Vegan banana pancakes: a simple, wholesome and delicious breakfast or dessert. These pancakes are incredibly soft and fluffy and can be ready in about 20 minutes.
These vegan banana pancakes are a reliable, plant-based take on a classic favorite. Made with pantry-friendly ingredients, they deliver a tender, fluffy texture and a naturally sweet banana flavor without dairy or eggs. They come together quickly, making them ideal for busy mornings, relaxed weekend brunches, or even an easy dessert.
The batter balances sweetness and spice so you can top the pancakes however you like without overpowering them. Because the recipe skips butter and milk from animals, it’s lighter and works well for people following a vegan or mostly plant-based diet. Use ripe bananas for the best natural sweetness and texture.
Serve these pancakes with sliced banana and maple syrup for a classic combo, or try fresh berries, nut butter, cacao nibs, chopped nuts, shredded coconut, or a dusting of cinnamon or cocoa powder. They also pair beautifully with a warm mug of plant milk or a latte.
These pancakes are versatile: enjoy them hot for breakfast, as a quick dessert, or as a satisfying snack. They reheat well and are easy to freeze for make-ahead meals.
How to make vegan banana pancakes – Step by step
- Mix the dry ingredients together in a large bowl (flour, sugar, baking powder, cinnamon, and salt).
- Add the wet ingredients (plant milk, flax egg, mashed banana, and vanilla if using) and stir just until combined — avoid overmixing.
- Use about ¼ cup (≈65 ml) of batter for each pancake. Spoon it onto a hot, lightly greased or non-stick pan or griddle and cook until the edges look set and bubbles form on the surface, about 2 minutes, then flip and cook until golden on the other side.
- Serve right away with your favorite toppings.
Pro tips
- To make this recipe gluten-free, swap the whole wheat flour for gluten-free oat flour, brown rice flour, or buckwheat flour, and adjust the liquid if needed.
- Use baking soda only if your recipe includes an acid; otherwise baking powder is the straightforward leavening agent here. You can omit or reduce it for denser pancakes.
- Unsweetened soy milk works well, but any plant milk will do — almond, oat, cashew, or rice milk are good alternatives.
- If you don’t have a flax egg, replace it with 1 tablespoon chia seeds mixed with 3 tablespoons water, half a large mashed banana, or ¼ cup applesauce as the binder.
- Neutral oils like vegetable or sunflower work best for cooking, but you can also use melted coconut oil or leave the pan dry if you have a reliable non-stick surface.
Can I freeze these vegan banana pancakes?
Yes. Let pancakes cool completely, then stack them with parchment between each pancake and place in a freezer-safe bag or container. They freeze well for up to 2 months. To reheat, toast them straight from frozen in a toaster or warm them in the microwave for 1–2 minutes. You can also thaw at room temperature for an hour or two before reheating.
How long will these vegan banana pancakes last?
Store cooled leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in a toaster, in a warm pan, or in the microwave. They’re also tasty eaten cold if you prefer.
How to serve vegan banana pancakes
These pancakes are a blank canvas: top with maple syrup and sliced banana for the classic combo; add a smear of peanut or almond butter, a sprinkle of cacao nibs or chopped nuts for texture, or fresh fruit and a dusting of cinnamon for a lighter option. Vegan butter, a pinch of ground ginger, or a little cocoa powder also make great finishing touches. Serve alongside a glass of your favorite plant milk for a complete meal.
Looking for more pancake recipes?
- Vegan Pancakes
- 3-Ingredient Vegan Pancakes
Did you make this vegan banana pancakes recipe?
Please leave a comment below, share your results or rate the recipe. I love seeing how readers adapt the recipe — photos and notes are always welcome.
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Vegan Banana Pancakes
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Ingredients
- 1 cup whole wheat flour
- 2 tablespoon brown, cane or coconut sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup milk of your choice, I used unsweetened soy milk
- 1 flax egg
- 1 large ripe banana, ½ cup or 120 g mashed
- ½ teaspoon vanilla extract, optional
- Oil for cooking the pancakes, optional
Instructions
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Whisk the dry ingredients in a large bowl: whole wheat flour, sugar, baking powder, ground cinnamon and a pinch of salt. Mixing the dry ingredients first ensures even distribution of the leavening agent.
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Add the wet ingredients: plant milk, a flax egg (or your chosen substitute), mashed banana and vanilla. Stir gently until just combined — a few small lumps are fine and help keep the pancakes tender.
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Heat a non-stick pan or griddle over medium heat and lightly grease if desired. Drop about ¼ cup of batter (≈65 ml) per pancake. Cook until bubbles form and the edges look set, about 2 minutes, then flip and cook another 1–2 minutes until golden. For oil-free cooking use a good non-stick surface.
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Serve immediately with toppings such as peanut butter, banana slices, maple syrup, vegan butter, ground ginger or cocoa powder. These pancakes are also great with a side of plant milk.
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Store leftovers in an airtight container in the refrigerator for 3–5 days, or freeze up to 2 months. Reheat in a toaster, skillet or microwave.
Notes
- For a gluten-free version, try oat, brown rice or buckwheat flour — the texture may vary slightly so adjust the plant milk if the batter seems too thick or thin.
- If substituting baking soda for baking powder, include a small acid (like a splash of lemon juice or a bit of vinegar) to activate it.
- Any unsweetened plant milk works in this recipe. Choose the one you prefer for flavor and creaminess.
- Swap the flax egg for 1 tablespoon chia seeds mixed with 3 tablespoons water, half a mashed banana, or ¼ cup applesauce for a different binder.
- Neutral oils are best for frying, but coconut oil adds a pleasant aroma. If you prefer oil-free cooking, use a reliable non-stick pan.
- Nutritional info below assumes 1 tablespoon of oil was used and does not include toppings.
Nutrition
Did you try this recipe?Leave a comment below and let me know how it turned out!
Update Notes: This post was originally published in February 2019 and updated with new photos, clearer step-by-step instructions, and extra tips in April 2020.