Vegan Banana Nut Muffin Pancakes

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Stack of Banana Nut Muffin Pancakes topped with sliced bananas and syrup

Oh yes. It’s a banana nut muffin inside a pancake. Don’t ask me how I did it. I’m still a little unsure.

Peeling and mashing a banana for Banana Nut Muffin Pancakes

First, I started with a mashed banana. Mash, mash, mash. Isn’t this fun?

Tall stack of our Vegan Banana Nut Muffin Pancakes recipe

Then we added some wholesome partners in crime including flax seed, walnuts, almond milk, and whole-wheat pastry flour. Although those eating gluten-free could substitute a gluten-free blend or oat flour and likely achieve similar results. I also added a bit of streusel because the blueberry muffin pancakes (seriously, best ever) performed so swimmingly with the addition.  Ooh, la la.

Also, these cakes are vegan, come together in about 20 minutes, and require only 1 bowl. Huzzah!

Drizzling syrup onto a batch of our Vegan Banana Nut Muffin Pancakes with Streusel

The result?

A wholesome, hearty vegan pancake with no added sugar besides a dash of raw sugar in the streusel mix.
They aren’t the fluffiest pancakes I’ve ever made but that’s OK, because they taste just like a banana walnut muffin.
Woohoo! Friends, we have officially re-entered breakfast heaven.

Stack of Vegan Banana Nut Muffin pancakes topped with fresh bananas and streusel

Vegan Banana Nut Muffin Pancakes

Hearty, healthy, vegan pancakes that taste just like a banana nut muffin. 30 minutes start to finish.
Author Minimalist Baker
Stack of Vegan Banana Nut Muffins topped with sliced banana and syrup
3.85 from 20 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 (3 pancake servings)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1 small very ripe banana (mashed // 1 banana yields ~1/3 cup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp water
  • 1 Tbsp Earth Balance (melted // or other non-dairy butter)
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsweetened vanilla almond milk (or other milk)
  • 1/2 cup whole wheat pastry flour (or sub gluten free blend or oat flour)
  • 2 Tbsp raw walnuts (for topping)


  • 1 heaping Tbsp raw sugar
  • 2 Tbsp unbleached all-purpose flour
  • 1 scant Tbsp Earth Balance (or other non-dairy butter)


  • Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
  • Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove top. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  • To the same large mixing bowl you used earlier, add mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed meal and water and whisk until well combined. Let set for a couple minutes.
  • Add melted Earth Balance and almond milk and stir.
  • Next add flour and stir until just combined. If your batter appears too thin, add a bit more flour, or if too thick, add almond milk. Let better rest for 5 minutes.
  • Lightly grease your griddle and pour 1/4-cup measurements of the batter onto the griddle.
  • Top with a sprinkle of streusel and walnuts and flip when bubbles appear in the middle and the edges turn slightly dry.
  • Cook for 1-2 minutes more on the other side and then top with an additional sprinkle of streusel, walnuts and a drizzle of maple syrup (optional).


*Because there is a whole banana in this recipe, make sure your cooking surface is on medium heat and you cook the cakes all the way through – this may mean 3-4 minutes on each side. If your skillet is too high, they’ll cook too fast on the outside and stay tender on the inside.

Nutrition (1 of 2 servings)

Serving: 1 pancake Calories: 355 Carbohydrates: 41 g Protein: 7 g Fat: 18 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 7 g Sugar: 8.7 g

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My Rating:

  1. Tracy Hoesel says

    I made these, topped them with a little peanut butter and maple syrup and they were so good! The texture sits between a crepe and pancake but that might have been me added too much liquid… perfect in my opinion. I’ll make these regularly!

  2. Kenzie says

    Unsure what went wrong here. I followed the directions exactly but they just stuck to the griddle and wouldn’t cook throughout. All other pancake recipes from Minimalist Baker have turned out great but these didn’t turn out at all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that, Kenzie. We’ll give it another look! Were you using the US customary or metric measurements?

  3. Soraya says

    This was so good! I was unsure about the streusel but it ended up turning out great! I did follow the recipe to a T and only ended up with about 4 pancakes :( I will definitely make this again. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Perhaps your pancakes were larger? Sounds like a double batch is in order next time =)

  4. Jana says

    Absolutely delicious pancakes! My second try worked out better as I measured out 1/3 cup of mashed banana. The first time I just chucked a whole banana in and had trouble getting them to cook all the way through (as others have mentioned), banana size matters. Thanks for another great recipe, Dana!

