Hands down THE best Vegan Banana Pancakes. Made from pantry staples, they are quick and easy to make and so soft and fluffy!
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FEATURED COMMENT: "THESE ARE THE GREATEST PANCAKES I'VE EVER MADE. Not just the best vegan pancakes. The best. Pancakes. Ever. Seriously after I found this recipe I made them 4 days in a row. Make these now they’ll change your life!" - Kennedy ⭐️⭐️⭐️⭐️⭐️ See more reader reviews here.
Today is dedicated to simple, made-from-scratch, soft, fluffy, and delicious Vegan Banana Pancakes that are just the right amount of sweet, and hands down, melt in your mouth, YUM.
In this post:
My vegan pancake game is strong, and the texture of these very highly rated egg-free banana pancakes is absolutely spot on. You won't believe they are made with no eggs!
Ingredients
Made from a banana and a handful of vegan pantry staples, you can be tucking into a stack of these delicious banana-flavored pancakes in no time at all!
Here is what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):
- Flour - All-purpose flour gives the very best results. If you are in the UK use plain flour. They also work just fine with good quality 1 to 1 gluten-free baking flour that contains xanthan gum. Looking for banana pancakes made without flour? Check out my Vegan Banana Oatmeal Pancakes instead.
- Banana - Make sure your banana is really ripe and spotty. If you use a not-so-ripe banana it will affect the texture of your batter.
- Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. I recommend using unsweetened and unflavored milk though so it doesn't affect the flavor/sweetness balance.
- Oil/vegan butter - Either works well. The flavor is slightly better when made with vegan butter though.
- Spices - I love the combination of cinnamon and nutmeg. They both work so well with bananas. Not everyone has nutmeg in their pantry though so feel free to omit it if that's the case.
- Baking powder & soda - Both for optimum rise! These pancakes are so amazingly fluffy!
Success tip - As always with recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.
How To Make Vegan Banana Pancakes
Making these pancakes is really quick and easy. Here's how:
- Add everything to a blender and blend until thick and smooth, then let the batter rest for a few minutes while you preheat your griddle or skillet. Or you can mash the banana in a bowl and then mix everything else into it by hand.
- Scoop the batter into a hot pan and let the pancakes cook slowly until bubbles form, then flip and cook a bit more. Don't rush them! The trick for good vegan pancakes is to cook them slowly.
Hot tip! - Keep the oven on its lowest setting and put the cooked pancakes on a plate in there to keep warm while you finish cooking the whole batch.
Flavor Variations
Once the batter is fresh on the griddle/pan, feel free to add optional extras like chocolate chips, blueberries, or banana slices. Just poke them into the uncooked batter before flipping.
Serving Suggestions
I love to serve vegan banana pancakes simply with plenty of vegan butter, some sliced banana, and a heavy-handed drizzle of maple syrup. It's almost like eating sticky, syrupy, banana bread! Other favorite toppings include:
- vegan yogurt
- fresh fruit
- vegan brown butter
- date caramel
- vegan chocolate syrup or chocolate chips
- vegan whipped cream
- frozen berry compote
- roasted strawberries
- drippy nut butter. I love peanut butter or almond butter
Storing Leftovers
Leftover pancakes can be stored in the fridge for a day or two and then reheated in a pan over medium heat, in the microwave, or in a toaster. And if you're wondering if you can freeze banana vegan banana pancakes, the answer is yes. Just be sure to separate them with a layer of parchment paper so they don't stick together. Reheat them from frozen in a toaster, toaster oven, or microwave.
Recipe FAQs
Yes, you can. Allow them to defrost and pour off any excess liquid, then mash as usual. They will still be a little wetter than fresh bananas so decrease the amount of milk used by 2 tablespoons to compensate.
I don't recommend making the pancake batter ahead because the power of the baking soda will be lost and your pancakes won't be so light and fluffy. The pancakes can be made and cooked ahead though. They reheat really well.
Yes. Use the same amount of cashew butter in the batter instead of the oil, add 2 tablespoons of extra milk, and use a good non-stick pan.
