These delicious vegan banana pancakes are ready in just 10 minutes! With four ingredients, these pancakes are easy to make, fluffy, and delicious with a drizzle of maple syrup! Easily made gluten free too!

stack of vegan banana pancakes with hand pouring maple syrup over them

You’re just going to love this pancake recipe. These vegan banana pancakes will quickly become your family’s new favorite vegan breakfast staple. Both kids and adults just adore these pancakes, as they’re so easy to make, require minimal ingredients, and taste SO good. 

Along with vegan buttermilk pancakes, and vegan blueberry pancakes, this vegan pancake recipe is a standard recipe in our breakfast rotation for weekend brunch and holidays. You can easily make this recipe gluten free as needed (and for toddler-friendly pancakes, check out these even easier vegan banana oat pancakes made in a blender!).

Vegan Banana Pancakes Ingredients

  • Flour: I used organic all purpose flour here, but I do have options for using gluten-free 1:1 baking flour or oatflour instead for gluten free vegan pancakes! 
  • Banana: This is what replaces eggs found in traditional banana pancakes. We actually don’t need any other vegan egg replacement, like flax eggs or applesauce because banana will act as both the main flavor of the pancakes and the egg!
  • Vegan buttermilk: This is a combination of dairy free milk and apple cider vinegar or lemon juice. No need to buy any vegan buttermilk from the store. You can easily make this 2 minutes before making your pancakes. I recommend using almond milk or soy milk for the best results; however, if you have an allergy to either, you can use oat milk.
  • Brown sugar: I use organic brown sugar, but you can also use granulated sugar by Florida Crystals, as it’s vegan (and not all sugar in the U.S. is vegan!). You can also swap in coconut sugar as well. I love the taste of brown sugar in banana pancakes!
  • Baking powder & soda: to help leaven the pancakes!
  • Vanilla extract: For extra flavor!
vegan banana pancake ingredients

Overview: How To Make Vegan Banana Pancakes

If you’re a new vegan or just new to making vegan pancakes, then you’ll just love how easy and simple these pancakes are to make. 

This is a fantastic recipe for not just kids and adults, but beginners as well. Here’s how to make the best batch of vegan banana pancakes ever:

  1. Mix the batter: Simple whisk together the wet ingredients together in a large bowl. Then add in the dry ingredients, and whisk JUST until the flour is mixed but LEAVE the clumps (see the next section).
  2. Heat the skillet: I recommend using a pancake griddle, but a large nonstick skillet will also work. Use a little coconut oil or vegan butter just to prevent any sticking, and make sure the griddle is heated before pouring the batter onto it.
  3. Cook the pancakes: Pour about 1/3 cup-1/2 cup of vegan banana pancake batter onto the pancake griddle. You can also add your additional toppings or sliced banana coins here. Cook the pancakes until little bubbles form, about 2 minutes.
  4. Flip the pancakes: Once cooked on one side, simply flip the pancakes over and cook for an additional minute.
  5. Serve and enjoy! Serve and top your vegan banana pancakes with your favorites! Check out the next few sections for some of my recommendations.
banana pancake batter being mixed
banana pancakes being cooked on a pancake griddle

Why you shouldn’t mix your pancake batter until smooth:

If you want super fluffy banana pancakes that rise like classic buttermilk pancakes, then it’s crucial that you don’t over mix the batter.

This means actually leaving clumps in the pancake batter rather than whisking the batter until smooth. When you over mix the pancake batter until smooth, your pancakes struggle to rise while cooking. This means you’ll end up with rather flat pancakes instead of fluffy. 

Check out this guide on how to not over mix pancake batter (which is so easy to do!). 

hand pouring tea with stack of banana pancakes near by

Optional banana pancake mix-ins & toppings:

Aside from adding additional banana slices on top of the cooking banana pancakes, you can also mix in and/or top your vegan banana pancakes with:

Can I make these gluten-free banana pancakes?

