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    Home » Breakfast

    Banana Pancakes

    Published: Dec 24, 2022 · by Nico

    Jump to Recipe

    Banana pancakes are soft, fluffy, and with a delicious banana flavor. They are an easy and wonderful weekend breakfast recipe.

    Make them with simple ingredients in about 20 minutes, they are without eggs, and you can easily make them dairy-free with your favorite non-dairy milk.

    Banana pancakes with maple syrup on a plate
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Make Ahead & Storage
    • More Breakfast Recipes
    • More Banana Recipes
    • Recipe

    Check out our best vegan brunch recipe collection!

    Banana pancakes are a favorite weekend and holiday breakfast recipe because they are easy to make, without special tools - all you need is a fork, a bowl, and a non-stick pan - and with simple pantry staples.

    Our recipe is simple, healthy, sugar-free, and delicious!

    The banana has almost magical properties: it replaces eggs and sugar in one fell swoop and adds an irresistible banana flavor and the perfect amount of moisture.

    The pancakes are light yet fulfilling. They are without sugar yet pleasantly naturally sweet.

    Serve them with 100% maple syrup and sliced banana or fresh berries and nuts on top for the most delicious and wholesome breakfast meal.

    And the best thing is you can easily turn them into vegan banana pancakes by using non-dairy milk (we love almond milk here) and serving them with vegan butter.

    Banana Pancakes with fork

    Ingredients

    banana pancakes ingredients

    Banana

    We recommend using over-ripe bananas or at least ripe ones. The best bananas are the ones that show dark brown spots on their skin.

    They are sweeter, moister, and easier to mash. Mashed bananas make your pancakes sweet and moist without adding sugar, oil, or eggs.

    If you don't have ripe or over-ripe bananas, use regular bananas and add one tablespoon of sugar to the batter.

    Flour

    Go for all-purpose flour for the fluffiest banana pancakes. To make even more wholesome pancakes, check out our oatmeal pancakes recipe.

    We have not tried this recipe with gluten-free flour, although we think it should work fine with a 1-to-1 gluten-free flour mix.

    Milk

    Any milk works. We use almond milk because we love its flavor, but you can use whole milk or any non-dairy milk.

    Water

    The water lightens up the batter. As a result, the banana pancakes will turn out light and airy.

    You can substitute more milk for water, but the pancakes are slightly heavier.

    Baking powder

    We use baking powder to give the pancakes volume, make them rise, and have a lighter texture.

    The baking powder is essential in this recipe; without it, you'll get flat and gummy banana pancakes. There's no need for baking soda in this recipe.

    Vanilla extract

    Bananas and vanilla go well together, so we like to add some vanilla extract to the pancake batter.

    Add ½ teaspoon of cinnamon and a pinch of grated nutmeg for an even cozier vibe.

    Salt

    A pinch of sea salt or kosher salt lifts all the other flavors making the banana pancakes tastier than ever. But don't worry, you won't taste the salt.

    You'll also need vegetable oil or melted butter to cook the pancakes.

    Toppings

    We top our banana pancakes with sliced bananas, butter or dairy-free butter, and maple syrup.

    Fresh berries, such as blueberries, raspberries, and blackberries, nuts like walnuts and pecans, and a few leaves of mint are also delicious.

    You can add chocolate chips to the pancake batter while they cook to make delicious chocolate banana pancakes.

    Banana Pancakes and a drizzle of syrup

    Instructions

    Banana pancakes batter

    In a mixing bowl, mash the bananas with a fork until they turn liquid.

    mashed banana

    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.

    Tip: 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.

    pancake batter in a bowl

    Cook the pancakes

    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 and 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.

    Tip: we use a ¼ cup measuring cup to scoop the batter. The pan should be hot, but the heat should be medium to low.

    Pancakes with bubbles on a pan

    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.

    Tip: to keep the pancakes warm, arrange them on a wire rack and pop them in a slightly warm oven.

    Pancakes with brown surface on a pan

    Serve your stack of pancakes with sliced banana, maple syrup, and butter or vegan butter; or with your favorite toppings.

    Fresh berries, walnuts, and pecans are some other delicious options.

    Banana Pancakes and a drizzle of syrup

    Variations

    Vegan Pancakes

    Vegan pancakes with berries and syrup

    Learn how to make the best vegan pancakes. They are soft, fluffy, and easy to make, excellent for a cozy and delicious weekend breakfast.

    Our recipe is with the simplest pantry staples, so you can make them any time you want without running to the store.

    Check out our vegan pancake recipe.

    Blueberry pancakes

    pancake variation with blueberries

    Blueberry pancakes are so delicious because the blueberries get juicy and color the pancakes with a gorgeous purple color.

    Follow the same recipe as our banana pancakes, then add a few blueberries to the pancake as soon as you pour the batter onto the pan.

    Check out our blueberry pancakes recipe (coming soon).

