Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!
Today is dedicated to simple, made from scratch, soft, fluffy and delicious Vegan Banana Pancakes that are just the right amount of sweet, and are hands down, melt in your mouth, YUM.
I usually like all the toppings when I eat pancakes but I like to serve these quite simply. We’re talking a generous knob of vegan butter and a heavy handed drizzle of maple syrup. The banana flavour comes through really well and is enhanced by the cinnamon and hint of nutmeg. It’s almost like eating sticky, syrupy, banana bread.
As you are probably well aware, the not so perfect vegan pancake situation is all too common, especially when you add extra moistness in the form of banana. They often end up gummy and slightly damp.
My banana pancake game is strong though, and the texture of these is absolutely spot on.
If you aren’t into bananas though, check out my Vegan Pancakes for One, my Gingerbread Pancakes, or my Vegan Gluten Free Pancakes instead and if you prefer savoury breakfasts why not make my Vegan Scrambled Eggs?
For now though, we have breakfast heaven right here and once you’ve tasted a plate of this hot, banana-y, syrup soaked fluffy goodness, your ordinary, plain pancakes might well become a thing of the past.
We’re talking a maximum fluff situation. Just call me the fluff-master.
Ok, maybe not …
HOW TO MAKE VEGAN BANANA PANCAKES
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
Want to know how easy it is to make my Vegan Banana Pancakes?
Well here’s how:
- Dump everything in a blender and blend it all up.
- Leave the batter to sit for 10 minutes while you preheat the pan/griddle. I am loving this little griddler gadget from Cusinart. The plates are reversible so it’s a grill and a griddle or can be half grill, half griddle. The top also lifts to accommodate paninis/sandwiches. Nothing sticks in it and the plates are dishwasher safe.
- Grease the pan/griddle. See my recipe notes regarding what works best.
- Pour the batter into rounds on the griddle/pan.
- Let cook until bubbles form, then flip and cook a bit more.
- Serve immediately with toppings of choice!
Once the batter is fresh on the griddle/pan, if you want to you can add some optional extras. Chocolate chips or blueberries work particularly well. Just poke them into the uncooked batter before flipping.
These Vegan Banana Pancakes are:
Fat, soft and fluffy
Full of yummy banana, cinnamon and nutmeg flavour
Super easy and quick to make
Hearty
Satisfying
And I think the best pancakes I have ever made!
If you want to test that theory, you might want to try my others. There have been Gingerbread Pancakes, Sweet Potato Pancakes, Spelt Pancakes, Healthy Oil-Free Vegan Pancakes for One and English Pancakes.
Ooops. I think I might have a slight pancake obsession….
A NOTE ON MEASURING FLOUR FOR BEST RESULTS
As always with any of my recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.
If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having!
I have this one:
And if you are always looking for recipes that involves overripe bananas then be sure to check out:
Vegan Banana Scones
Best Vegan Banana Bread
Healthy Breakfast Bars
Easy Banana Peanut Butter Ice Cream Bars
Vegan Chocolate Banana Bread
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
The Best Vegan Banana Pancakes
Ingredients
- 240 ml / 1 cup unsweetened non dairy milk
- 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
- 1 medium banana, peeled , weighing around 170 g in it's skin
- 200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (bicarbonate of soda in the UK)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. If you don't have a blender you can make them by hand. I will include instructions at the end.
- Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.
- Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
- Lightly grease (with a little oil or vegan butter) the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
- Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.
To make by hand:
- Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.
- Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.
Long time vegan, creator of A Virtual Vegan & author of the book 
Tamara-Kristy Maher says
I love them and would definitely make them again. I just don’t particularly like the dry taste you get in you mouth. Is that the baking soda or powder? Is there anyway to reduce this?
A Virtual Vegan says
There should be no dry taste. They should be perfectly moist and fluffy and spongy and just taste of banana pancake. Did you weigh the flour and use a measuring spoon for the baking powder and soda? Perhaps your measurements were a little off with the flour and raising agents? Hope that helps!
BJ says
My son in law, who doesn’t even like pancakes, said they were the best he had ever eaten.
A Virtual Vegan says
I’m really pleased he enjoyed them and thanks for coming back to leave a review/rating. It’s much appreciated!
Jen says
Just wondering if you think you could use apple sauce (apple puree) in place of banana?
A Virtual Vegan says
I’ve never tried it, but apples have a higher water content than bananas. You would likely need to reduce the milk to compensate.The batter should be really, really thick. More spreadable than pourable. I would imagine if you can get the batter texture just right they would probably turn out ok. Mashed sweet potato works well as a mashed banana sub, just in case you have some. Hope that helps!
Michelle says
It’s maple syrup season and I had some overripe bananas so it was finally time to try this recipe! Yum, yum! They are delish!
A Virtual Vegan says
So pleased you enjoyed them Michelle. There’s no better way to use maple syrup!
Joey B. says
Very tasty. Most importantly, you have found a very creative way to make bread on the stove top! These things were little cakes, at least in my kitchen they were. And I can’t imagine getting more pancakes out of one cup of flour, these fluffed up to feed a very large gang.
Katie says
I always struggle with banana pancakes but these turned out so light and fluffy! I cooked the pancakes in vegan butter instead of using oil and they turned out awesome. Pure perfection!
Lindsay Daitch says
I didn’t love these but my boyfriend did. I couldn’t taste the banana in them. Would it be possible to add 2 bananas?
A Virtual Vegan says
If you add more banana it will make them soggy. They also won’t be nearly as fat and fluffy. 1 banana is perfect for the best fluffy texture and rise.
Hana says
Absolutely delicious! If you follow the recipe, it is foolproof! I served mine with maple syrup and whipped coconut cream and they were to die for. Even my non-vegan boyfriend asked for a second stack! Will definitely be making them again, thanks for the recipe :)
A Virtual Vegan says
I’m really pleased you both enjoyed them Hana!
Jen says
These pancakes were so delicious! By far the best pancakes I’ve ever tasted.
A Virtual Vegan says
Thank you Jen. I’m really pleased you are enjoying the recipe!
Zhanna says
Hello. I made today first time and I loved. Tasty and fluffy
Gabby says
Can the batter be refrigerated if I don’t make all of the pancakes at one time?
A Virtual Vegan says
You can, yes, but the pancakes won’t be as fluffy next time you cook them. Still nice though! They do reheat really well though so I usually cook them all and keep the leftover pancakes in the fridge. Then you can warm them in the microwave, on low in the oven or in a toaster if you don’t mind them getting a little crispier on the outside.
Faith says
Good morning.
I can’t use sugar, what would be a good substitute
A Virtual Vegan says
You can safely omit the sugar from this recipe. It won’t affect how they work in any way.