Fluffy Vegan Banana Pancakes Recipe

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This vegan banana pancake recipe is modeled after a pretty famous non-vegan one I was fortunate enough to grow up with. They come out golden brown, perfectly crispy around the edges, and have a proper noticeable banana flavor—almost like banana bread.

A stack of vegan banana pancakes topped with whipped cream, banana slices, walnuts, and syrup being poured, on a plate with a fork.

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I know this sounds pretty corny, but banana pancakes and I go way back. As a kid, my babysitter Elizabeth (I called her Biz) made them, and hers were so good that her recipe ended up getting published in the New York Times. I’ve never forgotten how fluffy, golden and downright banana-y, they were. So I formulated my vegan recipe to be as close to the ones I remember her making for me growing up.

As I grew up, and became a sorta-famous donut guy (or whatever the heck I am), my vegan apple cider donuts would join the ranks of my babysitter’s in being featured by the New York Times. I am still in touch with her all these years later. Sometimes when I have days of recipe testing or food photography, I am talking with Biz on the phone while I work, and I love her so much.

Anyhow, the proof is in the pancake, right? So, let’s get cooking.

Jump to:

🥰Why you’ll adore this vegan banana pancakes recipe
🍌Dairy-Free Banana Pancakes Ingredients
🤯Variations
📖 How to make vegan banana pancakes
👉Top tips
🤷‍♀️ Recipe FAQs
✌️You'll love these vegan breakfast recipes too
Vegan Banana Pancakes

🥰Why you’ll adore this vegan banana pancakes recipe

✊ Vegan AF: Like all of my vegan breakfast recipes, this one doesn’t have eggs, dairy, or honey.

⏱ Quick as Heck: From zero to breakfast hero in about 15 minutes.

✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one’s been cooked and devoured by hundreds of recipe testers across the globe.

Stack of pancakes being drizzled with syrup. Text overlays read, "Join the Free Vegan Breakfast Club." Background has paint splatter design.

👉 Steal my fave vegan breakfasts

This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰

🍌Dairy-Free Banana Pancakes Ingredients

A tray displays ingredients for a vegan banana pancakes recipe: vegan butter, maple syrup, canola oil, vanilla extract, plant-based milk, banana, flour, baking powder, brown sugar, cinnamon, cardamom, nutmeg, and salt.

The Flour

Regular all-purpose flour makes for the best pancakes, and it’s probably what you already have in your pantry. You can substitute with whole wheat pastry flour or a 50/50 mix of regular flour and whole wheat flour for more fiber, though the pancakes will be a wee bit heavier (although more nourishing).

The Spices

This spice trio is your banana bread cheat code. Cinnamon and nutmeg lay down that warm, cozy bassline, and then cardamom (optional but highly encouraged) jumps in with a high note that’s a tiny bit floral, and deeply extra in the best way. Together, they turn basic pancakes into something that tastes like you mugged a bakery and made off with their secret banana bread recipe.

The Banana(s)

This acts as both a binder and a sweetener, giving the pancakes their signature flavor and a naturally tender crumb. I like using a banana that’s heavily speckled with brown spots—sweet, mellow, and mashable. For the optional banana slices on top, go with one that’s just a touch less ripe for a bit more structure and clean caramelization.

Got extra bananas? If they’re ultra ripe, use them to make cekodok pisang, those crispy Malaysian banana donuts that basically fry themselves into a golden dream. If your leftover ‘nanners are still firmish, use them up by making some Vietnamese banana ice cream bars, or Indonesian pisang goreng.

Plant Milk

I’m partial to soy milk, it supports a slightly creamier batter, but almond, coconut milk, and oat milk work just fine too. Whatever you choose, make sure it’s unsweetened and unflavored. If you can only get sweetened milk, make sure to cut back a little on the brown sugar in the recipe.

The Oil

Oil in the batter actually prevents the pancakes from absorbing as much oil as they cook, and also helps them to achieve golden, crisp edges. Any neutral-tasting oil will work well here: canola, refined coconut oil, sunflower, or basic vegetable oil are all great picks. If you prefer an oil-free version, you can swap in applesauce and cook the pancakes in a non-stick pan.

Vegan Butter

When it comes to cooking the pancakes, vegan butter (aka margarine) is pretty important. Using regular oil (which is ok if it’s all you have on hand) isn’t going to add the same diner-style rich, browned-butter vibe.

Brown Sugar

Brown sugar adds a caramel note that complements the banana. Coconut sugar or palm sugar can be used instead if you want a less processed substitution.

*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.

🤯Variations

Walnut Chocolate Chip Banana Pancakes

Stir ⅓ cup of vegan chocolate chips and ¼ cup of chopped walnuts into the batter just before cooking. The chips get all melty and gooey, basically a dessert that thinks it's breakfast. This is pretty much the pancake remix of my vegan banana muffins, which dwell within the same flavor universe.

Gluten-Free Banana Pancakes

Start with my remarkably-fluffy (and not dry and disappointing) gluten-free pancakes recipe as a base and replace half the plant milk with mashed banana. It’s the same structure, just with a full banana bread glow-up.

