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Fluffy Vegan Banana Bread Pancakes

January 18, 2018
Shanika | Orchids + Sweet Tea
Nothing quite says I love you like a stack of Fluffy Vegan Banana Pancakes made from scratch! The whole family is sure to love these easy, airy, dreamy pancakes. Enjoy a hint of sweetness bursting with delicious banana flavor.

Fluffy Vegan Banana Bread Pancakes

These Fluffy Vegan Banana Bread Pancakes are the perfect rendition of a favorite flavor----banana bread! Completely fluffy, soft, jam-packed with warm spices, and naturally sweetened, these pancakes are truly irresistible for both kids + adults-alike! Made in just a few short steps and under 25 minutes TOTAL. Entirely dairy-free + vegan. Gluten-free + freeze options.

Pancakes on a blue plate with sliced bananas and chocolate chips and a knife + fork.

Starting your day with pancakes always feels like a special occasion. And these Fluffy Vegan Banana Bread Pancakes certainly strike a celebratory note. But the plant-based, clean ingredients mean that you can treat yourself to a short--or tall--stack of these flapjacks on a normal Tuesday!

They're warming and nutty, thanks to the cinnamon, nutmeg, allspice, and vanilla flavorings. Plus, these pancakes are easy to elevate with your favorite toppings (more on that below, spoiler alert: peanut butter). Hungry? Let's get to the plant-based goodness of this vegan banana pancake recipe! Plus, if you're into banana bread, then you'll enjoy the flavors in these pancakes----especially since they remind me of this Easy Healthy Banana Bread Recipe, Vegan Chia Seed Maple Banana Bread, Homemade Banana Bread Cinnamon Rolls, and Easy Healthy Banana Bread Pancakes!

Jump to:

Why You'll LOVE This Vegan Banana Pancake Recipe

  • Flavorsome. The banana and cinnamon in these pancakes add a subtle sweetness. A flavorful dreamboat if you ask me. 
  • Easy. This Banana pancake recipe is simple and doesn't take much time at all, and best of all, you don't need any fancy equipment!
  • Perfect texture. I don't want to toot my own horn, but these pancakes are so fluffy and moist that you'll want to whip them up every morning, not just on weekends or special occasions.
  • Gluten-Free Option. If you are gluten sensitive no problem. We have a gluten free version that's just as tasty and fluffy! 
Ingredients on a yellow table including flour, baking powder, mashed bananas, milk, spices, and flax 'eggs'.

How to Make Vegan Banana Bread Pancakes

Don't be intimidated by the word "vegan" in front of this pancake recipe. These plant-based banana pancakes are just as easy to make as any other "normal" pancake recipe. Don't worry.

These are hands down the best Vegan Banana Pancakes your taste buds will ever have the honor of enjoying! As promised, they are super quick and easy to make, and best of all, you probably have all the ingredients at home already (Yes, we are talking about that spotty old banana in the fruit bowl screaming to be used..)

Ingredients for Vegan Banana Bread Pancakes

  • Banana. Use very ripe bananas for the sweetest flavor.
  • All-purpose flour. I recommend organic flour from Bob’s Red Mill or King Arthurs for the best quality.
  • Flax egg. One of my favorite ways to replace eggs in vegan baking recipes. Simply mix 2 tablespoons of ground flaxseed with 4 tablespoons of warm water. This makes 2 flax eggs for the pancake batter.
  • Baking powder. This will lighten your pancakes so they’re fluffy and airy. Make sure your baking powder is fresh (not expired!) for best results.
  • Spices. I love to add cinnamon, nutmeg, + allspice. These add a warm fall flavor the pancakes that compliments sweet banana nicely and helps to amplify the flavor and reminds you of eating a good slice of banana bread.
  • Maple syrup. This vegan-friendly liquid sweetener is subtly sweet and won’t overpower the spices and banana flavor. You can also sub maple syrup with Agave, date syrup, coconut sugar, brown sugar, or pure cane sugar. If you’re not vegan, honey also works. 
  • Apple cider vinegar. This adds tang to turn the dairy-free milk into buttermilk. It helps activate the baking powder and improve the flavor.
  • Almond milk. You can use a store-bought version or make your own Almond milk. Also, feel free to use any dairy-free milk you have on hand (try my Creamy Homemade Oat Milk or Easy Homemade Coconut Milk).
  • Vanilla. Another important flavor boost to these decadent banana pancakes.
  • Vegetable oil. I like to use vegetable oil for added moisture to the pancakes, however, you can always substitute with coconut oil, melted vegan butter, or grapeseed oil for healthier options.

How to Know If Your Baking Powder + Baking Soda are Fresh

Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana pancakes (and other baked goods) fully rise and bake through nicely.

Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Pancake batter in a large white bowl with a wooden spoon.

Topping Ideas for Pancakes

If you're looking to dress up your stack of homemade plant-based banana pancakes, here are my favorite toppings:

  • Sliced ripe bananas
  • Peanut butter. I recommend warming it a bit in the microwave until it's creamy and drizzle-able. 
  • Chopped nuts. Pecans and walnuts are especially nice with these banana pancakes. Toast them for amplified flavor!
  • Vegan butter
  • Maple syrup
  • Coconut whipped cream (for a real special treat in the morning!)
  • Fresh berries (Think strawberries, blueberries, blackberries, etc.)
  • Chocolate chips (Who doesn't love the combo of bananas + chocolate? You can also use chopped vegan chocolate)

Pancake Tips & Tricks

Before you jump into the kitchen to make these pancakes, these are my best tips and tricks to perfect the recipe:

  • Low + slow is BEST.

When it comes to cooking pancakes, keep your heat on low. This ensures that your pancakes fully cook through without burning on the outside.

  • Make sure your leaveners aren’t expired.

Before adding them, check that your leavener (baking powder) isn't expired. This ensures that your pancakes will rise to their highest heights. And we want the fluffiest of pancakes right?

  • No Over-mixing, Please!

When making the batter, stop mixing as soon as all ingredients are just combined. A few lumps are totally fine in the batter. Remember, you want airy, fluffy pancakes. They can become chewy from overmixing.

  • Use the correct pan!

I find that using a flat cast-iron griddle works best for cooking vegan pancakes. Unfortunately, a regular sauté pan with sloped sides isn’t flat enough and the sides can make it difficult to flip the pancakes.

Pancake cooking in a skillet.
  • Oil the pan, don't butter it!

I know. I’m one who loves using butter (including vegan butter ), but when making pancakes it’s best to use some sort of oil (coconut, grapeseed, vegetable oil, etc). Gently wipe the oil onto the pan, you don't want to drench it. This helps avoid burns and excess smoke.

  • Don’t flip those pancakes just yet!

I’ve been guilty of this in the past. Don't flip your pancakes when a little crust forms on the bottom. Nope. Only flip them when the bubbles on the surface have ‘popped’ and opened into holes. This is the signal that the bottom is fully cooked and ready for flipping.

That’s it! Follow these simple tricks and your Vegan Banana Pancakes will be perfect every time!

How to Ripen Bananas for these Pancakes

Have you ever had bananas that weren't fully ripe, but you were dying to make banana pancakes? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch and here's what you can do:

  • Keep the banana bunches together to avoid the ripening process from stalling. 
  • Store your bananas in a warm place like near a heater or atop your refrigerator. This helps them to ripen faster.
  • Using a paper bag, add your bananas inside and fold it over to close it. The gases from inside the bag once shut tight will ripen the bananas within 24-36 hours.

If you're looking to ripe your bananas more quickly for baking purposes then you can do one of the following:

  • Oven Method: Preheat the oven at 300 degrees Fahrenheit and place bananas (with peels on) unto a baking sheet and let them bake for 15-20 minutes or until skins are black. The bananas at this point should be soft and sweet.
  • Microwave Method: Poke holes into the peel bananas (all around) and microwave for 30 seconds at a time until the bananas are soft enough. 
Pancake cooking in a skillet that is flipped.

What Kind of Milk Works Best?

When it comes to vegan milk options, there are so many possibilities. From soy milk to nut milk to the newest trend, potato milk, you can find a delicious plant-based option you love. And what makes these milks even better? You can make them from scratch at home! All of these dairy-free milk recipes will work for this Fluffy Banana Bread Pancake recipe:

If you’re curious about the wide world of dairy-free milk options, start with this guide to The Best Milk Alternatives for Your Entire Household.

How to Store + Freeze Leftover Pancakes

If you’re thinking about storing your leftover banana pancakes for a longer period of time OR you’d rather meal prep them for less hassle, it’s so easy to freeze them. When you freeze them, they generally last for up to 3 months when stored properly. 

Personally, I love doing method #2, however, you can always pick and choose which works best for you:

Method #1: Place your cooled pancakes in an even layer on a baking sheet lined with parchment paper and freeze for about 1 hour or so. Once solid, add them to an airtight sealed container or ziplock bags and store in the freezer.

Method #2: Once your pancakes are cooled, stack them together with parchment paper in between each pancake and place them into an airtight sealed container or ziplock and store in the freezer.

When you’re ready to reheat and serve, simply do so in a microwave, toaster, oven, or over the stove top in a skillet until warmed through.

Common Q + A's for these Vegan Banana Pancakes!

