These vegan banana pancakes are light, fluffy, and naturally sweetened with ripe bananas. The secret? Aquafaba whips up the batter perfectly. Great for lazy weekend brunches or anytime you crave a comforting treat.
Introduction
I first made these vegan banana pancakes on a lazy Sunday when I was craving something sweet but light. I’d tried a few vegan pancake recipes before, but they often turned out dense or gummy. The trick I discovered was using aquafaba—the water from canned chickpeas—to whip up the batter. It adds an airy fluffiness that’s hard to beat. Plus, ripe bananas bring natural sweetness and moisture, so you don’t need much added sugar. What I love most is how these pancakes come out golden and fluffy without any eggs or dairy. They’re perfect topped with warm maple syrup and maybe a few fresh berries. Whether you’re vegan, dairy-free, or just looking for a wholesome breakfast, these pancakes hit the spot every time. I’ve made them for family brunches and even for kids who don’t usually like vegan food. The texture is just right—not too heavy, not too thin—and the flavor is gently sweet and comforting. Give them a try and you might find yourself making them every weekend like I do!
What You'll Need
Approximately 8 pancakes, 4 servings
- 1 cup all-purpose flour (sifted)
- 2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plant-based milk (almond, soy, or oat)
- 3/4 cup ripe mashed bananas (about 2 medium bananas)
- 3 tablespoons aquafaba (chickpea brine)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted) plus extra for cooking
- Pure maple syrup for serving
How To Do It
Step 1
In a large mixing bowl, whisk together the sifted flour, sugar (if using), baking powder, and salt. This dry mix is the base for your pancakes and ensuring the baking powder is evenly distributed helps the pancakes rise evenly. Take care to sift the flour to avoid lumps, which can cause uneven texture in the pancakes.
⏱ Time: 5 minutes
✓ Doneness: Dry ingredients are well combined with no visible clumps
Step 2
In a separate bowl, mash the ripe bananas until smooth with some small lumps remaining for texture. Then add the plant-based milk, aquafaba, vanilla extract, and melted coconut oil. Whisk these wet ingredients together until fully combined. Aquafaba acts like egg whites here, helping the batter become fluffy and hold air.
⏱ Time: 5 minutes
✓ Doneness: Wet mixture is smooth and slightly frothy from aquafaba whisking
Step 3
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; stir just until you see no more dry flour. Overmixing can develop gluten and make pancakes tough instead of tender and fluffy.
⏱ Time: 2 minutes
✓ Doneness: Batter is combined but still slightly lumpy
Step 4
Heat a non-stick skillet or griddle over medium heat and brush lightly with coconut oil. Wait until the pan is hot but not smoking. This temperature ensures the pancakes cook evenly and get a nice golden crust without burning.
⏱ Time: 3 minutes
✓ Doneness: Pan is hot enough that a drop of water sizzles immediately
Step 5
Scoop about 1/4 cup of batter per pancake onto the skillet. Spread slightly if needed to form a circle. Cook without pressing or flipping too soon. You want bubbles to form on the surface and edges to look set before flipping; this usually takes 2-3 minutes.
⏱ Time: 3 minutes
✓ Doneness: Edges look dry and bubbles appear on the top surface
Step 6
Flip the pancakes gently using a spatula and cook the other side for another 2 minutes until golden brown. The second side cooks faster so watch closely to avoid burning. The pancakes should feel springy and light when pressed gently.
⏱ Time: 2 minutes
✓ Doneness: Golden brown color on the cooked side and pancake is springy to touch
Step 7
Transfer the cooked pancakes to a warm plate and cover loosely with foil to keep warm while cooking the rest. This helps maintain their fluffiness and warmth without steaming them soggy.
⏱ Time: 1 minute
✓ Doneness: Pancakes stay warm and soft without becoming soggy
Step 8
Repeat the cooking process with remaining batter, adding more coconut oil to the pan as needed. Keep the heat consistent to ensure even cooking throughout the batch.
⏱ Time: 5-7 minutes
✓ Doneness: All pancakes are evenly cooked with golden crusts
Step 9
Serve the pancakes immediately drizzled with warm pure maple syrup. You can add fresh fruit, nuts, or vegan butter if you like. Enjoy these fluffy vegan banana pancakes fresh for the best texture and flavor.
⏱ Time: 1 minute
✓ Doneness: Pancakes are warm, fluffy, and syrup glistens on top
Pro Tips
Whip the aquafaba until frothy before adding to batter.
Whipping aquafaba traps air which helps create a lighter batter and fluffier pancakes. If you add it straight without whipping, the pancakes can turn out dense and heavy.
Don’t overmix the batter once wet and dry ingredients are combined.
Overmixing develops gluten in the flour, making pancakes tough and chewy instead of soft and tender. Stir just until combined for the best texture.
Cook pancakes on medium heat, not high.
Medium heat allows pancakes to cook through evenly without burning the outside. High heat can cause the exterior to brown too fast while the inside stays raw or doughy.
Use ripe bananas for natural sweetness and moisture.
Ripe bananas break down easily and add natural sugars and pectin, which improve flavor and help bind the batter. Using underripe bananas can result in bland, dry pancakes.
Sift the flour and baking powder together.
Sifting prevents lumps and ensures even distribution of leavening agents, which helps pancakes rise uniformly and have a smooth texture.
Brush the skillet lightly with coconut oil before each batch.
This prevents sticking and encourages a golden crust. Using too much oil can fry the pancakes and make them greasy, so a light brush is perfect.
