Gluten Free Banana Pancakes
Made with ripe bananas, 1:1 gluten free flour, and a few pantry staples, these Gluten Free Banana Pancakes are naturally sweet with just the right amount of banana flavor. Ready in 15 minutes, they’re a quick and easy breakfast for the entire family.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Pancakes were one of the first gluten free breakfast items I learned to make. I recreated some classics, like buttermilk pancakes and chocolate chip pancakes, and then starting playing with some fun variations like blender pancakes and these banana pancakes.
These gluten free banana pancakes are perfectly sweet and banana-y without being too much so! I tried a couple of different variations to try and balance the egg and the flour, so the pancakes came out looking just like normal pancakes and didn’t taste too eggy or floury. I also wanted that perfect golden crust you get with other pancakes, and I was able to achieve that as well! These came out perfectly and were a huge hit for the banana lovers!
Why My Family Loves These Banana Pancakes
- Sweet banana flavor. These pancakes have just the right amount of banana flavor. It’s not overpowering, but you can actually taste the banana. The banana gives them a sweet flavor without being too sugary.
- Ready in 15 minutes. It takes me less than 15 minutes to whip up enough gluten free banana pancakes for the whole family. As long as we have ripe bananas (we usually do!), they’re easy enough to whip up anytime someone asks.
- Ideal for meal prep. I also love to make a batch of these the weekend to enjoy for breakfast the next few mornings. They stay fresh in the fridge for up to 4 days and in the freezer for longer. They make such an easy school morning breakfast.
- Easy way to use ripe bananas. Banana bread is usually my go-to for using up overripe bananas, but these pancakes might be a close second. This is the perfect recipe for those very ripe bananas that no one is going to eat before they brown.
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make these pancakes and why you need them. Scroll all the way down for the full recipe card with measurements.
- Gluten free 1:1 flour – I use King Arthur’s Measure for Measure flour and recommend it the most. However, though I haven’t tested it, I’m sure other gluten free 1:1 flour blends would work.
- Bananas – The riper the better! Your pancakes will have a more banana-y flavor and be more sweet by themselves.
- Egg – Helps hold the pancake batter together.
- Milk – Whatever milk you have on hand will work.
- Vanilla extract – Helps to balance the banana flavor and prevent it from being overpowering.
- Baking powder – Helps the batter rise a bit and gets the perfect texture.
- Salt – A pinch of salt helps balance the flavors in the pancakes.
- Butter – You can use salted or unsalted here. Whatever you have on hand!
What About Sweetener?
You may have noticed that there’s no sweetener on the ingredients list. With these banana pancakes, no sugar or maple syrup in the batter is needed! The ripe bananas make the batter sweet, making sugar or maple syrup an unnecessary ingredient in this recipe! However, maple syrup, when serving your pancakes, might still (definitely) be a necessity.
Can I Add Chocolate Chips or Blueberries?
Absolutely, you can! In fact, if you ask some people, they might say it’s necessary! Depending on your preferences, you can add blueberries, chocolate chips, chopped nuts, or anything else that suits your fancy, either directly into the batter or on top of the raw side of your pancakes as they are cooking in the pan.
How To Make Gluten Free Banana Pancakes
Let’s take a look at just how easy these pancakes are to make. The printable instructions can be found in the recipe card below.
- Mix the dry ingredients. Whisk the gluten free flour, baking powder, and salt in a medium bowl until combined.
- Mix the wet ingredients. In a separate bowl, mash the bananas with a fork until mostly smooth. Whisk in the egg, vanilla, and milk until just combined.
- Combine the ingredients. Add the dry ingredients to the banana mixture, whisking until almost fully mixed. Add the butter and continue mixing until smooth, scraping down the sides of the bowl.
- Preheat the skillet. Preheat the skillet to medium heat. Once hot, coat with oil or butter.
- Cook the pancakes. Pour ¼ cup of batter onto the pan for each pancake. Cook for 3-4 minutes, until bubbles form in the batter and the cooking side turns golden brown. Flip and cook for another 1-2 minutes.
- Repeat. Transfer the banana pancakes to a plate and repeat the process.
