Gluten-Free Banana Pancakes

This gluten-free banana pancake recipe makes pancakes that taste like banana bread—in pancake form. They’re fluffy, light, and packed with flavor. Just like my classic gluten-free pancake recipe, they’re easy-to-make.

I’ve never met a banana-flavored baked good I didn’t like. From gluten-free banana muffins to gluten-free banana cake, I love them all. So today we’re making gluten-free banana pancakes! These taste like the perfect combination of a fluffy pancake and a slice of warm banana bread. 

The key to this recipe is using two really overripe bananas. The browner and spottier the bananas, the better! They’re really the star of these pancakes. The natural sweetness combines with gluten-free flour and a little brown sugar to make the tastiest stack of pancakes ever. I like to serve these with a generous drizzle of syrup and a thick pat of butter. 

Ingredients and Substitutions

• Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour blend might change the way the recipe works.
• Overripe Bananas. It’s important to use very overripe bananas for these pancakes. The riper the banana, the sweeter and more flavorful. 
• Milk. Makes the batter smooth and creamy. Both traditional and dairy-free milk works in the recipe. 
• Egg. One egg adds protein and structure. For egg-free variation, use your favorite egg-replacer or a flax egg.
• Butter or Oil. A little melted butter or oil lends richness to the pancakes, making them nice and tender. 
• Brown Sugar. The combination of overripe bananas and brown sugar gives these pancakes a gentle sweetness. 
• Baking Powder. Gives the pancakes a light and fluffy texture. 
• Salt. Enhances all the other flavors. Use fine (table) salt. It blends easily into the batter.
• Cinnamon. (optional) A little ground cinnamon goes great with the banana flavor. It’s totally optional. If you don’t love cinnamon, skip it. 

How to Make Gluten-Free Banana Pancakes. 

You’ll need two bowls and a hot griddle to make these gluten-free pancakes. Here are the steps for making a perfect batch every time.

Make the Batter. 

Start this recipe by mashing the overripe bananas until they’re almost smooth. You want it to look like a lumpy banana puree. Then stir in the brown sugar and let the mixture sit for a few minutes. This gives the sugar time to melt.

In another bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. 

Add the remaining ingredients and stir until a batter forms. It’s fine if there are some lumps in the batter. 

Let the batter rest for 5 minutes. This gives the gluten-free flour a chance to absorb the liquid. If the batter seems too thick after the rest, stir in a little milk. 

Cook the Pancakes.

Heat a griddle or nonstick pan over medium heat. Grease it lightly with oil. This is important. These pancakes love to stick to the pan. So a light coating of oil is important. 

Spoon the batter onto the griddle. Cook the pancakes for about two minutes. When you see bubbles appear all over the surface of the batter, flip the pancake. Don’t press the pancake down with your spatula after flipping. This will make it dense and heavy. Just flip it and leave it alone. 

Cook for another minute or so or until the pancakes are brown on both sides.

How to Keep Pancakes Warm Before Serving. 

If you want everyone to eat at the same time, keep these pancakes warm while you cook the entire batch. To do this, heat your oven to 200℉. Place the cooked pancakes onto a parchment-lined baking sheet and keep them warm in the oven for up to 30 minutes.

Storing and Reheating Leftovers.

These pancakes keep really well. Store any leftover pancakes in the refrigerator for up to three days. Or freeze them. Place them in a freezer bag, separating each pancake with a piece of waxed or parchment paper to keep them from sticking. Freeze for up to three months. 

Reheating.

Reheat the pancakes in a toaster oven or air fryer until warm. You can also microwave them on low heat. 

Print

Gluten-Free Banana Pancakes

This gluten-free banana pancake recipe makes pancakes that taste like banana bread–in pancake form. They’re fluffy, light, and packed with flavor.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 9 pancakes

Ingredients

• 2 medium ripe bananas
• 3 tablespoons brown sugar (1 ½ ounces; 42 grams)
• 1 ¼ cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour suggested, see note (6 ¼ ounces; 177 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup milk (6 ounces; 170 grams)
• 2 tablespoons melted butter (1 ounce; 28 grams)
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. Place bananas in a small mixing bowl. Mash until almost smooth with a fork, potato masher, or handheld mixer. Add the brown sugar and stir to combine.
2. In another mixing bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Add the milk, melted butter, egg, vanilla extract and mashed banana mixture. Stir until a batter forms. It’s fine if some lumps remain.
3. Heat a nonstick frying pan or griddle over medium heat, or turn an electric griddle to 375°F. Lightly grease the pan or griddle with oil. The pan is ready when a drop of water bubbles quickly on the surface and evaporates (disappears) immediately.
4. Spoon batter, approximately ¼ cup, onto the griddle. Cook for approximately 3 minutes. Flip the pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook for another 1 to 1 ½ minutes.

5. To keep warm, preheat the oven to 200℉. Place cooked pancakes on a parchment-lined baking sheet.

6. Serve with butter and syrup, if desired.

Recipe Notes

Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another gluten-free flour will change the recipes. If you use a blend that doesn’t contain xanthan gum, whisk 1/4 teaspoon into the flour before using.