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. Check out our best vegan brunch recipe collection!
Ingredients
Instructions
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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. 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 1/2 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. 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.
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 1/4 cup measuring cup to scoop the batter. The pan should be hot, but the heat should be medium to low. 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. 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. 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
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 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. 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.
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For many more breakfast ideas, check out our breakfast category page.
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