📖 How to make vegan banana pancakes

I get it—you’re hungry and not here for a photo essay. If you’re ready to dive into griddle greatness ASAP, scroll straight down to the printable recipe card. For everyone else, let’s break it down step-by-step so you absolutely nail it.

A hand holds a yellow measuring sifter, sifting white granules into a striped bowl on a wooden surface.

Step One

Live and Let Dry Ingredients:

In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt until everything is well combined and lump-free.

A bowl of mashed bananas topped with brown sugar, as milk is being poured over them, on a rustic wooden surface.

Step Two

Wet Side Story:

In a separate bowl, mash the banana and stir in the plant milk, oil (or applesauce if you don’t mess with oil), brown sugar, and vanilla extract. Mix until smooth and unified.

A hand pours liquid ingredients from a white pitcher into a ceramic mixing bowl with orange, yellow, and blue stripes.

Step Three

Batter Business Bureau:

Pour the wet mixture into the dry ingredients and whisk gently just until no dry spots remain. Don’t overmix.

Close-up of vegan banana pancake batter spreading and cooking in a pan with melted butter bubbling around the edges.

Step Four

Skillet-tle Caesars (pizza pizza):

Place a nonstick or cast-iron skillet or griddle over medium heat. After about 2 minutes, when hot, spread around a little oil or vegan butter to coat the surface. Scoop ¼ cup of batter per pancake onto the skillet.

Three vegan banana pancakes with banana slices on top cooking in a black skillet.

Step Five

Bananabolic Steroids:

Optionally, add banana slices to the top while the first side cooks.

Three golden-brown vegan banana pancakes cooking in a black cast iron skillet with some melted butter visible on the surface.

Step Six

Flip it and Reverse it:

Cook for 2–3 minutes until bubbles form and the edges look set. Flip carefully and cook for another 2 minutes until golden brown and fully cooked through.

A plate of vegan banana pancakes on a wire cooling rack with a small bowl of raspberries nearby.

Step Seven

Stacks 5th Avenue:

Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil or vegan butter as needed between batches.

A stack of vegan banana pancakes topped with banana slices and walnuts is being drizzled with syrup on a plate, with another stack of pancakes blurred in the background.

Step Eight

The Brady Brunch:

Serve the pancakes hot, stacked high, and smothered with maple syrup, vegan whipped cream, butter, and toasted walnuts—or whatever makes your fiendish brunch brain light up.

👉Top tips

Use a truly ripe banana: You want a banana that’s heavily speckled or borderline brown, not just yellow. The riper it is, the sweeter and more flavorful your pancakes will be.
Don’t overmix the batter: Once the wet hits the dry, mix just until you don’t see any flour streaks. Overmixing develops gluten, which makes pancakes tough instead of tender.
Let the batter rest (if you’ve got time): Even a 5–10 minute rest helps the flour hydrate, the gluten relax, and the baking powder activate.
Stick to medium heat: Too hot and your pancakes will burn outside before cooking through. Medium heat gives you that golden edge with a fully cooked center.
Press Those ‘Nanners In: If you are topping the pancakes with sliced bananas (I recommend it quite adamantly), push them down into the batter as you place them. That way, the banana slices sticking out don’t interfere with the batter cooking on the 2nd side.

Four plates of pancakes with butter and syrup, one plate with fresh berries, are arranged on a gray surface beside a knife. — **Rolling up in full pancake regalia:** Banana pancakes getting served with ube pancakes, regular vegan pancakes, vegan blueberry pancakes, and also gluten-free vegan pancakes for those who hate wheat so fiercely.

🤷‍♀️ Recipe FAQs

Why do my pancakes look cooked but taste raw?

You’re probably cooking them at medium-high heat or even higher. Drop to medium heat or medium-low heat so the inside has time to cook through. Let the surface of the pancakes bubble fully before flipping to avoid a mushy center.

Can I use this batter for waffles?

These work amazingly in a waffle iron, especially when using almond flour or oat flour for extra crispiness. Just be sure the waffle iron stops letting out steam before opening it—this ensures the inside is fully cooked, giving you those fluffy vegan banana pancakes in waffle form.

How should I store and reheat vegan banana pancakes?

❄️ Refrigeration: Store leftover pancakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Let them cool completely first—if you pack them warm, it will trap moisture and make them soggy.

🧊 Freezing: Place fully cooled pancakes in a single layer between parchment sheets inside a reusable container or zip bag. This prevents them sticking and merging into one nightmarish pancake ball that you will never be able to thaw just what you want from.

🌬 Thawing: To thaw, place the pancakes in the fridge overnight or at room temperature for 20 minutes. If using an electric griddle, you can reheat from frozen—just allow extra time.

🔥 Stovetop Reheating: Reheat in a cast iron or nonstick skillet over medium heat. A tiny bit of coconut oil or vegan butter brings back the crisp edges.

⚡️ Microwave Reheating: Place pancakes in a single layer on a microwave-safe mixing bowl or plate. Cover with a clean, slightly damp kitchen towel. Microwave on medium power in 20–30 second bursts until warmed through without drying out.