Vegan Banana Pancakes

These are seriously the best Vegan Banana Pancakes you’ll ever try.  Pancakes are such a great sleep-in-on-Sunday breakfast, but it is hard to come by a plant-based boxed variety to have on hand. So, I came up with an easy go-to recipe. It is super quick and a great option for using up too-ripe bananas.

If you’re looking for gluten-free banana pancakes and other healthy breakfasts try these 3-ingredient Banana Pancakes or Apple Cinnamon Baked Oatmeal. 

For higher protein vegan breakfasts, try this Homemade Almond Granola or Vegan Pumpkin Flax Granola. 

Why You’ll Love these Pancakes

• So fluffy – These are seriously the most fluffy pancakes you’ll ever make. They’re the perfect combo of light on the inside and crispy on the outside!
• Simple ingredients – This recipe is made with ingredients you probably already have in your pantry! Even if you don’t have plant milk, water will do in a pinch.
• Quick & easy – Ready in under 30 minutes, these easy pancakes are perfect for busy mornings.

Ingredients

• Bananas – This is a great way to use up overripe bananas, but I don’t like to wait until they are too ripe. My preference is for bananas that have just started to turn brown, so you still get a bit of that fresh banana taste with plenty of natural sweetness.
• Flour– I use all-purpose flour, but you could opt for a gluten-free or whole wheat variety.
• Plant milk – I use coconut milk for this recipe, but you can use any non-dairy milk you’d like – almond milk or oat milk are great options. Even water works in a pinch.
• Neutral-flavored oil – Canola oil, avocado oil, or vegetable oil are good options.
• Sugar* – White sugar, cane sugar, or brown sugar will work well. Just make sure to select a vegan variety (see notes). Swap for coconut sugar for a less refined option.
• Vanilla extract – Pure vanilla extract is key to rounding out the flavors in this recipe.
• Baking powder – Gives these pancakes their fluff!
• Optional: Add a little bit of cinnamon for some extra warm spice flavor.

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Large skillet or griddle
• Stovetop or grill

How to Make

This is a detailed step-by-step guide on how to make this full recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Preheat your griddle or pan on the grill or stovetop over medium-high heat.

You will know your pan is ready for pancakes if you drop droplets of water and they do not immediately evaporate – that pan is too hot!

Mix the Wet Ingredients

Mash bananas in a large mixing bowl. I prefer to leave some larger chunks, but it is not necessary.

Next, add the plant milk, oil, sugar, and vanilla extract and stir until combined fully.

Add the Dry Ingredients

Then add in the flour, baking powder, and salt and mix until the batter has formed. This is a thicker batter, but I promise they’ll still be super fluffy!

Cook the ‘Cakes

Portion out the batter using a measuring cup or spoon onto a pre-heated and well-seasoned griddle. I use a 1/2 cup measuring cup which gives me 10 pancakes with this recipe. If you would like more, smaller pancakes, opt for 1/3 or even 1/4 cup portions.

You can cook these on the stove or the grill. I prefer using our cast-iron griddle on the grill, but any flat griddle-like pan on the stove will work as well.

Tip: We season our griddle with Crisco vegetable shortening, which just happens to be vegan! I am convinced this seasoning method is responsible for the perfect golden-brown crisp that these pancakes get when done on the grill.

​Cook each pancake about 1 minute per side. Flip when you can see bubbles forming on the top, it should be nice and golden brown on the bottom.

Once you’ve used up all the remaining batter, you’re done! Serve these with a drizzle of maple syrup, fresh berries, banana slices, or vegan butter, and enjoy! 

Variations

• Add a little bit of peanut butter into the batter.
• Add chopped fresh fruit like strawberries.
• Add vegan chocolate chips or chopped walnuts to these pancakes. 

How to Store

• Fridge: These pancakes with last up to 1 week in the fridge in an airtight container.
• Reheat: These are delicious when reheated in the microwave or toaster.
• Freezer: You can also freeze these pancakes for up to 6 months.

Tip: When freezing the pancakes, separate them with slices of parchment paper to prevent them from sticking together. This makes for an easy grab and re-heat option.zing the pancakes, separate them with slices of parchment paper to prevent them from sticking together. This makes for an easy grab and re-heat option.