Vegan Banana Pancakes

Four banana pancakes on a white plate with fresh slices of banana and blueberries on top.

5 from 2 ratings

Banana pancakes that are eggless and contain no butter and no milk? Yes! It's true! These are the ultimate fluffy vegan banana pancakes and they'll become a new family-favourite breakfast. They're easy-to-make, soft, light, and filled with banana flavour, plus, you can also make them gluten free, full details in the recipe!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Gwen Leron

Ingredients

1 ¼ cups + 2 tablespoons unsweetened dairy-free milk (see notes below for gluten-free version.)
1 tablespoon lemon juice (or apple cider vinegar)
½ cup (123g) puréed ripe bananas (roughly 2 small bananas, see notes on bananas below)
2 tablespoons oil
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour (see notes below for gluten-free version.)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg (optional)

Instructions

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir to combine. Set aside for 5 minutes.
Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg (if using) together in a large bowl. Set aside.
Mix the banana purée, oil, and vanilla extract together in a small bowl until combined. Add to the rested buttermilk and mix well.
Add the wet ingredients to the dry ingredients, and mix well until there are no dry spots remaining. Don't overmix.
Heat the pan over medium-high heat for at least 2 minutes. (The heat will need to be adjusted a few times while cooking the batch.)
Lightly coat the surface of the pan with a small amount of oil.
Ladle ⅓ cup of the pancake batter into the center of your pan, cooking 1 at a time.
Flip after roughly a minute and a half, when bubbles form all over the top of the pancake, and the edges start to look dry. Once flipped, cook for another minute and a half, or so.
Repeat until the batter is done. If you find that the pancakes are browning too much or too fast, turn the heat down to medium-low.
Serve with maple syrup or other toppings of your choice. (Suggestions above!)

Notes

If you are making the vegan gluten-free version and using the gluten-free flour blend, follow these directions:

Use 2 cups (280g) of this gluten-free flour blend (Amazon link)
Use ¾ cup + 1 tablespoon of unsweetened dairy-free milk

Other Notes:

Please read all of the info above and the notes below to ensure your pancakes turn out perfectly.
If making the gluten-free version, it's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different brands. I have never used any other brand of flour to make these pancakes other than Bob's Red Mill Gluten-Free All Purpose Baking Flour in the red bag, NOT the blue bag, so please know that your results may not be the same as mine if you substitute with a different flour. Coconut flour or any other single gluten-free flour will NOT work in this recipe.
Be sure that the bananas you use are very ripe and browning. I puree the bananas until they are smooth and have no chunks. If you prefer to have some banana pieces, puree to the texture you like but you may have to add more milk to thin the batter out a little.
This recipe makes 8-10 pancakes, depending on how large or small you make them.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
Nutrition info listed below is for 1 of 8 vegan banana pancakes with the recipe made as written, no toppings. Calorie count for 1 vegan gluten-free pancake is roughly 173 calories. Nutrition info is to be used only as a rough guide. Click here for more info on how nutrition info on this website is determined.

Nutrition