Fluffy Vegan Banana Pancakes Recipe

Now you can make the best Vegan Banana Pancakes using only pantry staples and ripe bananas. Easy, with a fluffy texture, no oil, eggless, dairy-free with a gluten-free option; what more can you ask for? Top with a drizzle of warm maple syrup and that delicious banana flavor will speak to you all day long.

Want a great way to use leftover bananas? Learn how to make healthy vegan banana pancakes with this easy to follow, step-by-step vegan banana pancake recipe. A half cup mashed banana is all it takes to turn boring vegan pancakes into an extraordinary delight. Vegan breakfast will never be the same, especially when you pair with this quick Banana Peel Bacon Recipe and a Vegan Pumpkin Spice Latte.

🍌 Ingredients For Vegan Banana Pancakes (With Substitutions)

• Flour - unbleached all purpose flour works best for this recipe but you can substitute with any flour you have on hand. If you are gluten-intolerant, you can substitute with gluten-free flours.
• Plant milk - I prefer Oat Milk in all my recipes, but if you're not a fan, you can substitute with soy milk, almond milk or whatever plant-based milk/dairy-free milk you have on hand.
• Sugar - remember, many white sugars are processed with bone char making them non-vegan. I but organic sugar that's vegan-friendly. If you don't have organic, you can use coconut sugar or whatever sugar is available.
• Baking powder - when it comes to baking products I trust, I prefer Bob's Red Mill. Baking powder helps plump up the pancakes when they are cooking giving them a little rise. No baking bowser, no problem. You can substitute with ½ teaspoon baking soda and 1 teaspoon cream of tartar.
• Sea salt - fine sea salt works best in this recipe but feel free to substitute with any salt available
• Vanilla extract - I prefer pure vanilla extract but it can be expensive. If you don't want to invest in the pure version, imitation vanilla extract is a fine substitute.
• Overripe bananas - making these Vegan Banana Pancakes is a great way to use up ripe bananas instead of throwing them away. You can either puree them in a blender or simply mash them with a fork like I do or a potato masher to save the clean-up. I prefer organic, but any bananas will work.

TIP: Find exact ingredient measurements in the recipe card below.

🥞 How To Make Vegan Banana Pancakes

1. To a large bowl, whisk flour, baking powder, sea salt and sugar together thoroughly.

2. Add oat milk, vanilla extract and mashed banana to dry ingredients.

3. Mix all ingredients together with a fork until well-incorporated. Gently drop the bowl on the countertop several times, rotating the bowl each time, to remove air bubbles.

4. Spray cooking oil into a pancake griddle or non-stick pan and preheat for 2 minutes. Ladle pancakes, two at a time, into the skillet and cook over medium-high heat. Once bubbles start to form (2-3 minutes), it's time to flip.

5. Use a spatula to flip the pancakes. Equally important is to use your spatula to press down on the top of the pancake about a minute after you've flipped them. Pancakes are ready when golden brown on both sides and the insides are well done. Lower the heat, if necessary, to avoid burning the outsides.

6. Stack pancakes on a plate. Add vegan butter between the layers and on top. Top with sliced banana and drizzle with your favorite pancake syrup. Bon appétit!

👩🏻‍🍳 Expert Tips

• For best results, don't use fresh banana in this recipe. Leftover bananas with some brown spots are the key. 
• Be sure to measure mashed banana correctly by weighing or using a measuring cup to prevent mushiness.
• Another great tip to avoid mushy pancakes: be sure to cook them long enough (you may have to lower heat) and press down gently on each pancake with your spatula about a minute after you flip them.

🍓 Variations

• Add more fruit - want to add more fruit? No problem, this vegan banana pancake recipe is so versatile, feel free to top with your favorite fruits, such as raspberries, cherries, oranges, mango, or apples.
• Dress them up - by investing in some gourmet pancake syrups, such as this collection from Stonewall Kitchen.
• Go nuts - by topping these vegetarian pancakes with your favorite nuts. Think pecans, walnuts or macadamias. Speaking of nuts, if you like nutty breakfast ideas, try my Vegan French Toast recipe with pecan crust.
• Make them kid-friendly - nothing like topping your pancakes with some dairy-free chocolate chips, especially if you have kids! Ooh la la, don't forget the peanut butter! TIP: if your kids love chocolate chips, they'll love my no-bake chocolate chip Vegan Cookie Dough Bites.