You can absolutely make these vegan banana pancakes entirely gluten free as well. Here are the two options:

  • Gluten free 1:1 baking flour blend: I recommend Bob’s Red Mill in the blue bag. Please note that you’ll use the cup measurements for the flour in the recipe card, rather than the weight. So for Bob’s Red Mill specifically, you would use 1 cup of flour or 140 g rather than the listed 1 cup (125 g), which only applies to the all purpose flour, as it has a different weight per cup.
  • Oat flour: You can use homemade oatflour or store bought oatflour. Please note that you should use either 1 1/4 cups oat flour or 125 g rather than 1 cup of oatflour (which only equals 100 g). 

This recipe will not work with almond flour nor coconut flour.

two plates of topped vegan banana pancakes

Storage & freezing tips:

If you’ve made a large batch of these vegan banana pancakes and want to save leftovers for later, you can easily freeze or refrigerate them, depending on how soon you want to enjoy them again. Here are some tips:

  • Fridge: Allow the pancakes to fully cool. Then place them into an airtight bag or container, and store in the refrigerator for up to 5 days.
  • Freezer: Allow the pancakes to fully cool before placing them into an airtight container or bag. You can store these pancakes in the freezer for up to 3 months.

To reheat: You can either heat these pancakes in a toaster oven or regular oven, or simply microwave them on a microwave-safe plate for 30 seconds to 1 minute, depending on how strong your microwave is. 

sliced fluffy banana pancakes

More vegan pancake recipes you’ll love:

Gluten Free Vegan Gingerbread Pancakes

Easy Vegan Pumpkin Pancakes

Best Vegan Chocolate Pancakes

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan banana pancake Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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stack of vegan banana pancakes with hand pouring maple syrup over them

Quick & Easy Vegan Banana Pancakes Recipe (Gluten Free)

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These delicious vegan banana pancakes are ready in just 10 minutes! With four ingredients, these pancakes are easy to make, fluffy, and delicious with a drizzle of maple syrup! Easily made gluten free too!

Ingredients

Scale
  • 1 (about 100 g) medium ripe banana, mashed
  • 1 cup (240 mL) vegan buttermilk
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour, or gluten free 1:1 baking flour or oat flour- please see notes for measurements
  • 2 tbsp organic granulated sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon, optional
  • 1 banana, coined, optional for topping

Instructions

  1. Whisk the wet ingredients: In a large bowl, whisk together the vegan buttermilk, mashed banana, and vanilla extract.
  2. Finish the batter: Add in the flour, along with the granulated sugar and baking powder, and gently whisk the dry into the wet, stopping JUST as the flour is incorporated.  Make sure there are STILL clumps in the pancake batter. That means you haven’t over-mixed the batter. Set aside as you heat the griddle.
  3. Prep: Oil your pancake griddle or large non-stick pan to prevent sticking (you can use oil here to help prevent sticking- recommended, depending upon the non-stick brand). Then heat the griddle to medium heat.
  4. Cook: Spoon about 1/3 cup of pancake batter per pancake onto the griddle (should make about 6 medium pancakes- double the recipe for more!). Add the optional banana coins on top. Cook for about 2 minutes or until bubbles start to form on the pancakes. Then flip the pancake to the other side to cook for an additional minute.
  5. Serve and enjoy! Plate the pancakes, serve with maple syrup, vegan butter, or your favorite toppings, and enjoy!
  6. Storage: Store any leftover pancakes in an airtight container or bag for up to 3 months in the freezer.

Notes

Gluten free 1:1 baking flour: I recommend Bob’s Red Mill in the blue bag. Please note that you’ll use the cup measurements for the flour in the recipe card, rather than the weight. So for Bob’s Red Mill specifically, you would use 1 cup of flour or 140 g rather than the listed 1 cup (125 g), which only applies to the all purpose flour, as it has a different weight per cup.

Oat flour: You can use homemade oatflour or store bought oatflour. Please note that you should use either 1 1/4 cups oat flour or 125 g rather than 1 cup of oatflour (which only equals 100 g).