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



4.89 from 27 votes (9 ratings without comment)

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Rate this recipe (after making it)

  1. Jessie

    5 stars
    I’ve made these so many times, it’s high time I paid my five star dues. This is a great recipe! Best pancake recipe by far, before or since I’ve gone vegan. I’ve made them as written most of the time, but sometimes I’ll replace the banana with sweet potato and fry them in coconut oil instead of olive. Very glad I found this. It’s become a regular meal in my house. Today, I’m making them with strawberries and chocolate chips.

    • Jeanine Donofrio

      I’m so glad you’ve loved them and that they’ve been so versatile!

  2. Leaf

    These look really yum, I’ll make this soon for my boyfriend!

  3. Mrs. C

    5 stars
    I’m so happy I saw this. I’m finding so many
    Wonderful recipes that I can use with our vegetarian lifestyle. We’re not die hard vegan, but probably somewhere in between. I appreciate the efforts of those who are willing to share the recipes they have tweaked and perfected. Cooking is so much fun when you know it’s going to taste good and be good for your body.

    • Jeanine Donofrio

      I hope you enjoy the recipes!

  4. Jacqueline Rose

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

  5. 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!

  6. Brie

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

  7. 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?

  8. Aurora figueiredo

    5 stars
    Muito boas receitas estou encantada obrigada pela partilha

  9. 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 ❤️

  10. 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 |

  11. Laine from

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

  12. Kristy

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

  13. 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!

  14. Teja

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

  15. 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!

  16. 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.

  17. 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!!

  18. Fabulously In Food

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

  19. 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.