Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!
Today is dedicated to simple, made from scratch, soft, fluffy and delicious Vegan Banana Pancakes that are just the right amount of sweet, and are hands down, melt in your mouth, YUM.
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As you are probably well aware, the not so perfect vegan pancake situation is all too common, especially when you add extra moistness in the form of banana. They often end up gummy and slightly damp.
My banana pancake game is strong though, and the texture of these and their Chocolate Banana Pancakes spin-off is absolutely spot on.
We really do have breakfast heaven right here, and once you've tasted a plate of this hot, banana-y, syrup soaked fluffy goodness, your ordinary, plain pancakes might well become a thing of the past.
We're talking a maximum fluff situation. Just call me the fluff-master.
Ok, maybe not ...
These Vegan Banana Pancakes are:
- Thick, soft and fluffy
- Full of yummy banana, cinnamon and nutmeg flavour
- Super easy and quick to make
- Hearty
- Satisfying
- And I think the best pancakes I have ever made!
How to make vegan banana pancakes
(For detailed measurements and instructions, see the printable recipe card).
Want to know how easy it is to make my Vegan Banana Pancakes?
Well here's how:
- Step 1 - Dump everything in a blender and blend it all up. If you don't have a blender, I have included instructions in the full recipe below for how to make them by hand.
- Step 2 - Leave the batter to sit for 10 minutes while you preheat the pan/griddle.
- Step 3 - Grease the pan/griddle. See my recipe notes regarding what works best.
- Step 4 - Pour the batter into rounds on the griddle/pan and let cook until bubbles form, then flip and cook a bit more.
Possible variations
Once the batter is fresh on the griddle/pan, if you want to you can add some optional extras. Chocolate chips or blueberries work particularly well. Just poke them into the uncooked batter before flipping.
Success tips
- Don't over blend/mix the batter. Just keep going until no dry flour is visible. A few small lumps are ok.
- Don't thin the batter. If you want thick and fluffy vegan pancakes the trick is to keep the batter thick.
- Cook the pancakes long and slow. Don't rush them. Vegan pancakes take longer to cook through and become fluffy than non-vegan pancakes do.
- Don't use more banana than the recipe calls for as it will affect the texture. The pancakes have been tested carefully and the amounts listed give the best results.
- Don't press the pancakes down with the spatula while they are cooking or you will push out the air and lose some fluff.
- For optimal visual appeal, I have found that vegan butter works much better than oil when cooking pancakes. You can see the difference between the 2 in my video and photos. The video pancakes were cooked using oil, the ones in the photos were cooked using vegan butter.
- These pancakes need the little bit of oil in them to have the perfect texture. If you omit it they won't be nearly as light and fluffy. Adding the nut butter as per my substitution suggestion provides a little bit of fat and helps somewhat for an oil-free version, but for the very best results, the oil is necessary.
- Measure the flour correctly. See below.
Measuring flour correctly
As always with any of my recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.
If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having!
Serving suggestions
I usually like all the toppings when I eat pancakes but I like to serve these vegan banana pancakes quite simply. We're talking a generous knob of vegan butter and a heavy-handed drizzle of maple syrup. The banana flavour comes through really well and is enhanced by the cinnamon and hint of nutmeg. It's almost like eating sticky, syrupy, banana bread.
Other toppings that would work:
- vegan butter and maple syrup
- vegan yogurt
- fresh fruit
- date caramel
- chocolate sauce or chocolate chips
- vegan ricotta
- vegan whipped cream
Storage, freezing & reheating tips
Leftover vegan banana pancakes can be refrigerated for a day or two then reheated in a pan over medium heat, in the microwave, or in a toaster.
To freeze banana pancakes, allow them to cool completely on a cooling rack then stack them up with parchment paper between them so they don't stick together. I sometimes don't use the parchment paper and they stick together a little but are easily released. Place in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat in a toaster from frozen. You might need to put them in for a couple of rounds to make sure they are heated through properly. You can also microwave them on low until they are warmed through.
Hungry for more?
Love pancakes? Then be sure to check out my:
- Vegan Blueberry Pancake
- Vegan Spelt Pancakes
- Vegan Pumpkin Pancakes
- Vegan English Pancakes
- Vegan Sweet Potato Pancakes
Ooops. I think I might have a slight pancake obsession....
📖 Recipe
The Best Vegan Banana Pancakes
Author:
Ingredients
- 240 ml / 1 cup unsweetened non dairy milk
- 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
- 1 medium banana, peeled , weighing around 170 g in it's skin
- 200 g / 1½ cups + 2 tablespoons all purpose flour (plain flour in the UK) , Or spelt flour but you must weigh it and use 200g - the cup measurements given won't be accurate for spelt as it's lighter than all purpose flour)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (bicarbonate of soda in the UK)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. If you don't have a blender you can make them by hand. I will include instructions at the end.
- Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.
- Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
- Lightly grease (with a little oil or vegan butter) the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
- Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.
To make by hand:
- Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.
- Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.
NOTES
- Don't over blend/mix the batter. Just keep going until no dry flour is visible. A few small lumps are ok.
- Don't thin the batter. If you want thick and fluffy vegan pancakes the trick is to keep the batter thick.
- Cook the pancakes long and slow. Don't rush them. Vegan pancakes take longer to cook through and become fluffy than non-vegan pancakes do.
- Don't use more banana than the recipe calls for as it will affect the texture. The pancakes have been tested carefully and the amounts listed give the best results.
- Don't press the pancakes down with the spatula while they are cooking or you will push out the air and lose some fluff.
