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

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

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 160kcal

Author Oriana Romero

Equipment

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)

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.

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:

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.
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.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition