Gluten-Free Banana Pancakes
Published
We have these gluten-free banana pancakes every week at my house. They’re fluffy and sweet with the perfect banana flavor. Super easy to whip together, filling, and kid-approved.
These gluten-free banana pancakes are the banana version of my tried and true gluten-free pancake recipe that my family loves. When I have ripe bananas, I often make them these banana pancakes or my gluten-free banana bread. The majority of my family also has a dairy allergy, so these can be made dairy-free or vegan.
My kids love making these with me, making it a fun family activity on slow weekend mornings. I always make a big batch of them to freeze for the week, so we have an easy, delicious breakfast ready to go. They’re perfect for busy mornings when we need something quick but still homemade. Top them with maple syrup, fresh fruit, or even a dollop of yogurt for a wholesome, satisfying meal the whole family enjoys.
Gluten-Free Banana Pancakes
Ingredients
- 2 ripe bananas, mashed
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg, Vegan option, use Bob’s Red Mill gluten-free egg replacer
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour with xanthan gum*, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup milk, Dairy-free/vegan, use unsweetened almond milk.
Instructions
- In a small bowl, mash the bananas until smooth.
- In a large bowl, whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil together.
- Add the gluten-free flour, gluten-free baking powder, cinnamon, and salt to the egg mixture and mix until just combined. Over-mixing can lead to dense pancakes, as gluten-free flours can become gummy when overworked.
- Stir in milk and mix until smooth. For thinner pancakes, stir in 1 to 2 tablespoons of milk.
- Fold in the mashed bananas with a spatula until combined.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. I use gluten-free coconut oil cooking spray.
- Cook the pancakes until the batter starts to bubble and the pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. I like to use an electric griddle to cook my pancakes, and I set it to 350°F (177°C).
- Top with butter, syrup, or your favorite topping. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Banana Pancakes Step by Step
Gather all your ingredients together.
Mash bananas: Mash 2 ripe bananas in a small bowl using a fork or potato masher until smooth. Heat up a griddle or pan over low-medium heat.
In a large mixing bowl, whisk together 1 large egg (or egg replacer), 2 tbsp granulated sugar, 1 tsp vanilla extract, and 2 tbsp vegetable oil.
Mix until just combined: Pour in 1 cup gluten-free flour, 1 tbsp baking powder, ¼ tsp cinnamon, and ¼ tsp salt and mix until fully combined. Over-mixing can lead to dense pancakes, as gluten-free flours can become gummy when overworked.
Stir in ¾ cup of milk and mix until the batter is smooth. You can add 1-2 tbsp more milk if you like thinner pancakes.
Carefully fold in the 2 mashed bananas until all the ingredients are combined. Be careful not to overwork the batter.
Grease the hot griddle or pan with cooking spray. Using a ¼ cup measuring scoop, scoop batter from the bowl.
Cook pancakes: Pour the batter onto the hot skillet and cook the pancakes until bubbles form on the surface and they begin to puff up. I like to use an electric griddle to cook my pancakes, and I set it to 350°F.
Flip them gently and continue cooking until they turn golden brown.
Serve with maple syrup and your favorite toppings. Enjoy!
Serving Suggestions
My kids love these with fresh fruit and pure maple syrup. Sometimes, we’ll mix it up by adding berries or chocolate chips to the batter before cooking. You can also top them with nut butter, your favorite fresh fruit, or a sprinkle of powdered sugar for a delicious finish.
Storage Instructions
Store leftovers in the refrigerator in an airtight container for 3-4 days.
To freeze the pancakes, allow them to completely cool. Place them on a parchment-lined baking sheet, and flash freeze them for 10 minutes. Flash-freezing keeps them from sticking together. Once they are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Soooo yummy!! Even my gluten-eating friends are amazed these are gf! I make them low fodmap so I can enjoy them with no repercussions. Thank you for this delish recipe!
When to add cinnamon?
Hi Theresa, add the cinnamon when you add the salt. We updated the recipe to reflect that. Thank you!
I’m so confused. I made these with a the egg substitute (Bob’s Red Mill) and xylitol and they stuck and burned on 2 different types of pans, sufficiently coated in oil, where I don’t usually have that issue. I ended up baking pancakes on baking sheets with parchment paper and making muffins lined with wrappers because the pans were totally unusable. The taste was great with butter and syrup on top. Why the burning, sticking mess?
When you’re baking with an egg substitute like Bob’s, keep in mind it often lacks the fat that helps batter release easily from the pan, so adding 1–2 teaspoons of oil to the batter can make a big difference. If you’re also using xylitol, remember it tends to brown faster than regular sugar, which can lead to burning at the usual cooking temperature, so lowering the heat and cooking a little longer will help.
I found these to be delicious. I subbed applesauce for the oil and it came out well. Also used allulose for sugar and it was perfectly sweet. Thanks for another great recipe.
Thanks Jill!
My pancakes turned out perfect! I used melted butter instead of vegetable oil but followed everything else to the T. Perfect recipe for overripe bananas.
Not only was it delicious, it was perfect for my budget because it used simple ingredients that I already have on hand. Perfect for a quick and delicious treat!
I love this blog because everything I have made has been so incredible, including these wonderful pancakes!! Keep it up, I recommend this website to everyone.
These were perfect! Thank you!
there’s something very wrong with this recipe.
I’ve tried to make it 6 times now, once with my partner once with my mum. the first time I just threw different flours together and it worked perfect. then I started following the receipe and they just fall apart or taste horrible. Shouldn’t have tried to follow the same receipe that many times ugh such a waste.
Hi T, not all gluten-free flours are created equal unfortunately, so we suspect using a different flour may be the culprit. If the batter seems too dry, we recommend adding more milk!
I am pretty sure the 1TBSP of Baking Powder is incorrect and is what made your pancakes gross. I used 1 tsp and they seem to taste correct and to be fluffy. That much baking powder would make anything taste gross.
that’s not necessarily true, I think your thinking of baking SODA, that would indeed taste gross. baking powder doesn’t really taste like anything.
Arlo thinks they are really better with chocolate chips!!!