There’s something so comforting about a warm stack of fluffy pancakes on a slow morning. At my house, these gluten-free banana pancakes have become a weekly tradition. They’re light, soft, and bursting with banana flavor — the kind that fills the kitchen with the sweetest aroma. Best of all, they’re easy to make, naturally sweet, and totally kid-approved.
Whether you follow a gluten-free diet or simply want to enjoy a wholesome homemade breakfast, this recipe checks all the boxes. With just a handful of pantry staples and a couple of ripe bananas, you can whip up a satisfying breakfast in under 20 minutes.
These pancakes are everything you want on a cozy weekend morning — tender on the inside, golden on the outside, and perfect for soaking up maple syrup. They’re also freezer-friendly, making them an ideal make-ahead breakfast for busy weekdays.
Why You’ll Love These Gluten-Free Banana Pancakes
- Fluffy and soft texture – You’d never guess they’re gluten-free!
- Naturally sweet – Ripe bananas bring natural sweetness, so you don’t need much added sugar.
- Quick and easy – The batter comes together in minutes using simple ingredients.
- Kid-friendly and freezer-friendly – A perfect breakfast that the whole family enjoys.
- Easily customizable – Make them dairy-free, vegan, or add your favorite mix-ins like chocolate chips, blueberries, or nuts.
These pancakes are a gluten-free version of the classic breakfast favorite. The secret lies in using a high-quality all-purpose gluten-free flour blend that includes xanthan gum for structure and lightness. Paired with mashed bananas and a touch of cinnamon, they turn out perfectly fluffy every single time.
A Family Favorite Every Weekend
In our home, weekend mornings mean pancake mornings. My kids love helping mash the bananas and stir the batter — it’s a fun little ritual that brings us together. We double the recipe and freeze the leftovers between sheets of parchment paper, so there’s always an easy breakfast ready to pop in the toaster.
Even on the busiest mornings, having these pancakes on hand feels like a small act of self-care. You can reheat them in the oven, toaster, or microwave, and they taste just as soft and fresh as when they were made.
To serve, I like to stack them high, drizzle them with pure maple syrup, and top them with banana slices or berries. Sometimes, a dollop of dairy-free yogurt or peanut butter makes them extra satisfying and adds a little protein boost.
Tips for the Best Gluten-Free Pancakes
Making gluten-free pancakes that actually taste like the classic version can be tricky, but these tips will guarantee success every time:
- Use the right flour blend. Choose an all-purpose gluten-free flour that contains xanthan gum. This helps mimic the texture of traditional flour and prevents the pancakes from becoming crumbly.
- Don’t overmix. Gluten-free batters can turn gummy if mixed too much. Stir just until the ingredients are combined.
- Ripe bananas are key. The darker the peel, the sweeter and more flavorful your pancakes will be.
- Cook low and slow. Use medium heat so the pancakes cook evenly and stay fluffy inside without burning outside.
- Measure flour the right way. Spoon it into your measuring cup and level it off with a knife — this prevents adding too much flour and keeps the texture light.
Make It Dairy-Free or Vegan
This recipe easily adapts to suit different dietary needs. For a dairy-free version, use unsweetened almond milk (or any plant-based milk) and coconut oil or vegan butter for greasing the pan.
To make it completely vegan, simply replace the egg with a gluten-free egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). The texture remains tender and the flavor stays just as delicious.
How to Store and Reheat
Store: Allow pancakes to cool completely before storing them in an airtight container or zip-top bag. They’ll stay fresh in the refrigerator for up to 3 days.
Freeze: Stack pancakes between parchment paper to prevent sticking and place in a freezer-safe bag. Freeze for up to 2 months.
Reheat: Pop them in the toaster, warm in a skillet, or microwave for 30–40 seconds until soft and heated through.
Topping Ideas
These pancakes are delicious on their own, but toppings take them to the next level. Try any of these combinations for a breakfast that feels special every time:
- Fresh banana slices and maple syrup
- Almond or peanut butter with a drizzle of honey
- Fresh berries and coconut whipped cream
- A sprinkle of chopped nuts for extra crunch
- Melted dark chocolate or mini chocolate chips for a sweet treat
Fluffy Gluten-Free Banana Pancakes (Dairy-Free Option)
- Total Time: 15 min
Ingredients
2 ripe bananas, mashed until smooth
2 tablespoons granulated sugar
2 tablespoons vegetable oil (or melted coconut oil)
1 large egg (or use a gluten-free egg replacer for vegan version)
1 teaspoon pure vanilla extract
1 cup gluten-free all-purpose flour with xanthan gum (Pillsbury or Bob’s Red Mill 1:1 recommended)
1 tablespoon baking powder (ensure it’s gluten-free)
¼ teaspoon salt
¼ teaspoon ground cinnamon (optional but delicious)
¾ cup milk (use unsweetened almond milk or oat milk for dairy-free)
Instructions
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Mash the bananas:
In a small bowl, mash the bananas with a fork until smooth and creamy. -
Mix the wet ingredients:
In a large bowl, whisk together the egg, sugar, oil, and vanilla until well combined. -
Add the dry ingredients:
Add the gluten-free flour, baking powder, salt, and cinnamon. Gently stir until the batter just comes together.✅ Tip: Don’t overmix — gluten-free batter can become dense or gummy if mixed too much.
-
Incorporate the milk:
Gradually whisk in the milk until the batter is smooth and slightly thick. For thinner pancakes, add 1–2 tablespoons more milk. -
Fold in the bananas:
Add the mashed bananas to the batter and gently fold until fully combined. -
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
Pour about ¼ cup of batter per pancake onto the surface.Cook until small bubbles form on top and the edges look set (about 2–3 minutes). Flip and cook the other side until golden brown (another 1–2 minutes).
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Serve warm:
Stack pancakes on a plate and serve immediately with your favorite toppings — maple syrup, banana slices, or dairy-free yogurt.
Notes
- Measuring gluten-free flour: Spoon flour into your measuring cup and level it with a knife — this keeps the texture light and prevents dry pancakes.
- Vegan option: Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let sit for 5 minutes before using.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in a toaster, skillet, or microwave until heated through.
- Prep Time: 5 min
- Cook Time: 10 min
- Cuisine: American
