Vegan Banana Pancakes: Fluffy, Easy, Dairy-Free Recipe Guide

There’s something undeniably comforting about a stack of warm, golden pancakes, especially when they’re made with sweet, ripe bananas and a short list of simple, plant-based ingredients. These Vegan Banana Pancakes are fluffy, tender, and gently scented with vanilla and cinnamon—perfect for slow mornings, cheerful brunches, or a weeknight “breakfast for dinner.” You’ll love how forgiving the batter is, how quickly they come together, and how easily you can customize them with your favorite toppings or mix-ins. Whether you’re vegan or just pancake-curious, this recipe will show you exactly how to turn humble bananas into a plate of pure joy.

What Makes These Vegan Banana Pancakes Irresistible

These pancakes are all about flavor and texture—the bananas bring natural sweetness and moisture, while a touch of baking powder and baking soda ensure a lofty, cake-like interior. No eggs, no dairy, and still a fluffy result that feels indulgent yet wholesome. The batter comes together in minutes, and you likely have everything you need in the pantry already. You can keep them classic with a drizzle of maple syrup, or go bold with blueberries, vegan chocolate chips, or a dollop of creamy coconut yogurt. They’re versatile, family-friendly, and consistently reliable, which makes them exactly the kind of recipe you’ll reach for on repeat.

Your Vegan Banana Pancake Pantry: What You’ll Need

• Overripe bananas (2 medium, about 1 cup mashed) — The natural sweetener and binder that replaces eggs and keeps the pancakes moist.
• Plant milk (1 to 1 1/4 cups) — Almond, soy, or oat milk add moisture; adjust to reach a pourable, thick batter.
• All-purpose flour (1 1/4 cups) — The base for structure and fluff. Whole wheat pastry flour or a 1:1 gluten-free blend also works.
• Baking powder (2 teaspoons) — The main lift for airy pancakes.
• Baking soda (1/4 teaspoon) — Teams up with acid (vinegar or lemon) for extra rise and tender texture.
• Apple cider vinegar or lemon juice (1 teaspoon) — Activates the baking soda and adds a subtle brightness.
• Fine sea salt (1/4 teaspoon) — Balances sweetness and boosts flavor.
• Ground cinnamon (1/2 teaspoon, optional) — Adds warm, cozy notes that pair beautifully with banana.
• Vanilla extract (1 teaspoon) — Rounds out the flavor with a gentle, bakery-style aroma.
• Maple syrup or sugar (1–2 tablespoons, optional) — For a slightly sweeter pancake, especially if bananas are just barely ripe.
• Neutral oil or melted coconut oil (1–2 tablespoons, optional) — Enhances tenderness; can be omitted for oil-free if using a great nonstick pan.
• Vegan chocolate chips, blueberries, or chopped nuts (up to 1/2 cup, optional) — Fun mix-ins for texture and bursts of flavor.
• Oil or vegan butter for the pan — A thin film prevents sticking and promotes even browning.
• Toppings of choice — Think maple syrup, banana slices, fresh berries, nut butter, or coconut yogurt for a creamy finish.

How to Cook Them, Step by Step

1. Mash the bananas. In a large mixing bowl, mash the peeled, overripe bananas with a fork until mostly smooth. A few small flecks are fine—they’ll melt into the batter and add character.
2. Whisk the wet ingredients. To the bananas, add the plant milk (start with 1 cup), vanilla, vinegar or lemon juice, and maple syrup and/or oil if using. Whisk until it looks creamy and cohesive.
3. Combine the dry ingredients separately. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step disperses leavening evenly so your pancakes rise uniformly.
4. Bring wet and dry together. Pour the dry mixture into the wet. Stir gently with a spatula just until no streaks of flour remain. Do not overmix; a few small lumps are okay. If the batter is too thick to pour, add 1–3 tablespoons more plant milk, a little at a time.
5. Let the batter rest. Set the bowl aside for 5–10 minutes. This brief pause hydrates the flour and allows the leaveners to get to work, leading to puffier, more tender pancakes.
6. Preheat the pan. Warm a nonstick skillet or griddle over medium heat. Add a light brushing of oil or vegan butter. Give it a minute to heat thoroughly; a drop of water should sizzle on contact.
7. Portion the pancakes. Scoop about 1/4 cup of batter per pancake onto the hot surface. If you’re adding blueberries or chocolate chips, sprinkle them on top of each pancake now so they don’t sink to the bottom of the bowl.
8. Cook the first side. Let the pancakes cook until you see bubbles across the surface and the edges look slightly set and matte, about 2–3 minutes. Don’t rush the flip; patience means a cleaner turn and better rise.
9. Flip and finish. Slide a thin spatula underneath and flip gently. Cook 1–2 minutes on the second side until golden and cooked through. If they’re browning too fast, lower the heat slightly.
10. Repeat in batches. Continue with the remaining batter, greasing the pan as needed. Keep finished pancakes warm on a wire rack set over a baking sheet in a low oven (about 200°F/95°C) so they stay crisp at the edges.
11. Serve and customize. Stack the pancakes high and finish with maple syrup, banana slices, berries, a spoonful of nut butter, or a dollop of coconut yogurt. Serve immediately for the best texture.
12. Store leftovers. Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze with parchment between pancakes for up to 2 months. Reheat in a toaster or dry skillet.