Recipe Tips & Variations
Below are a few key tips for making the perfect gluten free banana pancakes.
- Preheat the pan. The pan should already be fully heated to medium heat before the batter is poured onto the skillet. To test if it’s ready, drop a small amount of batter on it. It should begin to sizzle and cook immediately.
- Wait to flip. The key to a perfectly cooked banana pancake (or any pancake, really) is to avoid flipping too soon. Bubbles should form on the top of the batter and the underside should be golden brown. If it doesn’t easily release from the pan, it’s not ready to flip.
- Make them dairy free. For dairy free banana pancakes, use your favorite non-dairy milk and vegan butter.
- Use ripe bananas. This is the perfect recipe to use bananas that are getting just a little too ripe on the counter. Extra ripe bananas = more moisture and sweetness in the pancakes. A few brown spots are definitely okay!
- Keep extras warm. Depending on the size of the pan used, these pancakes will likely need to be cooked in batches. To keep the already cooked pancakes warm, you can tent foil over the plate or preheat the oven to the lowest setting, turn it off, and place them inside with the door cracked.
- Add some spices. If you prefer your banana pancakes with a warmer flavor, feel free to sprinkle some cinnamon or ginger into the batter.
Proper Storage
- Fridge: Store these banana pancakes in an airtight container or bag in the fridge for 2-4 days for the best tasting results!
- Freezer: Once they’ve cooled, flash freeze in a single layer on a baking sheet. Then, transfer to a ziploc bag or other container. You can wrap them in plastic wrap first for an extra layer of protection. They can be frozen for 2-3 months and reheated from frozen.
- Reheat: The easiest way to reheat these pancakes is in the microwave for 30-45 seconds.
Make It A Meal
- Toppings: Some might say this is the best part! Some of our favorite toppings for these gluten free banana pancakes are butter and syrup, whipped cream, and banana slices. Add some crunch with honey-glazed walnuts.
- Eggs: Eggs make the perfect side for pancakes. We love baked eggs, Hawaiian scrambled eggs, and broccoli, ham and cheese egg muffins. Though, of course, regular scrambled eggs or eggs over easy are great too.
- Protein: Besides eggs, add protein to breakfast with a side of bacon (check out my post on 6 ways to cook bacon) or breakfast sausage.
- Fruit: Fresh fruit pairs so nicely with these banana pancakes! Depending on the season, try creamy winter fruit salad or mango berry fruit salad.
More Gluten Free Pancakes
Gluten Free Banana Pancakes
Ingredients
- 1 ¼ cups gluten free 1:1 flour (150 grams, recommended King Arthur Flour Measure for Measure)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon salt (3 grams)
- 2 bananas ripe, mashed
- 1 large egg
- 1 teaspoon vanilla extract (5 grams)
- 1 cup milk (240 grams)
- 2 Tablespoons melted butter salted or unsalted (28 grams)
- cooking spray , vegetable oil, or additional butter for the pan
Instructions
- In a medium bowl, combine 1 ¼ cups gluten free 1:1 flour, 1 teaspoon baking powder, and ¼ teaspoon saltand whisk until they are mixed together.
- In another medium bowl, mash 2 bananas with a fork until mostly smooth (some small banana lumps are ok), then whisk in 1 large egg, 1 teaspoon vanilla extract, and 1 cup milk until just combined.
- Add the dry ingredients to the wet ingredients and whisk just until the batter is almost fully mixed. Then add the 2 Tablespoons melted butter and continue mixing until the batter is smooth with no visible dry ingredients, making sure to scrape down the sides as you do.
- Preheat a griddle or skillet on medium heat and, once hot, lightly coat with a small amount of cooking spray, vegetable oil, or additonal butter.
- Pour about ¼ cup of pancake batter for each pancake onto the pan and cook until bubbles start to form in the batter and the cooking side turns golden brown, usually around 3-4 minutes, then carefully flip your pancakes and cook for another minute or 2, until the other side is golden brown as well.
- Remove from the pan and repeat the process until all pancakes are cooked.
- Enjoy with your favorite pancake toppings, like butter, maple syrup, whipped cream, or banana slices.
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