Gluten Free Banana Pancakes

These soft and fluffy gluten free banana pancakes are packed full of fresh banana flavor. They are so easy to make and perfect served warm with your favorite pancake toppings.

Pancakes are hands down the most requested breakfast in my house. We have them on the weekends and special occasions. When I serve these gluten free banana pancakes no one can tell that they are gluten free.

If you are looking for more recipes to use up those ripe bananas you will also love these gluten free banana muffins, and gluten free blueberry banana bread, as they also make great gluten free breakfast ideas.

Recipe Development

Anything with a banana flavor is one of my favorite things to eat and as I always have over ripe bananas hanging around the kitchen I decided to test for gluten free banana pancakes.

I used my gluten-free buttermilk pancakes as a starting point. I increased the flour and reduced the liquid slightly to compensate for the mashed banana. I added vanilla extract for additional flavor.

I reduced the sugar by half as the mashed bananas add sweetness. I used light brown sugar as I wanted to add the slight caramelised flavor from the sugar.

I also tested this recipe with xanthan gum, and they didn't need it, so if your flour blend does not have xanthan gum included, there is no need to add it.

After a few tests, they turned out light and fluffy. They were not as thick as the gluten free buttermilk pancakes or my gluten-free American pancakes, but I liked how soft and light they turned out, and packed full of banana flavor.

📋 Ingredients Notes

• Bananas - Use ripe bananas, they will add the best flavor and sweetness to the pancakes.
• Gluten free all purpose flour - I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well.
• Butter - I used unsalted butter. If you only have salted butter, you can omit the salt from the recipe. Melt the butter slightly before making the the pancakes and allow it to cool.
• Baking powder - Acts as a leavening and rising agent by reacting to heat. Making the banana pancakes light and fluffy. Be sure to use gluten free baking powder as some brands contain gluten.
• Sugar - I like to add just a small amount of light brown sugar to add a little moisture and a slight caramelized flavor. You can use regular sugar if preferred.
• Vanilla - adds additional flavor.
• Milk - I used whole milk, but you can also use your preferred milk. Dairy free milk will also work well.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free banana pancakes.

See the recipe card below for more detailed recipe instructions.

Step 1: Melt the butter and set it aside to cool slightly. I find it easier to melt the butter in the microwave in short bursts.

Mix the gluten free flour, sugar, baking powder, and salt in a bowl and set aside.

Step 2: In a large bowl, mash the banana, then add the eggs, milk, vanilla extract, and melted butter, and whisk until fully combined.

Step 3: Add in the dry ingredients and whisk until no streaks of flour are visible.

Step 4: Set the bowl aside and leave it to rest for at least 15 minutes to allow the wet and dry ingredients to hydrate fully.

Tip: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.

Step 5: Heat a non-stick pan or griddle over a medium heat. Melt a little butter to grease the pan.

The pancake batter should be thick but pourable. If your batter feels too thick, add a small dash of extra milk until it is thick but pourable.

Step 6: Pour the pancake batter into the pan until it spreads out to around 4-inch circle. I use a ladle as I find this easier than using a spoon.

Step 7: Cook until bubbles appear and the edges are set. Flip and continue to cook until the bottom is golden brown.

Step 8: Repeat with the remaining batter. Serve with your preferred topping.

Tip: They will form small bubbles on the top when the pancake is ready to be flipped.