light and fluffy. Just wondering, I’m from Australia and the tablespoon size we use is 20ml so I just wanted to check if this is using a 20ml tablespoon or 15ml tablespoon size. There was a little baking powder aftertaste and thought this may be the reason – ie I’d assumed 20ml size. Thank u so much!
Xx
★★★★★
Hi Kristin, we use US measures, so yes the tablespoons are 15ml. So glad they were still good though!
These are my go-to pancakes. I’ve had bad vegan pancakes but these are perfect every time!
★★★★★
Awesome! Thanks Laura!
is it definately 1 tablespoon of baking soda?
NO! It’s 1 Tbsp of baking powder. Baking powder and baking soda are different things and this recipe will not work out well at all if you use baking soda.