Gluten-Free Banana Pancakes (Fluffy & Delicious)
These fluffy gluten free banana pancakes are soft, sweet, and made with simple ingredients you’ve already got in your pantry. They’re naturally kid-friendly, quick to whip up in the morning, and freezer-friendly for busy parents.
This gluten free banana pancake recipe is my go-to when the bananas on the bench are looking a little too spotty and the kids are begging for something fun for breakfast.
Why You’ll Love These GF Banana Pancakes
- Makes 10 mid-sized light and fluffy gluten-free pancakes,
- Simple pantry ingredients – no ‘weird’ gluten free flours,
- Sweetened naturally with ripe bananas (adjust sugar to your taste),
- Freezer-friendly for easy breakfasts
- Use up those very ripe bananas with brown spots for maximum sweetness and fluff.
Ingredients To Make Gluten Free Banana Pancakes
You only need a handful of gluten-free pantry basics:
- ripe bananas, mashed (about 1 cup / 240g)
- gluten-free all purpose/plain flour (with xanthan gum)
- gluten-free baking powder
- sugar (white, raw, or brown – all work)
- vanilla extract
- 1 egg
- milk (of choice)
- Oil or butter of choice, for frying
Substitutions & Variations
- Flavor boosts: add a pinch of cinnamon, nutmeg, or fold in blueberries or choc chips.
- Dairy-free: use almond milk, oat milk, or coconut milk.
- Vegan: replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
- Nut-free: safe as is.
How to make Banana Pancakes Gluten-Free
- Mash the bananas – use a fork and mash until smooth (some lumps are fine).
- Whisk in the egg, vanilla, and milk until combined.
- Mix in sugar, then sift in flour and baking powder.
- Mix gently – a hand mixer works best, but don’t overbeat. The batter should be thick but pourable.
- Let the batter rest for 5–10 minutes – this helps the baking powder activate and gives you extra ‘fluff’.
- Lightly oil a non-stick pan and scoop about ⅓ cup of batter per pancake. Cook low and slowly until bubbles form, then flip and cook until golden.
Pro Tip: Keeping the heat low is the secret to tall, fluffy pancakes that cook through without burning.
Find the measurements and full recipe below!
Pancake Troubleshooting
- Problem → Solution
- Sticking to pan? → Use more oil/butter or a non-stick pan.
- Pancakes too dense? → Batter overmixed; stir gently next time.
- Raw in the middle? → Lower heat and cook longer.
How to Store & Freeze
- Fridge: store in an airtight container for up to 3 days.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: pop in the toaster, oven, or microwave. To keep them fluffy, avoid reheating on high heat too quickly.
FAQs
Can I make gluten free banana pancakes without eggs?
Yes, just replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). The texture will be slightly denser, but still delicious.
Why are my gluten free pancakes not fluffy?
The most common culprits are over-mixing the batter or cooking on heat that’s too high. Resting the batter before cooking also helps create fluff.
Are these pancakes suitable for toddlers or baby-led weaning?
Yes, just skip or reduce the sugar. They’re naturally sweet from the banana and soft enough for little ones.
More Kid-Friendly Gluten Free Pancake Recipes You’ll Love:
Gluten Free Banana Pancakes Recipe
Equipment
- Non-stick Pan
Ingredients
- 2 ripe bananas, mashed
- 1 cup (150 g) gluten free flour (all-purpose/plain flour)
- 2 tsp baking powder
- ¼ cup (50 g) sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup (250 ml) milk
Instructions
- Mash the bananas – use a fork and mash until smooth (some lumps are fine).
- Whisk in the egg, vanilla, and milk until combined.
- Mix in sugar, then sift in flour and baking powder. A hand mixer works best, but don’t overbeat. The batter should be thick but pourable.
- Allow the mixture to sit for 5-10 minutes – this helps the baking powder activate and gives you extra fluff.
- Heat a non stick fry pan and add spray oil of choice.
- Pour approximately 1/3 cup of batter into the fry pan. Cook slowly until bubbles form, then flip and cook until golden.
- Remove, keep warm and keep on going until you have approximately 10 mid-sized fluffy pancakes. Serve with extra slices of banana, berries, or maple syrup.
Recipe Notes:
Substitutions & Variations
- Dairy-free: use almond milk, oat milk, or coconut milk.
- Vegan: replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
- Nut-free: safe as is (just choose a nut-free milk).
- Flavor boosts: add a pinch of cinnamon, nutmeg, or fold in blueberries or choc chips.
How to Store & Freeze
- Fridge: store in an airtight container for up to 3 days.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: pop in the toaster, oven, or microwave. To keep them fluffy, avoid reheating on high heat too quickly.
