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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.
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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.
I woke up this morning thinking about pancakes AND I had a few ripe bananas that needed to be used, so this recipe was meant to be. Fluffy and moist with just the right amount of banana flavor, and the caramelized bananas on top are the chef's kiss! No syrup is needed, they are delicious without it.
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🥰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.
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🍌Dairy-Free Banana Pancakes Ingredients
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.
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📖 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.
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.
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.
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.
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.
Step Five
Bananabolic Steroids:
Optionally, add banana slices to the top while the first side cooks.
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.
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.
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.
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👉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.
🤷♀️ Recipe FAQs
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.
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.
❄️ 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.
✌️You'll love these vegan breakfast recipes too
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Vegan Banana Pancakes
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour or whole wheat pastry flour
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
Wet Ingredients:
- 1 cup ripe banana mashed (2 medium bananas)
- ½ cup unsweetened plant-based milk
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
- 2 teaspoons brown sugar or coconut sugar
- 1 teaspoon vanilla extract
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- 1 additional banana sliced
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Toasted walnuts
Instructions
- In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In a separate bowl, stir together the mashed banana, plant milk, oil (or applesauce if you want to avoid using oil), brown sugar, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and whisk just until the batter is uniform with no visible dry flour. Avoid overmixing.
- Set a nonstick or cast iron skillet or griddle over medium heat. After 2 minutes when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter into the skillet for each pancake.
- While the pancakes are cooking on the first side, you can optionally (I recommend it!) push several banana slices down into the surface of each pancake.
- Cook over medium heat for 2 to 3 minutes, or until the edges are set and bubbles form across the surface. Flip and cook for 2 minutes on the second side, or until golden and fully cooked.
- Transfer to a warm plate and repeat with the remaining batter and banana slices, adding more oil or vegan butter as needed.
- Serve warm with maple syrup, vegan butter, vegan whipped cream, and toasted walnuts.
Notes
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Kathy S says
I woke up this morning thinking about pancakes AND I had a few ripe bananas that needed to be used, so this recipe was meant to be. Fluffy and moist with just the right amount of banana flavor, and the caramelized bananas on top are the chef’s kiss! No syrup is needed, they are delicious without it.
Meg says
Fabulous, not too sweet…perfect flavours. Serious you, . Thank you Chef Adam
Meg says
That was meant to be serious yum. My eyes were crossed with deliciousness….
Danni B says
I am Innkeeper/cook at a traditional Bed & Breakfast. I did these for a Vegan couple staying with us for a couple days. I added 1/4 cup chopped pecans, and topped with veggie sausage. The guests cleaned their plates! Next time I will add a little more oat milk — the batter was quite thick! But this recipe is a keeper! Thank you!
Dosa Princess says
These pancakes are one of my go -to brunch recipes. The only problem is I can never make enough of them to please my family/friends everyone always wants more... They work very well with gluten free flour for any GF friends as well.