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Updated 2026-06-20 • By Clara Bennett

Vegan Banana Pancake Recipe — Fluffy & Easy

Name: Vegan Banana Pancake Recipe — Fluffy & Easy
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar (or coconut sugar); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 large ripe bananas, mashed; 1 1/2 cups unsweetened almond milk; 2 tablespoons coconut oil, melted (plus extra for cooking); 1 teaspoon vanilla extract; Maple syrup, for serving; Sliced fresh banana, for topping

The ultimate guide to making the perfect vegan banana pancake at home.

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Quick Answer

Vegan banana pancakes are made by combining mashed ripe bananas with flour, plant-based milk, and a leavening agent — no eggs or dairy needed. The bananas act as both a natural sweetener and a binding agent, producing incredibly fluffy, moist pancakes in under 20 minutes.

Vegan banana pancakes are one of the most satisfying plant-based breakfasts you can whip up on a busy morning. They rely on the natural sweetness and binding power of ripe bananas, which means you can skip eggs, butter, and dairy milk entirely without sacrificing flavor or texture. The result is a stack of golden, fluffy pancakes that taste indulgent yet are made from simple pantry staples.

Whether you’re fully vegan, exploring plant-based eating, or simply ran out of eggs, this recipe delivers every time. Below you’ll find a complete breakdown of ingredients, equipment, step-by-step instructions, chef-level tips, storage guidance, and answers to the most common questions — everything you need to master vegan banana pancakes at home.

Pros

No eggs or dairy required — fully plant-based
Ripe bananas provide natural sweetness, reducing added sugar
Ready in under 20 minutes from start to finish
Uses simple, affordable pantry staples
Kid-friendly and great for meal prep
Easy to customize with add-ins like chocolate chips or berries

Cons

Overly ripe bananas can make the batter too wet if not adjusted
Slightly denser texture compared to traditional buttermilk pancakes
Requires a non-stick surface to prevent sticking without butter

✅ This recipe was last tested and validated by our test kitchen on 2026-06-20.

Key Takeaways

Use very ripe bananas (with brown spots) for maximum sweetness and easy mashing.
Let the batter rest for 5 minutes before cooking — this activates the baking powder for fluffier pancakes.
Keep the heat at medium-low; vegan pancakes brown faster than traditional ones.
Don’t press down on the pancakes while cooking — it deflates the air bubbles.
Test one pancake first to dial in your stove’s ideal temperature.
Freeze extras between parchment sheets for quick weekday breakfasts.

Prep8 min

Cook10 min

Cal210

Serves4

LevelEasy

Cost$

Ingredients

To make this authentic vegan banana pancake you will need the following fresh ingredients:

Everything you need for vegan banana pancake

Servings:

🛒 Shop Key Ingredients

Ingredient	Why You Need It	Buy
Organic All-Purpose Flour	Provides the structure and base for fluffy pancakes.	Check Price
Almond Milk (Unsweetened)	Replaces dairy milk while keeping the batter light and vegan.	Check Price
Baking Powder	The primary leavening agent that makes the pancakes rise and stay fluffy.	Check Price
Coconut Oil	Adds richness and prevents sticking — replaces butter in the vegan version.	Check Price
Pure Vanilla Extract	Enhances the banana flavor and adds warm, aromatic depth.	Check Price

Kitchen Equipment

Tool	Why You Need It	Buy
Non-Stick Skillet or Griddle	Essential for cooking without butter — prevents sticking and ensures even browning.	Check Price
Mixing Bowls (2)	One for dry ingredients, one for wet — keeps the batter from activating too early.	Check Price
Whisk	Ensures even distribution of baking powder and eliminates lumps.	Check Price
Ladle or Measuring Cup	Pours consistent portions for evenly sized pancakes.	Check Price
Spatula (Thin, Flexible)	Makes flipping delicate vegan pancakes easy without tearing.	Check Price
Potato Masher or Fork	For mashing bananas to the right consistency — some small chunks are ideal.	Check Price

Step-by-Step Instructions

Follow these steps exactly for perfect vegan banana pancake every time.