    Oatmeal pancakes

    Oatmeal pancakes with apples and raisins

    Oatmeal pancakes are a healthy and wholesome breakfast dish. You can make them with oat flour or rolled oats blended in a blender.

    Check out our oatmeal pancakes recipe.

    Make Ahead & Storage

    Make ahead: freshly made banana pancakes are unbeatable. However, there are a couple of tricks to speed up your morning.

    1. 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.
    2. 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.

    More Breakfast Recipes

    If you're curious about more plant-based brunch ideas, check out these sweet and savory breakfast recipes:

    • Vegan cinnamon rolls with soft brioche dough, sweet cinnamon filling, and vegan cream cheese frosting.
    • 5-minute tofu scramble: an easy and wholesome breakfast idea!
    • Soft and airy apple muffins with tender apple bits and a sweet cinnamon flavor.
    • Easy frittata muffins with veggies, a chickpea-based muffin recipe that is brunch-worthy.
    • Homemade hazelnut spread: an excellent match for pancakes, crepes, and toasted bread.
    • Vegan Cinnamon Rolls
    • Apple Muffins
    • Tofu Scramble
    • Chickpea Frittata Muffins

    More Banana Recipes

    Get ready for more banana inspiration with these easy and colorful banana desserts:

    • Vegan Banana bread: an easy sweet bread to serve as a snack, breakfast, and treat!
    • Easy banana nut bread: a great breakfast bread with banana, nuts, and cinnamon.
    • Fruit tart with an easy-to-follow recipe for pie crust and egg-free custard.
    • Fruit pizza with fresh fruit, cream cheese spread, and homemade pie crust.
    • Easy vegan crepes served with homemade spread and banana slices.
    • Vegan Banana Bread
    • Banana Nut Bread
    • Fruit pizza
    • Fruit tart

    For many more breakfast ideas, check out our breakfast category page.

    Recipe

    Banana pancake stack with cut out portion

    Banana Pancakes

    Author: Nico
    Banana pancakes are soft, fluffy, and with a delicious banana flavor. They are an easy and wonderful weekend breakfast recipe.
    Make them with simple ingredients in about 20 minutes, they are without eggs, and you can easily make them dairy-free with your favorite non-dairy milk.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 8 pancakes
    Calories 91 kcal

    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
    • maple syrup
    • walnuts or pecans
    • fresh berries

    Instructions
     

    • In a mixing bowl, mash bananas with a fork.
      mashed banana
    • Add water, milk, and vanilla extract and mix.
      Add flour, salt, and baking powder and whisk until combined without over-mixing. Some lumps are ok.
      pancake batter in a bowl
    • 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 ¼ cup measuring cup to scoop the batter.
      Pancakes with bubbles on a pan
    • Gently turn pancakes with a spatula and cook for 1 more minute.
      Pancakes with brown surface on a pan
    • Serve with sliced banana, maple syrup, and butter or dairy-free butter.
      Also excellent with fresh berries, nuts, and mint leaves.
      Banana Pancakes and a drizzle of syrup

    Video Recipe

    Easy Banana Pancakes in 20 minutes (Weekend breakfast idea)

    Notes

    Nutritional information is for 1 banana pancake out of 8.
    TIPS
    1. Depending on the size of your bananas the batter might be a little thicker or thinner than ours. Adjust it with 1 or 2 extra tablespoons of milk if it's too thick, and of flour if too runny.
    2. 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.
    3. We use a ¼ cup measuring cup to scoop the batter.
    4. The pan should be hot, but the heat should be medium to low.
    5. To keep the pancakes warm, arrange them on a wire rack and pop them in a slightly warm oven.
    6. If you don't have over-ripe banana, make pancakes with regular banana and add 1 to 2 tablespoons of sugar.
     
    MAKE AHEAD & STORAGE
    Make ahead: freshly made banana pancakes are unbeatable. However, there are a couple of tricks to speed up your morning.
    1. 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.
    2. 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.

    Nutritional Values

    Nutrition Facts
    Banana Pancakes
    Amount Per Serving
    Calories 91 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Trans Fat 0g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.1g
    Cholesterol 0mg0%
    Potassium 148mg4%
    Carbohydrates 18g6%
    Dietary Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 58IU1%
    Vitamin B6 0.04mg2%
    Vitamin C 1mg1%
    Vitamin E 0.4mg3%
    Vitamin K 0.1µg0%
    Calcium 68mg7%
    Folate 46µg12%
    Iron 1mg6%
    Manganese 0.2mg10%
    Magnesium 6mg2%
    Zinc 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this vegan banana pancake recipe, you might also enjoy the following:

    • 35 Easy Desserts
    • 40 Vegan Breakfast Recipes
    • 43 Plant-Based Desserts
    • 25 Best Sweet Potato Recipes
    « 25+ Best Vegan Brunch Recipes
    15 Easy Cauliflower Recipes »

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    Nico and Louise founders of the Plant-Based School.

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