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.
Simina Mattoo
Amazing vegan pancakes- I love these so much! Very Fluffy and sio yummy – thanks filor a fantastic pancake recipe!🤍✨️
Brooke
The batter seems very dry & thick with 1 cup non dairy milk & 1 3/4 cup flour. Is this how its supposed to be?
Kelly Roenicke
What type of flour did you use?
Samvida
Delicious! I have tried making vegan or grain free pancakes so many times, and I rarely ever got the consistency right. This recipe on the other hand, makes me want to have pancakes every single day – so tasty, fluffy, and wholesome!
Kelly Roenicke
So glad you liked these! Thank you for letting me know!
Emma
After digging around and trying to find a good vegan pancake recipe, I found this one. I’ve been making these pancakes for about 2 or 3 years ish. I put less sugar than is in the recipe, maybe half a tablespoon (or 1 tablespoon if making a double batch), and I also use plain white flour instead of spelt flour.
I love these so much, and so do my non vegan family. They’re a hit every time. I always say “if we don’t eat all of them in a couple of days, we can always freeze them”, but that never happens because we eat them so quickly. We eat them with either maple syrup, peanut butter, or chocolate spread, and they’re so good. Thank you so much for this recipe :)
Mel
OM ta da Geeeee. I am so in love with these vegan pancakes! Good thing is I had all ingredients except for the cane sugar. Ran out of agave, so I used pure maple syrup. Going to freeze the rest.
rin
my sibling loved them!,im a young chef so im always trying to find easy recipes to help me learn and this one was so easy and delicious
Max
Can I replace with self-rising flour if I omit the baking powder?? Thanks!
Kelly Roenicke
I’m not sure about that – this recipe requires a LOT of baking powder due to the lack of eggs. I don’t know if self rising flour would do the trick.
Emma
I’ve made these 3 times now in the past couple of weeks, after trying for ages to find a good recipe. They’re absolutely delicious and sufficiently satisfy my pancake cravings. I also really like how easy and quick they are to make. They’re light, spongy, and amazing with maple syrup. I make them with regular plain white flour. I also make them quite big, so I get about 6 or 7 instead of 8. I’ve been raving about them to friends and family – and my family members who have tried them have loved them! Thank you so much for this recipe.
Kelly Roenicke
I’m so happy you like them! THank you for letting me know!
Mateo Pedersen
I love this recipe and I make it all the time. I would like to know about doubling or even tripling the recipe because I never find it’s enough. The pancakes are so good. If I double it, should I just double the quantities of all the ingredients, even the baking powder or are there some adjustments to be made? Would love some advice.
Tatyana
Just made these and they are so so good and fluffy! I used plant based half & half, avocado oil, and Bobs red mill gluten free flour. Added chocolate chips for the kids and blueberry in mine. Breakfast just got easier. Thank you
Dolina Swanson
First batch was made to recipe and were FANTASTIC, though preferring small pancakes, i made 12 small pancakes. My son who is not Vegan thought they were amazing. I have now tailored the recipe to my preference and used two small bananas defrosted, reduced the BP TO 1 Tbl spn,used organic cocout sugar and cocout oil. I found 1 & 1/2 tbl spns BP left a claggy taste on palate, reduction worked without losing rise. Delicios with sliced strawberries, agave syrup and soya cream, or marmite peanut butter and agave syrup. Altogether a brilliant recipe and THANK YOU.
Sheridan
Hi there.
Just wondering if the recipe is meant to read ‘1 1/2 teaspoons’ of baking powder instead of ‘1 1/2 tablespoons’?
rin
nope they meant tablespoons
Lariza
I loved this pancakes 🥞
Karen
Great recipe. I made this with 3/4 cup gluten free plain flour and 1 cup buckwheat flour. Wizzed the liquid and banana in the Nutribullet before mixing. Also added some chocolate chips. Absoulutely great. Worked a treat. Now trying 1 cup wholemeal flout and 3/4 cup plain flour for the non GF and so far looks good too.
Kelly Roenicke
So happy you liked these! And I’m glad to know that it worked out with the GF flours!
Ariane
Oh wow these pancakes literally taste like banana bread heaven !! I’ve been trying to find a perfect recipe and after the millionth i found it!! I doubled the recipe , put only 2 cups of flour and two tbsp of baking powder and it worked like a charm. I used unsweetened vanilla almond milk, all-purpose flour and coconut sugar. If you’ve been trying to find a good vegan pancake recipe this is it!!! From a struggling vegan pancake lover hahaha:)
Jamie Roberts
This is my go-to pancake recipe. I make the batch, eat two at a time and freeze the rest for a quick and delicious breakfast (my batches make about six). A minute in the microwave on one side, then 30 seconds on the other perfectly defrost these pancakes when frozen. I use a cast-iron crepe pan, so I don’t really need the buttery spread as as long as I preheat the pan. Thanks so much for making my breakfasts easier and more delicious!
Kelly Roenicke
So happy you like these! Thank you for letting me know! Freezing them is a great idea!
Elle
Simple, easy and SO fluffy. Thank you so much for the sharing. xoxo