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.
Antonia says
Fie stars - absolutely yummy. I scarfed them down,
Melanie McDonald says
Thank you so much!
Maureen says
I just made these banana pancakes again for the second time. I honestly didn’t think they could be better than the first time but these really are pancake perfection, pancake heaven, whatever you want to call them - they are THE BEST! I used 2 very ripe bananas just like last time but I decided to prepare the batter in my Blendtec blender this time instead of mixing by hand. Not sure if that’s why they’re even better but this time they are SO fluffy, light and just yummy ? Only pancake recipe needed - ever!
Love you Mel ❤️
Melanie McDonald says
Thank you so much Maureen! I'm really pleased you are enjoying them.
I always make them in my Blendtec. It makes it so quick and easy. Watch out for a double chocolate version of this recipe coming in the next few weeks!!!
Maureen says
Can’t wait! I actually put some vegan chocolate chips in a couple that I made this morning. Yum!
Kim says
I have made a few times now - house favorite! Even non-vegan guests have asked for recipe! I usually serve with fresh whipped cream with choice of toasted almonds and chocolate chips. Delicious!
Melanie McDonald says
That's awesome Kim. Thank you! Watch out for a double chocolate version of this recipe coming soon. It's crazy good!
Maureen says
I just made a batch of these lovely banana pancakes. I followed the recipe exactly as written except using 2 small to medium bananas. I got 10 good sized pancakes! The batter is pretty thick and you may be tempted to thin it out by adding more milk....DON’T! Mel knows what she’s doing? They are so delicious in every way. I topped with grass fed butter and organic local maple syrup. So yummy!
Thank you Mel for another wonderful recipe! I’m ordering 3 of your cookbooks. One for myself and one for each of my daughters for Christmas. Can’t wait!❤️
Melanie McDonald says
I'm really pleased you enjoyed them Maureen. Thank you so much for your feedback and for your book purchases. I really appreciate it!
modflowers says
Absolutely delicious! A perfect start-of-the-school-holidays treat! Every bit as good as any versions I've made in the past using eggs.
Melanie McDonald says
I'm really pleased you enjoyed them!
Lorna McLeod says
Oh wow! Finding your website and getting your recipes emailed to me was the best thing that has ever happened to me in my cooking world! Just got this pancake recipe in my email yesterday and was determined to try it this morning...the results?...DEADLY! They are SO "MELT-IN-YOUR-MOUTH-GOOD"! This one will be a FAVOURITE...I actually used mostly whole wheat flour and they were flawless. Thank-you Mel :)
Melanie McDonald says
That's awesome Lorna! I"m thrilled you are enjoying them so much. This is one of my personally most made recipes. Every weekend without fail! Watch out for a new chocolate version coming soon!
Randi says
Do you think these could be made using almond or coconut flour and have the same result?
Melanie McDonald says
Definitely not, sorry. They would need some alterations to make them work with those flours. They would probably work well with a good 1 for 1 gluten free all purpose flour though.
Coley says
These were absolutely DELICIOUS! However we made them a second time and added another half banana and it made them much tastier and banana-flavored, just a recommendation.
Sylvia says
Best pancakes I've ever made, vegan or not!
Susan says
I made these today and they were delicious! Not as pretty as yours tho ?
Melanie McDonald says
I'm so pleased you enjoyed them Susan! Rest assured that when I'm just making them for us, they never look as pretty. That extra effort is just for the photos! (thank goodness, as it takes me forever!)
Cammy says
I don’t know if I am the only one that has experienced this, but when I tried to make them the batter was so thick it was like cookie dough consistency and they did not cook well at all I am not sure if I messed pues recipe or not but it did not go well for me
Melanie McDonald says
The batter is very thick and that's what makes them so fluffy. It shouldn't be quite as thick as cookie dough though. It sounds like maybe you used too much flour. Did you weigh it as I suggest, or spoon it into the cups lightly if not? If you scooped it that would account for what went wrong.
Sarah Castillo says
Probably the fluffiest pancake I’ve ever made! Great way to use an over ripe banana. Thanks for a simple, tasty recipe!
Melanie McDonald says
I'm really pleased you enjoyed them Sarah! If you like fluffy you will love my newest Blueberry Pancake. It's even fluffier than the banana ones! ;O) https://avirtualvegan.com/giant-blueberry-vegan-pancake/
Honey Debney-Succoia says
I made these this morning for my mums 50th birthday and everyone in my family said they were the best pancakes they’ve ever had!! This will hands down be my go to vegan pancake recipe from now on, the best I’ve ever made!
Melanie McDonald says
Oh that's good to hear! I'm so pleased everyone loved them. Thank you for taking the time to come back to let me (and others) know! I appreciate it. Happy birthday to your Mum!
Sophie says
Great recipe! I have so many ripe bananas left over because I’m doing keto. But my family is able enjoy fresh batches of these pancakes on a regular now. I’m not vegan so I use whatever milk I have at home. And I also use about 3-4 bananas with the same amount of ingredients called out here. I don’t add more liquid or flour as my goal is to have a rich banana flavor and also to use up my bananas! Super simple to make and comes out nice and fluffy! This is a hit with my picky little ones! Thx
Melanie McDonald says
I'm so pleased they are providing a way for you to use up your excess bananas and that your family is enjoying them. Thanks Sophie!
Jessica says
What do you preheat the pan or griddle to?
A Virtual Vegan says
A medium heat. On my electric griddle it's about 330-340°F.
Leah says
These look amazing!! I can’t wait to try them. Is this nutritional breakdown for (1) one individual pancake, or for (6) six as a complete serving?
A Virtual Vegan says
It's for one pancake.
M Y A Fong says
Can I make the batter and leave it overnight ? It’s too hectic in the morning to make from scratch... also would you recommend freezing the pancakes and then reheat in a toaster?
A Virtual Vegan says
I haven't left the batter overnight so don't know. I'm sure they'd be ok, but they might lose some of their oomph as the baking powder and soda will have been sat all night. I think they would be less fluffy and not quite as fat. If I get a chance I'll try it but no guarantees as I'm up to my eyes in work on my cookbook still. You can make them and freeze them, then warm them through in a toaster. I did that after I first tested the recipe as I ended up with hundreds. They are fine but they do get a bit of a crust on the outside and a little drier in the middle, and aren't as soft and fluffy as when freshly made and eaten. Still perfectly acceptable though, especially if you cover them in syrup anyway! I also kept some in the fridge for a day or two and microwaved them for 10-20 seconds to revive them. That works well. Oh and the batter works really well as waffles too if you have a waffle maker. Because they are crispier anyway they work really well from frozen in a toaster. Hope that helps!
Hayley says
Made them as soon as I saw the recipe this morning. Outstanding. Best vegan pancakes I've ever made!