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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
    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.
    4.96 from 121 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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    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. JB says

      November 24, 2022 at 5:46 pm

      These pancakes are the best! I make these for my toddler but use monk fruit sweetener instead of sugar and I add a little bit of unflavored protein powder to make them more healthy and hearty.

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:50 am

        Awesome! Thanks for sharing JB!

        Reply
    2. Mags McB says

      June 27, 2022 at 7:28 pm

      Excellent pancakes. I doubled the recipe and used unsweetened vanilla almond milk. I used about 2 cups of almond milk but kept the vanilla at 1 teaspoon. Pancakes were fluffy and delicious. Thanks.5 stars

      Reply
      • Alison Andrews says

        June 28, 2022 at 12:50 pm

        Wonderful! Thanks so much for sharing.

        Reply
    3. Soso says

      June 19, 2022 at 1:56 pm

      Very delicious!!! I was surprised in a positive way! The changes I made were almond milk, a little bit less of cinnamon and added a little bit of semi sweet chocolate chips. I prefer honey than syrup! I’m not vegan and I loved this recipe! I’ll do it again! Thank you5 stars

      Reply
      • Alison Andrews says

        June 20, 2022 at 2:06 pm

        Awesome, thanks so much for the great review!

        Reply
    4. Raven says

      June 15, 2022 at 5:12 pm

      Delicious! I made these this morning on a whim to use up an overripe banana… they were so yummy! I cut the recipe in half to make two large pancakes and used vegetable/canola oil instead of coconut oil. Cooked super fast and with a little bit of chocolate chips, perfection! Would recommend as an quick and simple, vegan pancake 🙂5 stars

      Reply
      • Alison Andrews says

        June 16, 2022 at 11:23 am

        Thanks for the great review Raven!

        Reply
    5. Ella says

      June 02, 2022 at 5:12 am

      Hi! Would it be possible to make the batter ahead of time and leave in the fridge for a night? Thanks 🙂

      Reply
      • Alison Andrews says

        June 02, 2022 at 11:14 am

        Hi Ella, I don’t generally find that to be a good idea especially with this batter since the bananas would oxidize. It’s a very quick batter to whip up so it’s best done right when you need it.

        Reply
    6. Bev says

      May 23, 2022 at 4:01 pm

      We aren’t vegan, and these are my husbands favorite pancakes of all time. Have to make them at least twice a month.5 stars

      Reply
      • Alison Andrews says

        May 24, 2022 at 1:39 pm

        That’s so awesome to hear Bev, thanks so much for posting! 🙂

        Reply
    7. Haley says

      March 31, 2022 at 1:49 pm

      Flavor was pretty good but the pancakes came out super dense and tasted slightly flour-y. Any suggestions are welcome 🙂3 stars

      Reply
      • Alison Andrews says

        April 01, 2022 at 12:59 pm

        Hi Haley, I highly recommend either weighing your flour or using the ‘spoon and level’ technique, as it just sounds like a bit too much flour was the issue. 🙂

        Reply
    8. Mason says

      December 16, 2021 at 4:11 am

      The best pancakes ever! I use spelt flour and make them nice and thick and they come out so fluffy and perfect

      Reply
      • Alison Andrews says

        December 16, 2021 at 12:33 pm

        Awesome! Thanks for sharing Mason!

        Reply
    9. Marley McAfee says

      July 01, 2021 at 2:48 pm

      This is my favorite banana pancake recipe!5 stars

      Reply
      • Alison Andrews says

        July 01, 2021 at 3:11 pm

        Thanks Marley!

        Reply
    10. Netsanet says

      June 28, 2021 at 11:15 am

      Delicious. I used slightly less sugar and slightly more banana. Thanks.5 stars

      Reply
    11. Darne says

      June 01, 2021 at 5:08 am

      Omg Yum!
      Thankyou for this recipe.
      I used oat milk and sliced banana and put it on top when they were trying.
      I love these and your recipes 😄

      Reply
    12. Ángeles says

      May 11, 2021 at 2:03 pm

      Soy Ecuatoriana mi hijo es alérgico a muchos alimentos y esta receta es perfecta le encantan pudo comer feliz sus pancakes
      Gracias!

      Reply
    13. Emily says

      April 16, 2021 at 2:21 pm

      I have made these pancakes more times than I can count. They are my favorite EVER. I usually leave out the added sugar because they ripe bananas are so sweet. My husband, toddler, and I can’t get enough of these. Thanks so much!5 stars

      Reply
      • Alison Andrews says

        April 16, 2021 at 2:40 pm

        That’s wonderful! Thanks so much Emily!

        Reply
    14. Liz M says

      April 14, 2021 at 12:11 pm

      Easy, healthy and delicious! My toddler loved them, and so did I. Our new go-to! Thanks!5 stars

      Reply
      • Alison Andrews says

        April 14, 2021 at 1:08 pm

        Wonderful! Thanks so much Liz!

        Reply
      • Evets says

        June 24, 2021 at 4:50 am

        I like to use 2 bananas and add 1/2 tsp nutmeg.

        Reply
    15. Thais says

      April 07, 2021 at 6:42 pm

      Is there any possible substitute for the coconut oil? Such as olive oil or vegetable oil?

      Reply
      • Alison Andrews says

        April 09, 2021 at 8:20 am

        Yes you could use any oil. 🙂

        Reply
      • Celine Ginette says

        May 01, 2021 at 4:52 pm

        These Pancakes are really the best!!! They’re fluffy and healthy sweet. I definitely will do them again because I can’t stop eating them!5 stars

        Reply
        • Alison Andrews says

          May 04, 2021 at 10:41 am

          Thanks so much Celine!

          Reply
        • Angela says

          March 11, 2022 at 9:48 am

          These are so yummy! I added 1 tbsp less sugar cause my bananas were very ripe. They turned out great, I’ll definitely make it again!5 stars

          Reply
          • Alison Andrews says

            March 11, 2022 at 9:56 am

            Awesome! So glad you enjoyed them Angela!

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