A stack of fluffy vegan pancakes is the perfect way to start the weekend! Top these with warm maple syrup and enjoy a comforting breakfast.
Is there anything better than a pancake breakfast on a Saturday morning? Yes, there is…a vegan pancake breakfast.
We make pancakes regularly here, but we were in the mood for something different, so vegan 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 nice stack of egg free pancakes for breakfast.
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.
To make sure that these easy 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.
I have an electric range so I kept the burner set at about 3 or 4. They take a little longer to cook, but they turn out perfectly golden brown and tender.
What makes this batter fluffy?
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.Â
See the photo above? The batter should be that puffy. After you stir it, allow it to rise for about five minutes.
Can you make this vegan pancake batter ahead of time?
No, the baking powder in this batter allows it to puff way up, and if you try to make it too far ahead of time, it will deflate.
Can you freeze these pancakes?
Yes, you can freeze these banana pancakes once they are cooked. Just store them in the freezer in a freezer bag for up to three months.
How do you reheat leftover pancakes?
Just reheat these in the microwave or the toaster oven.
Can you make vegan banana pancakes without any milk?
Yes, you should be able to make them with water, and it won’t change the flavor. The texture may be slightly less tender, but they will still be good! It’s okay to use water to make vegan banana pancakes if you are in a pinch.
How to successfully make these vegan banana pancakes:
- 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.
The Fluffiest Vegan Banana Pancakes.
These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and just right with some maple syrup.
Ingredients
- 1 over ripe banana Very over ripe, I keep mine in the freezer
- 1 ¾ cups white spelt flour all purpose flour is also okay
- 1 ½ Tablespoons organic cane sugar
- 1 ½ Tablespoons baking powder
- 3 Tablespoons melted vegan buttery spread or oil of your choice - coconut oil works well
- â…› teaspoon salt
- 1 teaspoon vanilla
- 1 cup non-dairy milk
- vegan buttery spread for the pan
Instructions
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In a large bowl, mash the banana. Add the melted vegan buttery spread, vanilla, and non-dairy milk. Stir to combine.
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Add the white spelt flour, sugar, baking powder, and salt. Mix together.
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Place a tablespoon of vegan buttery spread in a large skillet and heat over medium low heat until the vegan buttery spread sizzles.
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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.
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Repeat with remaining pancakes. Top with vegan buttery spread and syrup.
Recipe Notes
Serving size is two pancakes.
Nutrition facts are for two pancakes - syrup is not included.
These freeze well - store in a freezer bag for up to three months.
These pancakes are so easy to make and so perfect for weekend breakfasts! Kids and adults love these. If you’re looking for more vegan pancake recipes, try these chocolate chip pumpkin pancakes.
This article has some more general tips on how to successfully make pancakes. Remember to take your time – don’t let the pan get too hot, and don’t flip them too early.
This post was originally published in January 2015. It has been updated.
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!
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!