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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"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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Veila says
These were absolutely vile! Made them for my husband’s birthday breakfast and we were so disappointed! Had to chuck them straight in the bin - which pains me as I became a vegan on environmental grounds, really goes against the grain! Tasted really chemical from the Bicarbonate/baking powder I think!
A Virtual Vegan says
This is such a popular recipe and it's never had a bad review before so something must have gone wrong when you were mixing the batter. To troubleshoot: Did you change anything at all, like use self raising flour maybe? That would cause you to have way too much raising agent in the mix. Is your baking powder and baking soda fresh and is it a brand you've used before successfully? Did you use measuring spoons and weigh the flour? If not that could be the reason. It's really important to be precise when measuring. Is there a chance you accidentally used too much baking soda? There's only 1/4 teaspoon in the recipe so it's really not enough to be able to taste. I know I've accidentally mixed up the baking soda and baking powder pots before when baking. It's easily done.
I can assure you though that when made exactly as listed with accurate ingredient quantities you really can't taste the baking soda and powder.
Lauren says
So amazing I love them more than regular pancakes .
Maureen says
Simply the BEST! My go to pancake recipe. Just made another batch and ate 4! So perfectly yummy!
❤️❤️
A Virtual Vegan says
Thank you Maureen!
marissa says
I only made half the serving size for one person because otherwise that would be a massive breakfast, and they turned out very dense and thick! Not very impressed, a lot of oil went into it but even despite that they didn't blend well at all, and were really difficult to spread in the pan. Disappointing, after reading all of the great reviews I was excited to try them out but I definitely won't be making these again.
Christina says
These were great! Moist and fluffy. Used 1/2 brown rice flour and 1/2 almond flour And 1/4 tsp guar gum and worked fine. This recipe is a keeper!
Ashley says
So good! I use GF flour and still works well. I make these pancakes all the time and prefer them to any other pancake we’ve made.
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!
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!
Ash says
They're really good. I was wondering if I can freeze them?
A Virtual Vegan says
They do freeze well. Best to put a bit of parchment paper between each one so they don't stick though. Then once defrosted you can warm them in a pan, the microwave or in a toaster.
Zhanna says
Hello. I made today first time and I loved. Tasty and fluffy
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.
Des says
I just want to say thank you! I became a vegan on Jan 1st and I have been searching for a really great pancake recipe. This is it! Funny enough, I dont like bananas but my husband bought them and I didnt want them to spoil cause he was slow in eating them lol. I added shredded coconut and peanut butter to the batter which helped to mask the banana flavour for me and ahhhhhhmazing. My non Vegan husband loves them. Thanks again. I love your blog.
A Virtual Vegan says
Glad you enjoyed them! Some cocoa powder added to the batter also disguises the banana taste a bit. 1 or 2 tablespoons is enough. An excuse to make them again ;O)
Grace says
These sound yummy but haven’t made yet. Wondering if these can be made ahead, frozen, then popped in microwave or oven to reheat?
Melanie McDonald says
I often make extra and freeze then reheat them. They aren't as soft and fluffy but they are still really good and once the syrups on you don't notice so much. You can microwave them or pop them in the toaster. They take a few goes in a toaster though so they get a chance to heat all the way through.
Saby says
Can you make them in a waffle iron?
A Virtual Vegan says
Just use this recipe. It was adapted from the pancakes and is basically the same just a few little tweaks! https://avirtualvegan.com/banana-waffles/