A stack of fluffy vegan banana pancakes is the perfect way to start the weekend! Top these with buttery spread and warm maple syrup for a cozy and comforting breakfast.
Is there anything better than a big breakfast on a Saturday morning? Yes, there is…a vegan pancake breakfast.
We often make classic vegan pancakes, but we were in the mood for something different, so banana pancakes made an appearance on the menu.
All it took was defrosting an overripe banana from the freezer, adding it to the batter, and we had a delicious, cozy breakfast that everyone loved.
You might wonder if the very ripe banana would make the batter too heavy, but these vegan banana pancakes were very light and fluffy. They had just the right amount of banana flavor – it was there, but not overpowering. Both of my boys loved these, so I’ll be making them again soon.
These are so easy to make and so perfect for weekend breakfasts! Kids and adults love them. If you’re looking for more egg free breakfast ideas, try these chocolate chip pumpkin pancakes or these banana waffles.
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Top Tip
To make sure that these banana pancakes get done in the middle, you want to cook them low and slow – keep the heat on low. I know it’s hard to do when you want your pancakes in a hurry! But it’s necessary.
Ingredient Notes
- Flour – I like to use white spelt flour for this recipe, but all-purpose flour will also work well.
- Baking Powder – A good amount of baking powder allows this batter to puff up nicely. You might think that there is too much baking powder, but yes, one and a half tablespoons is the correct amount.
- Bananas – You will get the best flavor if you use very over ripe bananas – they should have a fair amount of brown spots. The bananas that you stored in the freezer for banana bread would be just right.
- Non-Dairy Milk – Try to use a neutral tasting non-dairy milk in this recipe, like oat milk or rice milk. Pick any milk that works for your particular allergies – soy milk, almond milk, or coconut milk would work just fine. If you prefer to use water, you can do that, and it won’t change the flavor. The texture may be slightly less tender, but they will still be good!
Step by Step Instructions
- Place the mashed banana, melted vegan buttery spread, non-dairy milk, and vanilla in a bowl. Add the dry ingredients, and stir together.
- Set the batter aside for 5 minutes so that it can rise.
- Heat some vegan buttery spread in a frying pan over medium low heat, and once it is sizzling, spoon some batter into the pan.
- When the edges start to look set and golden brown, flip the pancakes.
- Repeat steps 3 and 4 with the remaining batter, adding more vegan buttery spread to the pan as needed. Enjoy! Top the finished pancakes with vegan butter and warm maple syrup.
Tips for Success
- Make sure you wait a few minutes for the baking powder to make the batter puff up – that’s what makes these pancakes nice and fluffy.
- When you are ready to fry them, use a fair amount of vegan buttery spread – you don’t want any pancakes sticking to the pan! Don’t raise the heat too high or these might burn from the sugar in the bananas.
- Two things that I think make frying pancakes easier are a good frying pan and a very good, thin, metal spatula.
Variations
- Try adding some mini chocolate chips to the batter.
- If you like coconut, you can add some shredded coconut to the batter as well.
- Top these with strawberries, blueberries, or sliced bananas.
- For an extra special treat, you could even drizzle some dairy free caramel sauce on top.
Storage/Reheating
Store leftovers in the refrigerator – they should stay fresh for about 4 days. You can freeze these banana pancakes once they are cooked if you like. Just store them in the freezer in a freezer bag for up to three months.
When you’re ready to eat the leftovers, just reheat them in the microwave or the toaster oven.
Disclosure: This post contains paid affiliate links.
Recipe
The Fluffiest Vegan Banana Pancakes.
Ingredients
- 1 over ripe banana See notes – very over ripe, I keep mine in the freezer
- 3 Tablespoons melted vegan buttery spread or oil of your choice – coconut oil works well
- 1 teaspoon vanilla
- 1 cup non-dairy milk or water
- 1 ¾ cups white spelt flour all purpose flour is also okay
- 1 ½ Tablespoons organic cane sugar
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- vegan buttery spread for the pan
Instructions
- In a large bowl, mash the banana. Add the melted vegan buttery spread, vanilla, and non-dairy milk. Stir to combine.
- Add the white spelt flour, sugar, baking powder, and salt. Mix together. Set aside for about 5 minutes so that the batter can rise.
- Place a tablespoon of vegan buttery spread in a large skillet and heat over medium low heat until the vegan buttery spread sizzles.
- Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over with a thin spatula. Cook for about 3 or 4 minutes more, then remove from pan.
- Repeat steps 3 and 4 with the remaining pancake batter. Top the finished pancakes with vegan buttery spread and syrup or fresh fruit.
Notes
Nutrition
This post was originally published in January 2015. It has been updated.
Melody
My Husband and Mom have many different allergy issues…. can I use Sweet White Sorghum flour for these pancakes?
