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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!

completed stack of pancakes against a white surface
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Light and Fluffy Egg-Free Vegan Banana Pancakes

Next time youโ€™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? Theyโ€™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.

Theyโ€™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 โ€˜healthierโ€™ flours. All of that said, you wonโ€™t have any issues feeding these to fussy eaters/ kids!

Best of all, these eggless banana pancakes are meal-prep friendly โ€“ 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 thatโ€™s egg-free, dairy-free, and requires just 6 inexpensive pantry ingredients.

ingredients of banana pancakes spread out against a white surface

An all-purpose gluten-free flour blend like King Arthurโ€™s or Bobโ€™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

process shot of mashing banana on a plate
process shot of adding batter to skillet

Step 1: Preheat a non-stick skillet (or large griddle) over medium-high heat, lightly brushed with oil. In a medium bowl, thoroughly mash the banana, add all the other pancake batter ingredients, and gently mix until combined.

Step 2: Use a ยผ cup measuring cup to scoop batter into the pan, adding as many as will fit, then cook until bubbles form on the pancake surface.

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

Itโ€™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.

process shot showing flipped pancake on a skillet

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

Could I substitute the banana?

Though theyโ€™ll no longer taste like banana pancakes, it is possible to make vegan pancakes without bananas, replacing it with other mashed/pureed ingredients like unsweetened applesauce, sweet potato, or pumpkin puree. Thick dairy-free Greek yogurt may also work. Adjust the amount of added sweetener accordingly.

Can you make the pancake batter ahead?

If you omit the baking powder, you could prepare the pancake batter up to 1 day in advance and store it in a clingfilm-wrapped bowl in the refrigerator. Take it out 20-30 minutes before cooking the pancakes, and stir in the baking powder 5 minutes before cooking.

If the batter has become too dense, add more plant-based milk or water.

Can I make waffles with this banana pancake batter?

That should be fine, yes.

Can I use coconut flour or almond flour?

No, we donโ€™t recommend using either of those for this recipe.

Pro Recipe Tips

  • Use overripe bananas: Weโ€™re looking for the same bananas youโ€™d use for banana bread. Super brown/spotty, soft, and sweet.
  • Test the baking powder: Otherwise, the pancakes wonโ€™t puff up and become fluffy inside. To test it, combine ยฝ teaspoon baking powder with ยผ cup boiling water. If it bubbles/fizzes immediately, itโ€™s good to go.
  • Avoid over-mixing the batter: Over-mixing can overwork the gluten and lead to dense, rubbery pancakes. If youโ€™re worried youโ€™ve over-mixed it, leave the batter to rest for 20-30 minutes.
  • Preheat the pan: This ensures evenly cooked pancakes that arenโ€™t soggy.
  • Make a test pancake: We always consider the first pancake a โ€˜testโ€™ (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.
completed stack of pancakes against a white surface

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, confectionersโ€™ 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 โ€“ best for crispy edges.

Vegan Banana Pancakes

4.84 from 62 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 10 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!

Video

Ingredients 

  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • ยฝ teaspoon of salt
  • 2 tablespoons of neutral oil
  • 1 mashed banana
  • 1 cup of plant-based milk
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of brown sugar, agave nectar, or maple syrup

Instructions 

  • Preheat a nonstick pan over medium-high heat. If you donโ€™t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
  • In a medium bowl, mix together all the ingredients. Gently mix until the batter is smooth, but thereโ€™s no need to remove all the lumps.
  • Scoop out the batter with a ยผ-cup measuring cup and pour it onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.

Notes

  • Use overripe bananas: Weโ€™re looking for the same bananas youโ€™d use for banana bread. Super brown/spotty, soft, and sweet.
  • Test the baking powder: Otherwise, the pancakes wonโ€™t puff up and become fluffy inside. To test it, combine ยฝ teaspoon baking powder with ยผ cup boiling water. If it bubbles/fizzes immediately, itโ€™s good to go.
  • Avoid over-mixing the batter: Over-mixing can overwork the gluten and lead to dense, rubbery pancakes. If youโ€™re worried youโ€™ve over-mixed it, leave the batter to rest for 20-30 minutes.

Nutrition

Calories: 79kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 196mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 1mgCalcium: 68mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Breakfast
Cuisine: American
Method: Stove
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
4.84 from 62 votes (54 ratings without comment)

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Comments

  1. 3 stars
    Something went wrong with mine, not sure if it was over mixing or the baking powder but these did not come out flufffy, at all. I measured to T so I can’t imagine what else it would be…

    1. Oh no! So sorry to hear that they didn’t turn out. Making pancakes is such an art. Over mixing or expired baking powder could’ve definitely been the culprit. Hope you give them a try again and they turn out extra fluffy for you!

  2. 5 stars
    They are very good, I eat them with unsweetened apple sauce. blueberries and strawberries on top to reduce sugar. Thank you.

  3. 1 star
    Description in the search says “oil free”. You then tell us to use oil. I’m sure it’s delicious, but it’s not accurately described.

    1. It can be optionally oil free is what the sentence was meaning to convey. Using a good non-stick skillet, you can make these homemade banana pancakes oil-free!

    2. She was nice enough to spend the time to give us this tasty recipe, not nice giving on star for not even tasting it, people see these ratings and can turn people away.

  4. 5 stars
    I have made these pancakes 3 times this week! Our family has the stomach flu and only thing my 5 and 2 year old will eat. They are delicious!

    1. 5 stars
      easy and quick recipe! I used a mix of gluten-free flowers and they turned out fine. I do think I overworked the batter a little bit though and wish I had read that comment before mixing too much! Love this website!

  5. 5 stars
    First batch of banana pancakes I have ever liked- I made a half a batch and they were great- just sweet enough- yum

  6. I one pancake a serving? My son is a type 1 diabetic so we must have the carb counts correct.
    Thanks!!