Hands down THE best Vegan Banana Pancakes. Made from pantry staples, they are quick and easy to make and so soft and fluffy!
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.
Made from a banana and a handful of vegan pantry staples, you can be tucking into a stack of these delicious banana flavor pancakes in no time at all!
Recipe video
Jump to:
My vegan pancake game is strong, and the texture of these egg-free banana pancakes, and their Chocolate Banana Pancakes and vegan banana waffles spin-offs is absolutely spot on. You won't believe they are made with no eggs!
Ingredient notes
Here are the ingredients you will be needing to make egg-free and dairy-free Vegan Banana Pancakes (no flax eggs required!):
Success tip - Choose a spotty ripe banana for the best results.
How to make Vegan Banana Pancakes
Making these pancakes is really quick and easy. Here's how:
- In a mixing bowl, mash the banana then mix everything else into it, or to make it even easier, add everything to a blender and blend it up.
- Leave the batter to sit for 5 to 10 minutes while you preheat and grease a nonstick skillet/griddle.
- Scoop the batter onto the hot pan in rounds and let them cook slowly until bubbles form, then flip and cook a bit more. Don't rush them!
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.
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 favourite toppings include:
- vegan yogurt
- fresh fruit
- vegan brown butter
- date caramel
- chocolate sauce or chocolate chips
- vegan whipped cream
- 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 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.
Pancake 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 bater ahead because the power of the baking soda will be lost and your pancakes won't be so flight and fluffy. The pancakes can be made and cooked ahead though. They reheat really well.
Yes, they work just fine with a good quality 1 to 1 gluten-free baking flour that contains xanthan gum.
No, neither of those will work in this recipe.
Hungry For More?
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
📖 Recipe
Vegan Banana Pancakes
Author: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 (use cashew butter in the batter instead of oil to keep it oil-free and use a good non-stick 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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Margaret Moore says
These are my favorite Banana pancakes! They are so delicious! The only thing I added was vanilla extract. Thank you for this recipe!
Sarah says
Made them with gluten free flour and they turned out fantastic!
Teli says
Hey, love your recipes!
Can I peeper the batter the night before and leave it in the fridge over night?
Melanie McDonald says
I wouldn't because the baking powder and soda will lose their power overnight. It literally takes 5 minutes to whizz up in a blender though!
Carolyn Rutherford says
This was the first vegan recipe that I ever made. I was so impressed, and it helped convince my husband and I that it was possible to have delicious vegan food. With sliced banana on top, maple syrup, a blob of vegan yoghurt, and a dusting of icing sugar, even our non-vegan friends and relatives remark that it is a good as anything in an up-market cafe. I have also used wholemeal flour for a healthier version. It also inspired me to buy your book.
Kennedy says
THESE ARE THE GREATEST PANCAKES IVE 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!
Sara says
Bahahaha, I just tried this recipe today for the first time, and I feel exactly the same way!
Melanie McDonald says
Ha ha! I'm so pleased you're enjoying them too!
lilla says
Hello,
This recipe I would like to try out. I have a question..
"Should it really be 1 TABLESPOON of baking powder?"
This seems very much.
Regards
Lilla
Melanie McDonald says
Yes that is correct.
Cate says
Have never followed a recipe so precisely, and IT PAID OFF. These were fantastic. Great fresh and really good cold as leftovers with some butter spread on them! I've made them twice in three days.... will never use another pancake recipe ever again!
A Virtual Vegan says
Yay! I'm really pleased you enjoyed them Cate!
Alison says
Wow, these are fool proof! You weren’t kidding when you said the best ever. These are literally the best ever. Not just the best BANANA pancakes ever but, THE BEST pancakes EVER. I’m not one to make pancakes usually, I’m not one to eat a lot of carbohydrates but I had a banana and I didn’t know what to do with it I saw this recipe and thought I would try it out and I am so glad I did. I actually decided to use unsweetened applesauce in place of the oil. And it worked excellent! So for anyone who is interested in oil free applesauce is great in these!! I also replaced the sugar with Monk fruit. If ever I want a pancake again these will be my go to. So yummy!
Alison says
So I just wanted to say, made this recipe again, this time I tried using pumpkin! Not only that I also baked them! They came out great. I made about 1 1/3 of the recipe to fill a 9 x 13 Pyrex. Baked at 425° for about 12 minutes.
Helen Diamond says
Hi. These pancakes sound delish! Can they be made with coconut flour? I was given some and I don't know what to do with it!
A Virtual Vegan says
Definitely not. Coconut flour can never be used as a direct sub for regular flour. Don't make the mistake of using it instead of all-purpose flour in any recipe or it will be a complete disaster. You absolutely have to use recipes specifically created to use coconut flour and with pancakes and baked goods, it's really hard to find decent ones that don't have loads of eggs added because coconut flour literally sucks the life out of everything! ? This is a really funny article written by another blogger about coconut flour if you want a laugh: https://www.blissfulbasil.com/its-not-you-its-coconut-flour-19-times-coconut-flour-destroyed-something-delicious/
In the meantime I'm actually testing a cookie recipe right now that uses coconut flour so watch this space, and this fudge recipe uses it too: https://avirtualvegan.com/salted-maple-pecan-vegan-fudge/
Helen Diamond says
? OMDog!! I had no idea it would be so tricky to use! Thanks for the info and good luck with the cookies!?
Talia says
This has been my go to pancake recipe for at least a year now. Soooo yummy and versatile. Sometimes I add oats and frozen fruit, sometimes I add chocolate chips, and other times I add a bit more banana. Yumyumyum!!
Mary says
THE BEST PANCAKES. No kidding!
Versella Williams says
I made this recipe today. They were absolutely delicious and fluffy. My daughter commented on how pleasing they were to her palate.
Rita Radmer says
Hi Mel, I have made these pancakes before and they are amazing! My question is that I need to make some for about 30 people and in another comment you said not to refrigerate the batter overnight. What would you suggest? I won’t have time in the morning to make the batter and cook them.
A Virtual Vegan says
They won't fluff up anywhere near as much if you make the batter in advance. You will either need to cook the pancakes in advance and reheat them or cook them fresh. They do reheat really well. They aren't quite as soft as when fresh but they are still really nice.
Your other option is to make sheet pan pancakes. Line rimmed baking sheets with parchment paper, grease it with some vegan butter or oil just in case, then blend the batter and pour it on and level it out with a spatula. Then bake it and cut it into squares to serve. I've never tried it with this recipe but I would imagine it would be ok. 375 °F for about 15 to 17 minutes should do it. You could probably even make them the day before (making sure to cook them pretty lightly) then pop them in the oven on low to warm up before serving. Maybe if you have the chance have a practise session to check it works out ok?
Hope that helps!
Tina says
Delicious.
Inna says
I‘ve tried your pancakes today and they turned out so perfect. My boyfriend and I are not vegan but often like to eat vegan food and these pancakes are truly as good and fluffy as the pancakes we used to make with dairy ingredients.
Loved them with vanilla soy yogurt. Definitely recommend them to everyone!
HungryHuyen says
Made this today with my 3yo’s help and they turned out perfect! We mixed it by hand instead of a blender. I’ve tried many vegan pancakes before and these FOR SURE are the fluffiest!! Other recipes have been too flat and gummy with the banana in there. Will be making these again for sure!!