Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.
I love having a few staple recipes for when bananas are getting too ripe. If you have brown bananas, make some pancakes! I don’t know about you, but we have a lot of banana eaters in my house. The 3 year old loves them, and my older daughter eats one practically every night before bed. So I tend to go big and buy a lot of bananas! But no matter what, there’s always a banana or two that get too ripe before we get to them.
You could go ahead and make my Easy Vegan Banana Bread, which would be an excellent choice. Or you could whip up a batch of these delicious pancakes! I kept this recipe as easy as possible, with just a handful of ingredients. They are nutritious, too, especially if you opt for whole grain flour. The recipe only calls for 2 tablespoons of oil, but you could even omit that if you want and make them oil free.
How to make them
In a medium bowl, mash 1 banana. You can use a measuring cup to make sure you have about 1/2 cup mashed banana. Now add the soy milk, oil (if using), sugar and vanilla. Whisk or stir until well combined.
Add the flour on top of the mixed wet ingredients, then sprinkle the baking powder, salt and cinnamon on top of the flour.
Stir with a wooden spoon until just combined. The batter will be lumpy, that is okay.
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Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with sliced bananas, pure maple syrup and vegan butter, if desired. Enjoy!
Can you freeze them?
Yes, these pancakes freeze beautifully, just like my other pancake and waffle recipes. In fact, I almost always make a triple batch so I can freeze some.
To freeze, simply stack cooled waffles in a large ziplock bag or freezer safe container. You can put a little piece of parchment paper in between the pancakes, but I’m usually too lazy to do this. Sometimes they get a little stuck to each other once frozen, but usually they come apart just fine.
Want more vegan breakfast recipes?
- Simple Vegan Pancakes
- Vegan French Toast
- Best Ever Vegan Waffles
- Freezer Whole Grain Pancakes
- Vegan Banana Bread
Fluffy Vegan Banana Pancakes
Ingredients
- 1/2 cup mashed banana | about 1 medium banana
- 1 cup soy milk
- 2 tablespoons canola oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour | white, whole wheat pastry or white whole wheat
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- optional: 1/2 teaspoon cinnamon
Instructions
- In a medium bowl, mash the banana. Use a measuring cup to make sure you have about 1/2 cup mashed banana.
- Now add the soy milk, oil, sugar and vanilla. Whisk until well combined.
- Add the flour to the wet ingredients, then sprinkle the baking powder, salt and cinnamon (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.
- Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.
Video
Notes
- May sub any non-dairy milk for the soy milk.
- May omit oil if needed, or sub more milk or mashed banana.
- For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.
Can I substitute with brown rice flour? I see the Bob’s Red Mill flour, but not understanding what 1:1 means? I’m not much of a cook or baker. LOL
I don’t think brown rice flour will work so well here. The 1:1 just means a gluten free flour that can be subbed 1 cup for 1 cup in recipes, it’s on their label. 🙂
I was a little bit cheeky and combined your chocolate pancake recipe and this one to make chocolate and banana pancakes! Worked really well 🙂
Thank you!
Sounds delicious!
Oooh, these look good! So is one pancake 210 calories or…? How many is one serving?
1/6th of the entire recipe, so it depends on how large you make your pancakes. The nutrition information is an estimate only, I’m not a nutritionist. 🙂
These are definitely delicious. Are used coconut oil rather than canola oil and I used for packets of Monk fruit sugar. Also I did not have any vanilla but they tasted lovely without.
Amazing! These are the first vegan pancakes I have found that taste great and the kids love! They are so delicious light and fluffy. Your recipes are an absolute life saver for fussy kids and keeping non vegans happy so thank you x
You’re so welcome!
Hi. This is my first time making the Fluffy Pancake recipe. Me and my family really enjoyed making these and eating them. I will make them again and again. I did add 1/4 tsp of nutmeg.
Thanks you so much…
Subbed pumpkin instead of banana and added a little bit of cinnamon! Turned out PERFECT!
I’m so glad, thank you!
Made these this morning for our breakfast, loved how fluffy they turned out. While hot of the griddle, I sprinkled a few chocolate chips on the pancakes, then sliced bananas with a drizzle of pure maple syrup, they were fantastic ?
Sounds delicious!
Hi! I know this article came out a while ago, but by any chance is it possible to use all-purpose flour for this recipe?
Sure that is just fine. Thanks!
Hi Nora! Love this recipe but have you tried using ground oats instead of flour? I’m assuming it would be dense if I did a 1:1
I haven’t tried it, I have a strange intolerance to oats so I actually don’t use them much anymore, sadly. It should work though, of course they will have a different texture. Yes, 1:1.
I’m having an issue with pancakes sticking to the pan. I’ve even tried to use refined coconut oil on a non stick pan to help prevent this. I’m thinking it might be the elements on my electric stove which I even had replaced to supposedly better ones to see if it helps. What could I be doing wrong? I’m stumped.
It definitely sounds like an issue with your skillet. I use this non-stick skillet with no oil (you aren’t even supposed to add oil to this pan) and my pancakes NEVER stick. If I cook them in a pan on a stove, I use some oil and have no problems.
My 3 year old yelled YUMMY MOMMY!! I will definitely be making these again. I used oat milk instead of soy. Delicious!!
So glad everyone enjoyed them!
Yummy! So good on a cold rainy morning.
These are fantastic pancakes! This is my go-to recipe when I’ve got that banana that’s past its prime on the counter. I’ve occasionally added chopped pecans to the batter and it is so good!
I’m so glad to hear you like them! Chopped pecans sound great!
Just made these and they were so easy and delicious! Thank you! Do you think the batter can be made ahead of time and refrigerated?
I’m so glad you enjoyed the pancakes! Yes, I think you could make the batter and refrigerate, probably even overnight if needed.
These are delicious (I used almond milk, and didn’t have any issues)! Quick and easy Sunday morning breakfast (with enough frozen for the some mid-week treats. Thank you for sharing!
I love making extra and saving them for the week! 🙂
Can we sub the flour with oat flour?
I’m not sure, I have never tried it. It may work!
Do you have any tips on substituting using coconut flour? I tried to sub the flour with coconut flour (used less of it and added an extra banana ) and it was a fail.
Sorry, coconut flour is really hard to work with and can’t usually just replace regular flour. Perhaps if you google “coconut flour vegan pancakes” you might find something.
So fluffy and delicious! If I hadn’t made them, I wouldn’t guess that there were bananas in the batter… one of my favorite things about being vegan is the fact that so much of our food is made with hidden fruits/vegetables ?
Thank you so much! Thanks to you my family loves this recipe and looks forward to it every weekend!
Just tried these pancakes and they were a big hit! Thank you so much for the recipe!
Hi, thanks for the recipe. I made today and came out great. What I really liked was the end result was perfect not extra sweet and fluffy. Just a pointer- for me the batter initally was extremely pastey and I had to had half cup more of milk.
So easy and tasty! I used 1 large banana, almond milk, and got 7 big fluffy pancakes out of the batch. Nice to use only 1 bowl and not have to mix up a flax egg. Would make again!
These look so yummy! By chance, can the soy milk be swapped out with rice or almond milk? Only because these are the two I always have on hand.
Yes, either of those will work just fine! Thanks!
Delicious and so simple!! Will be a staple at our house. Thanks!