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.
Too Much Banana?
The issue I kept running into when recipe testing these vegan banana pancakes was wanting to use too much banana in the batter.
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.
How To Make Vegan Banana Pancakes
- 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.
- Mash banana in a bowl with coconut oil and add it to the mixing bowl along with 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 ¼ 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.
- Serve topped with loads of sliced banana and drizzles of syrup!
Pancake Tips
Measure the banana correctly. You can either weigh our your banana on a food scale and then mash it up in a bowl with the coconut oil OR if you don’t have a food scale, then mash the banana first so that you can measure out the correct amount in your measuring cup.
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.
Recipe FAQ
You can replace the regular flour in this recipe with a gluten-free all purpose blend.
Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.
These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.
More Vegan Breakfast Recipes
- Vegan Blueberry Pancakes
- Vegan Pumpkin Pancakes
- Vegan Blueberry Muffins
- Vegan French Toast
- Vegan Omelette
- Super Eggy Vegan Tofu Scramble
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Pancakes
Ingredients
- 1 ¼ cups All Purpose Flour (156g)
- 2 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- ¼ tsp Salt
- 1 tsp Cinnamon
- ½ cup Mashed Banana (120g, about 1 large ripe banana)
- 1 Tbsp Coconut Oil + more for frying
- ¾ cup Soy Milk (180ml) 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 ¼ 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.
Video
Notes
- Measure the banana correctly. You can either weigh our your banana on a food scale and then mash it up in a bowl with the coconut oil OR if you don’t have a food scale, then mash the banana first so that you can measure out the correct amount in your measuring cup.
- Gluten-free: You can replace the regular flour in this recipe with a gluten-free all purpose blend to make these pancakes gluten-free.
- Storing: Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.
- Freezing: These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.
Laura Ochoa says
This was great! I added some water to thin it out and they cooked well and were delicious! All was perfect! Thank you!
Alison Andrews says
Fantastic! Thanks so much for posting. 🙂
Alyssa says
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!)
Alison Andrews says
Thanks so much Alyssa, really appreciate the great review! So happy you enjoyed the pancakes and that they were toddler approved too. 🙂
George says
My girlfriend and I made these pancakes. We only used banana, flour and soy milk – scuff the other ingredients. Turned out brilliant thanks!
Alison Andrews says
Great to hear, thanks for sharing! 🙂
Linn Morales says
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 ?
Alison Andrews says
Try using more oil to grease the pan better.
Linn Morales says
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.
Matthew says
good cakes
Nora says
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.
Alison Andrews says
Awesome Nora! Loved the pics of the pancakes, they looked great! Thanks so much for posting. 🙂
Phoebe says
Amazing recipe! I added peanut butter between the pancakes and I’ve never had better vegan pancakes!
Alison Andrews says
Fantastic! Thanks so much for the awesome review! 🙂
Elk Longhorn says
Easy to follow, fantastic results. My gf says they might be the best pancakes she’s ever had. I beat her dad’s pancakes!
Alison Andrews says
Fantastic! Whoop! 🙂
Mary says
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. 🙂
Alison Andrews says
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.
Mary says
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.
Kaelia Henry says
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
Lindsey says
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.
Alison Andrews says
Wonderful! Thanks for sharing Lindsey and the great rating! 🙂
Jan says
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
Alison Andrews says
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! 🙂
Jeanette says
These turned out great! Better than “regular” pancakes!
Alison Andrews says
Fantastic! Thanks for posting! 🙂
Ruth Crossan says
Sooo yummy ?
Alison Andrews says
Yay! Thanks for posting Ruth! 🙂
Anna Andrews says
Light, fluffy, delightful banana pancakes