Fluffy on the inside, slightly crisp on the outside and lightly flavored with banana, these gluten-free banana pancakes are a family favorite!
This wholesome recipe can easily be made dairy-free! Check all my tips in this blog post.
If you’re anything like me, you probably have a few overripe bananas on the counter at all times. But you might not always have the time to make a fresh batch of banana bread.
So if you’re looking for a new way to put those brown bananas to use, this recipe is it!
These gluten-free pancakes are light, fluffy, and moist. They’re perfectly sweetened and can be topped with everything from sliced bananas and peanut butter to mini chocolate chips and maple syrup.
Mixing the dry ingredients and wet ingredients separately ensures the batter turns out perfectly fluffy every time. No rubbery, crumbly pancakes here!
They’re a family favorite for good reason! There’s nothing better than a big stack of pancakes for breakfast!
You can even whip up a double batch of these pancakes and keep them on hand for busy weekday mornings. Just pop them in the toaster and you’re good to go!
You also might like these 3-Ingredient Banana Pancakes!
Table of Contents
Why You’ll Love This Recipe
- Fluffy on the inside, crisp on the outside
- Perfect use for overripe bananas
- Great for weekend breakfast
- Made with simple ingredients
For more gluten-free pancake recipes, check out these recipes for oat flour pancakes, gluten-free pumpkin pancakes, gluten-free buttermilk pancakes, cornmeal pancakes and buckwheat pancakes.
Ingredients You’ll Need
Here are the ingredients you’ll need to make this banana pancake recipe.
Dry Ingredients
- Gluten-free flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a gluten-free flour blend that contains xanthan gum for best results.
- Baking powder: Baking powder creates fluffy gluten-free pancakes with a high rise.
- Sugar: A bit of sweetness in the batter makes these gluten-free pancakes extra delicious!
- Salt: I like to use fine sea salt to balance out the sweetness of these banana pancakes.
If you love banana you also might like this gluten-free banana pudding!
Wet Ingredients
- Milk: I like to use unsweetened almond milk or regular milk for this recipe. You could also use soy milk or oat milk, if you prefer.
- Banana: Use medium-sized mashed bananas for this recipe. Be sure to mash well to create a light and fluffy pancake texture.
- Butter: Melted butter adds essential fats that enhance the flavor of the gluten-free pancakes.
- Egg: Eggs also add richness and act as a binder in the batter. You could also use a flax egg (along with vegan butter and non-dairy milk) if you want to make these vegan!
- Vanilla: A splash of vanilla extract enhances the flavor of these pancakes. I always prefer using real vanilla extract over imitation vanilla.
How to Make Gluten-Free Banana Pancakes
- In a large bowl, mix together the gluten-free flour, granulated sugar, baking powder and salt.
- In a medium bowl or large measuring cup, whisk together the milk, egg, melted butter and vanilla extract until smooth. Stir in the mashed banana.
- Add the wet ingredients to the dry and fold together until just combined.
- Preheat a griddle to 325F. (Or preheat a non=stick pan over medium heat to medium-high heat for a few minutes. You may need to add a bit of canola or vegetable oil to cook the pancakes if using a skillet.)
- Using a 2-3 tablespoon-size baking scoop, scoop the batter onto the hot griddle or pan. Cook until the edges are set, the pancake starts bubbling in the center and the first side is golden brown, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
- Serve topped with banana slices and any other toppings you like! Enjoy!
Storage Instructions
Store leftover pancakes in an airtight container in the fridge for up to five days. These taste great reheated in the toaster!
FAQs
Banana pancakes may turn out rubbery if you overmix the batter. To achieve a light and fluffy texture, be sure to first mix the wet and dry ingredients separately. When you combine them, mix until just incorporated.
Banana and egg pancakes might fall apart if the bananas are not well mashed. Be sure to mash bananas down until there are no large clumps, or you could even pulse bananas in a food processor or blender to get a smooth texture.
If you don’t have fresh bananas on hand, try substituting applesauce. This swap will work for most recipes, including pancakes, muffins, and quick breads.
Expert Tips & Tricks
- I like to make an extra large batch of these fluffy pancakes on the weekend, then keep them in the fridge for busy mornings. Just pop one in the toaster and they make a great breakfast on the go!
- For dairy-free banana pancakes, use dairy-free milk and vegan butter.
- For vegan pancakes, use dairy-free milk, vegan butter, and flax egg.
- If you don’t have bananas on hand, you can swap the ingredient for applesauce, which will also make moist, delicious pancakes.
- Feel free to get creative with your banana pancake toppings. We like to drizzle ours with peanut butter or Nutella. Honey, fresh fruit, powdered sugar would also be delicious!
- You can add chocolate chips to your pancakes if you’re in the mood for something more indulgent!
MORE GLUTEN-FREE BREAKFAST RECIPES
I hope you love this recipe as much as we do! If you try these gluten-free banana pancakes, be sure to leave me a comment/rating below. I’d love to hear from you!
Fluffy, Gluten-Free Banana Pancakes
Ingredients
DRY INGREDIENTS
- 1 ¼ cups gluten-free 1:1 baking flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
WET INGREDIENTS
- 1 cup milk of choice
- 1 egg
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 cup mashed overripe banana be sure to measure – about 2 bananas
FOR TOPPING
- Sliced bananas
- Mini chocolate chips
- Maple syrup
- Peanut butter
Instructions
- In a large bowl, mix together the gluten-free flour, granulated sugar, baking powder and salt.
- In a medium bowl or large measuring cup, whisk together the milk, egg, melted butter and vanilla extract until smooth. Stir in the mashed banana.
- Add the wet ingredients to the dry and fold together until just combined.
- Preheat a griddle to 325F. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add a bit of oil to cook the pancakes if using a skillet.)
- Using a 2-3 tablespoon-size baking scoop, scoop the batter onto the hot griddle or pan. Cook until the edges are set, the pancake starts bubbling in the center and the first side is golden brown, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with remaining batter.
- Serve topped with banana slices and any other toppings you like! Enjoy!
Notes
- I like to make an extra large batch of these fluffy pancakes on the weekend, then keep them in the fridge for busy mornings. Just pop one in the toaster and they make a great breakfast on the go!
- For dairy-free banana pancakes, use dairy-free milk and vegan butter.
- For vegan pancakes, use dairy-free milk, vegan butter, and flax egg.
- If you don’t have bananas on hand, you can swap the ingredient for applesauce, which will also make moist, delicious pancakes.
- Feel free to get creative with your banana pancake toppings. We like to drizzle ours with peanut butter or Nutella. Honey, fresh fruit, powdered sugar would also be delicious!
- You can add chocolate chips to your pancakes if you’re in the mood for something more indulgent!
Hi Erin:
I made these pancakes, and they were so good!
I have a question. When cooking them, I let both sides turn golden brown. When I ate them, they were moist in the middle. Is this the banana I could taste, or did I not cook them long enough?
Thank you.
Hi Alexandra, thanks so much for letting us know you liked them! That’s a great question. Sometimes if pancakes are cooked on too high of a heat they’ll brown nicely on the outside, but stay moist in the middle. For your stove/griddle, it sounds like it would be worth a try to lower the heat a little to allow the middle to cook through more without burning the outside.
My favorite of your pancake recipes. They’re utter perfection. My question is if I make them with applesauce instead of the mashed banana would I add cinnamon or no? And if so how much?
These gluten-free banana pancakes is the perfect way to use our leftover bananas. They’re super good and healthy too!
These pancakes were great, they were so fluffy and the bananas in them really helped make them sweet.
This is my kind of breakfast!! Love the hint of banana & they are so light & fluffy!!