Crisp edges and a fluffy interior make these Eggless Banana Pancakes one of the best breakfasts—especially for families with allergies! They work for any age and are even great as leftovers, too.
I love having recipes without eggs that don’t require fussy egg replacers simply because it makes it easier to cook for kids, and this pancake recipe is so yummy! It’s similar to my Pancakes without Eggs, but has the added bonus of ripe banana for flavor.
Quick Look: Eggless Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4-6
- Flavor Profile: Fresh banana flavor with vanilla and optional cinnamon
- Difficulty: Easy to make for quick breakfasts or meal prep
- Why to Make: It’s a yummy and easy way to make banana pancakes without eggs
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Table of Contents
I love the flavor of these pancakes for kids on their own, but they are extra yummy topped with butter, nut butter, or Caramelized Bananas.
Why This Recipe Works
With a one-bowl method and basic ingredients you probably already have in the house, these egg-free banana pancakes prove that making allergy-friendly (or vegan) breakfast options at home is easy…and so yummy!
(You may also like my Oatmeal Cups and Homemade Granola Bars, which also don’t contain eggs.)
Ingredients You Need
Here’s a look at the ingredients you need to make these Eggless Banana Pancakes.
- Bananas: Use ripe bananas with at least some brown spots for the best banana flavor, sweetness, and softness—which makes mashing easier.
- Milk: I keep whole milk in my kitchen, so that’s what I use here, but feel free to use a different type if you prefer, including nondairy milk (like soy milk, almond milk, lactose-free milk, and more).
- Butter: I like to add a small amount of unsalted butter to add richness to the batter. For a dairy-free option, you can swap in a neutral oil.
- Vanilla: You can use pure or artificial vanilla extract here for ample flavor.
- Flour: I like to make this recipe with all-purpose flour to ensure the pancakes are light and fluffy.
- Baking powder: This ingredient helps ensure the pancakes cook through in the middle and rise into fluffy pancakes. Be sure yours is active and fresh.
How to Make Eggless Banana Pancakes
Here’s a preview of how to make this eggless banana pancake recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe with the amounts and timing.
Step 1. Mash the banana until smooth using a fork or potato masher.
Step 2. Add the rest of the wet ingredients and dry ingredients to a medium bowl with the banana. Stir.
Step 3. Portion out to cook in a greased skillet, waiting to flip until you see bubbles.
Step 4. Cook on both sides until golden brown.
TIP: You can top with fresh sliced bananas, berries, maple syrup, peanut butter, applesauce, or another topping your family likes.
Eggless Banana Pancakes
It should resemble classic banana pancake batter; thick but easy to stir and ladle into the pan.
Sure, for the sweet banana flavor you want, just be sure to use very ripe bananas.
No, you don’t need any additional egg replacers. The bananas do the work!
How to Store
Store these vegan banana pancakes in an airtight container in the fridge for up to 5 days or for longer in the freezer. Pop into the toaster or microwave to warm slightly. Warm for your toddler as an easy breakfast or snack.
Best Tips for Success
- To make with whole wheat flour, add an extra splash of milk.
- Feel free to add the banana and milk to a blender if you want to skip manually mashing.
- Let cooked pancakes cool fully before storing.
- Add cinnamon to the batter for even more cozy flavor.
- Make these gluten-free by using an all purpose gluten-free flour.
- Pair with Vanilla Milk or a toddler smoothie if desired.
More Recipes without Eggs
Breakfast
Easy Vegan Banana Muffins
Muffins
Eggless Banana Muffins
Breakfast
Fluffy Pancakes (without Eggs)
Desserts
Favorite Egg-Free Cookies
I’d love to hear your feedback on this recipe if you try it, so please comment below!
Eggless Banana Pancakes
Ingredients
- 1 cup mashed banana (use very ripe bananas with brown spots)
- 1 cup milk
- ¼ cup unsalted butter (melted and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Add the banana, milk, melted butter, and vanilla to a medium bowl.
- Add the flour, sugar, baking powder, and salt and stir to make an even and thick batter.
- Heat a nonstick skillet or griddle over medium-low heat. Add a sliver of butter (or oil) and swirl to coat the pan.
- Add ¼ cup batter and cook for 3-4 minutes per side, flipping when you see bubbles around the edges. Repeat to make the rest of the batch. (To make mini pancakes, use 1 tablespoon batter.)
- Serve warm with desired toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use dairy milk or soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
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