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.
Hi, I just made these pancakes and they are really delicious!!!!
Thanks Nelly!
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!!
Thanks so much for sharing and the great review Sarah! 🙂
These pancakes are delicious and super easy to make !!
Thanks for the recipe????
Thanks Ingrid!
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!
Awesome! Thanks for the great review Elizabeth!
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,
Vera
So glad you enjoyed them Vera! Thanks for the awesome review.
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!
Sounds great! Thanks for sharing Anna!
Has anyone tried this with oat flour?
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!
Wonderful! Thanks so much Lorna!
Could I use coconut flour instead of regular flour? I guess I’d have to tweak the liquid but not sure…
Hi Lee, coconut flour doesn’t work well at all unfortunately.
Amazing recipe. Adding blueberry makes it that little better.
Amazing!!! One batch made a ton of pancakes and they were incredible.
Thanks Rebecca!
Very thick and moist! Because the batter is so thick, I spread it out with a spoon on the frying pan.
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.
Awesome! Thanks so much Allison!
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.
Thanks for sharing Bonnie!
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!
So happy to hear that Destiny! Thanks for the amazing review.