Prep, Cook, and Rest—Your Timeline

Yield: About 10–12 small pancakes (4-inch), serving 3–4 people, depending on appetite and toppings. If you prefer larger pancakes, you’ll get fewer; adjust cooking time slightly.

Prep time: 10 minutes for mashing and mixing. Rest time: 5–10 minutes to hydrate and aerate the batter. Cook time: 12–16 minutes total across batches. Total time: About 30 minutes, start to finish.

You’ll know your pancakes are ready to flip when bubbles pop and leave tiny holes that don’t immediately fill with batter, and the edges look set. They’re done when both sides are golden and the centers feel springy. Serve right away for peak fluff and warmth, and let the toppings do the rest.

Helpful Tips & Little Secrets

• Choose bananas wisely: Spotty, deeply ripe bananas make the best pancakes—sweeter, softer, and easier to mash. If your bananas are just yellow, add an extra spoon of maple syrup.
• Measure flour gently: Spoon flour into your measuring cup and level it off. Scooping can pack in extra flour and lead to thicker, drier pancakes.
• Don’t overmix: Stir until just combined. Overmixing can develop gluten and make pancakes tough instead of cloud-soft.
• Rest the batter: A brief rest (even 5 minutes) helps the batter thicken slightly and gives you better lift. It’s a small step with big payoff.
• Manage heat: Medium heat is your friend. Too high and the outside scorches before the inside cooks; too low and they’ll dry out. Adjust as you go—pans vary.
• Add-ins go on top: Sprinkle berries or chocolate chips on the batter after you spoon it onto the griddle. This prevents sinking and scorching.
• Oil-free option: Skip the oil in the batter and cook on a high-quality nonstick pan lightly wiped with a damp paper towel for the thinnest possible sheen.
• Gluten-free variation: Use a reliable 1:1 gluten-free baking flour and add 1–2 tablespoons extra plant milk if the batter seems too thick. Allowing a 10-minute rest is especially helpful here.
• Want extra tenderness? Swap 2 tablespoons of the flour for cornstarch or arrowroot. It softens the crumb and can make pancakes feel almost cake-like.
• Size matters: Smaller pancakes are easier to flip and cook more evenly. If you love diner-style big pancakes, go slow and lower the heat slightly.
• Keep them crisp: Rest finished pancakes on a wire rack in a warm oven, not stacked on a plate, so steam doesn’t make them soggy.
• Make-ahead mix: Combine dry ingredients in a jar the night before. In the morning, mash bananas, add wet ingredients, stir in the dry mix, and you’re halfway to brunch.

Nutritional Snapshot

Here’s an approximate nutrition profile for a serving of these Vegan Banana Pancakes, assuming the recipe makes about 10 pancakes and a serving is 2 pancakes. This estimate includes 1 tablespoon of oil in the batter and 1 tablespoon of maple syrup. Actual values will vary based on your ingredients, add-ins, and portion size.

Tip: For a lighter calorie count, skip the oil in the batter and cook with minimal grease on a nonstick pan. For extra protein, serve with a spoonful of peanut or almond butter or a side of soy yogurt.

Questions People Often Ask

Can I make these pancakes gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend. The batter may thicken more as it rests, so add a splash of plant milk if needed. Resting the batter 10 minutes helps improve texture and rise.

How do I make them without oil?

Simply omit the oil in the batter and cook on a high-quality nonstick pan with the lightest possible greasing. The pancakes will still be tender thanks to the banana’s natural moisture.

Can I freeze leftovers?

Absolutely. Cool completely, then freeze in a single layer or with parchment between pancakes in an airtight container. Reheat in a toaster, toaster oven, or dry skillet until warmed through and lightly crisped.

A Parting Note to Encourage You

There’s a special kind of happiness in flipping pancakes and watching them puff up, then sharing them around the table with people you love. These Vegan Banana Pancakes are simple, cozy, and endlessly adaptable—perfect for lazy Sundays or a quick weekday treat. Trust the process, have fun with toppings, and enjoy every warm, maple-kissed bite. May this recipe become one of those reliable favorites you reach for whenever you want breakfast to feel like a hug.