Fluffy Vegan Banana Pancakes

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If you’re looking for the best vegan pancakes with bananas, then these fluffy vegan banana pancakes will not waste your time (and ingredients).

Plus, they freeze well, just like all the pancakes, waffles, and muffins you’ll find on this website do. So you can make a batch or two over the weekend and enjoy easy banana pancakes all week long!

Banana pancakes with a slice cut out and on a fork laying next to the rest of the stacked vegan pancakes

If you happened on this page because you’re looking for vegan pancakes, but someone in your home hates bananas (I have someone in my home like that), then try these oatmeal pancakes (hint- you can sub in all purpose flour for the oat flour and add in whatever add-ins you’d like – it’s simple a solid base pancake recipe that has been used 100’s if not thousands of times).

Ingredients Needed for Banana Vegan Pancakes

Vegan banana pancakes ingredients laid out on a white marble countertop.

Flour: All purpose flour was the only flour tested in this recipe, if you would like me to test oat flour, or another type, feel free to leave a comment and let me know, use my contact page to let me know, or DM me on Instagram or TikTok

Brown Sugar: I prefer using brown sugar when I can, however white sugar and coconut sugar will also work in this recipe.

Baking Powder: Baking powder is vital to getting fluffy pancakes, trust me, I’ve accidentally left baking powder out of pancakes before and they were almost paper thin! The large amount (1 tablespoon) is needed because there are no other rising agents in this recipe.

Cinnamon: Ceylon cinnamon is best, if you have it, if not, then what you have will do. Also feel free to omit, or add in other spices, such as nutmeg, or clove for a more warm spice flavor.

Bananas: This is a banana pancake recipe, you need bananas for it. Spotted or brown bananas work best, they need to be ripe or even a bit over ripe. The riper they are, the sweeter they are and the easier they will be to mash.

Almond Milk: I like using almond milk in this recipe, feel free to use whichever non-dairy milk you prefer, even a vanilla flavored milk would do well here. This recipe has been tested with almond, soy, and oat milk with great success.

Applesauce: I like using the little applesauce packs that come in 4 ounce containers (4 ounces = ½ cup). Even though this recipe calls for 2 tablespoons, those little containers never go to waste, as I usually have at least one kid waiting and ready to take and eat the remaining applesauce.

You could use homemade applesauce if you’d like, just make sure it’s pureed and smooth, chunky applesauce will not work (even though it’s delicious – if that’s all you have, just blend it up).

You can use plain applesauce or cinnamon, but preferably no weird flavors, or it will mess with the flavor of the pancakes.

Vanilla Extract: Vanilla helps enhance the flavor of these pancakes (aka – it makes them taste better), but can be omitted if need be. No need to replace it with another extract.

How to Make Vegan Banana Pancakes

*Note that these instructions can be printed below

Step one:  Heat your pan to medium heat while you whip together the pancake batter.

Step two: Make the pancake batter by whisking all of the dry ingredients together.

Vegan banana pancakes process collage, first image shows all dry ingredients, second image shows wet ingredients added.

Step three: Mash the bananas in a separate bowl, then stir/whisk the mashed bananas and the rest of the ingredients in with the dry ingredients until you have no more clumps.

Batter of vegan banana pancakes before pouring onto stove.

Step four: Pour about ⅓ cup of the batter onto the warm pan and cook until the pancake starts to bubble on top.

Step five: Flip the pancake, allow it to finish cooking until golden on the bottom.

Step six: Repeat steps 4 and 5 until you have no more batter.

One third cup of vegan pancakes with bananas on a pan before cooked and after cooked.

Step seven: Enjoy your pancakes with more banana slices on top and maple syrup!

