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 easy 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 and chocolate 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.

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.

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 (like in these strawberry banana pancakes), 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 vegan 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

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

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.

Step 3: Carefully flip over the pancakes with a spatula to cook for 2-3 minutes until lightly browned on the underside and cooked through. 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 (like this vegan mango compote), etc.
• Drizzles: Maple syrup, agave, nut butter, seed butter, vegan chocolate sauce, date caramel sauce, jam.
• Sprinkles: Crushed nuts/seeds, peanut butter 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.