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A stack of gluten-free banana pancakes on a plate topped with maple syrup, banana slices, and butter.

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.