If you think gluten-free pancakes have to be dry or dense, think again! These gluten-free banana pancakes are light, fluffy, and packed with rich banana flavor in every bite.
Made with simple ingredients, they come together quickly and make breakfast feel like a treat—whether you’re serving them fresh off the griddle or reheating from the freezer.
Perfect for using up those spotty bananas on your counter, these pancakes prove that gluten-free can be just as delicious (if not better) than the classic version!
You’ll love this recipe because…
Searching for more gluten-free pancake recipes? gluten-free pancakes / gluten-free crepes / gluten-free pumpkin pancakes
Ingredients
TIP
Measure your mashed bananas! Bananas vary in size, and too much or too little can drastically change the texture of your pancakes. For the most consistent results, weigh your mashed bananas to ensure you have exactly 240g (which is what I find that 1 cup of mashed bananas weighs). This guarantees the perfect balance of moisture and fluffiness every single time!
Searching for more gluten-free breakfast recipes? gluten-free french toast / spinach feta egg muffins / gluten-free pop tarts / gluten-free mixed berry muffins
Ingredient Notes
- Gluten-Free Flour – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum for structure.
- Bananas – Use very ripe bananas with brown spots for natural sweetness and better texture. You’ll need 2-3 bananas, mashed to 1 cup (240g) for the perfect balance of moisture and flavor. I prefer to weigh the mashed bananas to ensure consistent results every time I make these pancakes, as banana sizes can vary.
- Milk – Regular dairy milk works well, but you can substitute with almond, oat, or coconut milk for a dairy-free option.
- Butter – Use unsalted butter, melted and cooled to prevent scrambling the egg when mixing.
- Apple Cider Vinegar – This reacts with the baking soda to create extra lift in the pancakes, making them fluffier. If you don’t have apple cider vinegar, you can swap it with lemon juice or white vinegar for the same amount. I promise, you don’t taste the vinegar in the end result!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely! Use almond, oat, or coconut milk instead of cows’ milk, and use vegan butter instead of regular butter.
Yes! I do this all the time for easy weekday morning breakfasts. Make the pancakes and then place them on a sheet pan lined with parchment paper. Flash freeze them for an hour and then once they’re firm, place them in a freezer-safe bag and freeze for up to 2 months. Reheat from frozen in the microwave or toaster.
Expert Tips
How to Store and Reheat Gluten-Free Banana Pancakes
These gluten-free banana pancakes store beautifully, making them perfect for meal prep or a quick breakfast on busy mornings. Follow these simple storage tips to keep them fresh and delicious:
Refrigerator Storage
Let pancakes cool completely before storing to prevent sogginess. Place them in an airtight container or resealable bag. Store in the fridge for up to 3 days.
Freezer Storage
Arrange cooled pancakes in a single layer on a baking sheet and freeze for 1-2 hours until solid. Transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper, if desired. Freeze for up to 2 months.
Reheating Instructions
There is no need to defrost pancakes from the freezer before heating. You can refrigerated of frozen pancakes straight from the freezer using the following methods:
- Microwave: Heat pancakes on a microwave-safe plate for 30-45 seconds, flipping halfway through.
- Toaster: Pop a pancake in the toaster on a medium setting for a crispy edge and soft center.
- Skillet: Warm pancakes over low heat in a dry skillet for 1-2 minutes per side to bring back that fresh-off-the-griddle taste.
- Oven: Heat pancakes in a 300°F (150°C) oven for about 10 minutes, or until warmed through.
Pro Tip: Freeze pancakes in individual portions so you can grab just what you need without defrosting the entire batch!
Hosting a Gluten-Free Brunch? Here’s How to Make It Effortless and Memorable!
Serving these gluten-free banana pancakes for a gathering? Turn your breakfast into a brunch experience with a DIY pancake bar, complete with toppings like fresh berries, macerated strawberries, maple syrup, whipped cream, and crunchy nuts so guests can build their perfect plate. My nutella ganache recipe would make these banana pancakes extra special.
Keep pancakes warm and fluffy by storing them in a 200°F oven to keep them warm and to prevent them from drying out. Pair them with freshly brewed coffee, orange juice, or even a mimosa bar for a special touch.
Serve alongside other gluten-free brunch items, like gluten-free egg casserole or gluten-free coffee cake, both of which are easy to make ahead of time so you can keep stress-free while entertaining.
More gluten-free breakfasts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Banana Pancakes
Ingredients
- 1 1/2 cups gluten-free all purpose flour - 210g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum
- 2 tablespoons granulated sugar - 25g
- 2 teaspoons baking powder - 8g
- 1/2 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ¼ cup butter - melted and cooled (57g)
- 1 cup mashed bananas - 240g, from 2-3 ripe bananas
- 1 large egg - 50g
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, whisk together 1 ½ cups gluten-free all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium bowl, mash 2-3 bananas until mostly smooth and measure out 1 cup of mashed bananas.
- Add 1 cup milk, ¼ cup melted and cooled butter, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be thick but scoopable. If the batter is too thick, add an additional tablespoon or two of milk if necessary.
- Let the batter rest for 5 minutes while you heat a griddle over medium heat. Lightly grease the griddle with vegetable oil or butter, wiping away any excess. This will help keep the pancakes a consistent, golden brown color when cooking.
- Using a ¼ cup measuring cup or portion scoop, pour the pancake batter onto the griddle, gently spreading it to form 3-4 inch circles. Repeat with additional batter, spacing pancakes evenly.
- Cook over medium heat for 2-3 minutes, until bubbles begin to form on the surface and the bottom is golden brown. Flip with a spatula.
- Cook on the other side for 2-3 minutes until cooked through. Transfer to a plate and repeat with the remaining batter.
- Serve warm with butter, maple syrup, banana slices and fresh berries.
Notes
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already contains xanthan gum for structure. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them.
- Always double-check ingredient labels to ensure everything is gluten-free.
- Use very ripe bananas for the best flavor and texture. The riper the bananas, the sweeter and softer the pancakes.
- Do not overmix the pancake batter; lumps are okay!
- Let the batter rest for 5 minutes before cooking to allow the ingredients to fully hydrate and thicken.
Nutrition
