These vegan peanut butter banana pancakes with strawberries are inspired by a PB & J sandwich!

Stack of peanut butter banana pancakes topped with strawberries and peanut butter sauce.

This recipe is easy to make with basic, everyday ingredients and can be ready in about 10 minutes.

Enjoy these pancakes for two as as a lovely Sunday morning treat. They’re best served piled high with extra berries, banana and drizzled with maple syrup.

Peanut Butter Pancake Tips

Vegan pancakes are such a breeze, you’ll be surprised how easy it is to make pancakes without oil, eggs or dairy. Here are a few tips for banana pancake success:

  1. Use drippy natural peanut butter. A nice, creamy natural peanut butter will mix in easily. Now, if you’d like to reduce the fat in this recipe, you can mix up some powdered peanut butter and use that.
  2. Don’t over mix the batter. The secret to fluffy pancakes is a slightly lumpy batter. Gently mix the wet and dry ingredients together until all the flour is “just mixed” in.
  3. Let the batter rest. I find that letting the mixed batter rest for 5-10 minutes results in fluffier pancakes!
  4. Pre-heat the pan. While the batter sits, get your pan heated over medium heat so it’s ready to go.
  5. Flip when you see bubbles and dry edges. When you see a few bubbles in the centre of the pancakes and the edges are starting to look dry and cooked, go ahead and flip! Once you flip, they should only need 1-2 more minutes to cook through.
Bowl of mashed banana with a fork.
Bowl of pancake batter for peanut butter banana pancakes.
Bowl with almond milk, mashed banana and peanut butter being mixed with a fork.
Peanut butter banana pancakes with strawberry pieces being cooking on a pancake griddle.
Peanut butter banana pancakes with strawberries sitting on a baking cooling rack.

Pancake Topping Ideas

Besides pure maple syrup, here are some fun ideas for topping your pb pancakes:

  • Fresh fruit. Try raspberries, strawberries, banana or diced apple
  • Berry sauce. Heat up frozen berries stovetop to make a quick berry sauce, add a bit of maple syrup for sweetness, if you like.
  • Chia seed jam. I love using my 10-minute chia seed jam for pancakes!
  • Date caramel. Make a quick date caramel sauce by soaking fresh dates in hot water for 15 minutes then blending with a little water or coconut milk. I like to add a pinch of sea salt and some vanilla.
  • Any nut or seed butter. A drizzle or spoonful of your favourite nut or seed butter is always a welcome pancake addition. Try tahini, sunflower seed butter or almond butter.
  • Tahini caramel. Mix 1 tbsp of tahini with 1 tbsp of maple syrup and a bit of water to make a delicious tahini caramel sauce.
  • Sautéed apples. Sautéed apples take minutes to make stovetop. Just heat diced apples in a pan with a pinch of cinnamon and either water or coconut oil until softened. Get a full how-to here. These baked pears are also yummy.
  • Vegan chocolate sauce. Use this simple vegan chocolate sauce made from almond milk, cocoa powder, nut butter and maple syrup.
Fork sticking into a stack of vegan peanut butter banana pancakes with strawberries and peanut butter sauce.

Related Recipes

This recipe is adapted from my Fluffy Vegan Whole Wheat Pancakes, another one of my favourites!

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Fork sticking into a stack of vegan peanut butter banana pancakes with strawberries and peanut butter sauce.

Peanut Butter Banana Pancakes

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan

These PB pancakes are like a peanut butter and jelly sandwich with banana! Pile them high and top with extra strawberries, banana and maple syrup for a delicious breakfast the whole family will love! No oil or refined sugar needed!



  • 1 ripe banana, mashed
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup almond milk
  • 1 tbsp maple syrup (or more to taste)
  • 3 tbsp natural peanut butter
  • 1 cup diced strawberries


  1. In a bowl, mash the banana with a fork until you have a paste. Add the maple syrup, peanut butter and milk and whisk to combine.
  2. In a separate bowl mix the baking powder, salt, cinnamon and flour, then add that to the wet ingredients and gently fold together until “just mixed.”
  3. Let the batter rest for 5-10 minutes. If it’s too thick, you can add a little extra almond milk. Heat a non-stick pan over medium heat. Lightly oil the pan or use a little non-stick cooking spray.
  4. Scoop 1/4-1/2 cup portions into a the pan.
  5. Evenly add a few spoonfuls of diced strawberries to each pancake.
  6. Once there are a few bubbles in the middle of each pancake and the edges are starting to look dry and cooked, flip and cook for another minute or two.
  7. Makes 6 large pancakes.


Peanut butter can be substituted with almond butter or sunflower seed butter.


  • Serving Size: 1/2 of recipe
  • Calories: 489
  • Sugar: 19 g
  • Fat: 16 g
  • Carbohydrates: 85 g
  • Fiber: 11 g
  • Protein: 15 g

Keywords: peanut butter pancakes, oil-free, vegan peanut butter pancakes, refined sugar-free

More Vegan Pancake Recipes

Loving these peanut butter pancakes? You’ve got to try these too: