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. This is seriously the best pancake recipe in existence… and it happens to be vegan. Before going vegan, I’d tried many different recipes and this is seriously just the best one around.

    Perfectly fluffy. They turn that beautiful golden brown. You can add chocolate chips or blueberry for a little flare. They come out amazing every single time. 

    1. These are a favorite around our house for sure! I’m glad you love the pancakes! Thanks for sharing your wonderful comments!

  2. These are a weekend breakfast staple for us! We love them and they are so quick and easy to whip up!

  3. I’m not Vegan but looking to be more plant based to be healthier. I love my bacon and eggs in the morning, but even diehard meat lovers would like these. I make them on Sundays and freeze them for work. take them out when I leave, let them thaw in a container while I drive to work them pop them in the toaster. I like mine with apple butter and eat them almost like a piece of toast. But these are way better! I do use egg whites instead of oil.

    1. It’s not super runny, but it should be too thick either. It does make big fluffy pancakes so a batter on the thicker side is desired. But if it’s too thick add a little milk or water until it’s pourable.

  4. used oat flour and added more mashed banana and a splash of apple cider vinegar in place of oil. great  staple recipe and definitely customizable 🙂

    1. Hi Amber. I’m glad you like the pancakes! Thanks for taking time to share your great review and comments!

  5. I made this for breakfast today. I served with ice cream, strawberry and granola. Best pancake recipe I’ve ever tried! I’m gonna stick to this recipe forever. Thank you for sharing this!!

    1. I’m thrilled you’ve made my banana pancakes your go to pancake recipe! Thank you for taking time to share your review and comments!

  6. Nora, this recipe is my go-to pancake recipe – no others will compete! I’ve made it countless times over the past year and when I started having food sensitives I made modifications. I use 1 cup of GF flour instead of 1.5 wheat flour and tonight (yes, I had them for dinner) I used coconut oil instead of canola, and added not only cinnamon but also cardamom and nutmeg. So good. Thank you for sharing this delightful recipe!

    1. Thanks for your sharing your great review, Amanda! I’m so thrilled you love the pancakes, and they are your go to pancakes! Sometimes, pancakes for dinner are just perfect!

  7. Hello! I wanted to say that I love how simple your recipes are and that most of the ingredients are already in my pantry!!! My question for this recipe is how can I include ground oats in the mix?

      1. Thanks Ari. I think this recipe is pretty flexible, you could probably substitute ground oats or almond flour for some of the regular flour, perhaps 1/2-1 cup. I haven’t tried it myself but I think it could work.

  8. Hi Nora! I always love your recipes and these pancakes were no different! I added some walnuts and ground flaxseed and these were a hit with my non-vegan hubby and 3 year old!! They were so good! Thanks for another awesome recipe! You rock, please keep it up 🙂

    1. Hi Carrie. I’m thrilled to read that you are loving the pancakes, and my recipes! I appreciate you taking your time to share your wonderful review!

  9. These are absolutely delicious I made them with oat milk and they came out fantastic! Thank you for the recipe! Xx

  10. I just finished these and they are delicious. I used organic whole wheat flour, just a teaspoon of monkfruit sweetner, butter flavored coconut oil instead of canola, and added the cinnamon and walnuts. (Extra cinnamon, because I really like it.) I am going to make and freeze the rest as no one else will try them. Thank you.

    1. Hi Heidi. These are so great to have in the freezer! I’m glad you enjoyed the pancakes! Thank you for sharing your review!

  11. Looking forward to making these. Can I substitute the sugar with monkfruit sweetner or coconut sugar? Thank you.

  12. Hello, I just made this. I made half portion of this and made 3 pancakes. With 55g gf flour blend and 35g almond flour. In place of sugar, I did a teaspoon of maple syrup. And lastly, I threw in 20g of chocolate chips. This was delicious. I look forward to making this again ♥️

  13. So easy and soooo fluffy. I followed the recipe to the T (cinnamon included) and they came out perfect. Will 110% remake in the future. Thank you!!

    1. I liked these but there was a bit of a bitter taste, was it the baking powder? I was thinking it seemed like a lot one tablespoon! I will make again just reduce the amount, how much do you think I could put in and them still work? Thanks! ?

      1. I’m not sure, I’ve never heard anyone say that before about this recipe, nor have I noticed it myself. Occasionally I will get a bad batch of baking powder that is so sour it just ruins whatever I make. I’d throw it out and get a new container.

  14. Hi!!!  This recipe is amazing!  So tasty and fluffy!  I substituted melted coconut oil for the canola and almond milk for soy –  it worked like a charm.   Thanks for sharing!  We are not vegan but have a son with an egg allergy so we just love having recipes like this on hand 

  15. These are delicious!
    So filling. I had some vegan chocolate chips that needed using. So I added them too. A real hit with the husband and toddler aswell as the anti vegan kids from next door ?
    Thank you so much

    1. Hi Talla. I’m glad you love them, they sound delicious with the chocolate chips! Thank you for using my recipe! I appreciate you taking your time to share!

  16. These are the best vegan pancakes! My new go-to recipe. So easy, love the subtle banana flavor. I added blueberries to half and pecans to the others, both delicious! I left out the sugar, as my banana was overripe and very sweet.

  17. Nora these pancakes are out of this world.  Only had almond milk, but it didn’t matter. Cinnamon is otherworldly.   

    I only had frozen bananas. This still works.  Batter was really thick, pancakes came out amazingly tender.  

    I whipped up a batch of strawberry syrup to go on top: half cup sugar-half-cup water-pound of frozen or fresh fruit.  
    Bring up to a boil and let simmer for five minutes. Mash fruit.  Add two tablespoons of cornstarch with two tablespoons of water.  Boil to thicken.   

    This is going to be my permanent pancake recipe! 

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