These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too (read the content post for details).

a stack of easy banana pancakes made with no egg cut showing their fluffy interior texture.

Banana Bliss: Whip Up Fluffy Pancakes, No Eggs Required!

Today, we’re whipping up a batch of Easy Banana Pancakes sans eggs for a delightful start to your day. This recipe is sure to impress with its simplicity and flavor-packed goodness.

This foolproof recipe for Easy Banana Pancakes made without eggs is sure to become a breakfast favorite in your household. Whip up a batch this weekend and savor the simple joys of homemade goodness.

You going to love a morning filled with the comforting aroma of bananas and cinnamon wafting through your kitchen!

What To Love About This Recipe

  • Easy to make: With straightforward instructions, these pancakes are a breeze to whip up, even on the busiest mornings.
  • Simple ingredients: This recipe calls for everyday ingredients you likely already have on hand.
  • Hearty satisfying: These pancakes aren’t just a pretty face! Packed with wholesome ingredients, they’ll keep you satisfied and energized until lunchtime rolls around.
  • Texture: Picture-perfect pancakes that are fluffy on the inside and lightly crisp on the edges. Each bite is a delightful dance of textures that’ll have you coming back for more.
  • Taste: Ripe bananas lend their natural sweetness to these pancakes, while a hint of cinnamon adds warmth and depth to every bite.
  • The perfect breakfast: Say goodbye to boring breakfast routines! These Banana Pancakes are a delicious departure from the ordinary, making them the perfect way to start your day on a sweet note.
  • Great for meal prep: With a little bit of planning, you can enjoy homemade pancakes any day of the week! Simply whip up a batch, freeze it, and reheat it for a quick and satisfying breakfast anytime.

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make easy banana pancakes with no egg with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Flour: Provides the structure and foundation for fluffy pancakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use whole white wheat flour or a combination of whole wheat and all-purpose flour.
  • Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: Balances the sweetness and enhances the flavors of the other ingredients. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.
  • Milk: Any type of milk – dairy or non-dairy- will work here.
  • Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar.
  • Ripe Banana: The star ingredient! Provides natural sweetness, flavor, and moisture to the pancakes.
  • Unsalted butter: Adds richness and helps prevent sticking to the pan. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
  • Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.

No Ripe Bananas? No problem! Ripen Your Banana Fast

If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:

  1. Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
  2. Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.

Process Overview: How To Make Banana Pancakes Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.

Egg-free Banana Pancakes dry ingredients in a bowl.

Step 2 – Whisk Wet Ingredients

Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter, and maple syrup; mix to combine.

Step 3 – Combine Dry and Wet Ingredients

Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

Step 4 – Cook

Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Step 4 – Serve

Serve pancakes immediately with pure maple syrup and more banana slices.

a stack of easy banana pancakes made with no egg on a white plate.

Recipe Tips

  • Ensure your bananas are ripe for optimal sweetness and flavor.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
  • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
  • Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
  • Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
  • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

Allergy Swaps

Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of milk – dairy or non-dairy- will work here.

Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

  • Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
  • Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.
  • Feel free to add a splash of banana emulsion to the batter for extra banana flavor.
  • Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.
Overhead view of a a stack of easy banana pancakes made with no egg on a white plate with a fork.

Storing and Freezing Instructions

Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.

Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

  • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
  • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

Frequently Asked Questions

Can I make the batter ahead of time?

I do not recommend that since the leavening agents will lose their effectiveness with time.

Can I use regular vinegar instead of apple cider vinegar?

Yes, you can use white vinegar in a pinch.

Can I make this recipe gluten-free?

Yes! Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.

Can I use buttermilk instead of milk and vinegar?

Yes, you can!

How to ripen bananas fast?

1 – Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
2 – Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.

Can I make these pancakes vegan?

Absolutely! Simply use non-dairy milk and swap the butter for a plant-based alternative.

Can I omit the cinnamon?

Of course! Feel free to customize the spices to your liking or omit them altogether for a more straightforward banana flavor.

Can I use frozen bananas?

While fresh, ripe bananas are preferred for the best flavor and texture, you can use thawed frozen bananas in a pinch. Just be sure to drain any excess liquid before mashing.

a fork holding two pieces of fluffy egg-free Easy Banana Pancakes.

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Recipe Card 📖

a stack of easy banana pancakes made with no egg cut showing their fluffy interior texture.

Fluffy & Easy Banana Pancakes (No Egg – No Sugar)

Oriana Romero
These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too.
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 pancakes

Ingredients
 

  • 1 cup (140 g) all purpose flour
  • 3 teaspoons (12 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/4 teaspoon (1 g) salt
  • 1 teaspoon cinnamon
  • 3/4 cup (180 ml) milk dairy or no dairy
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 ripe banana peeled and mashed (about 1/2 cup = 120 g)
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon pure vanilla extract (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.
  • Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter aple syrup, and vanilla (if using); mix to combine.
  • Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
  • Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
  • Serve pancakes immediately with pure maple syrup and more banana slices.
Oriana’s Notes
 
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
  • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
  • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
 
No Ripe Bananas? No problem! Ripen Your Banana Fast
If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:
  1. Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
  2. Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.
 
Recipe Tips:
  • Ensure your bananas are ripe for optimal sweetness and flavor.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
  • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
  • Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
  • Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
  • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
 
Allergy Swaps:
Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of non-dairy milk will work here. I like to use soy or oat milk. 
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
 
Variations & Additions:
  • Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
  • Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.
  • Feel free to add a splash of banana emulsion to the batter for extra banana flavor.
  • Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.
 
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. 
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 pancakeCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 419mgPotassium: 153mgFiber: 1gSugar: 6gVitamin A: 182IUVitamin C: 2mgCalcium: 170mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast
Cuisine American
Calories 160
Keyword banana healthy pancakes recipe

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4.60 from 5 votes (3 ratings without comment)

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4 Comments

  1. 5 stars
    Fluffy and delicious even the next day! Definitely will make again. Not too sweet, just a mild banana flavor. I added dark chocolate chips as a treat. Thanks for sharing!

    1. Hello Harley! Thank you so much! I’m glad to hear they stayed fluffy and delicious for you! The dark chocolate chips sound like an amazing addition —such a great treat. So happy you enjoyed the recipe! 😊

  2. 3 stars
    Not the best or the worst. I didnt follow the recepie completely because i didnt have vinegar but i did replace that with vichy also i used more cinnamon. They werent bad but they had this wierd flour taste under the banana and cinnamon but when i put some sirup over it, it disappeared.

    1. Hello Lucy – Thanks for giving the recipe a try and for sharing your experience! It’s great to hear that the syrup helped with the flavor. Maybe next time, you can try it with vinegar to see if it makes a difference. I appreciate your feedback and hope your next batch turns out even better! 😊 Happy baking!