Vegan Banana Pancakes

If you like banana bread, then you'll love these vegan banana pancakes! They're lightly sweet, thick, fluffy, and filled with yummy banana flavor.

Vegan banana pancakes

This stack of vegan banana pancakes pretty much sums up my ideal Saturday morning. Except, well, I don’t eat 7 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 these vegan banana pancakes a try! They’re easy to make in one bowl, and they’re thick, fluffy, and full of yummy banana flavor. I think you’re going to love them!

Vegan banana pancake recipe ingredients

Vegan Banana Pancakes Ingredients

These vegan banana pancakes aren’t just delicious – they’re good for you, too! Here’s what’s in them:

  • Bananas, of course! You’ll need one large or two small ripe bananas to make this recipe. The spottier, the better! There’s no added sweetener in this recipe, so you want your bananas to be nice and sweet.
  • Ground flaxseed + water – They take the place of the egg that you’d find in a traditional pancake recipe, helping bind the pancake batter together.
  • Extra-virgin olive oil – Or a neutral oil of your choice. You’ll add some to the batter and use more for greasing the pan.
  • Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
  • Almond milk – Or another milk you like! My homemade oat milk would work well here too.
  • Whole wheat pastry flour and oat flour – They pack this recipe with a whole grain punch, and they give the pancakes an amazing soft texture.
  • Baking powder and baking soda – They help these vegan pancakes rise.
  • And sea salt – To make all the flavors pop!

Of course, you’ll want maple syrup for serving, too!

Find the complete recipe with measurements below.

Vegan banana pancakes recipe

Change Up These Vegan Banana Pancakes!

I love this vegan banana pancake recipe as written, but don’t hesitate to make it your own! Fold a scoop of chocolate chips or blueberries into the batter, or try a different mix of spices. A dash of cardamom or ginger would be a lovely addition here.

Have fun playing with the toppings, too. I often go for sliced bananas and classic maple syrup, but so many other toppings would also be delicious. Here are a few ideas to get you started:

Let me know what variations you try!

More Vegan Breakfast Recipes

If you love these vegan banana pancakes, try one of these plant-based breakfast recipes next:

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Vegan Banana Pancakes

rate this recipe:
4.89 from 27 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 8 pancakes
These whole grain vegan banana pancakes are a delicious, healthy breakfast or brunch! They're soft and fluffy, easy to make, and warmly spiced with cinnamon and 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 should 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, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn 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. Elaine

    5 stars
    My go to pancake recipe! Yum! I do add a touch more almond milk to thin it our a bit and my fav fruit – blueberries! A win!

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  2. Jeanine

    5 stars
    Love these! Used a lot more almond milk to make them not quite so dense. Went a bit heavy on the cinnamon, as always. 😆

  3. Yolanda

    3 stars
    The mix was very dry so needed to add more liquid. Started with oat milk but made it too doughy so tried water and was better. I would suggest doubling the water.

  4. Marina

    4 stars
    Excellent but needs a lot more almond milk to not be a thick mess.

  5. Mary

    Hi! Great recipe!

    What can I substitute banana? Are chocolate chips fine? Or any other fruits?

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.