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    Home » Breakfasts

    Vegan Banana Pancakes

    Published: Jul 21, 2018 Updated: Sep 30, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Banana Pancakes

    Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect. 

    A stack of pancakes topped with sliced banana on a white plate.

    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.

    A stack of pancakes topped with sliced banana and drizzled with syrup on a white plate.

    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! 
    A vegan banana pancake cooking in a frying pan.
    A vegan banana pancake cooking in a frying pan.

    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.

    Stack of banana pancakes topped with sliced banana and syrup.

    Recipe FAQ

    Can you make these pancakes gluten-free?

    You can replace the regular flour in this recipe with a gluten-free all purpose blend.

    How should these pancakes be stored?

    Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.

    Can you freeze them?

    These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.

    A stack of vegan banana pancakes with a slice cut out to show the centers.

    More Vegan Breakfast Recipes

    1. Vegan Blueberry Pancakes
    2. Vegan Pumpkin Pancakes
    3. Vegan Blueberry Muffins
    4. Vegan French Toast
    5. Vegan Omelette
    6. Super Eggy Vegan Tofu Scramble

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan banana pancakes stacked up on a white plate.

    Vegan Banana Pancakes

    Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.
    4.95 from 120 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 124kcal
    Author: Alison Andrews

    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
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    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

    1. 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.
    2. Gluten-free: You can replace the regular flour in this recipe with a gluten-free all purpose blend to make these pancakes gluten-free. 
    3. Storing: Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.
    4. Freezing: These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.

    Nutrition

    Serving: 1Pancake | Calories: 124kcal | Carbohydrates: 22.9g | Protein: 2.9g | Fat: 2.3g | Saturated Fat: 1.5g | Sodium: 281mg | Fiber: 1.1g | Sugar: 5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    8.3K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nelly Medina says

      April 02, 2021 at 8:16 am

      Hi, I just made these pancakes and they are really delicious!!!!

      Reply
      • Alison Andrews says

        April 02, 2021 at 10:09 am

        Thanks Nelly!

        Reply
    2. Sarah says

      March 08, 2021 at 2:03 pm

      We love these pancakes! They are the best I’ve ever had, vegan or otherwise. The texture is perfect and the flavor is so lightly sweet and delicious, we usually don’t even top them with syrup or anything!

      The only note I have is that we always use 1 cup of milk instead of the 3/4 cup mentioned, otherwise we have trouble with the batter being too thick and the middle not cooking through. We’ve used all kinds of milk and they work well, but I think oat milk has made them the fluffiest!

      Thank you for the great recipe!!5 stars

      Reply
      • Alison Andrews says

        March 10, 2021 at 10:01 am

        Thanks so much for sharing and the great review Sarah! 🙂

        Reply
    3. Ingrid says

      March 07, 2021 at 10:32 am

      These pancakes are delicious and super easy to make !!
      Thanks for the recipe????

      Reply
      • Alison Andrews says

        March 08, 2021 at 9:35 am

        Thanks Ingrid!

        Reply
    4. Elizabeth Dugger says

      February 21, 2021 at 3:29 pm

      Delicious, my husband said he loved them. And since he’s a cook as well, I take that to be a compliment on a recipe well made! PS I thought they were delicious too!5 stars

      Reply
      • Alison Andrews says

        February 22, 2021 at 10:49 am

        Awesome! Thanks for the great review Elizabeth!

        Reply
    5. Vera says

      February 20, 2021 at 4:53 pm

      Hi Alison,
      I loved this recipe. I added agave syrup and coconut milk(the drinking one) instead and the pancakes turned out magnificent!
      I made some a few days after pancake day. And had the pancakes for a quick breakfast during the week with peanut butter and blueberries! I had little pancake sandwiches with my coffee in the morning. Really helped with getting me going in the am before work and thanks so much for the great recipe and inspirations!
      Best wishes,
      Vera5 stars

      Reply
      • Alison Andrews says

        February 22, 2021 at 11:00 am

        So glad you enjoyed them Vera! Thanks for the awesome review.

        Reply
    6. Anna G says

      February 09, 2021 at 5:08 pm

      Added no extra sugar/ syrup but 2 extra bananas ???? (as they’re a bit smaller here) balanced with a little extra soy milk & dairy free chocolate chips. Kids & adults alike enjoyed them with maple syrup or without. Will try with oat flour next time. Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        February 10, 2021 at 10:30 am

        Sounds great! Thanks for sharing Anna!

        Reply
    7. Mimi says

      January 26, 2021 at 7:51 am

      Has anyone tried this with oat flour?

      Reply
    8. Lorna says

      January 19, 2021 at 10:03 am

      So delicious and yummy! I used wholewheat flour as my hubby has to be careful with regular flour and they were amazing! So easy to make! Will definitely be adding them to my favourites!5 stars

      Reply
      • Alison Andrews says

        January 19, 2021 at 10:38 am

        Wonderful! Thanks so much Lorna!

        Reply
    9. Lee Weingast says

      January 15, 2021 at 5:52 pm

      Could I use coconut flour instead of regular flour? I guess I’d have to tweak the liquid but not sure…

      Reply
      • Alison Andrews says

        January 16, 2021 at 4:36 pm

        Hi Lee, coconut flour doesn’t work well at all unfortunately.

        Reply
    10. Laurence says

      January 05, 2021 at 1:00 pm

      Amazing recipe. Adding blueberry makes it that little better.5 stars

      Reply
    11. Rebecca F says

      December 26, 2020 at 3:45 pm

      Amazing!!! One batch made a ton of pancakes and they were incredible.5 stars

      Reply
      • Alison Andrews says

        December 28, 2020 at 10:32 am

        Thanks Rebecca!

        Reply
    12. Alice says

      December 22, 2020 at 6:32 pm

      Very thick and moist! Because the batter is so thick, I spread it out with a spoon on the frying pan.5 stars

      Reply
    13. Allison says

      November 21, 2020 at 3:47 pm

      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.5 stars

      Reply
      • Alison Andrews says

        November 23, 2020 at 11:38 am

        Awesome! Thanks so much Allison!

        Reply
    14. Bonnie says

      November 01, 2020 at 5:38 pm

      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.5 stars

      Reply
      • Alison Andrews says

        November 02, 2020 at 12:27 pm

        Thanks for sharing Bonnie!

        Reply
    15. Destiny Richards says

      October 15, 2020 at 8:18 pm

      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!5 stars

      Reply
      • Alison Andrews says

        October 16, 2020 at 9:41 am

        So happy to hear that Destiny! Thanks for the amazing review.

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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