Hands down THE best Vegan Banana Pancakes. Made from pantry staples, they are quick, 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 ⭐️⭐️⭐️⭐️⭐️ More reviews →
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.
My vegan pancake game is strong, and the texture of these very well-loved and highly-rated egg-free banana pancakes is absolutely spot on. You won't believe they are made with no eggs!
Mel x
Ingredient Notes
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. Are you 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!
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 with plenty of vegan butter, some sliced banana or vegan caramelized bananas, and a heavy-handed drizzle of maple syrup. It's almost like eating sticky, syrupy, banana bread! Other favorite toppings include:
- Vegan yogurt or whipped cream
- Berries, roasted strawberries or frozen berry compote
- Vegan brown butter
- Date caramel
- Vegan chocolate syrup or chocolate chips
- Drippy nut butter. I love peanut butter or almond butter with these.
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.
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.
NOTES
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Lynsey says
These taste amazing and my daughter loves them!
Lealalea says
Omg these are completely delicious!!!! Thank you ?
Melanie McDonald says
Yay! Glad you enjoyed them!
Antonia says
Five stars - absolutely yummy. I scarfed them down,
Melanie McDonald says
Thank you so much!
Maureen says
I just made these banana pancakes again for the second time. I honestly didn’t think they could be better than the first time but these really are pancake perfection, pancake heaven, whatever you want to call them - they are THE BEST! I used 2 very ripe bananas just like last time but I decided to prepare the batter in my Blendtec blender this time instead of mixing by hand. Not sure if that’s why they’re even better but this time they are SO fluffy, light and just yummy ? Only pancake recipe needed - ever!
Love you Mel ❤️
Melanie McDonald says
Thank you so much Maureen! I'm really pleased you are enjoying them.
I always make them in my Blendtec. It makes it so quick and easy. Watch out for a double chocolate version of this recipe coming in the next few weeks!!!
Maureen says
Can’t wait! I actually put some vegan chocolate chips in a couple that I made this morning. Yum!
Kim says
I have made a few times now - house favorite! Even non-vegan guests have asked for recipe! I usually serve with fresh whipped cream with choice of toasted almonds and chocolate chips. Delicious!
Melanie McDonald says
That's awesome Kim. Thank you! Watch out for a double chocolate version of this recipe coming soon. It's crazy good!
Maureen says
I just made a batch of these lovely banana pancakes. I followed the recipe exactly as written except using 2 small to medium bananas. I got 10 good sized pancakes! The batter is pretty thick and you may be tempted to thin it out by adding more milk....DON’T! Mel knows what she’s doing? They are so delicious in every way. I topped with grass fed butter and organic local maple syrup. So yummy!
Thank you Mel for another wonderful recipe! I’m ordering 3 of your cookbooks. One for myself and one for each of my daughters for Christmas. Can’t wait!❤️
Melanie McDonald says
I'm really pleased you enjoyed them Maureen. Thank you so much for your feedback and for your book purchases. I really appreciate it!
modflowers says
Absolutely delicious! A perfect start-of-the-school-holidays treat! Every bit as good as any versions I've made in the past using eggs.
Melanie McDonald says
I'm really pleased you enjoyed them!
Lorna McLeod says
Oh wow! Finding your website and getting your recipes emailed to me was the best thing that has ever happened to me in my cooking world! Just got this pancake recipe in my email yesterday and was determined to try it this morning...the results?...DEADLY! They are SO "MELT-IN-YOUR-MOUTH-GOOD"! This one will be a FAVOURITE...I actually used mostly whole wheat flour and they were flawless. Thank-you Mel :)
Melanie McDonald says
That's awesome Lorna! I"m thrilled you are enjoying them so much. This is one of my personally most made recipes. Every weekend without fail! Watch out for a new chocolate version coming soon!
Randi says
Do you think these could be made using almond or coconut flour and have the same result?
Melanie McDonald says
Definitely not, sorry. They would need some alterations to make them work with those flours. They would probably work well with a good 1 for 1 gluten free all purpose flour though.
Carol says
These were absolutely DELICIOUS!
Sylvia says
Best pancakes I've ever made, vegan or not!
Susan says
I made these today and they were delicious! Not as pretty as yours tho ?
Melanie McDonald says
I'm so pleased you enjoyed them Susan! Rest assured that when I'm just making them for us, they never look as pretty. That extra effort is just for the photos! (thank goodness, as it takes me forever!)
Cammy says
I don’t know if I am the only one that has experienced this, but when I tried to make them the batter was so thick it was like cookie dough consistency and they did not cook well at all I am not sure if I messed pues recipe or not but it did not go well for me
Melanie McDonald says
The batter is very thick and that's what makes them so fluffy. It shouldn't be quite as thick as cookie dough though. It sounds like maybe you used too much flour. Did you weigh it as I suggest, or spoon it into the cups lightly if not? If you scooped it that would account for what went wrong.
Sarah Castillo says
Probably the fluffiest pancake I’ve ever made! Great way to use an over ripe banana. Thanks for a simple, tasty recipe!
Honey Debney-Succoia says
I made these this morning for my mums 50th birthday and everyone in my family said they were the best pancakes they’ve ever had!! This will hands down be my go to vegan pancake recipe from now on, the best I’ve ever made!
Melanie McDonald says
Oh that's good to hear! I'm so pleased everyone loved them. Thank you for taking the time to come back to let me (and others) know! I appreciate it. Happy birthday to your Mum!
Sophie says
Great recipe! I have so many ripe bananas left over because I’m doing keto. But my family is able enjoy fresh batches of these pancakes on a regular now. I’m not vegan so I use whatever milk I have at home. And I also use about 3-4 bananas with the same amount of ingredients called out here. I don’t add more liquid or flour as my goal is to have a rich banana flavor and also to use up my bananas! Super simple to make and comes out nice and fluffy! This is a hit with my picky little ones! Thx
Melanie McDonald says
I'm so pleased they are providing a way for you to use up your excess bananas and that your family is enjoying them. Thanks Sophie!
Leah says
These look amazing!! I can’t wait to try them. Is this nutritional breakdown for (1) one individual pancake, or for (6) six as a complete serving?
A Virtual Vegan says
It's for one pancake.
M Y A Fong says
Can I make the batter and leave it overnight ? It’s too hectic in the morning to make from scratch... also would you recommend freezing the pancakes and then reheat in a toaster?
Hayley says
Made them as soon as I saw the recipe this morning. Outstanding. Best vegan pancakes I've ever made!