These are the best vegan banana pancakes and will quickly become a regular breakfast in your home. They are one of my most popular vegan breakfast recipes and for a good reason! You only need 5 ingredients and about 20 minutes to make.
These vegan banana pancakes are so simple and delicious, and can be made gluten-free if needed. Serve this delicious plant-based stack topped with banana slices and drizzled with maple syrup.
- Overripe Bananas: To make this easy banana pancake recipe, you will need two overripe mashed bananas. The more ripe the bananas, the sweeter delicious banana flavor you will have.
- Milk: To add moisture, you will need almond or oat milk. If you are not vegan or dairy-free, feel free to use regular milk.
- Maple Syrup: The maple syrup in this recipe gives the pancake batter a light sweetness and maple flavor.
- Baking Powder: The baking powder replaces the need for an egg and will create super fluffy and light pancakes.
- Flour: You should use regular all-purpose flour in this recipe. To make gluten-free banana pancakes, use gluten-free all-purpose flour in the pancake batter. Please don't substitute for any other kind of flour such as almond or oat. For other gluten-free banana pancake recipes that use alternatives to all-purpose flour, scroll to the end of this recipe.
- Butter: If you are vegan or dairy-free, use vegan butter to fry your pancakes. If you are not vegan or dairy-free, you may use regular butter. You may also use non-stick olive oil, coconut oil, or avocado oil spray.
How To Make Vegan Banana Pancakes
Step 1: Mash the bananas in a bowl. Mix the mashed bananas with the non-dairy milk, maple syrup, baking powder, vanilla and cinnamon (if using).
Step 2: Add the regular or gluten-free flour to the bowl and mix until a pancake batter is formed. The vegan banana pancake batter will be a little lumpy due to the mashed bananas.
Step 3: Heat a pan with vegan butter or non-stick spray to medium heat. You may also use a griddle like the one in the photo. Once the pan and butter is warm, add about 3-4 tablespoon of the pancake batter per pancake.
Step 4: Cook until bubbles form on the tops of the pancakes and then flip. The pancakes should be golden brown. If they are too brown, reduce the heat slightly. Once golden on both sides, remove the pancake from the skillet using a spatula.
Step 5: Repeat until you've used all of the banana pancake batter. Serve with banana slices on top and drizzle the vegan pancakes with maple syrup.
How To Flip Banana Pancakes
Flipping pancakes is a skill that takes time to perfect. It's a skill worth sharpening!
In most of my vegan pancake recipes, I start by adding the pancake batter into a greased skillet or griddle heated to medium heat. Don't add more than 3-4 tablespoon per pancake. Allow the batter to cook for about 2 minutes or until bubbles begin to form on the tops of the pancakes. That's when you will know it's time to flip. Flip carefully, using a spatula. The edges should be crisp and golden and the center should be fluffy.
Toppings and Add-Ins
- Vanilla: Vanilla is optional in these banana pancakes, but I like to add about a teaspoon to the batter for added flavor.
- Cinnamon: This is another optional ingredient, but add a dash of cinnamon to your pancake batter to give it another layer of flavor.
- Chocolate Chips: Chocolate chips are a great addition to any banana pancake recipe.
- Banana Slices: Top the pancakes with banana slices and drizzle them with maple syrup before serving.
- Maple Syrup: Add more maple syrup as a topping or added sweetness!
- Nut Butters: If you aren't a maple syrup person or are looking to reduce sugar and increase healthy fat and protein, try adding nut butter; like peanut butter, hazelnut butter, or almond butter as a topping.
Frequently Asked Questions
If your pancakes fall apart, you may have accidentally used the wrong kind of flour. Be sure to read through the ingredients again to ensure you have the right one.
To make pancakes fluffy, be sure to use the proper amount of baking powder in the pancake batter. Also, be sure to cook the pancakes just until bubbles form on the tops and then flip. Don't overcook the pancakes or they will be dense.
You can freeze banana pancakes for up to 3 months. Once done cooking, set the pancakes on a wire rack to cool. Store them in an airtight container or plastic bag. Separate the pancakes with parchment paper to keep them from sticking. Microwave to reheat.
Other Vegan Breakfast Recipes
- Vegan Almond Flour Banana Pancakes
- Vegan Oatmeal Banana Pancakes
- Chocolate Chip Banana Pancakes
- Vegan Oatmeal Banana Bread
- Blueberry Banana Pancakes
Vegan Banana Pancakes Recipe
Vegan Banana Pancakes
- 2 medium mashed ripe bananas
- 2 cup almond or oat milk
- 2 tablespoon maple syrup
- 4 teaspoon baking powder
- 1 teaspoon vanilla optional
- 1 teaspoon cinnamon optional
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- vegan butter or non stick spray, for frying
- banana slices, for topping optional
The Best Vegan Banana Pancakes
- Mash the ripe bananas and mix them with the almond or oat milk and baking powder. Option to add vanilla, cinnamon, and maple syrup to the batter. Then, mix in the regular or gluten free all purpose flour. The batter will be slightly lumpy.
- Heat a skillet to medium heat and add a little vegan butter or oil. Once the butter is melted and begins to bubble, scoop in 3-4 tablespoon of the batter per pancake. Cook until bubbles form on the top and then flip. They should be golden and crisp around the edges, soft and fluffy on the inside. Once the pancakes are golden on both sides, remove from the skillet using a spatula.
- Repeat until all of the pancakes are made and serve your stack with banana slices and maple syrup.
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.