OK, if you’ve listened to our podcast, you know that Larissa isn’t big on bananas, so this one is all about me. I absolutely LOVE bananas! And 2 things that go VERY well together are bananas and pancakes! These vegan banana pancakes are fluffy, golden, and quite honestly, simply amazing.
No eggs, no dairy, just a few pantry staples, five minutes of mixing, and these vegan banana pancakes will make everyone at the table assume you secretly went to culinary school.
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Why This Recipe Works
Bananas pull double-duty here: they sweeten the pancakes naturally and replace the eggs in traditional pancake recipes to provide moisture to bind the ingredients together.
The batter stays light thanks to baking powder and a little acid (vinegar or lemon juice) combined with plant milk. Resting the batter briefly lets starches hydrate, creating a tender, airy bite without gumminess. And cooking low-and-slow on a well-greased skillet ensures crisp edges and a soft, cloud-like center.
So that means, more fluff with a lot less effort!
What Goes Into This Recipe
- very ripe bananas (spotty = sweeter and mash easier)
- unsweetened plant milk (oat, almond, or soy). If your bananas are on the smaller side, consider reducing milk slightly (to 1 cup) or adding 1–2 tbsp extra flour — you want a thick, spoonable batter, not runny!
- neutral oil (avocado oil, canola oil, or melted coconut oil)
- maple syrup (optional, for extra sweetness)
- vanilla extract
- apple cider vinegar (or lemon juice)
- all-purpose flour (or 1:1 gluten-free blend)
- baking powder
- baking soda
- sea salt
- ground cinnamon (optional, but highly recommended)
- Oil or vegan butter for the pan
Cooking Instructions
Mash the bananas
In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
Whisk in the wet ingredients
Add plant milk, oil, maple syrup, vanilla, and vinegar. Whisk until the mixture looks creamy and cohesive.
Combine the dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Make the batter
Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Do not overmix or your pancakes will be tough.
Rest the batter
Let it sit for 5–7 minutes. This short pause helps the baking powder activate and the flour hydrate for fluffier pancakes.
Preheat your skillet
Heat a nonstick skillet or griddle over medium-low. Lightly grease with oil or vegan butter. If it smokes, it’s too hot.
Portion and cook
Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and the edges look set. Flip and cook 1–2 minutes more. Adjust the heat as needed so the pan doesn’t get too hot.
Keep warm
Transfer finished pancakes to an oven-safe plate and keep warm in a low oven (200°F/95°C) while you finish the batch.
Serve like a pro
Top with maple syrup, sliced bananas, berries, or a dollop of coconut yogurt. If you add a drizzle of peanut butter? Chef’s kiss.
Storage Tips
- Fridge: Store cooled pancakes in an airtight container for up to 4 days. Reheat in a toaster or skillet to bring back the crisp edges.
- Freezer: Freeze in a single layer, then bag for up to 2 months. Reheat straight from frozen in the toaster or oven at 350°F (175°C) for 8–10 minutes.
- Make-ahead batter: Mix the wet and dry ingredients separately the night before. Combine in the morning for peak fluffiness. FYI: fully mixed batter won’t keep well overnight and your pancakes will be flat.
What’s Great About This Recipe
- Only two bowls Less mess, more pancakes.
- Naturally sweet Bananas are naturally sweet, mean you can add less sugar without losing flavor.
- Customizable texture Thicker batter = thicker pancakes; thin with a splash of milk for diner-style pancakes.
- Budget-friendly Uses pantry staples; no fancy vegan substitutes required.
- Kid and adult approved It’s banana bread in pancake form—who’s arguing?
Pitfalls to Watch Out For
- Green bananas Underripe bananas make bland, chalky pancakes. Use very ripe, spotty ones.
- Overmixing This makes pancakes tough. Stir until combined, then put the spoon down.
- Skillet too hot You’ll scorch the outside and leave the middle undercooked. Medium-low is your best bet.
- Not letting the batter rest Batter needs a short rest to give the baking powder time to activate. Give it 5 minutes.
- Too much or too little oil on the pan A dry pan sticks; too much oil makes splotchy pancakes. Light, even greasing is key.
