Gluten-Free Banana Pancakes Recipe

If you’re on the hunt for a pancake recipe that’s irresistibly fluffy, naturally sweet, and friendly for gluten-free diets, then you’re in the right spot! This Gluten-Free Banana Pancakes Recipe is one I’ve come back to time and again, especially when I want a cozy breakfast that feels a little special but comes together without fuss. I absolutely love how the bananas add natural sweetness and moisture, making the pancakes tender and flavorful without needing a ton of sugar. Keep reading—you’ll find this recipe fan-freaking-tastic for weekend brunches or even a comforting weekday treat.

this …

Ingredients You’ll Need

The ingredients in this Gluten-Free Banana Pancakes Recipe blend to create that perfect balance of fluffiness, flavor, and moisture. I like to keep the pantry staples simple and rely on ripe bananas for sweetness and texture. Using a gluten-free 1:1 baking flour mix makes it super easy to swap out for your favorite brand without fuss.

• Gluten-free 1:1 baking flour: This is the cornerstone for texture here—be sure it contains xanthan gum or a binder for best results.
• Granulated sugar: Just enough for sweetness without overshadowing the banana flavor.
• Baking powder: Gives the pancakes their fluffy lift, so don’t skip it.
• Salt: Enhances the flavors and balances the sweetness.
• Milk of choice: I usually use almond milk, but cow’s milk or oat milk work beautifully too.
• Egg: Helps bind the ingredients and adds richness.
• Butter (melted): Adds moisture and flavor—in dairy-free versions, swap for coconut oil or vegan butter.
• Vanilla extract: A subtle touch that brightens the pancakes.
• Mashed overripe banana: Measure it because the moisture content affects batter consistency; about two medium bananas.
• Sliced bananas, mini chocolate chips, maple syrup, peanut butter: These are optional toppings but trust me, they take these pancakes to the next level.

Variations

I love how adaptable this Gluten-Free Banana Pancakes Recipe is—feel free to make it your own! Over the years, I’ve tried a few tweaks that my family enjoys, and they might inspire you to get creative too.

• Adding spices: A pinch of cinnamon or nutmeg gives a cozy warmth that pairs beautifully with the bananas—my go-to when making these in the fall.
• Dairy-free version: Swap the milk and butter with almond milk and coconut oil respectively, and you’ll still get fluffy pancakes without dairy.
• Chocolate chip banana pancakes: Toss in mini chocolate chips to the batter—my kids think it makes breakfast feel like dessert.
• Extra protein: Stir in a scoop of your favorite protein powder for an energy-packed morning boost.

How to Make Gluten-Free Banana Pancakes Recipe

Step 1: Whisk Dry Ingredients Together

Grab a large bowl and mix your gluten-free 1:1 baking flour, granulated sugar, baking powder, and salt. I find that whisking these ahead ensures the baking powder is evenly distributed, helping every pancake rise evenly.

Step 2: Combine Wet Ingredients and Bananas

In another bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla extract until smooth. Then, stir in your mashed overripe banana. I always make sure the bananas are very ripe for maximum natural sweetness and that they’re measured accurately so the batter isn’t too wet or too dry.

Step 3: Fold Wet into Dry

Pour the wet ingredients into the dry mix and gently fold together until just combined. Be careful not to overmix—lumps are okay and help keep the pancakes fluffy. Overmixing can lead to dense pancakes, and nobody wants that.

Step 4: Heat Your Griddle or Pan

Preheat a griddle to 325°F (or a nonstick pan over medium-high heat). If you’re using a skillet, lightly oil it to prevent sticking. I use a cast-iron griddle, which holds heat evenly and makes flipping easier. Trust me, a well-heated surface is key here!

Step 5: Cook the Pancakes

Using a 2-3 tablespoon scoop, drop batter onto the griddle or pan. Cook for 2-3 minutes until you see bubbles forming in the center and the edges begin to look set, then flip and cook for another 1-2 minutes until golden brown and cooked through. Remember, patience pays off here—don’t rush the flip too soon or the pancakes might fall apart.

Step 6: Serve Warm with Your Favorite Toppings

Serve immediately with sliced bananas, a drizzle of maple syrup, or a dollop of peanut butter. Sometimes, I’ll sprinkle mini chocolate chips on top right as they come off the griddle, letting them melt slightly into the warm pancakes for an extra treat.

How to Serve Gluten-Free Banana Pancakes Recipe

Garnishes

I love topping these pancakes with freshly sliced bananas for that extra fruity kick and a drizzle of real maple syrup. Sometimes, I add a smear of creamy peanut butter or sprinkle mini chocolate chips right on top for a little indulgence. These garnishes aren’t just tasty—they add a fun texture and flavor contrast that my family really enjoys.

Side Dishes

Pair these pancakes with crispy bacon or a side of scrambled eggs to balance sweetness with savory. Fresh berries or a simple green smoothie also work beautifully alongside for a nutritious boost that feels like a full breakfast celebration.

Creative Ways to Present

For special occasions, try stacking these pancakes into a tall tower and layering between with thick Greek yogurt or whipped cream and more banana slices. I once served them with a dusting of powdered sugar and a few edible flowers for a brunch that looked as good as it tasted—your guests will think you’re a kitchen wizard!

Make Ahead and Storage

Storing Leftovers

Leftover pancakes keep really well in an airtight container in the fridge for up to 3 days. When I have extras, I stack them with parchment paper in between so they don’t stick together, which makes reheating a breeze.

Freezing

I often freeze leftover pancakes by freezing them flat on a baking sheet first, then transferring to a freezer bag once firm. They freeze wonderfully and thaw quickly when you want a quick breakfast fix on busy mornings.

Reheating

Reheat leftover or frozen pancakes in a toaster or toaster oven to keep them crisp on the outside and tender inside. If you’re in a hurry, microwaving works too—but I prefer that slight crisp from the toaster for that freshly-made feel.

FAQs

Final Thoughts

I used to struggle finding a gluten-free pancake recipe that didn’t come out dry or crumbly, but this Gluten-Free Banana Pancakes Recipe completely changed the game for me. It’s now a beloved staple in my kitchen—quick to whip up, forgiving to make, and reliably delicious. I truly hope you enjoy making these as much as my family and I do. There’s something so comforting about a stack of warm, fluffy banana pancakes on a slow morning, and now you can have that too, free from gluten worries. Give it a try—I think you’ll love it!

Print