Vegan Pancake Tips

With the amount of times I have made pancakes, developed pancake recipes for this blog, and developed pancake recipes for other bloggers, I have become a bit of an expert pancake maker (and developer), so here are my tips for this vegan banana pancake recipe;

  • The riper the bananas, the better! Ripe bananas means sweeter bananas and sweeter pancakes. Yes, this recipe has sugar in it already, but not a lot, and that’s because the bananas add sugar to it, as well. There are even oatmeal recipes I’ve developed that I don’t use sugar in, and use banana instead, because it works.
  • Wait for the bubbles. Pancakes will tell you when they need to be flipped by bubbling, so let them tell you, this will help you get the fluffiest pancakes possible.
  • Medium to low heat. Don’t use high heat on pancakes, otherwise they will be too dark before they’re ready to flip.
  • The first pancake is always the worst. If you’ve ever tried making pancakes before, and then quit because the first turned out horribly, that’s not because of the recipe. And it’s not you either, the first pancake will look the ugliest, eat that one and then try again and I’m sure you’ll get a better result!
  • To use or not to use oil. Whether or not you use oil is up to you. I personally try to avoid oil where I can (there’s no nutritional benefit of oil, unless you’re trying to gain weight or are needing to increase your calorie consumption – this may be the case with growing children- again, up to you). If you don’t use oil, and you use the applesauce in the recipe (and don’t use oil as a substitute, then be sure to use a non-stick pan, otherwise there will be a good chance your pancakes will stick to your pan.
Inside cut of stacked vegan banana pancakes.

How to Serve

These banana pancakes are best served warm, with extra banana slices and maple syrup on top.

They also taste great with other fresh fruit, such as berries, as well as vanilla icing (if you’re craving more sweetness in your mornings), or even candied pecans.

How to Store

Fridge: Store in the fridge for 1-2 days in an airtight container. If you’re not planning on eating all of these in 2 days, then be sure to freeze them.

Freezer: This is my favorite way for saving pancakes. First, flash freeze the pancakes by placing them on a cookie sheet in the freezer. Then, once frozen, place in a freezer safe bag or container until you want them.

To reheat from frozen, you can pop them in the toaster until warm all the way through, or microwave them in 15-30 second increments until all the way through.

Heating them in the microwave will leave them falling apart in your mouth because they’re so moist and soft. If you don’t want them basically falling apart while you eat the, then use the toaster.

Fork shot of stacked banana pancakes with a slice of banana.

More Vegan Pancake & Topping Recipes You’ll Love

Stacked vegan banana pancakes with extra banana slices on top and syrup being poured on top, with bright red berries in the background.

Vegan Banana Pancakes

Shawna Clapper
These vegan banana pancakes are so fluffy and easy to make! you’ll love the fresh banana flavor whether you’re making them on the weekends or reheating from frozen on a busy weekday morning!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 9 pancakes
Calories 117 kcal

Equipment

  • Spoon or whisk
  • Pan
  • Spatula

Ingredients
  

  • cups Flour
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Cinnamon
  • 2 mashed Bananas
  • 1 cup Almond Milk
  • 2 tablespoons Applesauce
  • 1 teaspoons Vanilla

Toppings:

  • Banana slices
  • Maple syrup
  • Butter
  • Walnuts
  • Berries

Instructions
 

  • Heat your pan to medium heat while you whip together the pancake batter.
  • Make the pancake batter by whisking all of the dry ingredients together.
  • Mash the bananas in a separate bowl, then stir the mashed bananas and the rest of the ingredients in with the dry ingredients until you have no more clumps.
  • Pour about ⅓ cup of the batter onto the warm pan and cook until the pancake starts to bubble on top.
  • Flip the pancake, allow it to finish cooking until golden on the bottom.
  • Repeat steps 4 and 5 until you have no more batter.
  • Enjoy your pancakes with more banana slices on top and maple syrup!

Video

Notes

If you notice your pancakes getting too dark while cooking them, turn the heat down.

Nutrition

Calories: 117kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 179mgPotassium: 124mgFiber: 1gSugar: 6gVitamin A: 18IUVitamin C: 2mgCalcium: 120mgIron: 1mg
Keyword banana, pancakes, vegan pancakes
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