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Stack of gluten-free banana pancakes with syrup and banana slices, with ripe bananas and a bowl of blueberries in the background.
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Gluten-Free Banana Pancakes

These gluten-free banana pancakes are light, fluffy, and cook up golden every time. A great way to use up overripe bananas, these pancakes are easy to make, freezer-friendly, and perfect for breakfast or brunch. No one will guess they’re gluten-free!
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 15 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.
    A glass mixing bowl containing dry ingredients for gluten-free banana pancakes, including flour, sugar, baking powder, salt, and cinnamon.
  • In a medium bowl, mash 2-3 bananas until mostly smooth and measure out 1 cup of mashed bananas.
    Mashed bananas in a glass bowl, with a fork blending them into a smooth mixture.
  • 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.
    Wet ingredients, including mashed bananas, melted butter, milk, and egg, combined in a glass bowl.
  • 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.
    Thick, creamy pancake batter in a glass bowl, with visible banana pieces mixed in.
  • 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.
    Four gluten-free banana pancakes cooking on a griddle, with bubbles starting to form on the surface.
  • 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.
    Close-up of gluten-free banana pancakes cooking on a griddle, showing a slightly uneven texture with air pockets.
  • Cook on the other side for 2-3 minutes until cooked through. Transfer to a plate and repeat with the remaining batter.
    Golden-brown gluten-free banana pancakes on a griddle, with a crispy, caramelized top.
  • Serve warm with butter, maple syrup, banana slices and fresh berries.
    Stack of gluten-free banana pancakes with syrup and banana slices, with ripe bananas and a bowl of blueberries in the background.

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

Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 149mg | Potassium: 120mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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