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

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).

Ingredients You’ll Need, Substitutions & Notes

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 for 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.

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.

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.

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 seconds, turning once or until heated through.

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Recipe Card