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.
Ingredients
- 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
Ingredients
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
Instructions
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.
Video
Notes
Nutrition
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.
Habiba says
Please, 149 calories for one pancake ?
JillianGlenn says
Check the nutrition label! There are about 8 servings in this recipe!
Freda says
Hi, how much is the banana by weight?
JillianGlenn says
Not sure, just a standard banana
Claudie says
Hey! Thanks for this recipe. Any tips on how to cook the pancakes in the middle? Or is it simply because of the banana that they don’t? 🙂 x
JillianGlenn says
They should get nice and fluffy, make sure you're cooking them on a really low temperature so they cook evenly and you can cook them long enough without them burning!
Emily Chun says
Hi just want to say thank you for this recipe! The pancakes are soooo fluffy and not too sweet, perfect for a weekend morning! Will definitely be making these on the regular!
Jillian Glenn says
Thank you for trying my recipe, Emily! So happy to hear that you've enjoyed them!
Bria says
Hi! I know these are vegan but there's a nut allergy in my house. Can regular milk be used instead?
Mia says
Hey! Approximately how many calories would be in this recipe per serving for 2 cups of oatmilk instead of almond milk? Thanks!!
Jillian says
It would depend on the nutritional content of your oat milk - just check out your label on your carton and add the calories to proportionately!
Heather says
Love this recipe. The pancakes are so fluffy and not too sweet which makes them perfect!
Jillian says
This is so wonderful to hear! Thank you for trying my banana pancake recipe!
Thanicha Sampson says
Hello, how much vegan butter to use?
Jillian says
For frying? I would use just enough to coat your pan. Maybe 1 tsp?
Cenadra says
Hi, to 1/2 the recipe can I change them to 1 cup flour, 1 cup almond, 2tsps baking powder and 1 banana? It’s just me and I don’t want to make too much on my first attempt.
Jillian says
Absolutely you can divide this recipe in half 🙂
Sierra says
Hi can the batter be saved overnight and reused in the morning?
Jillian says
Hi Sierra, I've never done this but I think it could work!
Courtney says
If I wanted to add in a protein powder, would I need to lessen the flour?
Jillian says
Hi Courtney, I'd try swapping our 1/4 cup of the flour for 1/4 cup of protein powder! Hope this helps!
Bobbie Jo says
This is the best pancake batter ever! I love that it’s GF and no eggs are needed. My boyfriend just ordered your cookbook for me for my birthday and I cannot wait to try the recipes!
Jillian says
Awww! Hi Bobbie Jo! Thank you for your kind review and for ordering my cookbook! I am so glad you and your boyfriend are enjoying my recipes!
Mireille says
I made these for the first time this morning. I used a combo or Bob’s GF one for one (blue bag) and an all purpose oat flour blend (with starches) and they turned out amazing! Not hearty and filling like oat based or buckwheat pancakes, which is what I usually make, but more like the traditional pancake mix type of recipe. Very light and yummy! I added a few wild blueberries to some of the pancakes too. This is a great recipe and my family can’t wait to enjoy them again.