Gluten Free Banana Pancakes

These gluten free banana pancakes are tender, slightly sweet, and perfect for mornings when you want something quick but homemade. I’ve made them dozens of times for family breakfasts and found a reliable balance of texture and banana flavor. The recipe below reflects what worked best in my kitchen after several tweaks.

Why Make This Recipe

• They’re naturally sweet from ripe bananas, so you can use less added sugar and still satisfy a sweet tooth.
• Quick to assemble — most batches take about 5 minutes to mix and 10 minutes to cook.
• Versatile: serve them plain, with yogurt, or turned into a brunch showstopper with fruit and nuts.
• Gluten-free for people with celiac disease or gluten sensitivity when you use a certified blend.
• Personal insight: I love this recipe because overripe bananas turn into a breakfast that feels indulgent but is mostly pantry staples; if you like banana baked goods, you might also enjoy this coconut sugar banana bread recipe I tested.

Recipe Overview

• Prep time: 5 minutes
• Cook time: 10–12 minutes (for 8–10 pancakes)
• Total time: 15–17 minutes
• Servings: 3–4 (about 8 pancakes at 1/4 cup each)
• Difficulty: Easy
• Cooking method: Stovetop griddle or skillet, cooking pancakes at medium heat and flipping when edges set

My Experience Making This Recipe

I tested variations with different gluten-free flours and found a 1:1 blend with xanthan gum gives the most consistent fluff. Early attempts were too dense until I adjusted wet-to-dry ratio and let the batter rest briefly. After a few trials, these cook evenly and develop golden edges while staying tender inside.

How to Make Gluten Free Banana Pancakes

Whisk your dry ingredients separately, mash ripe bananas, then add egg, milk, and melted butter (or oil). Combine wet and dry gently — a few lumps are fine — and let the batter rest 5–10 minutes to hydrate the flour. Heat a nonstick skillet or cast-iron griddle to medium (around 325–350°F if using an infrared or griddle thermometer), drop 1/4 cup batter per pancake, cook until bubbles form and edges set (2–3 minutes), then flip and cook 1–2 minutes more.

Expert Tips for Success

• Use ripe bananas with brown speckles for best flavor and sweetness; overripe bananas mash easily and sweeten naturally.
• Let the batter rest 5–10 minutes so gluten-free flour hydrates; this reduces gritty texture and improves rise.
• Preheat and test your pan: a small drop of batter should sizzle gently; too hot will brown the outside before the center cooks.
• Measure flour by spooning into the cup and leveling — do not pack — to avoid dry, dense pancakes.
• Use a 1/4-cup scoop for consistent sizes; this helps pancakes cook evenly and stack neatly.

How to Serve Gluten Free Banana Pancakes

• Classic: stack with a pat of butter, real maple syrup, and a sprinkle of toasted chopped walnuts.
• Fruit-forward: top with warm mixed berries and a dollop of Greek or coconut yogurt.
• Brunch upgrade: add a smear of ricotta and a drizzle of honey with sliced bananas and toasted almonds.
• Occasions: great for family weekend breakfasts, a quick weekday treat, or a brunch buffet where guests can top their own.

Storage and Reheating Guide

• Refrigerate: cool completely, place pancakes in an airtight container or resealable bag, and store up to 3 days.
• Freeze: layer pancakes with parchment between them in a freezer-safe bag or container for up to 2 months.
• Reheat from fridge: warm in a 350°F oven on a sheet pan for 6–8 minutes or microwave one pancake for 20–30 seconds.
• Reheat from frozen: toast individual pancakes in a toaster oven at 350°F for 6–8 minutes or microwave covered with a damp paper towel for 45–60 seconds.

Recipe Variations

• Dairy-free: swap cow’s milk for unsweetened almond, oat, or soy milk and use 2 tbsp coconut oil instead of butter.
• Egg-free/Vegan: blend 1 tablespoon ground flaxseed with 3 tablespoons water per egg (let sit 5 minutes) and use plant milk. Results are slightly denser but work well.
• Two-ingredient style: for a quick snack, mash one banana and mix with one egg (or 2 tbsp egg substitute) to make small pancakes — cook gently.
• Add-ins: fold in 1/3 cup chocolate chips, 1/4 cup chopped pecans, or a teaspoon cinnamon for extra flavor.

Nutritional Highlights

• Bananas add potassium and dietary fiber; using less added sugar keeps the recipe lighter than many pancakes.
• Using a certified gluten-free flour blend keeps this safe for people with celiac disease; check labels for cross-contamination.
• Allergen info: typical recipe contains egg and possibly dairy unless substituted; adjust for egg-free or dairy-free needs.
• Portion guidance: two or three 1/4-cup pancakes per adult is a reasonable serving depending on appetite and sides.

Troubleshooting Common Issues

• Pancakes are flat and heavy: you likely overmixed or used too much liquid. Stir batter until just combined and let it rest 5–10 minutes.
• Pancakes stick to the pan: raise pan temperature slightly and use a light smear of oil or nonstick spray; a well-seasoned cast iron or nonstick skillet prevents sticking.
• Centers remain raw while edges brown: reduce heat by one notch and cook a bit longer, or cover pan with a lid briefly for trapped steam to finish cooking.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: You can make batter up to 2 hours ahead and keep it covered in the refrigerator; stir gently before cooking. For longer storage, refrigerating can slightly reduce rise because leavening loses activity, so expect a small textural change.

Q: What’s the best gluten-free flour to use?
A: A reliable 1:1 all-purpose gluten-free blend that contains a binder like xanthan gum works best for pancakes. If your blend lacks a binder, add 1/4 teaspoon xanthan gum per cup of flour to improve structure.

Q: How do I make these extra fluffy?
A: Separate the egg, whisk the white to soft peaks, and fold it into the batter at the end for extra lift. Also, do not overmix and ensure the pan is hot enough to create a quick steam lift when the batter hits the surface.

Q: Can I make these without bananas?
A: Yes — omit banana and add 1 tablespoon sugar plus 1/2 teaspoon vanilla; you’ll have a neutral gluten-free pancake base ready for toppings. The banana provides both sweetness and moisture, so expect a milder flavor without it.

Conclusion

For a tested gluten-free breakfast option, check this Fluffy and Easy guide to see another approach: Gluten-Free Banana Pancakes (Fluffy + Easy!) – Meaningful Eats.
If you want kid-friendly versions and ideas for picky eaters, this recipe collection is helpful: Gluten Free Banana Pancakes (Kid Friendly) – My Gluten Free Guide.
For more community-tested gluten-free techniques, see this roundup: Gluten-Free Banana Pancakes – Mama Knows Gluten Free.
If you’re curious about minimalist or paleo-style two-ingredient pancakes, this classic is useful: 2-Ingredient Wheat-Free Banana Pancakes (Paleo) Recipe.
And for a quick 2-ingredient gluten- and dairy-free method that’s popular, take a look here: Banana Pancakes Recipe (2-Ingredient, Gluten- and Dairy-Free …) – The Kitchn.

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