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.
Jump to:
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.
Katja
These are SO fluffy and think, I absolutely love them! The best vegan pancakes I made in a long while. Thank you so much :D !
Kelly Roenicke
So glad you love them! Thanks for telling me!
Jess
So fluffy and perfect!
Eve
So good! Better than non-vegan pancakes! Thank you so much!
Kelly Roenicke
So happy to hear that!
Jenica
Since I’ve started eating mostly vegan, I’ve been craving carbs and comfort food like crazy. This recipe makes me so happy because it’s everything I could ask for in comfort food and I could eat these every day!!! They’re a little hard to cook fully but other than that they are amazing and I am soooo excited about them
Kelly Roenicke
Yay! So glad you love these! Thank you for letting me know!
Kelly C
These are delicious!!! I omitted the sugar and vanilla extract since I used sweetened Vanilla Ripple milk. I’ll definitely be making these regularly. Thanks!
Jacqui Palmer
These are the best pancakes I’ve ever had! They are so good and fluffy. I used almond milk and coconut oil. Definitely will be making these a weekly breakfast meal. Thank you!
Jacqui Palmer
Oh and I also used regular all purpose flour
Kelly Roenicke
So glad you like them! Thanks for letting me know!
Jennifer
These were so easy and so delicious!
Josefine
Super easy and very tasty. Great for using up an overripe banana.
Kelly Roenicke
So glad you liked them! :)
Heather
My 1 year is not vegan but she cannot eat eggs so this recipe was right up our alley. We used whole wheat flour and dairy milk. Due to the flour change we needed a bit more milk. The pancakes turned out grey, fluffy and crispy. If I continue to use whole wheat flour I’ll probably just add even more milk than I originally did it as the pancakes were a little bit soft on the inside rather than done. Side note the banana flavor and even when I mixed in frozen blueberries were fantastic and my kids love them.
Kelly Roenicke
So glad you liked these! Thanks for letting me know!
Iuliana
Haven’t tried it yet but I am definitely tempted. Do you think this would work if, instead of frying in the pan with vegan spread, I would simply put them on a non-stick gridle, withotu any oil or buttery spread? I make pancakes from a different recipe like this and they’re fine (there is buttery spread in the batter), just not what I would call fluffy. Second question is, can whole wheat flour be used instead of the spelt?
Kelly Roenicke
I don’t know for sure, because I have not tried them without something to fry them in. If you do try it, please let me know how it goes! You can use whole wheat or white flour.
Angela Horn
We made these for brunch this morning. Subbed the coconut milk with soy milk and the spelt flour with a gluten-free mix, but still super delicious! And crazy fluffy too! Thanks.
Kelly Roenicke
So glad you liked them! Thanks for letting me know!
Angie
Hi Kelly!
These look great! I’m just about to make them for breakfast but I don’t have white spelt (only regular spelt) but wondering if I could use kamut flour instead of spelt?
Thanks!
Kelly Roenicke
I’ve never used kamut flour, so I’m not sure! But regular spelt will work fine!
Angie
Thank you for your reply Kelly! So I used the regular spelt and these were the BEST vegan pancakes I’ve ever made!! I substituted agave for sugar, homemade hemp milk instead of coconut milk, added cinnamon and nutmeg. I initially thought “wow, this batter is too thick” but it wasn’t, it came
out beautifully and super fluffy and tasty. My daughter couldn’t stop eating them! Well done! Thanks again:)
Brigitte Charbonneau
I am cooking these as I’m typing, I just finished taste testing my first one and I have to say these are the best pancakes I have ever had(vegan or not). My mind is blown, thank you so much for sharing!!!
Kelly Roenicke
I’m so happy to hear that! Thank you for letting me know.
Sasha
Thanks for this amaing recipe! Do you think it’s possible to use agave vs sugar?
Angie
Hi Sasha,
I used agave and it turned out great. I just added it to the wet ingredients 1:1. :)
Christina
I made these today and they were super yummy! Thanks!
Kelly Roenicke
So glad to hear that, thanks for letting me know!
Tracy Kruger
Thank you so much! These are AMAZING!!!! I mowed through the leftovers today after leaving some in the fridge last night. Absolutely brilliant recipe thank you.I have shared it with our Vegan Group in South Africa x
Kelly Roenicke
Yay, so glad you liked them, and thank you for sharing!
Gabrielle
These were insanely delicious!
Kelly
Yay! I’m so happy to hear that, thank you for letting me know!
Kevin
Hey, the Trevor suggests using 1.5 tablespoons of baking powder. This seems really high. I reading this right or should it be teaspoons?
Kevin
Sorry, recipe, not Trevor.
Kelly
Nope, that’s correct! That amount of baking powder will make them super fluffy! :)
whyny
Hi, just made this recipe. They looked amazing, but had this really bitter baking powder taste – I used 2 teaspoons. Nobody else had this problem? Will have to cut down on them next time, but love the recipe otherwise! Great tips.
Kelly
Maybe it was the brand of baking powder? I haven’t experienced that! Sorry you had that issue!
Tessa
I have not yet made them but I was wondering if I would be able to premake the batter and refrigerate it so I could make them the next day?
Kelly
Nope, because the batter will deflate. The baking powder causes it to rise, but you do need to cook them right away or they won’t stay puffy.
Jen
Thanks for the recipe. These are so good. I used gluten free flour and coconut oil and they’re ace. Also just finished a chocolate batch where I added 1/4 cup of cocoa powder and a touch more coconut milk and they were amazing!!! Better than most non vegan pancakes, super fluffy!
Kelly
Yay! I love your variations!