Preparation

Mash the bananas

Peel the ripe bananas and place them in a large mixing bowl. Use a fork or potato masher until mostly smooth with a few small chunks remaining. These chunks create pockets of banana flavor in the finished pancakes.

Combine wet ingredients

To the mashed bananas, add the almond milk, melted coconut oil, and vanilla extract. Whisk together until fully combined and uniform in color.

Mix dry ingredients

In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. Make sure the baking powder is evenly distributed throughout the flour.

Combine wet and dry

Pour the dry mixture into the wet mixture. Gently fold with a spatula until just combined — the batter should still be slightly lumpy. Do not overmix, as this develops gluten and makes the pancakes tough.

Rest the batter

Let the batter sit for 5 minutes at room temperature. This resting period allows the baking powder to activate and the flour to hydrate, resulting in lighter, fluffier pancakes.

Cooking

Heat the pan

Place a non-stick skillet or griddle over medium-low heat. Add ½ teaspoon of coconut oil and let it melt, swirling to coat the surface. The pan is ready when a drop of water sizzles gently on contact.

Pour the batter

Use a ladle or ¼-cup measuring cup to pour batter onto the skillet. Cook 2–3 pancakes at a time, leaving space between each for easy flipping. Aim for roughly 4-inch circles.

Watch for bubbles

Cook for 2–3 minutes until bubbles form on the surface and the edges look set. The bottom should be golden brown. Do not press down on the pancakes — this deflates the air pockets that keep them fluffy.

Flip and finish

Carefully slide a thin spatula under each pancake and flip in one confident motion. Cook the second side for 1–2 minutes until golden brown and cooked through. The pancake should spring back when gently pressed.

Serve immediately

Stack the pancakes on a warm plate. Top with sliced fresh bananas, a drizzle of maple syrup, and a light dusting of cinnamon. Serve while hot for the best texture and flavor.

Chef’s Secrets

Banana ripeness matters: Use bananas with plenty of brown spots — they’re sweeter, easier to mash, and contain more natural sugars that aid browning.
Don’t overmix: Stir the batter until the flour is just incorporated. Lumps are fine. Overmixing develops gluten and produces dense, chewy pancakes instead of fluffy ones.
Control your heat: Medium-low is the sweet spot. Vegan pancakes contain more natural sugar from the bananas, which means they brown faster. Too high and they burn before cooking through.
Rest the batter: Those 5 minutes of resting are not optional. The baking powder needs time to create air bubbles, and the flour needs time to absorb the liquid for a better crumb.
Test pancake first: Always cook one test pancake to check the heat and adjust. If it browns too fast, lower the heat. If it takes more than 3 minutes per side, raise it slightly.

Storage

Store leftover vegan banana pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between each pancake to prevent them from sticking together. Reheat in a toaster, skillet, or microwave before serving.

Freezing

These pancakes freeze beautifully for up to 2 months. Arrange cooled pancakes in a single layer on a parchment-lined baking sheet and freeze for 1 hour (flash-freeze), then transfer to a freezer-safe zip-lock bag with parchment sheets between each pancake. This prevents them from fusing together so you can grab individual servings.

Reheating

For the best texture, reheat frozen pancakes directly from the freezer in a toaster on a medium setting for 2–3 minutes. Alternatively, warm them in a dry non-stick skillet over medium-low heat for 1–2 minutes per side. The microwave works in a pinch — heat for 30–45 seconds — but the texture will be slightly softer.

Variations

Spicy: Add ¼ teaspoon of cayenne pepper and a pinch of cardamom to the dry ingredients for a warm, subtly spicy kick that pairs beautifully with the banana sweetness.
Creamy: Fold 2 tablespoons of coconut cream into the wet ingredients for an ultra-rich, tender crumb. Top with coconut whipped cream instead of maple syrup.
Vegan: This recipe is already fully vegan! To make it even more indulgent, use oat milk for a creamier batter and add a tablespoon of nut butter to the wet mix.
High-Protein: Replace ½ cup of all-purpose flour with pea protein powder or oat protein powder, and serve with a dollop of soy yogurt and hemp seeds on top.

