These fluffy banana pancakes are truly the best way to start your day! A short list of ingredients and quick cooking time makes them doable for a weekday—or make a batch on the weekend and freeze them for later!
While I’ve always loved banana pancakes (and vegan pancakes in general!), I’ve come to appreciate them even more now that I’m a mom. Oatmeal can be a mess, cereal is perfect for throwing onto the floor, but pancakes? They’re a total toddler favourite AND the potential for disaster is very low. Of course, in addition to being kid-friendly, these banana pancakes will make a believer out of you too. They’re light, fluffy, and full of banana flavour!
Why I Am ALL About These Banana Pancakes
Here’s why I’ve been making these vegan banana pancakes again and again (and again) lately.
- So thick and fluffy . Just look at the photos! These banana pancakes are incredibly light, fluffy, and thick—exactly what you want in a pancake. You don’t even need eggs or a vegan egg substitute to get this fantastic texture!
- Easy to make . With a short and sweet list of ingredients, an easy process, and a quick cooking time, these pancakes are perfect for busy mornings or lazy weekends.
- Customisable . Add your favourite toppings and mix-ins to make this recipe your own!
Notes on Ingredients
Most of the ingredients you’ll need are probably things you already have on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mashed banana – A few small lumps are fine, but it should be mostly smooth.
- Flour – You can swap in a 1:1 gluten-free flour to make these banana pancakes gluten-free.
- Baking powder
- Cinnamon
- Sea salt
- Plant-based milk – Any kind you like is fine as long as it’s unsweetened and unflavoured.
- Light brown sugar – Or coconut sugar for a less processed option.
- Vanilla extract
- Melted coconut oil – Or use avocado or another neutral-flavoured oil.
How to Make Banana Pancakes
You’ll find the printable recipe card and full instructions for these banana pancakes at the bottom of the page. This is only a short overview so you have visuals of the process!
Mix the wet ingredients.
- Mix the wet ingredients . Whisk the mashed bananas, plant milk, sugar, vanilla, and oil until combined.
- Combine the dry ingredients . Whisk together the flour, baking powder, cinnamon, and salt in another bowl.
- Finish the batter . Stir the dry ingredients into the wet ingredients just until combined.
Add the batter to the skillet.
- Preheat the pan . Heat a skillet or griddle over medium heat, then grease it with oil or butter.
- Cook the pancakes . Add 1/4 cup of batter to the pan for each pancake. Cook for 2 to 3 minutes, then flip and cook the other side for 1 to 2 minutes more.
- Serve . Plate the pancakes and serve with your favourite toppings.
Tips for Success
There’s not much to making these banana pancakes, but these additional pointers will help make sure they turn out perfect.
- Keep them warm . To keep the first few pancakes as warm and toasty as the last few, place the pancakes on a baking sheet in a 200ºF oven after you’ve finished cooking them.
- Don’t overmix . To ensure fluffy pancakes, be sure to only mix the batter until just combined. Overmixing can result in dense and tough pancakes.
- Adjust the heat on the stove if needed . If your pancakes are cooking too quickly or burning on the outside before the inside is set, lower the heat on the stove. It’s common for this to happen once you’ve made a few batches and the pan is quite hot.
Variations
- Add chocolate chips . I like using mini chocolate chips if I’m mixing them into the batter. If I use regular size chocolate chips, I drop them onto the pancakes right after adding the batter to the pan to make sure they’re evenly distributed.
- Fruit . You can fold blueberries, strawberries, or even raspberries into the batter for added flavour and texture.
- Nuts . Chopped nuts like walnuts or pecans also make a great addition to these banana pancakes.
Serving Suggestions
Aside from all the standard toppings — vegan butter , maple syrup, coconut whipped cream , fresh fruit — these banana pancakes are also delicious with a drizzle of peanut butter (you can warm it in the microwave a bit so it can be drizzled). A side of tempeh bacon is perfect too!
How to Store and Reheat Leftovers
- Refrigerator : Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
- To reheat : These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.
More Pancake Recipes
- Apple Pie Pancakes
- Buckwheat Pancakes
- Protein Pancakes Recipe
- Silver Dollar Pancakes
- Pumpkin Pancakes
Ingredients
- 1 ripe banana , medium-sized, mashed, 120 g
- 1 cup flour , 120 g
- ½ tablespoon baking powder , 7 g
- ½ teaspoon cinnamon , 2.8 g
- ¼ teaspoon sea salt , 1.5 g
- ½ cup + 1 tablespoon plant-based milk , 135 ml
- 1 tablespoons light brown sugar or coconut sugar , 12 g
- 1 teaspoon vanilla extract , 5 ml
- 2 tablespoons melted coconut oil* , 30 ml
Instructions
- Whisk together the mashed banana, plant based milk, sugar, vanilla extract, and oil in a mixing bowl.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Stack the pancakes and serve with toppings like maple syrup, fresh fruit, vegan whipped cream, etc.
