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Fluffy Vegan Banana Pancakes Recipe

These vegan banana pancakes are irresistibly soft and fluffy — and they contain no eggs. A wholesome, one-bowl breakfast that makes the most of ripe bananas.

Vegan Banana Oatmeal Pancakes

My family loves these thick vegan banana pancakes. They’re simple to mix, packed with oats and banana flavor, and perfect when you have overripe bananas to use up.

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Packed with wholesome oats and delicious banana flavor, this easy one-bowl pancake recipe is a great option for busy mornings or a comforting weekend brunch.

Vegan Banana Pancakes

Vegan banana pancake ingredients

These pancakes combine flour, oats, mashed banana, and a few pantry staples to create a tender, flavorful batter. The basic ingredients are:

  • 1 cup flour (can use spelt, white, all-purpose gluten-free, or oat flour)
  • 6 tbsp rolled oats (or substitute 1/4 cup additional flour for plain banana pancakes)
  • 2 1/2 tsp baking powder and 1/4 tsp baking soda
  • 1 tsp cinnamon (optional)
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 cup mashed banana (ripe or frozen then thawed)
  • 2/3 cup nondairy milk (almond, soy, oat, etc.)
  • 1 tbsp oil or additional mashed banana
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp white or apple cider vinegar (for lift)
  • 1–2 tbsp sweetener of choice (maple syrup, agave, or stevia)
  • Sliced banana to press on top, if desired

Notes on key ingredients: Use bananas that are partly or mostly brown for the sweetest flavor. Rolled oats or quick oats work best; avoid steel-cut oats. If you prefer a grain-free or low-carb option, this recipe can be adapted, but results will vary with different flours.

Dairy Free Banana Pancake Recipe

Tips for making the best egg-free pancakes

The secret to fluffy vegan pancakes is adding a small amount of vinegar (white or apple cider) to the batter. It reacts with the baking soda to create bubbles that give the pancakes lift, similar to the classic vinegar-and-baking-soda reaction.

Method highlights:

  • Whisk together all dry ingredients first to ensure even rising.
  • Stir in the mashed banana and wet ingredients, including the vinegar, last. Adjust the batter with extra milk or a splash of water if it seems too thick — it should resemble traditional pancake batter.
  • Letting the batter sit for 10–15 minutes helps the oats soften and can improve texture.
  • Use a lightly greased nonstick pan or griddle over medium heat. Drop small ladles of batter so pancakes cook evenly from center to edge.
  • If you like, press a banana slice into each pancake before flipping. Flip when the edges look set and cook another minute or two.
  • Re-grease the pan between batches to prevent sticking and reduce heat slightly after the first batch so later pancakes don’t brown too quickly.
Egg Free Vegan Pancakes

How to serve and store vegan banana pancakes

Serve these pancakes warm with maple syrup, nut butter and sliced banana, fresh berries and coconut whipped cream, or a spoonful of jam. For a dessert-style treat, top with dairy-free ice cream, chocolate syrup, and chopped nuts.

Leftovers: Store cooled pancakes in an airtight container in the refrigerator for 3–4 days or freeze for up to two months. Reheat gently in a skillet or microwave. You can also prepare the batter the night before and refrigerate it covered for an easy morning cook-up.

How To Make Vegan Banana Pancakes

Vegan Banana Pancakes

Prep time: 20 minutes • Yield: 10 (about 10–14 small pancakes)

Ingredients

  • 1 cup flour
  • 6 tbsp rolled oats (or 1/4 cup more flour)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon (optional)
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 cup mashed banana
  • 2/3 cup milk of choice
  • 1 tbsp oil or additional mashed banana
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp white or cider vinegar
  • 1–2 tbsp sweetener of choice
  • Sliced banana, optional

Instructions

  1. In a bowl, stir together the flour, oats, baking powder, baking soda, cinnamon (if using), and salt.
  2. Mix in the mashed banana, milk, oil (or extra banana), vanilla extract, vinegar, and sweetener until just combined. If the batter is thick, add a little more milk or water to reach a pourable consistency.
  3. For best texture, let the batter rest 10–15 minutes to hydrate the oats.
  4. Heat a lightly greased nonstick skillet over medium. When hot, drop small ladles of batter onto the pan. Keep pancakes modest in size so they cook evenly.
  5. If desired, press a banana slice onto each pancake. Flip when the edges look set and bubbles have formed on top. Cook another minute or two until golden.
  6. Re-grease the pan between batches if needed and reduce heat slightly after the first batch. Serve warm.

Notes

Flours that work well include spelt, white, gluten-free all-purpose, or oat flour. Use ripe or thawed frozen bananas for the best natural sweetness. The vinegar activates the baking soda to help the pancakes rise without eggs. Cooked pancakes freeze and reheat well.

The Best Easy Healthy Applesauce Muffins

Healthy Vegan Breakfast Ideas

Try these other simple vegan breakfast options for variety:

  • Applesauce muffins
  • Homemade frappuccino-style blended drinks
  • Overnight oats
  • Vegan waffles
  • Tofu scramble
  • Vegan blueberry pancakes