- For optimal visual appeal, I have found that vegan butter works much better than oil when cooking pancakes. You can see the difference between the 2 in my video and photos. The video pancakes were cooked using oil, the ones in the photos were cooked using vegan butter.
- These pancakes need the little bit of oil in them to have the perfect texture. If you omit it they won't be nearly as light and fluffy. Adding the nut butter as per my substitution suggestion provides a little bit of fat and helps somewhat for an oil-free version, but for the very best results, the oil is necessary.
- Measure the flour correctly. Weighing with a digital scale is always best for accurate results.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Ashley says
So good! I use GF flour and still works well. I make these pancakes all the time and prefer them to any other pancake we’ve made.
Chelsea says
What oil do you recommend I use for the pancakes? Vegetable, canola, etc.? I won’t be using my vegan butter. It tastes awful—Earth Balance only works for me with baked goods, not inherently regular foods like scrambled eggs or toast, for example. (Unless you think that vegan butter is far better than using oil. If so, should it be softened before I blend it? Please recommend an oil anyway just in case.) :)
A Virtual Vegan says
Any neutral tasting oil is fine. I personally use avocado oil in pancakes and baking recipes that need liquid oil. It's really neutral tasting and Costco sells it for a really good price. Melted coconut oil is also fine as is vegetable or canola or sunflower. Even light olive oil (not extra virgin). Just use whatever you have at home. It's not a good idea to use vegan butter in recipes that call for oil because vegan butter isn't 100% fat. It's got water and all sorts of other things in it and could affect how the recipe turns out. These pancakes have only been tested with oil. They would probably be ok with butter but I can't guarantee the texture would be as fluffy.
BJ says
My son in law, who doesn't even like pancakes, said they were the best he had ever eaten.
A Virtual Vegan says
I'm really pleased he enjoyed them and thanks for coming back to leave a review/rating. It's much appreciated!
Jen says
Just wondering if you think you could use apple sauce (apple puree) in place of banana?
A Virtual Vegan says
I've never tried it, but apples have a higher water content than bananas. You would likely need to reduce the milk to compensate.The batter should be really, really thick. More spreadable than pourable. I would imagine if you can get the batter texture just right they would probably turn out ok. Mashed sweet potato works well as a mashed banana sub, just in case you have some. Hope that helps!
Michelle says
It's maple syrup season and I had some overripe bananas so it was finally time to try this recipe! Yum, yum! They are delish!
A Virtual Vegan says
So pleased you enjoyed them Michelle. There's no better way to use maple syrup!
Joey B. says
Very tasty. Most importantly, you have found a very creative way to make bread on the stove top! These things were little cakes, at least in my kitchen they were. And I can't imagine getting more pancakes out of one cup of flour, these fluffed up to feed a very large gang.
Katie says
I always struggle with banana pancakes but these turned out so light and fluffy! I cooked the pancakes in vegan butter instead of using oil and they turned out awesome. Pure perfection!
Hana says
Absolutely delicious! If you follow the recipe, it is foolproof! I served mine with maple syrup and whipped coconut cream and they were to die for. Even my non-vegan boyfriend asked for a second stack! Will definitely be making them again, thanks for the recipe :)
A Virtual Vegan says
I'm really pleased you both enjoyed them Hana!
Jen says
These pancakes were so delicious! By far the best pancakes I’ve ever tasted.
A Virtual Vegan says
Thank you Jen. I'm really pleased you are enjoying the recipe!
Ash says
They're really good. I was wondering if I can freeze them?
A Virtual Vegan says
They do freeze well. Best to put a bit of parchment paper between each one so they don't stick though. Then once defrosted you can warm them in a pan, the microwave or in a toaster.
Zhanna says
Hello. I made today first time and I loved. Tasty and fluffy
Gabby says
Can the batter be refrigerated if I don’t make all of the pancakes at one time?
A Virtual Vegan says
You can, yes, but the pancakes won't be as fluffy next time you cook them. Still nice though! They do reheat really well though so I usually cook them all and keep the leftover pancakes in the fridge. Then you can warm them in the microwave, on low in the oven or in a toaster if you don't mind them getting a little crispier on the outside.
Faith says
Good morning.
I can't use sugar, what would be a good substitute
A Virtual Vegan says
You can safely omit the sugar from this recipe. It won't affect how they work in any way.
Des says
I just want to say thank you! I became a vegan on Jan 1st and I have been searching for a really great pancake recipe. This is it! Funny enough, I dont like bananas but my husband bought them and I didnt want them to spoil cause he was slow in eating them lol. I added shredded coconut and peanut butter to the batter which helped to mask the banana flavour for me and ahhhhhhmazing. My non Vegan husband loves them. Thanks again. I love your blog.
A Virtual Vegan says
Glad you enjoyed them! Some cocoa powder added to the batter also disguises the banana taste a bit. 1 or 2 tablespoons is enough. An excuse to make them again ;O)
Grace says
These sound yummy but haven’t made yet. Wondering if these can be made ahead, frozen, then popped in microwave or oven to reheat?
Melanie McDonald says
I often make extra and freeze then reheat them. They aren't as soft and fluffy but they are still really good and once the syrups on you don't notice so much. You can microwave them or pop them in the toaster. They take a few goes in a toaster though so they get a chance to heat all the way through.
Saby says
Can you make them in a waffle iron?
A Virtual Vegan says
Just use this recipe. It was adapted from the pancakes and is basically the same just a few little tweaks! https://avirtualvegan.com/banana-waffles/
Lynsey says
These taste amazing and my daughter loves them!
Lealalea says
Omg these are completely delicious!!!! Thank you ?
Melanie McDonald says
Yay! Glad you enjoyed them!