Fluffy, golden, and fragrant with cinnamon and vanilla, these banana pancakes are the kind of weekend breakfast that makes everyone crowd around the kitchen. Two ripe mashed bananas do a lot of the heavy lifting here — they add natural sweetness, moisture, and that unmistakable banana flavor without needing any butter or dairy-based milk. Coconut oil keeps the batter rich and helps each pancake develop a beautifully caramelized edge on the griddle. Swapping in your favorite dairy free milk is all it takes to make this a completely butter- and dairy-free stack, no specialty ingredients required. The key is not overmixing the batter — a few lumps are totally fine and actually help you get that light, tender crumb. Watch for bubbles forming across the surface before you flip, and you'll land perfectly cooked pancakes every single time. Serve them straight off the pan with a drizzle of maple syrup for a breakfast that feels indulgent but comes together with zero fuss.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a small mixing bowl, whisk together the mashed bananas, dairy free milk, eggs, melted coconut oil, vanilla extract, and maple syrup, if using, until smooth.
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