Name: Fluffy Vegan Banana Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large ripe banana; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 tablespoon sugar (optional); 1 teaspoon vanilla extract (optional); 3/4 cup unsweetened plant milk; 1 tablespoon neutral oil, plus more for cooking

These fluffy vegan banana pancakes are the kind of breakfast that feels like a weekend treat but comes together fast enough for a Tuesday. No eggs, no dairy, just a few pantry staples and a ripe banana.

The banana does double duty here, sweetening the batter and holding everything together so the pancakes stay light and tender. You can have a stack on the table in about 15 minutes.

Why These Pancakes Work

Most vegan pancakes rely on store-bought egg replacers or flax eggs, but a ripe banana handles the job while adding a gentle, natural sweetness. The texture lands right between a classic pancake and a slice of banana bread, with just enough structure to flip easily.

I keep this recipe simple on purpose. Start to finish, you’re only measuring a few dry ingredients, mashing a banana, and stirring. It’s the kind of thing you can make while coffee brews, even if you’re half asleep.

Ingredients

1 large ripe banana, mashed: the spottier the better, for sweetness and moisture
1 cup (125 g) all-purpose flour: or white whole wheat flour
1 tablespoon baking powder: this gives the pancakes their lift; make sure it’s fresh
1/4 teaspoon salt
1 tablespoon sugar (optional): add if your banana isn’t super sweet
1 teaspoon vanilla extract (optional)
3/4 cup (180 ml) unsweetened plant milk: oat, almond, or soy all work
1 tablespoon neutral oil: like avocado or canola, plus more for the pan

Variations / Substitutions

Gluten-free: swap the flour for a measure-for-measure gluten-free blend
Extra fruit: fold a handful of blueberries or chopped walnuts into the batter right before cooking
Chocolate chip: stir in 2 tablespoons mini chocolate chips for a treat
Oil-free: replace the oil with 1 tablespoon of applesauce; the pancakes will be a tiny bit less crisp at the edges

If you like warm spices, a pinch of cinnamon is wonderful here. Try my Oatmeal Banana Cookies for another way to use ripe bananas.

How to Make Fluffy Vegan Banana Pancakes

Step 1: Mash the Banana and Mix the Wet Ingredients

In a medium bowl, mash the 1 large ripe banana with a fork until mostly smooth. A few small lumps are fine. Stir in the 1 tablespoon sugar and 1 teaspoon vanilla, if using, then pour in the 3/4 cup plant milk and 1 tablespoon oil. Whisk until the mixture looks like a thin banana purée.

The banana should break down easily; if it’s not super ripe, you may need to whisk a few extra seconds. The liquid will smell sweet and faintly nutty from the milk.

Step 2: Whisk the Dry Ingredients

In a separate small bowl, whisk together the 1 cup flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Make sure the baking powder is evenly distributed so every pancake rises.

If you’re adding cinnamon or other dry spices, whisk them in now. A quick whisk removes any lumps in the flour.

Step 3: Cook the Pancakes

Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry flour streaks remain. The batter will be thick and slightly lumpy—that’s what you want. Overmixing will make the pancakes tough. Set the bowl aside while you heat the pan. Place a large nonstick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.

Once the pan is hot (flick a drop of batter onto it; it should sizzle gently), spoon about 1/4 cup of batter per pancake into the skillet. Cook for 2 to 3 minutes, until you see bubbles forming on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown on the second side. Adjust the heat between batches if they’re browning too fast.

Step 4: Stack and Serve

Transfer the pancakes to a plate as you go. If you’re cooking for a group, keep them warm in a 200°F (95°C) oven on a baking sheet.

Stack them high, drizzle with maple syrup, and top with extra banana slices or a handful of toasted pecans. Serve while they’re still hot, with crisp edges and fluffy centers.

A Few Tips for the Fluffiest Pancakes

Let the batter rest for 5 minutes after mixing while the pan heats. This gives the baking powder time to activate and yields a lighter pancake.
Use a very ripe banana—the skin should be covered in brown spots. It mashes more easily and adds natural sweetness, so you can skip the sugar.
If you’re making a big batch, place cooked pancakes in a single layer on a cooling rack in the oven (200°F) instead of stacking them, so they stay crisp.
Don’t press down on the pancakes with a spatula after flipping; it presses out the air.
Leftover pancakes freeze beautifully. Cool completely, layer parchment paper between them, and freeze in a zip-top bag.

Scale it up for a crowd:

Serves	Bananas	Flour	Baking Powder	Plant Milk	Oil
2 (this recipe)	1 large	1 cup	1 tbsp	3/4 cup	1 tbsp
4	2 large	2 cups	2 tbsp	1 1/2 cups	2 tbsp
6	3 large	3 cups	3 tbsp	2 1/4 cups	3 tbsp

Storing and Freezing Pancakes

Refrigerate: store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheating: pop them in a toaster or toaster oven for crisp edges, or microwave for a softer pancake.
Freezing: freeze in a single layer on a baking sheet, then transfer to a bag for up to 2 months.

Frequently Asked Questions

Can I make these gluten-free?

Yes, swap the all-purpose flour for a good measure-for-measure gluten-free blend. The batter may be slightly thinner, so let it rest 5 to 10 minutes before cooking.

My pancakes turned out dense. What went wrong?

The most common cause is overmixing the batter or using too little baking powder. Stir just until combined, and make sure your baking powder is fresh.

Can I skip the oil?

You can replace the oil with 1 tablespoon of applesauce. The pancakes will still be tender, but they won’t get as crisp on the outside.

Can I use a different fruit instead of banana?

You can, but banana provides both sweetness and binding, so the texture will change. For a similar effect, try 1/2 cup of unsweetened applesauce plus 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water.