Vegan Banana Pancakes

These easy vegan banana pancakes are light, fluffy, flavorful, and made with simple pantry staples in just one bowl. Dairy-free, egg-free, vegan, & optionally gluten-free, oil-free, and even sugar-free!

Light and Fluffy Egg-Free Vegan Banana Pancakes

Next time you’ve got overripe bananas, rather than going straight for vegan banana bread, why not try a batch of light, fluffy, easy vegan banana pancakes? They’re packed with banana flavor, just sweet enough, contain a healthy dose of fiber, potassium, and vitamin B6, and require just one bowl and 6 ingredients.

They’re fairly healthy, too, with the nutrients from the banana, minimal added sugar (and can be made sugar-free), optionally oil-free, and the option to use whole grain and other ‘healthier’ flours. All of that said, you won’t have any issues feeding these to fussy eaters/ kids!

Best of all, these eggless banana pancakes are meal-prep friendly – whether preparing the batter in advance, saving the leftovers in the fridge, or even freezing them for later. Have more overripe bananas? Try our oil-free banana muffins, banana choc chip bars, banana ice cream (3 ways), or healthy banana popsicles.

The Ingredients

You can make the BEST banana pancake recipe from scratch that’s egg-free, dairy-free, and requires just 6 inexpensive pantry ingredients.

• Banana: Use an overripe banana that’s soft with plenty of black spots on the peel. This adds natural sweetness and flavor and binds in the place of eggs.
• Flour: You can use 100% all-purpose flour, a 50/50 blend of AP and whole wheat flour, or even experiment with buckwheat or spelt flour (rest the batter for 15 minutes before cooking the pancakes if using the latter).

An all-purpose gluten-free flour blend like King Arthur’s or Bob’s Red Mill may also work to make vegan gluten-free banana pancakes, though they might be slightly denser.

• Plant-based milk: Use any unsweetened dairy-free milk in these dairy-free banana pancakes. I.e., almond milk, soy milk, oat milk, etc. We love the latter.
• Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
• Sweetener: (Optional) Use your sweetener of choice. I.e., brown sugar, agave, maple syrup, coconut sugar, etc. A sugar alternative, like erythritol, should work fine, too.
• Baking powder: For perfectly fluffy, slightly thick American-style pancakes.
• Salt: Helps balance/enhance the flavors in this vegan banana pancake recipe.
• Oil: Use neutral cooking oil (like vegetable oil), unsalted vegan butter/a combination of the two.

What could I add To Banana Pancakes?

There are plenty of ways to customize this vegan banana pancakes recipe to add extra texture, flavor, and nutrients.

• Spices: Cinnamon, nutmeg, or pumpkin spice add warmth and flavor.
• Fruit: i.e., blueberries, raspberries, strawberries, etc., pressed into the top of the cooking fluffy banana pancake batter.
• Dried fruit: i.e., raisins, sultanas, blueberries, cherries, etc.
• Vegan chocolate: Add dairy-free chocolate chips/chunks (white, milk, or dark).
• Cocoa powder: Make vegan chocolate banana pancakes by replacing 2-3 tbsp flour with unsweetened cocoa powder. Optionally add some vegan chocolate chips, too.
• Nuts/seeds: Sprinkle in chopped or crushed nuts for crunch and flavor (lightly toasted for extra flavor). I.e., walnuts, pecans, almonds, pumpkin seeds, etc.
• Spinach: Refer to our recipe for spinach banana pancakes.
• Banana protein pancakes: Replace flour with a scoop of protein powder.
• Coconut: Shredded/flakes for extra texture and flavor in the easy banana pancakes.
• Citrus zest: Lemon, lime, or orange zest will add a bright, citrusy flavor.

How to Make Easy Vegan Banana Pancakes

• 1) First, preheat a non-stick skillet (or large griddle) over medium-high heat, lightly brushed with oil.  

Using a good non-stick skillet, you can even make these homemade banana pancakes oil-free.

• 2) Meanwhile, in a medium bowl, thoroughly mash the banana, add all the other pancake batter ingredients, and gently mix until combined.

It’s important not to overwork the gluten, so having a few lumps in the batter is fine. Also, note that different flours have different absorbencies, so you may need to adjust the amount of added plant-based milk.

• 3) Use a ¼ cup measuring cup to scoop batter into the pan, adding as many as will fit, then cook until bubbles form on the pancake surface.

• 4) Carefully flip over the pancakes with a spatula to cook for 2-3 minutes until lightly browned on the underside and cooked through.

• 5) Remove from the pan and repeat with any remaining batter. Then enjoy the eggless banana pancakes with all your favorite toppings!

FAQs

Pro Recipe Tips

• Use overripe bananas: We’re looking for the same bananas you’d use for banana bread. Super brown/spotty, soft, and sweet.
• Test the baking powder: Otherwise, the pancakes won’t puff up and become fluffy inside. To test it, combine ½ teaspoon baking powder with ¼ cup boiling water. If it bubbles/fizzes immediately, it’s good to go.
• Avoid over-mixing the batter: Over-mixing can overwork the gluten and lead to dense, rubbery pancakes. If you’re worried you’ve over-mixed it, leave the batter to rest for 20-30 minutes.
• Preheat the pan: This ensures evenly cooked pancakes that aren’t soggy.
• Make a test pancake: We always consider the first pancake a ‘test’ (i.e., is it too brown outside, runny in the middle, soggy, taking too long to cook, etc.), so we can adjust the temperature/timings if needed for further pancakes.  
• To keep pancakes warm: (especially helpful when feeding a crowd), set them on a baking sheet in the oven at 200F/95C.

The Best Banana Pancake Toppings

• Classic: Vegan butter and maple syrup.
• Scoops: Vegan vanilla ice cream, dairy-free yogurt, coconut whipped cream, fruit compote, etc.
• Drizzles: Maple syrup, agave, nut butter, seed butter, vegan chocolate sauce, caramel, jam.
• Sprinkles: Crushed nuts/seeds, granola, shredded coconut, cacao nibs, vegan chocolate chips, dried fruit, confectioners’ sugar, etc.
• Fruit: Fresh banana slices, berries, caramelized bananas, etc.

Storage Instructions

Once cooked, allow the egg-free banana pancakes to cool. Then store them in an airtight container/Ziplock/Stasher bag separated by layers of wax/parchment paper in the fridge for 4-5 days or in the freezer for 2-3 months (it can help to flash freeze them for an hour first).

How to Reheat Frozen Banana Pancakes

You can reheat the vegan banana pancakes from frozen or allow them to thaw in the refrigerator overnight or at room temperature for a few hours.

Oven: You can reheat the banana vegan pancakes in a toaster oven, air fryer, or regular oven (at 350F for the latter two) until just warmed through. Cover with foil to lock in moisture.

Microwave: In 20-30 second intervals until warmed through. These will be soft.

Skillet: Over medium heat with a little vegan butter or oil – best for crispy edges.

More Sweet Vegan Breakfast Recipes

• Blueberry Vegan Pancakes
• Dairy-Free Waffles
• Blueberry Banana Muffins
• Healthy Protein Chocolate Waffles
• Pineapple Walnut Muffins
• Vegan French Toast
• Homemade Vegan Cinnamon Rolls

Photos by Alfonso Revilla