  5. Caitlin J says

    My toddler was eating these faster than I could make them!! I doubled the batch and was short a 1/4 of soy milk so I used applesauce. Seemed to work well! Bc our toddler enjoyed these with us I chopped the walnuts up and added into the mixture and omitted the streusel. Next time I’d love to add the streusel to ours, yum!!

  6. James Little says

    We made these this morning. I used apple sauce instead of earth balance, because everyone in our house hates it. We also skipped the streusel, and just did crumbled roasted walnuts. They were a hit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, James. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Maria William says

    Wow, I’ve never eaten pies with carob, but if you really like the nutella, I’m taking it in the dark <3 They look delicious :)


  8. Moe says

    Been using this recipe for banana pancakes for the last year or so and they come out amazing every single time. I now buy bananas exclusively to make these. Definitely my favorite!

  9. Madison says

    Delicious and surprisingly filling! Added a sprinkle of cinnamon with the streusel and walnuts while cooking but other than that followed the recipe exactly and they turned out great!

  10. Kate says

    I have made these pancakes several times and have had a really hard time with the batter consistency. I cannot get them to hold together and cook evenly or all the way through. It is like the mashed banana doesn’t cook at the same rate as the rest of the ingredients. They are delicious, but really ugly pancakes. Any suggestions?

  11. Lin says

    Looked like the batter was great texture, but didn’t work for me.
    never cooked through properly despite low and slow cook. Looked good, tasted good, but uncooked.

  12. Shelby V says

    I made this today for breakfast. Turned out really nice. I normally don’t like pancakes because they’re too sweet and heavy, but these were perfect! Will definitely make again. Next time I will only make a 1/3 or 1/2 of the the streusel.

  13. Sarah K. says

    This is by far the best banana nut pancake recipe I have ever tried! Please do yourself a favor and make this. It is amazing! Thank you so much Dana!

  14. Rachel says

    I’ve made these twice now, and they are amazing!! I did have to add slightly more flour than the recipe states which helped with the batter being gooey and not cooking through. I also left out the flax egg and no problems there.


  15. Nicole says

    I completely omitted the flax eggs since these contain banana (and I didn’t have flaxseed on hand), and they still turned out fantastic!!

  16. Ashley Copeland says

    First, I would like to say I am a big fan of you. I have been vegan for about a year & following you for at least 6 months now. You have made my cooking and baking life significantly easier and more fun on numerous occasions.

    Thank you for being awesome.

    That being said, I’m telling you these are my favorite pancakes I have ever had.

    So, thank you especially for this deliciousness.

  17. Lauren says

    My husband and I really enjoyed these. We substituted soy for almond milk and pecans for walnuts, but the results were still wonderful.

    The streusel didn’t come out quite right, but we just moved and I’m still trying to get used to this oven.

  18. Alex says

    These were great Dana! Had a friend coming over for breakfast ( a non vegan) but he devoured them in no time which is always a good sign. Another great recipe. Do not know why others are mentioning the pancakes did not work out, I have used just oat flour and had no problem cooking them. Thanks, you truly are a pancake queen.mso many more tomtry! ;-)

  19. Kaye Carpenter says

    Wow, I was so inspired by your pics, I jumped right in and made them with 2Xs the flax, no soda, no earth balance and only whole wheat flour. I made it the size to fit the whole pan, filled it with applesauce and whoopee!!!!

  20. A different Laura says

    I followed the recipe using a flax egg, and the first pancake completely fell apart in the pan. I added a chicken egg and some more flour to the remaining batter and it turned out great. I realize this makes it not vegan, but posting in case it helps anyone else.

  21. Laura says

    Did anyone else have the problem of them sticking to the pan? I tried making it more liquid and adding more flour, followed the recipe exactly, use a non stick pan… They smelled amazing but they were impossible to cook. Very disappointed.

  22. Shelley says

    Another great vegan breakfast recipe! I opted out of the streusel and we’re a nut free house but they were still amazing! I added cinnamon to the batter and they were delicious!!

