Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.

from the side photo of pancakes.

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.

close up stack of banana pancakes with banana slices on top.

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.

adding dry ingredients to wet in a bowl.

Stir with a wooden spoon until just combined. The batter will be lumpy, that is okay.

pancakes mixture being stirred in a bowl.

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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!

super close up showing layers of fluffy pancakes.

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? 

looking down on stack of pancakes with banana slices on top and syrup.

 

square image of close up of pancakes
4.96 stars (124 ratings)

Fluffy Vegan Banana Pancakes

Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings

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

  1. May sub any non-dairy milk for the soy milk.
  2. May omit oil if needed, or sub more milk or mashed banana.
  3. For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 361mg | Fiber: 2g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Pancake Perfection!! Another winning recipe from you Nora :). We love to add different mix- ins like chocolate chips and pecan pieces and top them with fresh berries.  We’ve had an abundance of ripe bananas this week, so I’m about to start our third double batch of these so we can enjoy a “breakfast for dinner” meal. Thank you!

      1. Just a quick update:
        I made these pancakes quite a few times already and this recipe became my favorite of all. Thank you thank you thank you!

  2. I made these wonderful pancakes for breakfast, I have been eating vegan for about five months and I’ve not had a pancake since I started. These pancakes were amazing!! The old me would’ve flooded the pancakes with syrup, today I put a little bit of syrup, and flooded them with pomegranate seeds, thank you for sharing this amazing recipe!!  I doubled it and I have extras in the freezer for next time, thank you so much! 

  3. Used whole wheat flour and applesauce in place of oil. Turned out great but pretty fluffy…..have to cook on low temp for longer to cook through. 

  4. I love making these pancakes there the best vegan pancake. With the flour I sift it to make the pancakes extra fluffy.

  5. Finally, a great vegan pancake recipe that doesn’t flop! So fluffy and i can make them super thick! Lovely with blueberries and chocolate chips in the batter.

  6. FANTASTIC pancakes!! I used oat milk, white whole wheat flour, pumpkin pie spice blend instead of cinnamon and I added chocolate chips. Also the bananas I used were extremely ripe and very soft, the best for baking! They came out perfect and very fluffy.

  7. Hi Nora, I love this recipe as is and I’ve made it many times! Wondering how canned pumpkin might do in place of bananas? Do you have any experience with that or tips if I do substitute with it? Thanks so much!! 

  8. I love these. I am trying to transition to a mostly vegan diet and pancakes have been a big issue. All other recipes I have tried came out thin, flat, white, and gross. These are amazing! They are fluffy and they brown just like regular pancakes. I have made these several times and have a few tips for people making them the first time. I’ve seen other people say this as well- I blend all my liquid ingredients in a food processor. The first time I made them they had quite a few chinks of banana which I wasn’t a fan of. Blending all the liquid ingredients gets rid of that issue. Also, make sure you mix your liquid and dry ingredients separately first, and then mix them together (this is a tip for all pancakes, not just vegan ones). My last tip is to use whole wheat flour if the banana taste is still a bit strong. I found that when I use the whole wheat flour, I can’t really taste a strong banana flavor at all. Overall, these are amazing, easy, and delicious. Even my non-vegan (and picky) fiance loves them! Thank you!

  9. I’ve had a massive craving for pancakes lately and was feeling really bereft. Finally decided to try this recipe this morning and I am seriously in love and oh so happy. These pancakes are so easy and so delicious. Thanks, Nora, for another easy, delightful recipe!

  10. Hi Nora! I just felt obligated to write you a comment because this has been my go-to pancake recipe for nearly a year now. They’re a big hit for my family and my boyfriend, no one can guess they’re vegan because they hit every mark of an excellent pancake. Thank you for this recipe I make it every Sunday <3

  11. I was a little concerned that the batter was too thick but stuck with your recipe and these pancakes came out perfect. They are SO FLUFFY. I topped them with a fresh strawberry compote and it was such a nice, refreshing breakfast. These will be my go-to pancakes from now on. Here’s hoping you have a recipe book coming soon because I have loved all of your recipes so far. ❤️

  12. These are awesome! I made them with whole wheat flour, coconut oil and coconut sugar and used oat milk instead. YUMMY!!! I added chopped walnuts and fresh blueberries! This is y go to vegan/plant based pancakes!

  13. One more ? I also have Bob Mills’s Unbleaced Bread flour. Will that work w a lot of your recipes including the package one!

    Blessings
    Amy J

  14. hi Nora,
    Can I use spelt flour or gluten free flour but not almond flour. Bob Mills puts out gluten free flour.

    Thanks
    Amy Jean

    1. Hi Nora,
      Thanks for responding so quickly,
      I did not realize you responded! What about spelt flour per my 2nd comment to you! Accidently, but not accidentally I found you while looking for a recipe on Pinterest. Tonight I am making marinated Tempeh, brussel sprouts, & small red potatoes! Blessings to you sweetie! Also I did sign up w my email for monthly newsletters. When I find a special person related to food, I do not let go so easy!!!

      Thanks again.
      Amy Jean! 🙂

      1. Aw that’s so cool! I’m happy you found me! 🙂 Yes, spelt flour works well in the pancakes. I think the other flour you mentioned will work for many recipes, it does tend to make things more dense though, so might be okay for pancakes, but I wouldn’t use it for cake or cupcakes. Hope that helps!

  15. Hi Nora!
    So glad I found you! So glad you found a wonderful way of eating vegan. We also eat vegan & other various diets & I look forward to trying some of u recipes. Actually last evening I made u corn bread yum! One important ? W the pancakes, I am not gluten free but I use almond flour & Bob’s gluten free flour. Besides the almond flour not working, will another type of gluten free flour work??
    Thanks so much!

    1. Thank you so much! I’m so glad you are enjoying some of my recipes! With the pancakes, I would substitute Bob’s Red Mill Gluten Free Flour, or another quality gf flour. It should work quite well, though they will taste a bit different. Hope you enjoy them!

  16. These have become one of my favorite breakfast dishes. I swap out the canola oil  for coconut oil and thin out the batter with a little water for more thorough cooking. Delicious 

      1. I love making these pancakes! They are so good I was wondering if the recipe would work as sheet pan pancakes!? 🙂

  17. These were amazing! Gave some to a friend who isn’t keen on vegan food and he loved it! I was wondering though, how they’re reheated after being frozen? Directly on the skillet?

  18. These are the best vegan pancakes i’ve made, especially because I love banana! Can’t wait to make more of your recipes!

  19. These were delicious! I followed the recipe exactly except for subbing half the white flour for regular whole wheat flour, and they were still insanely thick and puffy. Thanks Nora!

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