🥓 Serving Suggestions

Serve Vegan Banana Pancakes alone with a Vegan Pumpkin Spice Latte or some tasty vegan breakfast sides like my:

• Banana Peel Bacon
• Air Fryer Smashed Potatoes
• Vegan Orange Julius
• Acai Smoothie Bowl
• Apple Pie Overnight Oats

🌡️ Storing Leftovers

⏲️ Can You Freeze?

Yes, these vegan banana pancakes freeze well. Simply allow them to cool to room temperature and store 2 or 3 at a time (if you want to store in individual servings) or a big stack of them together in a zip lock bag or freezer-safe container. To prevent them from sticking together, place a small piece of parchment paper (baking paper) between each pancake.

💭 Vegan Pancake Recipe FAQ

Answers to some of the most frequently asked questions about this recipe are below:

Can I make these pancakes gluten-free?

You sure can. Simply replace equal amounts of gluten-free flour (my favorite is Bob's Red Mill) and you'll have the lightest, fluffiest vegan banana pancakes recipe ever!

Can I use banana instead of egg in pancakes

Indeed you can. Pureed or mashed bananas work just like eggs in binding all the ingredients together to make these vegan pancakes fluffy and delicious. By the way, here's a handy vegan egg replacer guide you can print and post in your kitchen.

Why are my banana pancakes mushy?

There are a couple reasons why your vegan banana pancakes turned out mushy. You may have overloaded your pancake batter with too much banana or you undercooked your pancakes. If this happens, use less banana in the batter (or add a bit more flour to the batter you've already prepared). Lastly, cook the pancakes for an ample amount of time to ensure the insides are well done.

🥯 Still hungry? More Breakfast Ideas

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

📖 Recipe

Vegan Banana Pancakes

Make this delicious Vegan Banana Pancakes recipe using a few pantry staples you may already have on hand and ripe bananas. Easy, fluffy, eggless, dairy-free with a gluten-free option. Top with a drizzle of your favorite maple syrup and that delicious banana flavor will speak to you all day.

5 from 87 votes

Print Pin Rate

Course: Breakfast

Cuisine: All

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Servings: 6 pancakes

Calories: 187kcal

Author: Deborah

Ingredients

• ▢ 1 ⅔ cup all purpose flour unbleached
• ▢ 2 tablespoon organic cane sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon sea salt
• ▢ 1 ½ cup oat milk or any plant milk on hand
• ▢ ½ cup banana mashed

US Customary - Metric

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Instructions

• To a large bowl, whisk flour, baking powder, sea salt and sugar together thoroughly.
• Add oat milk, vanilla extract and mashed banana to dry ingredients.
• Mix all ingredients together with a fork until well-incorporated. Gently drop the bowl on the countertop several times, rotating the bowl each time, to remove air bubbles.
• Spray cooking oil into a pancake griddle or non-stick skillet and preheat for 2 minutes. Ladle pancakes, two at a time, into the skillet and cook over medium heat. Once bubbles start to form, it's time to flip.
• Use a spatula to flip the pancakes. Equally important is to use your spatula to press down on the top of the pancake about a minute after you've flipped them. Pancakes are ready when golden brown on both sides and the insides are well done. Lower the heat, if necessary, to avoid burning the outsides.
• Stack pancakes on a plate. Add vegan butter between the layers and on top. Top with sliced banana and drizzle with your favorite pancake syrup. Bon appétit!

Notes

• Be sure to measure mashed banana correctly by weighing or using a measuring cup to prevent mushiness.
• Another great tip to avoid mushy pancakes: be sure to cook them long enough (you may have to lower heat) and press down gently on each pancake with your spatula about a minute after you flip them.

Nutrition

Serving: 2pancakes | Calories: 187kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 225mg | Potassium: 315mg | Fiber: 2g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg

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