More Pancake Recipes
Recipe
Vegan Banana Pancakes
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 medium (7-8 inch) ripe spotty banana , (½ cup or 120g when mashed)
- 1 cup (240 ml) plant milk
- 2 tablespoons + 1 teaspoon (35 ml) oil or vegan butter , plus some extra vegan butter or oil to grease the pan
- 1½ cups + 2 tablespoons (200 grams) all purpose flour , plain flour in the UK (spelt, wholewheat or GF 1 to 1 all purpose baking flour work too)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (bicarbonate of soda in the UK)
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- If making in a blender, add all of the ingredients to the blender in the order they are listed. Blend the ingredients until smooth and very thick. You might need to stop and scrape down the sides once. Don't over blend. Turn off the blender as soon as everything is smooth and combined. I pour my batter straight into the pan from the blender jar.
- If making by hand, with a fork, mash the banana to a wet, smooth puree in a large bowl. Add the other wet ingredients and whisk together. Then add all of the dry ingredients and mix together until well combined to form a very thick batter. A few small lumps are fine.
- Leave the batter to rest for 5 to 10 minutes. It will get a little thicker as it rests. Don't be tempted to thin it and don't stir it from now on to preserve air bubbles as much as possible.
- While it rests, preheat a non stick skillet or griddle over a medium-low heat and grease it with a little oil or vegan butter.
- Pour the batter into the pan/griddle in rounds. I use a ⅓ cup measure. Leave well alone and don't turn up the heat. Vegan pancakes need to be cooked slowly to turn out well. When bubbles start appearing on the top and begin to pop, then flip very gently.
- Allow to cook for another 2 to 3 minutes (or until nicely golden) then remove from the pan and serve immediately.
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J says
These are great! I did a few pancakes with 'just' the batter to see what they were like on their own - delicious, melty, pillowy, top tier pancakes, honestly - and then put chocolate chunks in the batter, which made them even tastier (by vertue of chocolate being chocolate, ahah).
I do want to say that I found there was a tiny bit too much salt and/or bicarb (as bicarb can taste salty), but it seems like a 'me' thing, as no one else in the comments is mentioning it - and it wasn't enough to make them less delicious, more of a 'maybe less salt next time' note to myself, this is still a 10/10 (or, well, 5 stars) recipe (but if you're sensitive to salt, you might want to consider using a tiny bit less).
Bonus grade: my partner said they were 'exceptional', and I strongly agree. Thank you for this recipe, consider it a bookmarked new staple!
(Sorry for the double comment, I'd forgotten to give a rating in the first one)
Melanie McDonald says
I'm so pleased you enjoyed them, and thank you for your review! No worries about the double comment. We deleted the one without the rating.
RE the salt, seasoning is always so subjective but as you mention, it's definitely not a recurrent theme here in the comments so it's probably just that you're a little more sensitive to salt, or it could be your particular brand of salt or baking soda. Just to double check though, all of my recipes are tested with fine sea salt. Is that what you used? If you use another type of salt (particularly table salt or a coarser grind) then the saltiness will be increased.
Next time you make them, I don't recommend reducing or omitting the baking soda as then you won't get so much fluff. Just reduce the salt, maybe just add a pinch, or omit it altogether.
Hope that helps! Oh, and if you love chocolate I highly recommend trying my chocolate banana version! https://avirtualvegan.com/chocolate-banana-pancakes/
Eva says
Been making this recipe for a good 5 years and I realised I never left a review. This is the best vegan pancake recipe I've ever tried. It had been highly rated by anyone I've made it for too!
Melanie McDonald says
Thank you so much for taking the time to leave a review, Eva. It's much appreciated, and I'm really pleased you're enjoying it!
Yphona says
I’ve just made it. The pancakes are soft and delicious 😋😋😋
Michelle says
I've been meaning to try this recipe for a while and today was the day. WOW! I LOVE these pancakes! Thanks Mel for another winner!
Melanie McDonald says
So pleased you enjoyed them Michelle!