Gluten-Free Banana Pancakes Recipe

If you’ve ever wished you could enjoy pancakes without gluten but still crave that fluffy, comforting goodness, you’re going to absolutely adore this Gluten-Free Banana Pancakes Recipe. I remember the first time I made these for my family—they polished off every single one! Soft, slightly crisp on the outside, and bursting with banana flavor, these pancakes quickly became a weekend staple around here. Stick around because I’ll walk you through every step to make sure your pancakes turn out just perfect!

this …

Ingredients You’ll Need

Each ingredient in this gluten-free banana pancakes recipe has a role to play, balancing fluffiness, flavor, and texture. I recommend using a reliable gluten-free baking flour blend—one that’s a 1:1 substitute for regular flour—to get that perfect pancake structure. Also, ripe bananas are your best friend here because they bring natural sweetness and moisture.

• Gluten-Free 1:1 Baking Flour: Look for blends with xanthan gum included to ensure your pancakes hold together beautifully.
• Granulated Sugar: Just a touch to enhance sweetness without overpowering the banana.
• Baking Powder: This is your fluff factor, so don’t skimp!
• Salt: Balances sweetness and heightens flavor.
• Milk of Choice: I usually use almond milk, but dairy or oat milk works great too.
• Egg: Acts as a binder; if you need an egg-free version, I can share swaps later.
• Butter (Melted): Adds richness and helps create a slightly crisp edge.
• Vanilla Extract: Just a splash elevates the banana aroma.
• Mashed Overripe Banana: About 2 bananas – the riper, the better for that natural sweetness and flavor.
• Sliced Bananas: Great for topping, adding freshness and texture.
• Mini Chocolate Chips (Optional): A little indulgence my family loves to sprinkle on top or into the batter.
• Maple Syrup and Peanut Butter: Classic toppings that take these pancakes to cozy breakfast perfection.

Variations

The great thing about this gluten-free banana pancakes recipe is how easily you can make it your own. I love experimenting with mix-ins and toppings, depending on the season or what my kiddos are craving. Don’t be afraid to get creative here!

• Chocolate Chip Banana Pancakes: My kids go wild when I toss mini chocolate chips into the batter—totally irresistible.
• Dairy-Free Version: Swap butter for coconut oil and use your favorite plant milk; they come out just as fluffy.
• Nutty Banana Pancakes: Add a spoonful of peanut butter or chopped walnuts right into the batter for an extra protein boost.
• Spiced Banana Pancakes: A pinch of cinnamon or nutmeg adds warmth and depth—perfect for chilly mornings.

How to Make Gluten-Free Banana Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by combining the gluten-free baking flour, granulated sugar, baking powder, and salt in a large bowl. I like to whisk them together to break up any lumps and ensure even distribution. This step is important to get that perfect rise and texture, so don’t skip the whisking!

Step 2: Whisk the Wet Ingredients and Bananas

In another bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Then stir in the mashed bananas. Make sure your bananas are really ripe—that’s the secret to getting a naturally sweet and intense banana flavor in your pancakes.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay. This helps keep the pancakes tender and fluffy on the inside.

Step 4: Heat Your Griddle or Pan

Preheat a griddle to 325°F or warm up a nonstick skillet on medium-high heat. If you’re using a skillet, a small drizzle of oil can help prevent sticking. I’ve found that the right temperature and patience here is key to golden, even pancakes.

Step 5: Cook Your Pancakes

Using a 2-3 tablespoon scoop, drop batter onto the hot surface. Cook until you see bubbles forming on top and the edges look set, about 2-3 minutes, then flip gently and cook another 1-2 minutes until golden brown and cooked through. I usually keep the pancakes warm on a baking sheet in a low oven while finishing up the batch.

How to Serve Gluten-Free Banana Pancakes Recipe

Garnishes

When it comes to garnishing these pancakes, I love simple and fresh. Sliced bananas on top bring extra freshness and a nice textural contrast. For a touch of indulgence, a sprinkle of mini chocolate chips or a drizzle of pure maple syrup is unbeatable. Peanut butter adds richness and protein, making the meal more satisfying.

Side Dishes

To balance the sweetness, I often serve these pancakes with a side of crispy bacon or turkey sausage. Fresh fruit salad or a dollop of Greek yogurt also pairs wonderfully and adds a fresh twist to the plate. If you want something lighter, just a cup of your favorite coffee or tea makes for a perfect companion.

Creative Ways to Present

For special occasions, I like stacking the pancakes in a tall tower, layering sliced bananas and a smear of peanut butter in between each. Adding a dusting of powdered sugar or cacao nibs on top gives a beautiful finishing touch. Sometimes my family and I dress them up with a few edible flowers for brunch guests—totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I always recommend storing any leftover pancakes in an airtight container in the fridge for up to 3 days. I find that layering parchment or wax paper between pancakes helps prevent them from sticking together, so they’re easier to reheat one by one.

Freezing

Freezing these pancakes works like a charm. Just flash freeze them flat on a baking sheet for an hour, then transfer to a freezer-safe bag. They freeze well for up to 2 months, so you can always have a quick gluten-free breakfast ready on busy mornings.

Reheating

When it’s time to enjoy leftovers, I reheat pancakes in a hot skillet or toaster oven to keep that nice crisp outside while warming the inside. Microwaving works in a pinch but can make them a bit soggy. A quick reheating trick I learned is to lightly butter the pan before heating and flip often for even warmth.

FAQs

Final Thoughts

This Gluten-Free Banana Pancakes Recipe holds a special place in my kitchen because it combines simplicity, health-conscious tweaks, and pure comfort all in one plate. Knowing that my family gets to enjoy pancakes that are both delicious and gluten-free makes mornings something we all look forward to. I hope you’ll give this recipe a try—it’s like a warm hug on a plate that’s ready in no time. Happy cooking!

Print