Substitutions

You can swap all-purpose flour for a 1:1 gluten-free flour blend if needed. Oat milk, soy milk, or coconut milk all work in place of almond milk. Replace coconut oil with any neutral vegetable oil or vegan butter. Coconut sugar or maple sugar can substitute for regular sugar. For a lower-sugar version, reduce the added sugar to 1 tablespoon — the bananas provide plenty of natural sweetness on their own.

Common Mistakes

The most common mistake is overmixing the batter, which develops gluten and results in tough, rubbery pancakes. Another frequent error is cooking on too high heat — the natural sugars in ripe bananas caramelize and burn quickly, leaving the outside dark and the inside undercooked. Using bananas that aren’t ripe enough is also a pitfall; green or yellow bananas without spots lack the sweetness and softness needed for this recipe. Finally, skipping the batter rest period means the baking powder doesn’t fully activate, producing flat pancakes.

Serving Suggestions

Serve these vegan banana pancakes stacked high with sliced fresh bananas, a generous drizzle of pure maple syrup, and a sprinkle of ground cinnamon. For a heartier breakfast, add a side of mixed berries, a dollop of almond butter, or a handful of toasted walnuts. They also pair wonderfully with a hot cup of coffee or a chai latte made with oat milk for a cozy weekend brunch spread.

Nutrition Facts

Nutrient	Per Serving
Calories	210
Protein	4 g
Carbohydrates	38 g
Fat	5 g

Frequently Asked Questions

Why are my vegan banana pancakes flat?

Flat pancakes usually mean the baking powder is expired or the batter was overmixed. Make sure your baking powder is fresh (test it by dropping a teaspoon into hot water — it should bubble vigorously). Also, let the batter rest for 5 minutes before cooking to give the leavening agents time to work.

Can I make vegan banana pancakes without flour?

Yes — you can substitute oat flour (made by blending rolled oats) for a gluten-free, flourless version. Use about 1½ cups oat flour for every 1 cup of all-purpose flour. The texture will be slightly denser but still delicious. You can also try a blend of oat flour and almond flour for added richness.

How do I make vegan banana pancakes fluffier?

For extra-fluffy pancakes, separate the mixing process: combine all dry ingredients in one bowl and all wet in another, then fold them together gently at the very end. Let the batter rest for 5–10 minutes. You can also add 1 tablespoon of apple cider vinegar to the plant milk — it reacts with the baking soda to create additional lift.

Can I use frozen bananas for this recipe?

Absolutely. Thaw frozen ripe bananas completely, drain off any excess liquid, and mash as usual. Frozen bananas are actually ideal because the freezing process breaks down their cell walls, making them sweeter and easier to mash into a smooth consistency.

What can I use instead of coconut oil in vegan banana pancakes?

Any neutral-flavored oil works well — try avocado oil, vegetable oil, or light olive oil. Vegan butter is another excellent substitute that adds a rich, buttery flavor. If you want to reduce fat, you can replace the oil with unsweetened applesauce, though the pancakes will be slightly less tender.

Culinary Glossary

🔥

Baking Powder

A dry leavening agent containing baking soda and an acid. When mixed with liquid and heated, it releases CO₂ gas, causing batter to rise and become fluffy.

🍌

Ripe Banana

A banana with brown spots on the skin. The starches have converted to sugars, making it sweeter, softer, and ideal for baking and binding in place of eggs.

🥛

Plant Milk

A non-dairy milk alternative made from nuts, grains, or legumes. Almond, oat, and soy milk are the most common choices for vegan baking.

🥥

Coconut Oil

A plant-based fat extracted from coconut meat. Solid at room temperature, it melts when heated and serves as a vegan substitute for butter in cooking and baking.

🥞

Batter Resting

Allowing mixed batter to sit for several minutes before cooking. This hydrates the flour, activates leavening agents, and results in a more tender, evenly textured final product.

🍳

Non-Stick Surface

A cooking surface coated with a material (such as PTFE or ceramic) that prevents food from sticking, essential for cooking without butter or large amounts of oil.