Vegan Banana Pancakes

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:

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!

Making these pancakes is really quick and easy. Here's how:

1. 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.
2. 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.

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

More Pancake Recipes