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.
Tiffany S says
I made the recipe this morning..They are fluffy, sweet, and delicious! I do have quite a bit of batter leftover. I know refrigerating the batter is not ideal. Have you tried making the pancakes and freezing them?
Alison Andrews says
Hi Tiffany! So glad you liked the recipe! Yes, you can freeze them. 🙂 Thanks for the wonderful rating!
Whitney Chapin says
Is that 1 tbs of baking powder meant to be 1 tsp?
Alison Andrews says
Nope! It’s 1 Tbsp for a really fluffy texture.
Charlotte Thomas says
Can you leave the batter in the fridge for another day?
Alison Andrews says
Hi Charlotte, you could, but the banana would oxidize and make the batter brown, which is less ideal. 🙂
Genn says
Thank you for this! I just found out my 3 year old is gluten/dairy/egg sensitive. When the oldest had a pancake breakfast at the school, I made these so he could join in the fun! Everyone was peeking at his and asking for a little taste! He had so much fun sharing them that he never even knew he might have been left out. Again, thank you. I have made them 3 times in 5 days because everyone wants them 🙂
Alison Andrews says
So happy to hear! Thanks so much for posting and the wonderful review. 🙂
Sofia says
I made them and just added some nutmeg. They were perfect! Fluffy, not too fluffy, sweet, not too sweet, just perfect. Thanks!!
Alison Andrews says
So glad to hear, thanks for sharing Sofia. 🙂
Milan says
Great recipe! We’ve enjoyed pancakes immensely. Thank You!
Alison Andrews says
Wonderful! Thanks so much for the great review. 🙂
Daniel says
I just made these with cow’s milk, sunflower oil and spelt flour, omitting the vanilla extract, and they came out really great! Fluffy and juicy on the inside, crispy and caramelized around the edges. Brushed them with butter and served them with a quick and easy blueberry sauce (just blueberries, cooked with finely diced ginger and a few rosemary needles, finished with a dash of lemon juice). I found the amount of banana just right.
I deviated quite a bit from ‘vegan’ in terms of dairy, but I was pleasantly surprised that the eggs were not at all necessary, neither in terms of process (they did not fall apart at all) nor flavour-wise. Thanks for the recipe!
Alison Andrews says
Hi Daniel! So glad to hear they worked out well, thanks for sharing and the wonderful review! 🙂
Tessa says
Made this tonight for my baby. I left out the cinnamon and the salt, and I used regular cows milk instead of soy milk. They came out great! They smell and taste great, they are thick and fluffy, and my 8 month old loved them ? thank you!
Alison Andrews says
So glad you enjoyed them! xo
Abby says
These are one of the best banana flapjack recipes I’ve ever come across. Wow! I’ve been craving these for days and this recipe far exceeds my expectations. Even my non-vegan boyfriend loves these! Thanks for your top-notch recipe ??
Alison Andrews says
So happy to hear that Abby! Thanks so much for sharing. 🙂
Ella says
Turned out really well! I used just water instead of soy milk, I find it rarely makes a difference, and indeed you couldn’t tell here!
Alison Andrews says
Awesome! Thanks for sharing and the wonderful review. 🙂
Megan says
These were really good! I substituted for white whole wheat flour, added some ground flaxseed, and omitted the sugar. I found the sweetness from the banana and maple syrup on top was just enough 🙂
Thanks for the recipe!
Alison Andrews says
So happy to hear you enjoyed them Megan, thanks so much for the great review! 🙂
Jason says
Can i replace the soy milk with something else? (Something vegan of course :p)
Alison Andrews says
Sure, you can use another non-dairy milk like almond milk if you prefer. 🙂
Janet says
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.
Alison Andrews says
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. 🙂
Kim says
Do you think these would freeze well? and defrost for breakfast over a couple weeks.
Alison Andrews says
Hi Kim, yes these freeze well so you can definitely do that. 🙂
Kari Flanagan says
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!!
Alison Andrews says
Fantastic, so glad you enjoyed them, thanks for posting. 🙂
Rosa says
Ha! As if they were around long enough for a picture! These were divine x
Alison Andrews says
So happy to hear it Rosa! 🙂