Gluten Free Banana Pancakes: Pajama Party Fun

Start your day with a stack of fluffy, delicious gluten free banana pancakes! These pancakes are easy to make, packed with banana flavor, and perfect for a gluten-free breakfast. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a favorite.

I first discovered the magic of gluten free banana pancakes on a lazy Sunday morning. My family was craving something sweet and satisfying, but we needed a gluten-free option. After a bit of experimentation, these pancakes were born. Now, they’re a staple in our household, and I’m excited to share the recipe with you!

Get ready to cook up a batch of these mouthwatering gluten free banana pancakes. They’re simple to make and even easier to enjoy!

What to Expect

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  • Time: Approximately 20 minutes
  • Difficulty: Easy

Before You Begin

Before you start, make sure you have all your ingredients measured and ready to go. This will make the cooking process smoother and more enjoyable. Also, preheat your griddle or pan to ensure it’s hot enough when you start cooking the pancakes.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • In a large bowl, mix together the gluten-free flour, granulated sugar, baking powder, and salt.
   
   
   
   
   • In a medium bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
   
   
   
   
   • Stir in the mashed banana.
   
   
   
   
   • Add the wet ingredients to the dry ingredients and fold together until just combined.
   
   
   
   
   • Preheat a griddle to 325°F. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add a bit of oil to cook the pancakes if using a skillet.)
   
   
   
   
   • Using a 2-3 tablespoon-size baking scoop, scoop the batter onto the hot griddle or pan.
   
   
   
   
   • Cook until the edges are set, the pancake starts bubbling in the center, and the first side is golden brown, about 2-3 minutes.
   
   
   
   
   • Flip the pancake and cook for another 1-2 minutes until cooked through.
   
   
   
   
   • Repeat with the remaining batter.
   
   
   • Serve topped with banana slices and any other toppings you like! Enjoy!

Pointers for Perfection & How to Store

For the fluffiest pancakes, make sure not to overmix the batter. A few lumps are okay! If you’re making a large batch, keep the cooked pancakes warm in a low oven until ready to serve. You can also store leftover pancakes in the fridge for up to 3 days or freeze them for up to a month. Just reheat in the toaster or microwave when ready to enjoy.

If you’re looking for another delicious pancake recipe, check out this Oat Flour Pancakes Recipe.

Gluten Free Banana Pancakes

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• Author: Helen Lois
• Total Time: 25
• Yield: 8–10 pancakes 1x
• Diet: Gluten Free

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Description

Turn any morning into a celebration with these Gluten-Free Banana Pancakes! Perfectly fluffy, naturally sweetened with ripe bananas, and incredibly easy to make, they are the ultimate ‘Pajama Party’ breakfast. Whether you are hosting a sleepover or just enjoying a lazy Sunday, these pancakes bring the fun without the gluten.

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Ingredients

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— The Wet Ingredients —

2 large ripe bananas, mashed (about 1 cup)

2 large eggs

¾ cup milk (dairy or almond/oat milk for dairy-free)

1 teaspoon pure vanilla extract

2 tablespoons melted butter or vegetable oil

— The Dry Ingredients —

1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)

2 teaspoons gluten-free baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

— Fun Toppings (Optional) —

Sliced strawberries or blueberries

Chocolate chips (ensure gluten-free)

Maple syrup and whipped cream

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Instructions

1. Mash & Mix: In a large bowl, mash the ripe bananas with a fork until smooth. Whisk in the eggs, milk, vanilla extract, and melted butter until well combined.

2. Combine: Add the gluten-free flour, baking powder, cinnamon, and salt to the wet ingredients. Stir gently until just combined. *Do not overmix; a few lumps are okay.*

3. Rest: Let the batter sit for 5 minutes. This allows the gluten-free flour to hydrate, resulting in fluffier pancakes.

4. Heat: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.

5. Cook: Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.

6. Flip: Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.

7. Party Time: Serve warm immediately. Set up a ‘topping station’ with fruit, syrup, and chocolate chips for maximum pajama party fun!

Notes

Banana Ripeness: The spottier and browner the bananas, the sweeter your pancakes will be.

Freezing: These freeze beautifully. Stack cooked pancakes with parchment paper in between and store in a freezer-safe bag for quick breakfasts.

Dairy-Free: Use almond milk and coconut oil instead of dairy milk and butter for a completely dairy-free version.

Flour Tip: If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients to help the pancakes hold their structure.

• Prep Time: 10
• Cook Time: 15
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes
• Calories: 210
• Sugar: 9
• Sodium: 280
• Fat: 6
• Saturated Fat: 3
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 3
• Protein: 5
• Cholesterol: 55

Your Burning Questions Answered!

Dig In & Enjoy!

These gluten free banana pancakes are a delightful way to start your day. They’re fluffy, flavorful, and perfect for any occasion. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a favorite. So, dig in and enjoy every bite!

For more delicious ideas, follow me on Pinterest.