Hands down THE best Vegan Banana Pancakes. Made from pantry staples, they are quick and easy to make and so soft and fluffy!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
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.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Fleur says
Personally I'm a vegetarian and try to eat as less animal products as I can (I just can't give up on cheese!). I've experimented with vegan pancakes before but I always find them being too dry or too chewy and flavorless. These are literally perfect and im not kidding! you can't even tell that it lacks eggs. When I made the mixture and smelled it I had my doubts: it smelled like the ones I described above but once I tasted them they are absolutely amazing. Will make these again and I recommend you try them out as well!
Helen says
This is the best recipe for banana pancakes I have ever made , delicious!
A Virtual Vegan says
Thank you Helen. So pleased you're enjoying them!
Pam says
i made a couple substitutes... needless to say i’m going to follow the exact recipe next time!
Eva says
Best vegan pancakes ever, thank you, just what I needed.
A Virtual Vegan says
Glad you enjoyed them Eva! I've just finished eating some myself!
Lisa says
The absolute best pancakes ever! Easy, fluffy, perfection ❤️
Melanie McDonald says
Thank you Lisa. I'm really pleased you are enjoying them!
Hoku says
These are sooo good! My toddler is picky and pancakes are always so hard for me. I think what really helped was a great recipe and FRESH baking soda and higher quality baking powder So it doesn’t leave that nasty after taste. I do have one question. My pancakes were kind of liquidy in the middle. Then I started pushing them down to cook but looses that fluffy texture it originally had. Do you think my pan is too hot? It didn’t burn but I used a cast iron and an outdoor cooking stove because that’s what I have. Thank you for an awesome recipe
A Virtual Vegan says
So pleased you enjoyed them! The trick to vegan pancakes (because there's no egg to set everything like non-vegan ones) is to cook them slowly so that the insides dry out and become fluffy, which means your pan shouldn't be too hot. If it is they will be done on the outside before they are in the middle. That sounds like what happened. If you start pushing them down then you'll lose the air in there and they'll become gummy and not fluffy. Just cook them slow and let them be.
Other factors that might have contributed are using a banana that was too big (too much banana affects the texture) and over blending/mixing.
Hope that helps!
Talya says
I think someone else commented that they don't normally post reviews of recipes, but this was an exception.. And totally exceptional! I've never made pancakes and wanted a quick, pain-free option. This delivered! They looked incredible and tasted yum! Perfect served with vegan butter and peanut butter. Yummy!!! Thanks for a fab recipe.
A Virtual Vegan says
Thank you so much for coming back to leave a review and I'm really pleased you enjoyed them!
Valerie Vanasse says
This is my first time commenting on a recipe. These are the only vegan pancakes I make. They are hands down the best I've ever had and so easy to make!!
I was just wondering if you've ever doubled the recipe?
A Virtual Vegan says
I'm really pleased you enjoyed them! I take my vegan pancake game very seriously ;O) You can safely double or triple the recipe. I do regularly.
Sherry says
These pancakes were the best ones I’ve ever tried. My 6 year old loves them and is now requesting them all the time. I’ve always struggled with making vegan pancakes fluffy, but these ones turned out so big, fluffy and delicious they are now on rotation.
A Virtual Vegan says
I'm really pleased you enjoyed them Sherry!
Kim says
So delicious! I followed the directions and these came out beautifully. The only changes I made were to add a little less sugar because I don’t like things very sweet and I added blueberries. This was also my first time using spelt flour. It was so quick and easy to make this in the blender. Love this recipe. Thank you! I shared this recipe with a Facebook group “Pampered Chef Deluxe Cooking Blender” which is the blender I used for this recipe. Worked great.
A Virtual Vegan says
I'm so pleased you enjoyed them Kim and thanks so much for coming back to leave a review/rating. It's much appreciated!
Myrtle says
These pancakes were a bit too salty for me, but other than that they were completely delicious and easy to make! I will definitely make these again, probably adding less salt.
A Virtual Vegan says
The ratio of salt to flour/bananas in this recipe is pretty low so you really shouldn't be able to taste it. Just in case you didn't, be sure to weigh the flour and use measuring spoons for the salt, baking powder, soda etc. If you don't you can end up with the ratios of everything being slightly off and too much baking soda or powder can have a kind of "salty" taste. You can certainly decrease or omit the salt though. It won't affect how the recipe turns out. Hope that helps!
Naomi Simpson says
Lovely pancakes, think I added to much baking powder as I was out of bicarbonate but still tasted amazing! So fluffffy
Yvette A says
Can you make the batter ahead of time and have it in the fridge?
A Virtual Vegan says
No. The baking soda will lose its power and they won't be as fluffy. This pancake is great for making ahead. Cook as per the recipe and it reheats beautifully in the oven or microwave because it's so big and fluffy, almost like a cake! https://avirtualvegan.com/giant-blueberry-vegan-pancake/
Also the batter for these English pancakes can be made ahead the night before if you want to because they aren't fluffy: https://avirtualvegan.com/vegan-english-pancakes/
Hope that helps!
Leah says
I’ve literally never commented on a recipe but I feel I absolutely have to after seeing a few negative reviews... I had to come and say - these pancakes are flipping incredible!!! Best vegan ones I’ve ever made. I used spelt and followed every step (including weighing flour) - wow. Thank you. Love love love!!!
A Virtual Vegan says
Thank you Leah!
Carmen Guzman says
I will try this. Are the calories per pancake? Or the whole batch?
A Virtual Vegan says
per pancake
KJ says
Amazing recipe! The pancakes turned out perfect, I think the banana to flour to milk ratio is spot on here.
Ciara Lowe says
I don’t know how these pancakes turned out well for anyone. There seemed to be way too much liquid and fat used so my “pancakes” were more like soup that spilled onto the pan and instantly started burning. I had to do a lot of tweaking on my own just so they would form on the pan. They are still too oily and not fluffy at all. I used almond flour and coconut oil and have not had issues with these substitutes before.
A Virtual Vegan says
Well there you have it. You didn't follow the recipe. You can't complain a recipe doesn't work if you didn't actually make it as written. Almond flour is not a direct substitution for all-purpose flour. Its qualities are totally different and it will not work well in this recipe or most others that call for all-purpose flour. It's nowhere near as absorbent and it has no gluten or strength so I'm not surprised the batter was runny and didn't make fluffy pancakes. Make the tried and very well tested version as it's written, and you'll have thick fluffy pancakes that work and are fluffy and delicious.
Andy says
Amazing recipe. It makes the fluffiest best tasting pancakes I’ve ever eaten. Highly recommend!