Notes
- *Use avocado or other neutral-flavoured oil if you don’t like coconut.
- Refrigerator : Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
- To reheat : These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.
Banana Pancakes
Ingredients
- 1 ripe banana medium-sized, mashed, 120 g
- 1 cup flour 120 g
- ½ tablespoon baking powder 7 g
- ½ teaspoon cinnamon 2.8 g
- ¼ teaspoon sea salt 1.5 g
- ½ cup + 1 tablespoon plant-based milk 135 ml
- 1 tablespoons light brown sugar or coconut sugar 12 g
- 1 teaspoon vanilla extract 5 ml
- 2 tablespoons melted coconut oil* 30 ml
Instructions
- Whisk together the mashed banana, plant based milk, sugar, vanilla extract, and oil in a mixing bowl.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Stack the pancakes and serve with toppings like maple syrup, fresh fruit, vegan whipped cream, etc.
Notes
- *Use avocado or other neutral-flavoured oil if you don’t like coconut.
- Refrigerator : Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
- To reheat : These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.
Nutrition
Banana Pancakes https://jessicainthekitchen.com/banana-pancakes/ February 19, 2025
Vegan mini cheesecakes are the perfect two-bite dessert, with a rich, creamy cheesecake filling no one can resist! Customise these little treats with your favourite toppings.
Cheesecake is one of those classic vegan desserts everyone learns to make, and I’ve made my fair share of them—this Turtle Cheesecake and Vegan Pumpkin Cheesecake are two of my favourites. But this version is the most perfect one for a party (or when you need some portion control) because the mini cheesecakes are bite-sized! (Well, okay, two or three bites.) The creamy, rich filling is balanced by the sweet, crisp crust, and you can add any toppings you like to make them your own.
Why These Are My Favourite Vegan Mini Cheesecakes
There are so many vegan cheesecake recipes in this world, but here’s why this one ranks at the top for me.
- Simple swaps . No soaking cashews here! While I do love cashew cheesecakes, this recipe uses coconut cream and vegan cream cheese, which means you don’t need to do any advance prep.
- A treat for everyone . As written, these mini cheesecakes are vegan, but they’re also quite easy to make gluten-free by using your favourite gluten-free graham crackers. That means almost everyone can enjoy this recipe!
- Customizable toppings . While these mini cheesecakes are delicious on their own, they also serve as a blank canvas for all kinds of toppings for every season and holiday.
Notes on Ingredients
Here are the simple ingredients you’ll need for these mini cheesecakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust :
- Graham crackers – Or digestive biscuits.
- Brown sugar – Light or dark brown will both work.
- Vegan butter – I use my homemade vegan butter .
- Sea salt – Just a pinch; you only need this if you’re using unsalted butter.
For the Filling:
- Vegan cream cheese – Any brand you like will work, but I’ve found that some taste better to me than others, so be sure it’s a brand you’ve tried before and enjoy!
- Brown sugar – Light or dark brown sugar both work.
- Cornstarch – This helps thicken and set the filling in the absence of eggs. Think of it as the vegan egg substitute in these mini cheesecakes!
- Full-fat coconut cream – Or coconut yogurt, which will add a little extra tanginess.
- Vanilla extract
- Fresh lemon juice – For that tangy cheesecake flavour.
- Sea salt
How to Make Mini Cheesecakes
Be sure to scroll down to the recipe card at the bottom of the post for the full instructions for making mini vegan cheesecakes.
Mix the crust ingrediens.
- Make the crust . Pulse the graham crackers and sugar in a food processor, then slowly add the melted butter. Press the mixture into a muffin pan lined with paper liners.
- Bake . Place the pan in a 350ºF oven and bake for 5 minutes. Reduce the temperature to 325ºF.
Whip the cream cheese.
- Start the filling . Beat the vegan cream cheese with a hand mixer or stand mixer. Once it’s creamy, slowly beat in the brown sugar.
- Finish the filling . Mix a tablespoon of coconut cream with the cornstarch. Add this to the cream cheese with the remaining coconut cream, vanilla, lemon juice, and salt and beat until incorporated.
Divide filling into pan and bake.
- Bake . Spoon the filling into the crusts, then bake for 18 minutes, or until slightly set. Turn off the oven, open the door a crack, and leave the cheesecakes inside for 10 minutes.
- Cool . Remove the pan from the oven and cool to room temperature, then refrigerate for at least 4 hours before serving.
Helpful Tips
- Use room temperature ingredients . Bringing all your ingredients to room temperature ensures a smoother, creamier filling without any lumps. This is especially important for the vegan cream cheese!
- Fill the empty cups with water . Adding water to the extra muffin cups is like a water bath, which helps prevent cracks in your cheesecakes by maintaining even moisture levels during baking.
- Chill thoroughly . While it might be tempting to dig in right away, allowing the cheesecakes to chill for several hours ensures they’re properly set. (Plus, warm cheesecake isn’t very tasty—trust me!)
Variations and Topping Ideas
- Add chocolate chips . Mini vegan chocolate chips can be folded into the cheesecake filling to make chocolate chip cheesecakes!
- Give them a fruit topping . I used cherry pie filling, but apple pie filling, macerated strawberries, sliced fresh mangoes or peaches, or any other fruit you like will work.
- Make them extra rich . Drizzle melted dark chocolate over the mini cheesecakes, or add chocolate shavings, vegan chocolate ganache, etc.
- Add a dollop of whipped cream . I love this cashew whipped cream and coconut whipped cream .
How to Store
- Refrigerator : Store these mini cheesecakes in an airtight container and keep them in the fridge for up to 5 days.
- Freezer : These mini cheesecakes can also be frozen, wrapped individually in plastic wrap and placed in a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
More Vegan Dessert Recipes
- Apple Strudel
- Red Velvet Brownies
- Buttermilk Pie
- Vegan Carrot Cake
- Kitchen Sink Cookies
Ingredients
For the Crust
- 3 ounces graham crackers , or 85 g; use digestive biscuits if Graham crackers are unavailable
- 1 tablespoon brown sugar , add an extra ¾ teaspoon if you prefer a sweeter crust
- 2 tablespoons vegan butter , 28 g, melted; salted or unsalted
- Pinch of sea salt , if using unsalted butter
For the Filling
- 8 ounces vegan cream cheese , 1 block, 227 g total
- ⅓ cup brown sugar , 62.5 g
- 1 ¼ tablespoons cornstarch , 9.375 g
- ⅓ cup full-fat coconut cream , (only the thick white part from the can) OR 1/3 cup thick vegan yogurt
- ½ teaspoon vanilla extract , 2.5 ml
- ¾ tablespoon fresh lemon juice , 11 ml
- 1/16 teaspoon or a pinch sea salt
Instructions
Crust
- Preheat the oven to 350°F (180°C) and position a rack in the lower-middle section.
- In a food processor, pulse graham crackers/digestive biscuits and brown sugar into fine crumbs. Gradually add melted butter and pulse until the mixture resembles wet sand.
- Line a 12-cup muffin tin with paper liners. Divide the crust mixture evenly among 10 liners (about 1 tablespoon per liner). Press down firmly with the back of a spoon to create an even base.
- Bake for 5 minutes. Remove from the oven and let cool slightly.
Filling
- Lower the oven temperature to 325°F (165°C).
- In a medium bowl, beat vegan cream cheese with a hand mixer or stand mixer until softened and creamy, about 30 seconds. Gradually add the brown sugar and beat until smooth, about 1–2 minutes.
- In a separate small bowl, mix 1 tablespoon of coconut cream with cornstarch until dissolved. Add this mixture, the remaining coconut cream (or yogurt), vanilla, lemon juice, and salt to the cream cheese mixture. Beat until fully incorporated, scraping down the sides as needed.
- Spoon the filling evenly over the cooled crusts, filling each liner about ¾ full.
Baking and Cooling
- Pour a little water into the two empty muffin cups to prevent burning and create a mini water bath for even baking.
- Bake for 18 minutes, or until the edges are slightly set and the centers jiggle when shaken gently.
- Turn off the oven, crack the door open slightly, and leave the cheesecakes inside for 10 minutes.
- Remove from the oven and let cool completely at room temperature for about 1 hour. Then transfer to the fridge to chill for at least 4 hours (or overnight) until fully set.
Notes
- Refrigerator : Store these mini cheesecakes in an airtight container and keep them in the fridge for up to 5 days.
- Freezer : These mini cheesecakes can also be frozen, wrapped individually in plastic wrap and placed in a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
