Banana Pancakes

If you like banana bread, you'll love these banana pancakes! They're not only delicious, but they're also healthy, made with oat and whole wheat flour.

Banana Pancakes

This stack of banana pancakes pretty much sums up my ideal Saturday morning. Except, well, I don’t eat 7 banana pancakes on my individual plate, but Jack would if I put them in front of him. Portion control aside, if you have ripe bananas hanging around, give this banana pancake recipe a try! It’s a super easy one-bowl recipe that’s sure to make it into your regular weekend breakfast rotation.

Banana Pancake recipe ingredients

Why I Love These Banana Pancakes

While I’m not a huge fan of bananas on their own, I love them baked into muffins or bread, and now in these banana pancakes!

To make these pancakes a wholesome breakfast, I use a mixture of oat flour and whole wheat pastry flour, which makes them light and fluffy. I add cinnamon, nutmeg, and vanilla to give them a warm, spiced banana flavor. And with plenty of sweetness from ripe bananas, they require no added sweetener. (Though I don’t hesitate to serve them with a generous drizzle of maple syrup.)

Banana Pancake Recipe Tips

  • Don’t overmix! If your batter is too well-combined, your pancakes will be rubbery, not light and fluffy. If there are a few lumps in your batter, that’s ok.
  • Adjust the heat as you cook. Typically, I start with my pan over medium heat, but I lower it during cooking to ensure that the pancakes cook evenly. If your heat is too high, the outsides will burn while the insides stay raw.
  • Wipe out the pan if you have excess oil on the sides – left alone, it will burn.
  • Add oil between batches. Nothing’s worse than a pancake that sticks to the pan, so brush your skillet with olive oil each time you’re ready to pour in new batter.
  • Be mindful of your timing. This batter is thick, so it doesn’t bubble up as much as traditional pancake batter might. I usually cook pancakes for 2 minutes per side, but I cook these for about 1 1/2 minutes per side, until they’re nicely golden brown.

Vegan banana pancakes

Banana Pancakes Variations

Fold a scoop of chocolate chips or blueberries into the batter, or change up the spices! A dash of cardamom or ginger would be a great addition. And though I’m partial to maple syrup, peanut butter, almond butter, sliced bananas, or your favorite fresh fruit would also make delicious toppings.

Serve these pancakes on their own, or as part of a bigger brunch alongside a veggie frittata or shakshuka. On special occasions, we serve these pancakes with mimosas, but otherwise, they’re wonderful with a glass of chilled vanilla oat milk.

Let me know how this vegan banana pancake recipe turns out for you in the comments – I love them, and I hope you do too!

More Healthy Breakfast Recipes

If you love these banana pancakes, check out this post for more healthy breakfast ideas, or try one of these favorite breakfast recipes next:

Banana Pancakes

rate this recipe:
5 from 20 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 17 mins
Serves 8 pancakes
My favorite banana pancakes! These soft & fluffy pancakes are healthy, easy to make, and warmly spiced with cinnamon & nutmeg.


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • ½ cup mashed banana, about 1 large
  • 2 tablespoons extra-virgin olive oil, more for brushing
  • 1 teaspoon vanilla
  • ¾ cup + 2 tablespoons almond milk, more if needed
  • cup whole wheat pastry flour*
  • ½ cup oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • heaping ¼ teaspoon sea salt
  • Maple syrup, banana slices, pecans, for serving


  • In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
  • Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
  • Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
  • Serve with maple syrup, sliced bananas, and pecans, if desired.


*I like Bob’s Red Mill Whole Wheat Pastry Flour



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Rate this recipe (after making it)

  1. Jacqueline Rose

    5 stars
    Pancakes are my favoriteee for breakfast! Nothing beats banana pancakes + some chocolate chips too.

  2. Cindy

    Hello, the pancake recipe looks great!.I would like to try it but wanted to know if I can use regular WW Flour?, or it has to be Pastry flour.
    Also if I can not find WW Pastry flour can I sub it with regular pastry flour?.

    • Jeanine Donofrio

      Hi Cindy, you can use half all purpose and half regular whole wheat flour to replace the lightness of whole wheat pastry flour. Hope that helps!

  3. Brie

    5 stars
    These pancakes were so delicious I added agave just for a little more sweeter taste

  4. Diane

    5 stars
    I just made these pancakes using regular whole wheat flour instead of pastry flour because that’s what I had. They were absolutely delicious, so hearty and filling. I will definitely be making them again. My only question is do you have any idea about the calories per serving?

  5. Aurora figueiredo

    5 stars
    Muito boas receitas estou encantada obrigada pela partilha

  6. Alaa

    5 stars
    Tried this recipe and the harrisa shakshoka … till now every recipe is amazingly delicious 🤤 keep the good work can’t wait to try another recipe of yours ❤️

  7. Erin Azmir

    my husband makes this for me (well, a simpler version of this) many times and it’s soooo good and filling! x

    erin |

  8. Laine from

    Can’t wait to try this recipe. Not usually a fan of pancakes but these look wonderful.

  9. Kristy

    These look great, do they freeze easily for grab and go breakfasts for kids?

  10. odales solorzano

    5 stars
    You are so helpful I’m trying to become vegan for health problems and your website has help me so much !!!!

    • Jeanine Donofrio

      I’m so happy to hear that you’re enjoying the recipes!

  11. Teja

    5 stars
    These look delicious! Thanks for sharing the recipe.

  12. Sehris

    Delicious! Is the batter good to use the following day?

    • Jeanine Donofrio

      I’m glad you loved them! I don’t think the pancakes will puff up with 2nd day batter. I like to make all of the pancakes and freeze the ones I don’t eat. Hope that helps!

  13. John S

    Came out way too thick and had to tone it down

    • Jeanine Donofrio

      Hi John, stir in a little almond milk if the batter is too thick.

  14. 5 stars
    Just made these and in love! I never realize how much I need pancakes in my life until I find a post like this that makes me crave them!!

    Thanks for the recipe! This is going to be a new staple in my house!!

  15. Fabulously In Food

    I can’t wait to make these! I’m going use coconut milk

  16. Abigail from

    These sound so delicious! And they came at the perfect time as I have been craving banana foods lately.
    I even made a banana trifle this week but it still hasn’t satisfied my banana cravings!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.