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.
Esta says
A really nice recipe ????
I made some slight changes, water for milk and another 3 bananas to replace the sugar, as my skin freaks out from added sugar and most vegan milk’s. But nonetheless, these were amazing ????
Alison Andrews says
Thanks for sharing Esta!
Alex says
Perfect! I doubled the baking powder, accidentally, but it made them fluffier (assuming I understand baking chemistry correctly).
Drizzled a simple powder sugar + vegan yogurt
(just blended in NutriBullet) syrup on top.
Alison Andrews says
Sounds delish! Thanks for sharing Alex!
Jason says
I added an extra 1/8 cup of soy milk because it was wayyy too thick. And they were perfect!
Cruelty-Free Cait says
OHHHHHMMMMMMMNOOMNOMNOMNOMYGOOOOODNESSSOMIGOSH
*melting*
I am serious….. i am lost for words. ALISON, I HAVE NOT EVER EVEN PAID FOR PANCAKES THIS AMAZING!!!
and SO EZ, and versatile…. holy vegans with a vengeance for the win
i can’t…. omnomnomnom omigod i wish i could post my foodie pancake pics in here…. but thank god for you!
These were the perfect kick-off for my Spring Break in seclusion! 😛
Alison Andrews says
So happy to hear you loved them! Thanks for the awesome review!
Jackie says
THANK FOR YOUR RECIPE . Can I use TEFF Flour instead of All Purpose Flour?
Alison Andrews says
Hi Jackie, I’m really not sure but I would guess maybe not. If you want it to be gluten-free the best option is to use a gluten-free all purpose blend. All the best!
Jackie says
Thanks a lot !Alison
Lily says
Thank you SO much for this recipe Alison!! My favourite pancakes I’ve ever eaten!! Never making non-vegan pancakes again hahahah.
I forgot the cinnamon, and added a little maple syrup to the batter with a teeny bit of the coconut oil and they were still amazing! Boyfriend adored them too!
Alison Andrews says
Awesome! So happy to hear this Lily! Thanks for the great review!
Megan Whittaker says
Straight forward but tasty recipe, thank you! I cant eat them all… will half of the pancakes keep until tomorrow breakfast?
Alison Andrews says
Hi Megan, so glad you enjoyed them! Yes they’ll keep fine in the fridge, and you can just reheat in the pan or in the toaster or microwave.
Danica says
Loved this recipe! I actually forgot to add coconut oil to the batter but cooked with it. I added a scoop of protein powder to ours and it was great! My only complaint was parts of it was undercooked inside but the outside was well done. Next time I’ll try and cook on a low temp for longer.
Alison Andrews says
Hi Danica! So glad you enjoyed the recipe! Cooking for longer at a lower heat should definitely help with that next time! Thanks for the great review! 🙂
Lisa says
I want to make these for my family, can the recipe be doubled successfully?
Alison Andrews says
Yes! Go right ahead. 🙂
Lisa says
I ended up not doubling the recipe so that I wouldn’t end up with leftovers of a first time tried recipe. They turned out great! Easy to make and delicious.
Just some tips for anyone trying this recipe: Make sure that you use a well seasoned cast iron skillet or some other non stick surface. Spread them out thinly because they will puff up and be hard for the center to cook through. Cook on med heat, not to high or they will burn on the outside and not be done on the inside. Most importantly, BE PATIENT, if you try to flip them before they’re ready they will fall apart and you’ll have a gloppy mess. When you see the little bubbles forming and the edges turning brown it may be time to flip. Lastly, I used oat milk because that’s what I had on hand. Thank you for this wonderful recipe Alison!
Alison Andrews says
Awesome! Thanks for sharing your tips Lisa! 🙂
Cherry says
I make these vegan pancakes every Sunday, they are absolutely fab and delicious, they go down well w/ the family. I’ve started making them everyday now.
Alison Andrews says
Awesome! Thanks for sharing Cherry!
Sophia Giddens says
I love this recipe. It is the reasonable, well tested, and flexible recipe that I’ve needed. I’ve made it three times now with variations (as anyone would do, because kitchen supplies vary) and it still works perfectly every time. My variations have included: different sizes of bananas; olive oil instead of coconut oil; only 1 TBSP of sugar; and every time I’ve swapped out between 1/4-1/3 c. of white flour for quick oats.
There are so many ridiculous vegan pancake recipes with 12+ ingredients and proportions that just don’t work. Thank you, Alison. This is my vegan pancake recipe for life!
Alison Andrews says
So happy to hear this Sophia! Thanks for the wonderful review! 🙂
Wl says
Credit to you! Pancakes are prefect. Thank you Alison
Alison Andrews says
Awesome! Thank you! 🙂
Steph says
The concept seems great, but mine couldn’t be flipped, just turned into a spread out mush as it was cooking ????
Alison Andrews says
Hi Steph, sorry to hear it wasn’t a success. It may be that the pan needed to be oiled more, these don’t usually stick.
Amy says
Love these! I will definitely add these to the rotation!!! Thank you! One question though, when you say coconut oil, do you mean liquid (melted) or solid? I have both and I’m not sure which one it is calling for so I did a mixture. It turns out fine but I wanted to clarify. 🙂 thanks!
Alison Andrews says
Hi Amy! So glad you enjoy the recipe! Thanks for the wonderful review. I usually use solid coconut oil because that’s what I have on hand, but either/or will work fine in this recipe. 🙂
Inbal says
Best pancakes I’ve ever had!!!
So so tasty, it’s like banana bread pancakes, so so warm and tasty!
Alison Andrews says
Awesome! Thanks Inbal. 🙂
Sue says
YUUUUUUUUUM! Thank you a bunch!
Alison Andrews says
You’re so welcome! Thanks for the fabulous review! 🙂