Kelly
I haven’t tried that, so I don’t know if it would work. Let me know if it does!
Carie
Made this yesterday morning! So delicious! They were very light and fluffy! I used heart shaped rings just because, which was appropriate since I fell in love with this recipe. Only I used almond milk instead of coconut and almond extract instead of vanilla… Only because that’s what I had on hand. Will be making these yummy pancakes for years to come!
Kathryn McClatchy
Made them this morning using all-purpose flour and Silk unsweetened vanilla almond milk. FABULOUS! Hubby and I agree this will be our go-to pancake recipe. Thank you!
Kelly
Yay! So glad you liked them! :)
Lily
The pancakes turned out great! Substituted Coconut oil for rice bran and still ok. The quantity was only just enough for 2 of us reasonably little people though (4 pancakes) , not sure how to get 6-8 serves out of it!
Liz
I just made these and they were the best pancakes I’ve ever had period. Including French crepes in France, Swiss Kaiserschmarren in Switzerland and all kinds of other decadent variations of a classic pancake. Definitely beats the standard American pancake by a LONG shot. Btw I forgot to add the oil and it turned out amazing anyway.
Kelly
Wow, that is really high praise! Thank you so much, you made my day! :)
Sharon Cook
These look amazing. Have you ever tried them without the oil? What does the oil do that makes it necessary? Just wondering because sometimes an oil substitute doesn’t work. Thought I’d pick your brain and see what you suggest… thanks for sharing your healthy recipes! Love it!
Chelsie Howell
I never leave reviews but these pancakes are amazing 🥲
Aleah
I just made these about an hour ago and they were amazing! It was really easy to make and it was filling! I replaced the canola oil with olive oil and the coconut milk with almond milk instead.
Kelly
Awesome! I’m so glad you liked them! Thanks for letting me know!
Nicole
These are the first pancakes that I have ever made that turned out like a unicorn spoke magic beauty dust into their hearts.
I mean,they were AMAZING !
No one expected them to be vegan and im pretty sure someone in the room died cos of shock.
I just want to say thank you for blessing my life though,haha.
Kelly
Lol! This comment made my day! Thank you so much, Nicole! Glad they were a hit! :)
Melanie
I made these this morning and they were great! I sprinkled cinnamon and a little honey on top which was fantastic!
Thank you for this recipe!
Arianna
We made them this morning. Delicious!!! Added a 1/2 tsp of cinnamon on a whim; it works :) Thank you for the great recipe!
Kelly
Yay! I’m glad you liked them! Thanks for letting me know!
Arman @ thebigmansworld
I’ve been obsessing with bananas lately and just made banana waffles- Need to try this! Pinning!
Kristine's Kitchen
Your weekend sounds like my favorite kind of weekend! These pancakes look perfectly light and fluffy. Your photos are just gorgeous!
Strength and Sunshine
We all need a good banana pancake recipe in our arsenal!
Kelly
For sure, Rebecca!
diane
Your food photos alway look so appetizing; these are no exception. Pinning.
I made soft tacos and guacamole. It was a good weekend!
Kelly
Thank you so much, Diane! :) Oooh, tacos sound really good right now!
genevieve y
I sang Banana Pancakes by Jack Johnson while I was reading this post. I’m a huge pancake girl, and even better if there are bananas in them! Yummmmy!
Kelly
Thank you, Genevieve!
athleticavocado
yum! I love adding naners to my pancakes! These look so fluffy and delish!
Kelly
Thank you so much!
whiskandshout
Yum! I’ve never successfully made pancakes since becoming vegan… and it’s been nearly a year! can’t wait to give these a try :)
Kelly
Goodness! That’s a long time without pancakes! Let me know if you try these!
Handmade by Lorna
These look lovely – in the recipe it says 1 3/4 White Spelt Flour – but 1 3/4 what? ounce? tablespoon??
Kelly
Thanks for catching that, Lorna! It’s 1 3/4 cups of white spelt flour. I’ve corrected it now!
Handmade by Lorna
Thank you for letting me know – My little man loves pancakes and bananas so I am going to make these for him tomorrow.
Kelly
I hope you like them! :)
Gayle @ Pumpkin 'N Spice
These pancakes look perfect, Kelly! I love the banana flavor, sounds delish!
Kelly
Thanks, Gayle!
Julia
I could proooobably eat pancakes every day of my life and not get sick of them.LOVE these beauties and the fact that they’re vegan! Well played, sister!
Kelly
Pancakes forever! :)
Sarah@Whole and Heavenly Oven
These pancakes look SO thick and fluffy, Kelly! I definitely wouldn’t be able to stop at just one stack of these! Gorgeous. :)
Kelly
Thank you, Sarah!