Mix It Up
- Chocolate chip joy Fold in 1/3 cup dairy-free chocolate chips. Dessert for breakfast; why not?
- Nutty crunch Add 1/4 cup chopped walnuts or pecans for banana-nut bread vibes.
- Protein boost Swap 1/4 cup flour for vanilla
vegan protein powder (we love Nuzest) and increase plant milk by 2–4 tablespoons. - Whole-grain option Use half whole wheat pastry flour for a nuttier flavor. Add 1–2 tablespoons more milk if needed.
- Spice market Add a pinch of cardamom or nutmeg plus the cinnamon the recipe calls for. Your kitchen will smell like a bakery.
- Coconut dream Use coconut milk and add toasted coconut flakes on top.
- Gluten-free Use a 1:1 GF flour blend and let the batter rest 10 minutes. A touch more milk may help.
The Bottom Line
These vegan banana pancakes deliver everything you want from a weekend breakfast—they’re fluffy, caramelized, lightly sweet, and easy to make.
Stack them high, customize to your liking, and enjoy the kind of breakfast that can get your whole day off to a sweet start.
For more delicious vegan pancake recipes:
- Vegan Buttermilk Pancakes
- Gingerbread Pancakes
- Cinnamon Roll Pancakes
- Vegan Blueberry Pancakes
- Vegan Pumpkin Pancakes
- High Protein Pancakes
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Vegan Banana Pancakes
Ingredients
- 2 very ripe bananas spotty = sweeter and mash easier
- 1 1/4 cups unsweetened plant milk oat, almond, or soy. If your bananas are on the smaller side, consider reducing milk slightly (to 1 cup) or adding 1–2 tbsp extra flour — you want a thick, spoonable batter, not runny!
- 1 tablespoon neutral oil avocado, canola, or melted coconut
- 1 tablespoon maple syrup optional, for extra sweetness
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 1 1/2 cups all-purpose flour or 1:1 gluten-free blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional, but highly recommended
- Oil or vegan butter for the pan
Instructions
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
- Add plant milk, oil, maple syrup, vanilla, and vinegar or lemon juice to the mashed bananas. Whisk until the mixture looks creamy and cohesive.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
- Let the batter sit for 5–7 minutes.
- Heat a nonstick skillet or griddle over medium-low. Lightly grease with oil or vegan butter. If it smokes, it’s too hot.
- Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and the edges look set. Flip and cook 1–2 minutes more. Adjust heat as needed.
- Transfer finished pancakes to an oven-safe plate and keep warm in a low oven (200°F/95°C) while you finish the batch.
- Top with maple syrup, sliced bananas, berries, nuts, a dollop of yogurt, or any other favorites toppings.
FAQ
Can I make these without oil?
Yes. Replace the oil with 1–2 extra tablespoons of plant milk and cook on a good nonstick skillet lightly sprayed with oil. The texture is slightly less tender but still delicious.
Do I need the vinegar?
Yes. The acid reacts with baking soda for extra lift and a tender crumb. If you don’t have apple cider vinegar, plain white vinegar or lemon juice works. Skipping it will make dense pancakes.
Why are my pancakes gummy in the middle?
The heat may be too high, or the batter was overmixed. Mix the batter until just combined. If the batter is too thick, add extra milk a little at a time to thin it slightly. Set your heat at medium-low and give the pan time to preheat before adding the batter.
Can I use frozen bananas?
Absolutely. In fact, frozen bananas often taste sweeter. Thaw them completely and drain excess liquid before mashing.
What’s the best plant milk for this Recipe?
Oat milk makes the fluffiest pancakes, soy adds protein and structure, and almond keeps things light. Use what you’ve got; just make sure it’s unsweetened to control flavor.
How do I keep pancakes warm without drying them out?
Place them on a baking sheet in a 200°F (95°C) oven and tent loosely with foil. This prevents moisture loss while keeping the edges pleasantly crisp.
Can I Use this batter for waffles?
Yes, but add 1 tablespoon more oil to the batter and reduce the plant milk by 2–3 tablespoons for a thicker mix. Cook in a preheated, well-greased waffle iron until golden.
Are these suitable for meal prep?
Totally. Make a double batch, freeze in stacks with parchment between pancakes. Reheat in the toaster.