  23. Gemma says

    These pancakes look absolutely fabulous! :-) What a cute color they have, can’t wait to try them next weekend. I love to prepare and enjoy special breakfasts on sundays so I’m sure your recipe will be a winning bet!


  24. Carissa says

    I just made these pancakes this morning, and they were absolutely delicious! My husband and I both loved the crunchy streusel on top of the soft, yet dense pancakes. Filled us up quickly! It was a little sweeter than I usually like for breakfast, but we will definitely make these again. Thanks for all the great recipes!

  25. Heather says

    I’m not sure where I went wrong, but no matter what I did, these would not cook through. I started off with my electric griddle on 350 as the recipe suggests, but the outside cooked way too fast. I turned it down…they still didn’t cook. I put them in the oven in a futile attempt to get them to cook through…no go. Still gooey in the middle. I’ve never had much luck with banana pancakes, but I was so hoping for a better turnout with this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps there was too much “wet” to your batter? This may have to do with how ripe your banana was/how large it was – that’s usually the corporate since bananas don’t cook through without enough wet to thin it/dry to dry it out, if that makes sense. Next time I’d recommend adding a bit more almond milk to thin out your banana, and then compensating with flour to thicken up the batter. Hope that helps, Heather!

  26. Brandy says

    These turned out delicious! I recently found I was allergic to eggs and milk and so my breakfasts have been very sad. I have been trying to find a recipe for pancakes that would bring me back to before my allergies! I believe this is it! I omitted the flax as banana is an egg substitute anyway. I added a 1 tsp of cinnamon and 1/4 tsp of nutmeg to spice things up. I also used water not milk. Delicious. Thanks so much for this recipe!

  27. Victoria R. says

    I just inhaled about 1.5 servings worth… SO DELICIOUS! I am insanely stuffed right now but it was worth it. I really enjoyed the more dense muffin like texture to these.

    Thank you for your great recipes and your inspirational blogging words.

  28. Amy says

    Wooow!! These pancakes look amazing! I’ve been searching for a banana pancake recipe and I will try this one! Thank you for sharing!

  29. Stephanie says

    Wow just made these for breakfast. Sooo good! I used whole wheat spelt flour in the streusel and in the pancakes. They both turned out great. Also didn’t have almond milk so used water instead. I am keeping this recipe around. Probably my favorite pancakes ever!! Thank you!

  30. Laura Dembowski says

    Those look and sound great and healthy to boot! I love your moving demonstrations or pictures. Very cleaver!

  31. marcie@flavorthemoments says

    This is one pancake recipe that I’m going to try. I love bananas, and I love making pancakes healthier. Win-win!

  32. Katie (The Muffin Myth) says

    You had me at streusel. Oh man, these look so good! I don’t make a lot of pancakes because my husband doesn’t like them (weird, right?) but I’m home alone this weekend so pancakes it is! Thanks for the recipe :)

  33. Mariam says

    I made these this morning, although I’ve avoided vegan pancakes and baked goods for a long time this looked to promising, but they were really gross and sludgy :/ Did anyone else face this? I followed the recipe exactly except I used normal milk (defeats the purpose I know)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mariam, any time there is a whole banana in a pancake, you need to make sure you’re cooking your cakes over medium heat and cook them for a longer amount of time. If your skillet is too high you’ll be forced to cook them too quickly and that’s what will give them that undercooked texture and feel. Hope that helps!

  34. Courtney Jones says

    Oh wow! These look incredible! I have some bananas going brown on the counter. I think we’ll have to have breakfast for dinner tonight! :)

  35. Bekah says

    I am making & eating these at this very moment. They are delicious! I followed the recipe exactly and it came out perfect :). Thank you!

  36. Ashley M. [at] (never home)maker says

    Did you know I’m a HUGE fan of animated food GIFs?!?!?!? You’ve inspired me to do more. I used to do them all the time!!! These pancakes are lovely, by the way. Yum!!!

  37. Mariam says

    Yum this looks delish! I just might make them for breakfast before school tomorrow. Do you think I could make the batter the night before as I never have too much time in the morning?

  38. Jessica says

    Oh wow, I absolutely love the gifs and I’m a huge fan of banana nut anything so these are definitely getting bookmarked!

  39. Lindsey says

    i have made plain vegan and gluten free pancakes, but the incorporation of banana, and streusel sounds super yummy!