Serve pancakes immediately or keep warm loosely covered.
Pancakes are best fresh and fluffy. Covering them loosely with foil retains warmth without steaming, which can make them soggy.
Common Mistakes to Avoid
Overmixing the batter
Why it happens Many cooks try to get a perfectly smooth batter and keep stirring, but this develops gluten and deflates the air bubbles.
Fix Mix just until no dry flour remains. It’s okay if the batter is slightly lumpy. This preserves the fluffiness and tenderness in the pancakes.
Using underripe bananas
Why it happens Sometimes people use bananas that aren’t fully ripe to avoid waste, but these lack sweetness and moisture.
Fix Wait until bananas have brown spots and are very soft. They’ll mash easily and naturally sweeten the batter.
Cooking pancakes on too high heat
Why it happens Eager cooks crank the heat up to speed things along, but this burns the outside while leaving the inside raw.
Fix Keep heat at medium. Wait for bubbles on the surface and dry edges before flipping to ensure even cooking.
Not whipping aquafaba
Why it happens Some skip whipping aquafaba thinking it’s just liquid, but it needs to be aerated to act like egg whites.
Fix Use a hand mixer or whisk to whip aquafaba until frothy before folding it into the batter.
Not sifting dry ingredients
Why it happens Skipping sifting can lead to lumps and uneven distribution of baking powder.
Fix Always sift flour and baking powder together to ensure smooth batter and consistent rise.
Variations
Blueberry Vegan Banana Pancakes
Fold fresh or frozen blueberries into the batter right before cooking. The berries add bursts of juicy sweetness and a pretty pop of color. These pancakes are perfect for a fruity weekend breakfast.
Note: Add berries gently to avoid breaking them and adjust cooking time slightly if using frozen to avoid excess moisture.
Chocolate Chip Vegan Banana Pancakes
Add vegan chocolate chips to the batter for a decadent twist. The melty chocolate pairs wonderfully with sweet bananas and maple syrup, making these a kid-friendly favorite.
Note: Use dairy-free chips and sprinkle them on top of the batter once in the pan to prevent sinking.
Gluten-Free Vegan Banana Pancakes
Swap all-purpose flour for a gluten-free blend suitable for baking. These pancakes stay fluffy and delicious without gluten, perfect for sensitive diets.
Note: Choose a blend with xanthan gum or add 1/4 teaspoon to help with binding and texture.
Spiced Vegan Banana Pancakes
Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for warm, cozy flavors. These spices complement the banana beautifully and add depth.
Note: Mix spices well with dry ingredients to ensure even flavor distribution.
Vegan Banana Pancakes with Chia Seeds
Stir in 1 tablespoon chia seeds for a nutritional boost and slight crunch. Chia seeds add fiber and omega-3s without changing the pancake’s texture much.
Note: Let the batter rest 5 minutes after mixing to allow chia seeds to absorb moisture.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Pancakes can be kept at room temperature covered loosely for up to 2 hours. Cover with a clean kitchen towel or foil to prevent drying out but avoid airtight sealing to keep edges crisp.
Refrigerator
Store leftover pancakes in an airtight container for up to 3 days. They may firm up and lose some fluffiness when cold. Reheat gently in a toaster or microwave with a damp paper towel to restore softness.
Freezer
Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Use parchment paper between pancakes to prevent sticking. Thaw at room temperature or reheat directly from frozen.
Reheating
Reheat pancakes on a skillet over low heat or in a toaster oven to restore crisp edges. If microwaving, cover to retain moisture but avoid overheating which can make them rubbery. Add a splash of plant milk if batter seems dry.
Make Ahead
You can mash bananas and mix dry ingredients a day ahead, storing separately. Whip aquafaba fresh before mixing all ingredients just before cooking for best fluffiness. Cook pancakes fresh for optimal texture.
FAQ
Can I use flax eggs instead of aquafaba in this recipe?
Flax eggs add binding but don’t trap air the way aquafaba does, so pancakes may be denser and less fluffy. Aquafaba is preferred for light texture, but flax eggs can work if you don’t mind a heavier pancake.
What if I don’t have baking powder? Can I use baking soda?
Baking powder contains acid and base to create bubbles on its own, while baking soda requires an acid like vinegar or lemon juice. You can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon vinegar, but the rise and flavor may differ slightly.
How ripe should the bananas be for best flavor?
Bananas with lots of brown spots and soft texture are ideal. They’re sweeter and mash easily, which helps naturally sweeten and moisten the batter. Avoid green or firm bananas as they’re starchy and less flavorful.
Can I make the batter ahead of time?
It’s best to whip aquafaba fresh and mix batter just before cooking for maximum fluffiness. If you prepare batter ahead, it may lose some rise and pancakes might be denser.
Why are my pancakes turning out flat?
Common reasons include expired baking powder, not whipping aquafaba, overmixing batter, or cooking on too high heat. Make sure your ingredients are fresh, whip aquafaba until frothy, fold batter gently, and cook on medium heat.
Can I substitute coconut oil with another oil?
Yes, neutral oils like vegetable or canola work fine. Coconut oil adds a subtle flavor and helps with browning, but other oils won’t drastically affect texture.
How do I store leftover pancakes?
Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to keep them soft and fluffy.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in chocolate chips, nuts, or berries gently into the batter before cooking. Just be careful not to overload the batter, which can weigh down the pancakes.
Final Thoughts
I hope you enjoy making and eating these fluffy vegan banana pancakes as much as I do! Don’t forget to share your pancake pics and let me know how they turn out.
