Vegan Banana Pancakes

Why You’ll Love This Recipe

• 100% vegan: No eggs, milk, or butter—just plant-based goodness.
• Naturally sweet: Bananas add natural sweetness and moisture.
• Fluffy and soft: Perfectly tender texture with crisp edges.
• Quick and easy: Ready in under 20 minutes with minimal ingredients.
• Customizable: Works great with add-ins like chocolate chips, nuts, or berries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or whole wheat flour)
• Baking powder
• Salt
• Ground cinnamon (optional)
• Ripe bananas (mashed)
• Plant-based milk (almond, oat, soy, or coconut)
• Maple syrup or another sweetener
• Vanilla extract
• Coconut oil or vegetable oil (for cooking)

Directions

1. Mash the bananas: In a medium bowl, mash the ripe bananas until smooth with a few small lumps remaining.
2. Combine wet ingredients: Add plant-based milk, maple syrup, and vanilla extract to the mashed bananas. Whisk until well combined.
3. Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—the batter should be slightly thick.
5. Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
6. Cook pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
7. Serve: Stack pancakes and serve warm with maple syrup, banana slices, and nuts if desired.

Servings and timing

• Servings: 6–8 pancakes (about 3 servings)
• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Total time: 15–20 minutes

Variations

• Chocolate Chip Banana Pancakes: Add vegan chocolate chips to the batter for a sweet twist.
• Nutty Banana Pancakes: Mix in chopped walnuts or pecans for extra crunch.
• Blueberry Banana Pancakes: Gently fold in fresh or frozen blueberries before cooking.
• Gluten-Free Pancakes: Use a gluten-free flour blend for a wheat-free option.
• Protein-Packed Pancakes: Add a scoop of plant-based protein powder and a splash more milk.
• Spiced Pancakes: Add a pinch of nutmeg, allspice, or ginger for warm, aromatic flavor.

Storage/Reheating

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
• Freezer: Freeze in layers separated by parchment paper for up to 2 months.
• Reheat:
  • Toaster: Toast for 1–2 minutes until warm and crisp.
  • Oven: Bake at 350°F (175°C) for 5–7 minutes.
  • Microwave: Heat for 20–30 seconds (softer texture).

FAQs

How ripe should the bananas be?

Use very ripe bananas with brown spots—they’re sweeter and mash more easily.

Can I use whole wheat flour instead of all-purpose?

Yes, but the pancakes will be denser. You can use half whole wheat and half all-purpose for balance.

Can I make the batter ahead of time?

It’s best cooked fresh, but you can refrigerate the batter for up to 4 hours before cooking. Stir gently before using.

Why are my pancakes not fluffy?

Overmixing the batter can make pancakes dense. Mix until ingredients are just combined.

Can I add sugar instead of maple syrup?

Yes. Add 1–2 tablespoons of sugar or your preferred sweetener to the wet ingredients.

What’s the best milk to use?

Any plant-based milk works—almond, oat, soy, or coconut milk are all excellent choices.

How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I make these oil-free?

Yes. Use a good non-stick pan and omit the oil in both the batter and for cooking.

Do I need to rest the batter?

It’s not required, but letting it sit for 5 minutes can make the pancakes a bit fluffier.

Can I use frozen bananas?

Yes, thaw them first and drain any excess liquid before mashing.

Conclusion

Vegan Banana Pancakes are a quick, wholesome, and irresistibly fluffy breakfast that everyone will love. Made with simple pantry ingredients and ripe bananas, they’re full of natural sweetness and comforting flavor. Whether enjoyed plain or topped with maple syrup, fruit, or nuts, these pancakes are the perfect way to start your day the plant-based way.

Vegan Banana Pancakes

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Vegan Banana Pancakes are fluffy, golden, and naturally sweetened with ripe bananas. Made without eggs or dairy, these plant-based pancakes are a wholesome and delicious breakfast that’s quick, easy, and full of comforting banana flavor.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 6–8 pancakes (about 3 servings)
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup all-purpose flour (or whole wheat flour)
• 2 tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• 2 ripe bananas, mashed
• ¾ cup plant-based milk (almond, oat, soy, or coconut)
• 1 tbsp maple syrup or other sweetener
• 1 tsp vanilla extract
• 1–2 tbsp coconut oil or vegetable oil (for cooking)

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Instructions

1. Mash the bananas: In a medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps.
2. Combine wet ingredients: Add plant-based milk, maple syrup, and vanilla extract. Whisk until fully combined.
3. Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and cinnamon.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick.
5. Preheat the skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
6. Cook the pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.
7. Serve: Stack pancakes and serve warm with maple syrup, banana slices, and your favorite toppings.

Notes

• Use very ripe bananas for the best natural sweetness and flavor.
• Do not overmix the batter—this keeps pancakes light and fluffy.
• Letting the batter rest for 5 minutes can help improve texture.
• To make gluten-free, use a gluten-free flour blend.
• Store leftovers in the fridge or freezer and reheat as needed.

Nutrition

• Serving Size: 2 pancakes
• Calories: 180
• Sugar: 7g
• Sodium: 190mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg