Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce. Notice that I just put the egg replacer dry into the flour mixture. I read somewhere that you could do this, so I tried it and noticed no difference in the pancakes’ texture or fluffiness. Doing so eliminates an extra step, which makes prep time even shorter.

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By Heather McDougall,


  • 1½ cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon egg replacer
  • 2 bananas, mashed (¾−1 cup)
  • 1½ cups unsweetened, unflavored plant milk
  • 1 cup sparkling water
  • 1 cup fresh or frozen blueberries (optional)


  • Place the flour, baking powder, salt, and egg replacer in a bowl and mix. Place the bananas in another bowl and mash well. Stir in the plant milk and sparkling water and mix again. Pour into the dry ingredients, and stir to combine, being careful not to overmix.
  • Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used.
  • Serve hot topped with the blueberries, or refrigerate or freeze the pancakes.

    Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency.

Comments (11)

(4 from 8 votes)

Recipe Rating

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These came out perfectly for me. I substituted a flax "egg" (1 TBS ground flax seed in 3 TBS water) for the egg replacer. Quick and easy to make.

Aubrey K

I’ve been making these for years. Me and my family love them. You will want to cook them on a griddle so they don’t stick. And make sure it’s not too hot, right in the middle about 350. Don’t flip until it’s been bubbly for a little bit. Also, follow the recipe!!


Did anyone else have a problem with the pancakes sticking to the pan? It took me forever to make a batch as these were sticking in my cast iron with oil and the non stick I switched to *(with oil!)


My batter was very watery. Pancakes stuck to the griddle even with oil. Would not make again.

Julian Rosenberg

These were so good

Daria S Noto

I was under the impression that sparkling water may have chemicals in them? Can you recommend a brand. Thank you.


Stuck to the pan and would not cook the whole way through. Not sure what I did wrong!


The batter was very runny. I didn’t think the pancakes set correctly. Maybe I did something wrong.


This is a good recipe and it turned out well. I added flax seed meal, cinnamon and nutmeg to add some fiber and flavor. I made them for the week and it was a great grab and go breakfast.


instead of using so much water be mindful and don't dd all the water. you can also thicken the batter with some oatflour maybe replace 1/2 cup flour


These are actually pretty good! I tried many different sizes when cooking them and found that 3- 5 inches in diameter work best, happy with this breakfast!

About the Author

Headshot of Heather McDougall, director of the McDougall Program

About the Author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.
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