These easy vegan banana pancakes are fluffy on the inside and crispy on the outside and perfectly flavored with bananas. Have some homemade pancakes ready in minutes and serve them with fresh fruit like berries, peanut butter, or maple syrup, or even some tasty blueberry sauce.
I didn’t have to search high and low for recipes for banana pancakes because my mom and I have been making this one for years. The difference, however, is one thing: this recipe is made without dairy or eggs.
The truth is, I have a thing for bananas. I eat them every day! Most days I have bananas in my Green Smoothies. Other days, I’ll use them in something glorious like my Vegan Banana Cake. And, of course, there’s this amazing vegan banana pancake recipe that’s perfect for breakfast or any time of day!
Why This Recipe is a Winner
- Whole wheat flour doesn’t add up to as much gluten development as you’d think, creating a light and fluffy pancake
- Ripe bananas add texture and flavor, and they’re a great egg replacer, making these eggless banana pancakes perfect every time
- Apple cider vinegar combines with the baking soda to create fluffy pancakes that you’ll want to make time and time again!
Best Bananas for Banana Pancakes
This recipe is a great opportunity to use up some ripe bananas. In fact, bananas with lots of brown spots are perfect for these simple vegan banana pancakes. If your bananas are not ripe, you can bake them in the oven at 300°F for up to 30 minutes, then set them aside to cool.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — You can use any storebought vegan butter or margarine or make your own dairy-free butter.
- Plant-based milk — Use your favorite plant-based milk.
- Apple cider vinegar
- Chia seeds
- Vanilla extract
- Ripe bananas — You’ll need 2 ripe bananas for this recipe.
- Whole wheat flour
- Coconut sugar — I used coconut sugar but you can substitute brown sugar or even granulated sugar.
- Baking powder + Baking soda
How to Make Vegan Banana Pancakes from Scratch
- Melt vegan butter then stir in plant-based milk, apple cider vinegar, chia seeds, and vanilla
- Mash enough bananas to fill a one-cup measuring cup. Stir them in with the milk mixture.
- Stir together dry ingredients in a bowl. Then stir it in with the banana mixture.
- Pour pancake batter in circles on a heated skillet or griddle for 3 to 5 minutes on each side, until golden brown.
- Transfer cooked pancakes to a heated oven to stay warm.
- Serve pancakes with vegan butter, maple syrup, more banana slices, and fruit.
Store pancakes in an airtight container in the fridge for up to a week. You can freeze them for up to two months.
These are some of the best toppings for your pancakes:
- Vegan butter
- Peanut Butter
- Dairy-free chocolate chips
- Maple Syrup
- Date Syrup
- Vegan Caramel Syrup
- Coconut Whipped Cream
- Fresh Fruit — like sliced bananas, fresh berries, or sliced apples.
- Chia Jam is a great healthy topping!
Healthy Banana Pancakes
Making healthy vegan banana pancakes can get your day started right! That’s because these pancakes are made with whole wheat flour, meaning they’re perfect for your next healthy breakfast.
I use coconut sugar because it has a lower glycemic index than some sugars. I also keep the amount of sugar used to a minimum, because my thought is you’re getting sweetness from the bananas. Also, I’ve found that vanilla adds sweetness to recipes too.
Frequently Asked Questions
How do you make gluten-free pancakes?
You can transform any basic pancake into a gluten-free pancakes recipe by substituting gluten-free baking flour for all-purpose flour. You could also add a little bit of oatmeal flour by grinding oatmeal in a blender.
Can you freeze pancakes?
It’s easy to freeze pancakes. Place the cooled pancakes on a tray and freeze them. Once they’re frozen, transfer to a freezer bag. Then, when you’re ready for dairy-free pancakes in the morning, simply put them in your toaster to recreate that crispy outer crust. Boom! Fresh pancakes for breakfast!
Are pancakes made with bananas good for you?
Pancakes made with bananas and that use healthy ingredients like, whole wheat pastry flour, chia seeds, can be considered healthy. You can use maple syrup or top them with fresh fruit or peanut butter for more added nutrition.
More Vegan Pancakes!
If you’d like more vegan pancake recipes, including another gluten-free option, check these out:
Vegan Banana Pancakes
- In a large microwave-safe bowl, add the vegan butter. Microwave for about 30 seconds until melted. Add the plant-based milk, apple cider vinegar, chia seeds, and vanilla. Stir to combine.
- On a plate mash bananas until you fill a one-cup measuring cup. Add this to the milk mixture and stir until combined. Set aside.
- In a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Stir to combine. Pour this into the banana mixture and stir until just combined, being careful not to over mix.
- Heat a skillet over medium heat or non-stick griddle to 325°F. Add a little vegetable oil to the cooking surface.
- Once your skillet or griddle is hot, spray with a light coating of vegetable spray and use a 1/4 cup measuring cup to pour the batter onto the cooking surface. Use the back of the measuring cup to create spread batter into a circle. Flip the pancakes when you notice bubbles forming on the top, usually around one minute. Cook for another minute or two. Use a spatula to raise the edge. Once they're golden brown on the bottom and cooked through. remove from the cooking surface.
- Serve with vegan butter, maple syrup, more banana slices, and fruit.
- Store in an airtight container in the fridge for up to a week. You can freeze these pancakes for up to two months.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.