Can I make these vegan banana pancakes gluten-free?

Absolutely! To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.

Do I have to use maple syrup in these pancakes?

Nope! If you choose to opt out of maple syrup, you can always substitute with honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, or organic cane sugar.

Do you use milk or water for pancake batter?

While most boxed mixes call for water, I find that substituting milk for water will add a richness that creates an even fluffier pancake. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency or you can try half water, half milk.

Is it better to cook pancakes in butter or oil?

This is a major debate that seems to be divided, however, I personally find that butter creates a nice golden outside and adds rich flavor to your pancakes. Also, the trick is to always butter in between frying to keep pancakes evenly cooked.

How do you know when to flip a pancake?

Basically, you'll know that it's time to flip your pancake once the edges begin to form and turn golden as well as bubbles start to form (and pop which creates holes) on the tops of the batter.

How many times should I flip a pancake?

You should generally flip pancakes once, which is why it's best to ensure that the bubbles that form at the tops have popped and created holes before making the flip.

Are banana pancakes supposed to be gooey?

Not at all! Banana Pancakes are supposed to be soft, fluffy, moist, and rich tasting but not mushy. If your pancakes come out mushy, it's likely because the heat on your griddle or skillet is too high which causes the cooking of the outside to happen much faster than the inside. Slow + sure---is key!

Can I make these pancakes with egg?

Yes! Simply substitute the flax eggs with 2 large eggs!

Pancakes on two plates with sliced bananas, chocolate chips, and sliced with a knife and fork.

More of the Best Vegan Breakfast Recipes to Try Next!

If you love Fluffy Vegan Banana Pancakes, something tells me these recipes are right up your ally:

MADE OUR RECIPE(S)?

If you choose to make these Fluffy Vegan Banana Bread Pancakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Up close shot of pancakes in a plate with fork + knife and topped with banana slices + chocolate chips.
Up close shot of pancakes in a plate with fork + knife and topped with banana slices + chocolate chips.

Fluffy Vegan Banana Bread Pancakes

January 18, 2018
5 from 4 votes
Nothing quite says I love you like a stack of Fluffy Vegan Banana Bread Pancakes made from scratch! The whole family is sure to love these easy, airy, dreamy pancakes. Enjoy a hint of sweetness bursting with warm, delicious banana flavor.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 6 pancakes

Ingredients

PANCAKES:

  • 2 very ripe bananas, mashed
  • 2 cups organic all-purpose flour
  • 2 tsps baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • teaspoon ground allspice
  • 2 flax 'eggs' (You'll need 2 Tbsps flaxseed meal + 4 Tbsps warm water)
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 Tbsps pure maple syrup (See Notes!)
  • 2 Tbsps vegetable oil, organic (See Notes!)

OPTIONAL TOPPINGS:

  • Sliced Bananas
  • Peanut Butter, as drizzle
  • Your fave nuts, toasted (You can use walnuts, pecans, almonds, etc.)
  • Coconut whipped cream
  • Pure maple syrup, for drizzle
  • Fresh berries
  • Vegan chocolate chips

OTHER:

  • Vegan butter, for cooking

Instructions

TO MAKE THE VEGAN 'BUTTERMILK':

  • Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.

TO MAKE THE FLAX 'EGGS':

  • Add the flaxseed meal and water together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".

TO MAKE THE PANCAKE BATTER:

  • In a large bowl, add the flour, baking powder, cinnamon, nutmeg, allspice, and salt together and whisk until combined.
  • Make a small well in the middle of the dry ingredients and add in the ACV-milk mixture, mashed bananas, vanilla, oil, and maple syrup, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.

COOK THE PANCAKES:

  • Add 1 tablespoon of vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with sliced bananas, coconut whipped cream, your fave nuts, chocolate chips, and/or drizzle with maple syrup, if desired.
  • Bon Appetit!

Tips & Tricks

  • FREEZE OPTION: If you’d like to make these banana oat pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy  breakfast to grab anytime.
  • GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
  • SWEETENER: If you choose to opt out of maple syrup, you can always substitute with honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, or organic cane sugar.
  • OIL: Instead of vegetable oil,  you can always use melted vegan butter, coconut oil or grapeseed oil, if preferred.

Nutrition

Calories: 213kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 101mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 208mg | Iron: 2mg

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Xx, Shanika in script writing

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  1. I made this vegan pancake recipe for my kiddos and they loved it!! Thank you so much for publishing delicious non-dairy recipes.

    • Hi Tracie! I'm so thrilled to hear that your kiddos loved these pancakes! Definitely a fave in our house also! Absolutely! 🙂

  2. I'd love to have these for breakfast every single day .. That's definitely a good start every morning, simply delicious and easy

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