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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Michelle says
I've been meaning to try this recipe for a while and today was the day. WOW! I LOVE these pancakes! Thanks Mel for another winner!
Melanie McDonald says
So pleased you enjoyed them Michelle!
Morgan says
Can’t wait to try this!
Would they work in a waffle iron with pancake inserts (on low heat)? Or best done in a pan?
Melanie McDonald says
I have waffle-ized this recipe if it helps! https://avirtualvegan.com/banana-waffles/
I've never made the pancakes with pancake inserts though. If your inserts are anything like mine they wouldn't be deep enough for these very thick and fluffy pancakes. I think you'd get better, fluffier results in a pan.
Beth L says
Always the clearest instructions and best tasting recipes. This will be my go-to pancake recipe. We loved them!
Dana says
Which type of plant based milk and oil did you use?
Melanie McDonald says
It doesn't matter what oil and milk you use. Just use whatever you usually have at home.
Moe D says
Love this recipe! Will this recipe work for sheet pancakes? I would love to try that!
Melanie McDonald says
So pleased you're enjoying it! I've never tried sheet pancakes with it but I'm sure it will. In case you've missed it I've got this giant skillet pancake too: https://avirtualvegan.com/giant-blueberry-vegan-pancake/
Trace says
Thank you for this recipe! The pancakes were soft and fluffy and absolutely delicious. Will definitely be a regular weekend brekky at our house!
Teresa says
These are really really good. I made with whole wheat flour and served with peanut butter & 100% maple syrup. Delish!!!
Andy says
Could one replace the flour with buckwheat flour and/or whole wheat flour?
Melanie McDonald says
I doubt if buckwheat flour would work, but as per the recipe you can use all purpose flour, spelt, wholewheat or GF 1 to 1 all purpose baking flour.
Andy says
can i use oat flour in this recipe?
Melanie McDonald says
The recipe has not been tested with oat flour.
Lisa says
Commented last time but forgot to rate them! 5 star all the way!
Melanie McDonald says
Thanks so much, Lisa!
Lisa says
Love these!
I used spelt flour and replaced a small amount with a vanilla protein powder that I like. Fabulous!
Can’t wait to make them again. I might even let my husband have one. Lol 😂
Melanie McDonald says
Ha ha! My husband insists on sharing mine every weekend and it's just not fair ;O)
Diana says
Made these for the first time. They are SUPER fluffy and soooo good! I was really impressed as most vegan pancakes have turned out flat. My go to recipe going forward. Thank you for sharing this!
May says
This is probably the best that homemade banana pancakes can get! Even my mom liked it and couldn’t believe it’s vegan. I used half all-purpose flour and half whole-wheat flour, then topped with vegan butter, chocolate hazelnut spread, chopped banana and strawberries, and drizzle of maple syrup.
Michelle says
Oh wow Mel!!! Another winner! I don't know why it took me so long to try these. I had some ripe bananas to use up and some fresh strawberries to top them and decided that today was the day! My husband loved them and insists that from now on, we ONLY use this pancake recipe!!! Thanks again for these great recipes Mel!
Melanie McDonald says
So pleased you both enjoyed them Michelle. My husband is also obsessed with these pancakes!
Joanie Lewis says
These pancakes are simply delicious and very easy to make. My grandson loved them! Thank you Mel for yet another amazing recipe! You are much appreciated.
Melanie McDonald says
I love hearing how much you and your family are enjoying the recipe! Thanks so much for giving them a try and for leaving a review!
Nikki Coleman says
Just tried this recipe today after a failed recipe yesterday and it was amazing! I added a little vanilla extract and the family loved them!
Lidia Rosas says
I make this so often I ALMOST know the measurements by memory. Almost! Lol I still come here to double check because I want them to always turn out the same. I've used both bananas with a few spots and completely brown (unappealing) bananas that I thought would go to waste. In both cases the pancakes taste just as delicious. I like making twice the recipe and saving them for a week in the fridge reheating in microwave. I know the recipe only says 2 days of storage but either I'm storing them good enough for them to be alright or I've been eating spoiled pancakes 😅. I haven't gotten sick or anything so we good. Agave and chocolate syrup are great with these (pick one). Peanut butter and jelly too, sometimes I even add sliced banana on top (edible ones lol).