Banana pancakes are soft, fluffy, and with a delicious banana flavor. Make them with simple ingredients in about 20 minutes.
For more easy brunch recipes, try our vegan pancakes, oatmeal pancakes, and vegan French toast.
Banana pancakes are one of Louise’s favorite weekend breakfasts. They’re quick, healthy, and made with everyday ingredients you likely already have at home
All you need is a ripe banana, a bowl, a fork, and a non-stick pan.
Our recipe is naturally sweet, egg-free, sugar-free, and easy to make vegan. Bananas work like magic here: they act as a natural binder in place of eggs and add just the right amount of moisture and sweetness.
We love serving them with a drizzle of 100% maple syrup, fresh berries, sliced bananas, and a handful of chopped nuts.
If you’re looking to build a full breakfast spread, try pairing them with our tofu scramble, hazelnut spread, or even a savory side like zucchini fritters.
Ingredients
- Banana: Use ripe or overripe bananas with brown spots – they’re sweeter, softer, and easier to mash. No ripe bananas? Use regular ones + 1 tbsp sugar to boost sweetness.
- Flour: All-purpose flour = fluffiest texture. For whole grain: use whole wheat flour or try our oatmeal pancakes.
- Milk: Works with any milk: almond, soy, oat, or regular dairy.
- Vanilla Extract: Optional but adds warmth. Bonus: add ½ tsp cinnamon and a pinch of nutmeg for cozy vibes.
- Oil or Butter (for cooking): Use neutral oil, vegan butter, or regular butter for a golden surface.
- Toppings: Classic: banana slices + maple syrup. Extras: fresh berries, walnuts/pecans, or chocolate chips in the batter for a treat!
Instructions
In a mixing bowl, mash the bananas with a fork until they turn liquid.
Add water, milk, and vanilla extract. Mix the wet ingredients with the fork or whisk, then add flour, salt, and baking powder to the banana mixture.
Whisk gently until the wet and dry ingredients come together without over-mixing. Some lumps are ok.
Let the pancake batter rest for 5 minutes, and in the meantime, warm your non-stick skillet on medium heat.
Brush the skillet with vegetable oil, set the stove to medium-low heat, then scoop the batter into the skillet.
Cook for about 1.5 minutes or until the edge of the pancakes start to look dry, the bubbles on the pancakes pop, and the bottom is golden brown.
Flip the pancakes gently with a spatula and cook on the other side for about 1 more minute.
Repeat until you run out of batter. Brush the pan with oil after each batch.
Serve your stack of pancakes with sliced banana, maple syrup, and butter.
Tips
- Use overripe bananas for max flavor: The darker the banana, the sweeter and moister your pancakes will be—no sugar or eggs needed.
- Let the batter rest for 5 minutes: This short pause allows the baking powder to activate and gives the pancakes a lighter, airier texture.
- Cook low and slow for perfect golden edges: Use medium-low heat and lightly oil the pan. Watch for popping bubbles and dry edges before flipping.
Make Ahead & Storage
Fresh banana pancakes are best right off the pan—but here’s how to prep ahead:
- Night-before prep: Mix the batter without baking powder. In the morning, stir in the baking powder, whisk briefly, and cook as usual.
- Batch cooking: Make a large batch and store for later.
- Fridge: Let pancakes cool, then store in an airtight container for up to 2 days.
- Freezer: Cool pancakes fully, stack with parchment paper between each one, and freeze in a zip-top bag for up to 3 months.
- Reheating: Thaw & Reheat: Warm in a microwave or toaster, both work well for soft and crispy edges.
More Banana Recipes
Get ready for more banana inspiration with these easy and colorful banana desserts:
- Vegan Banana bread
- Easy banana nut bread
- Banana muffins
- Healthy banana bread
- Chocolate banana bread
- Banana oat muffins
If you tried these banana pancakes or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Banana Pancakes
Ingredients
- 1¼ cup all-purpose flour
- 2 over-ripe bananas best if skin has dark spots
- ½ cup milk any, we use almond milk
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoons baking powder add 1 more teaspoon for extra tall banana pancakes
Optional Toppings
- sliced banana
- butter or dairy-free butter
Instructions
- In a mixing bowl, mash 2 over-ripe bananas with a fork. Add ½ cup water, ½ cup milk, and 1 teaspoon vanilla extract and mix.Add 1¼ cup all-purpose flour, ¼ teaspoon salt, and 2 teaspoons baking powder and whisk until combined without over-mixing. Some lumps are ok.
- Let batter rest for 5 minutes. In the meantime warm up a non-stick pan. Brush pan with vegetable oil.When pan is hot, set heat to medium-low and scoop the batter into the pan. Cook for about 1½ minutes or until the edge of the pancakes start to dry and the bottom is golden brown.We use 1/4 cup measuring cup to scoop the batter.Gently turn pancakes with a spatula and cook for 1 more minute.
- Serve with sliced banana, maple syrup, and butter.
Video
Notes
- The basic recipe calls for 2 teaspoons of baking powder, but if you want extra tall and fluffy pancakes, add 3 teaspoons of baking powder.
- We use a ¼ cup measuring cup to scoop the batter.
- The pan should be hot, but the heat should be medium to low.
- To keep the pancakes warm, arrange them on a wire rack and pop them in a slightly warm oven.
- If you don’t have over-ripe banana, make pancakes with regular banana and add 1 to 2 tablespoons of sugar.
- Make ahead: freshly made banana pancakes are unbeatable. However, there are a couple of tricks to speed up your morning.
- Mix the batter the night before, but don’t add the baking powder. Then in the morning, add the baking powder, give it a quick whisk, and cook your pancakes.
- Alternatively, you can make a big batch of banana pancakes in advance and keep them in the fridge or freezer.
- Refrigerator: let your banana pancakes cool down completely and store them in an airtight container in the fridge for up to 2 days.
- Freezer: let the pancakes cool down completely, then put them in a freezer-friendly bag with a piece of parchment paper between each pancake and freeze them for up to 3 months. The parchment paper prevents the pancakes from sticking to each other.
- Thaw: thaw in the microwave or a toaster. Reheat: reheat in the microwave or a toaster.
- Banana: No ripe bananas? Use regular + 1 tbsp sugar.
- Flour: Swap all-purpose with whole wheat or use oat flour for a heartier texture.
- Milk: Any milk works—almond, oat, soy, or dairy.
- Vanilla: Optional. Add cinnamon or nutmeg for extra flavor.
- Oil/Butter: Use neutral oil, vegan butter, or dairy butter.
- Toppings: Customize with berries, nuts, or chocolate chips.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Amazing! Finally banana pancakes that actually work, are fluffy and there’s no added sugar. Thank you very much for this recipe! ♥️
Yay!! You are very welcome, Anna!!
So happy that you enjoyed the pancakes 🥰
Good Day!
Could you substitute the flour for gluten free flour?
Hi Laura,
Unfortunately I haven’t tested this recipe with GFflour. If you are interested you can follow our recipe for banana oat flour pancakes which is gluten-free.
I hope this helps 🙂
Have a wonderful day.
nico