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.
Elle says
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)!
Alison Andrews says
Thanks Elle! 🙂
Harry says
Hey! Love this recipe but it’s there any substitute for flour. Is it okay to use whole grain instead of flour?
Alison Andrews says
Hi Harry, I think you could but it will have a much coarser texture. 🙂
Milissa says
Yum! Thank you! These were soooo delicious nd so easy!
Alison Andrews says
Awesome! Thanks Milissa! 🙂
Jake says
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.
Alison Andrews says
Thanks for the great review Jake! Sorry it took a while though! 🙂
Xazriel Shepard says
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!
Alison Andrews says
Wonderful to hear that! Thanks for the great review! 🙂
Rae says
Not a vegan, but have an egg intolerance so I’m always looking for egg-free recipes. Tried these this morning and they are going into the Sunday morning rotation. They were fluffy and tasty and just lovely. I added some chopped pecans for extra protein to get me to lunch and made the following subs based on what I had on hand:
-piloncillo/panela for the sugar (it’s a raw brown sugar common in Latin America, where I live)
-canola oil for the coconut
-unsweetened almond milk for the soy
I don’t eat a lot of sweet things, so I did not feel that they needed any syrup when serving because they were plenty sweet from the piloncillo and bananas. Subbing all purpose for whole wheat and adding the pecans for the extra protein, I feel these could be an excellent nutritious “grab and go” breakfast for folks as they cool to a firm texture and taste great cold and at room temp.
Alison Andrews says
So glad you enjoyed them Rae! Thanks so much for sharing and the wonderful review. 🙂
Nicola says
I made these this morning using cassava flour and topped with fresh pineapple and honey. Absolutely delicious and so light and fluffy. Thank you Alison for another fabulous recipe!!
Alison Andrews says
Sounds delicious! Thanks for the great review Nicola. 🙂
Sonia Torres says
Omg thanks for this great banana bread muffin recipe. These came out fantastic!
Alison Andrews says
Yay! Thanks for the great review Sonia! 🙂
William Nelson says
I love this recipe (i made it several times and it is awesome, I printed off the recipe as well)
Alison Andrews says
Awesome! So glad you enjoyed it! 🙂
Brooke says
I used Almond milk and added more than the recipe called for, and I used whole wheat flour. Thank you for this awesome pancake recipe .. I will be making this again and again! Thank you
Alison Andrews says
Awesome! Thanks for the great review Brooke. 🙂
Dana Mills says
Thanks for the great simple recipe! I used all purpose gluten free flour and oat milk since that’s what I had on hand. I used a cast iron skillet to cook them and they were delish! I added fresh blueberries while the first side cooked.
Alison Andrews says
Sounds great! So glad you enjoyed them! 🙂
Stacey says
I have always been afraid to try banana pancakes because I only like banana if it is banana bread… and this tastes exactly like banana bread. Thank you so much, this recipe was spot on. My whole family enjoyed it!
Stacey says
Ps. Omg I forgot to mention they were SO FLUFFFYYYYY!!!
Alison Andrews says
So happy you enjoyed it! Thanks for sharing and the wonderful review! 🙂
Jackie says
Delicious ! I’ve been wanting to make these for ages, so pleased with how they came out. I used olive oil instead of coconut, and oat milk. Can’t wait to try with with different toppings/fillings. Pleased to hear they freeze well, as I make smaller versions. Thanks Alison !
Alison Andrews says
So happy to hear they came out great Jackie! Thanks for sharing and the awesome review. 🙂
Suzi says
Easy and so tasty! Best recipe!
Alison Andrews says
Thanks Suzi! xo
Tristan says
I loveeeee these pancakes and have made them once before. Unfortunately this time i don’t have coconut oil, do you know if there’s anything i can substitute in for that. ????
Alison Andrews says
Hi Tristan, I think any vegetable oil can do fine as a sub. So happy you like the recipe, thanks for the awesome rating! 🙂