These Vegan Banana Blender Pancakes are my absolute favorite pancake recipe! In addition to being dairy-free, these pancakes are eggless, refined sugar-free, and oil free making them a truly delicious breakfast option. Plus, making the batter in a blender couldn't be easier!
*Recipe shared September 2019 and updated April 2021*
There is seriously nothing better than waking up on a weekend morning and digging into a stack of warm pancakes topped with loads of maple syrup. Believe it or not, you don't even need refined sugar, milk, eggs, or butter to have amazingly light and fluffy vegan pancakes.
I proved this by making the Best Vegan Chocolate Chip Pancakes and Vanilla Chai Pancakes which are both made without any oil or refined sugar. However, these 9-ingredient banana pancakes may be the best pancake recipe I've made yet!
Ingredients & substitutions:
- Oat milk
- Can be subbed 1:1 with any plant-based milk like almond, rice, or soy milk.
- Maple syrup
- Apple cider vinegar
- Can be subbed 1:1 for lemon juice.
- 1 small banana
- It's REALLY important to use ripe bananas that are browning or spotty for the best flavored pancakes. Ripe bananas will be sweeter and softer which makes them easier to blend.
- All-purpose flour
- Can easily be subbed with other flours like whole wheat or spelt flour
- Ground flaxseed (not a flax egg)
- Baking powder
- Baking soda
How to make vegan banana pancakes:
Luckily, these eggless banana pancakes couldn't be easier to make thanks to the use of a blender! To make the batter, simply add all the ingredients to a high powdered blender and blend until smooth, about 1-2 minutes. Don't blend too long or you risk having a gummy and dense batter.
Once the batter has formed, let it rest a bit and heat up a cast-iron skillet or non-stick pan. If using a cast iron skillet, you'll want to add some vegan butter or cooking spray to the pan so the batter doesn't stick.
Next, add ¼ cup batter per pancake to the pan and let them cook until bubbles appear on the surface and it begins to dry out (about 3-4 minutes). Then, flip the pancakes and cook for about 2 more minutes on the second side.
Pancake topping ideas:
While I love these vegan blender pancakes all on their own, the most fun part of homemade pancakes is all the fun toppings:
- Maple Syrup. The absolute must for all pancakes!
- Fresh Blueberries.
- Sliced Fresh Bananas or Caramelized Bananas. To caramelize bananas, simply add a little coconut oil to a pan and cook the bananas until crispy, flip, then cook the other side. This only takes an additional 5-10 minutes and is so worth it!
- Coconut Whipped Cream. Check out the recipe for these Vegan Funfetti Buns to find the perfect Vanilla Coconut Whipped Cream recipe!
- Vegan Lemon Curd -A great way to add a tart lemon flavor!
- Any flavor jam! I personally always gravitate towards raspberry jam on these pancakes, but apricot jam, blueberry jam, or even apple butter like the one I used in my Apple Butter Cookies would be delicious!
FAQ & Substitutions:
Yes! The bananas and the ground flaxseed acts as a vegan egg substitute in this recipe so that no eggs are needed!
While I personally haven't tried it, many people have said using Bob's Red Mill Gluten-Free 1:1 Baking flour mix works great when substituted 1:1 all-purpose flour. Please note, using a flour substitute like almond or coconut flour would not work in this recipe.
Leftover pancakes can be stored n a closed container in the fridge for up to 3 days and in the freezer for up to 1 month.
Make sure to store between sheets of parchment paper so they do not stick together. Please keep in mind, pancakes are best enjoyed the day they are made for the best fluffy texture.
Slow mornings filled with homemade Vegan Banana Pancakes, a perfect Iced Mint Latte, and my favorite humans (and pup) are truly the best ways to start a weekend. I hope these fluffy no egg banana blender pancakes bring you a perfect slow weekend morning too!
More healthy breakfast and brunch recipes you will love:
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Vegan Banana Pancakes
- Add all of the pancakes ingredients into a blender. Then, blend for about 2 minutes until a smooth batter has formed.
- Let the batter rest and heat a cast-iron skillet or non-stick pan over medium heat. If necessary, add oil or butter to the pan so pancakes do not stick.
- Next, use a ladle or measuring cup to add around ¼ cup of batter per pancake to the pan. Cook each pancake 3-4 minutes until small bubbles form on the surface of each pancake. The pancakes will start to dry out on top when they are ready to slip. Then, flip each pancake and cook for an additional 1-2 minutes until golden brown. Continue cooking the pancakes until all the batter is used, which should be about 10 pancakes.
- Serve the pancakes immediately and top with maple syrup, fresh berries, or the topping of your choice. Enjoy!
- Pancakes can be stored in a closed container in the fridge for up to 3 days and in the freezer up to 1 month. However, pancakes are best enjoyed day of for the best fluffy texture. Store between sheets of parchment paper so they do not stick together.
- Leftover pancakes can be reheated in the microwave on on a pan at low heat until warmed throughout.
- This recipe was updated in April 2021 to call for 1 ¾ cup AP flour vs. 1 ½ cup AP flour and an additional ¼ tsp baking powder for fluffier pancakes. I also removed the 1 tsp of vanilla bean paste, but feel free to add it back in if you want!