If you’ve been hunting for a cozy, comforting bowl that’s both rich in flavor and easy on the tummy, you’re going to adore this Gluten-Free Banana Pancakes Recipe. I absolutely love how these pancakes come out fluffy and naturally sweet without any gluten in sight — they’re perfect for weekend brunches or a fun breakfast any day of the week. Stick around, because I’m about to share all my tips for making sure your pancakes turn out perfectly every single time. You’re in for a fan-freaking-tastic treat!
Why You’ll Love This Recipe
- Naturally Gluten-Free: No need to worry about gluten sneaking in—this recipe is safe and tasty for everyone.
- Simple Ingredients: You probably have everything in your pantry and fridge right now.
- Fluffy & Flavorful: These pancakes come out light and fluffy, packed with banana sweetness and just the right texture.
- Kid-Approved: My family goes crazy for these pancakes, and I bet yours will too.
Ingredients You’ll Need
Every ingredient here is carefully chosen to create that perfect texture and flavor in your gluten-free banana pancakes. I always recommend using ripe bananas for natural sweetness and moistness—and don’t skip the glaze of vanilla extract; it makes such a difference!
- Ripe Bananas: The riper, the better! They add sweetness and help bind the batter naturally.
- Gluten-Free Flour Blend: Choose one with xanthan gum included for the best thickening effect.
- Baking Powder: This helps the pancakes rise and get fluffy.
- Eggs: Adds structure and moisture to the pancakes.
- Milk (dairy or non-dairy): Use your favorite milk; almond or oat milk works great if you want to keep it dairy-free.
- Vanilla Extract: A splash of vanilla really enhances the flavor.
- Honey or Maple Syrup: For a touch of sweetness in the batter, optional but delicious.
- Salt: Just a pinch balances the sweetness perfectly.
Variations
I love mixing things up with this gluten-free banana pancakes recipe depending on the season or my mood. Feel free to personalize it to suit your taste — that’s the beauty of pancakes, right?
- Add-ins: Toss in some chocolate chips or chopped nuts for added texture and flavor — my kids think it’s a little pancake party in their mouths!
- Spices: A sprinkle of cinnamon or nutmeg takes these pancakes from everyday to special without extra effort.
- Fruit Toppings: Fresh berries, sliced peaches, or even a drizzle of peanut butter make great toppings to boost the flavor and nutrition.
- Dairy-Free: Swap the milk for coconut or almond milk, and use a flax egg instead of eggs to make it vegan-friendly.
How to Make Gluten-Free Banana Pancakes Recipe
Step 1: Mash Those Bananas Like a Pro
Start by peeling your ripe bananas and mashing them well in a large bowl until they’re mostly smooth with a few little lumps here and there. I discovered this trick when I realized that too chunky bananas make the pancakes uneven — but don’t overdo it; some texture adds a lovely bite.
Step 2: Mix the Wet Ingredients
Next, whisk in your eggs, milk, vanilla extract, and honey or maple syrup if you’re using it. Make sure it’s fully combined so the batter is smooth. You’ll find this step is critical for fluffy pancakes that aren’t dense.
Step 3: Combine the Dry Ingredients Separately
In another bowl, mix your gluten-free flour, baking powder, and salt. Sifting the baking powder into the flour helps distribute it evenly, which means your pancakes will rise beautifully.
Step 4: Bring It All Together Gently
Carefully fold the dry ingredients into the wet banana mixture. Don’t overmix — just fold until you can no longer see dry flour. Overmixing can make the pancakes tough, and nobody wants that.
Step 5: Cook to Perfection
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Use about ¼ cup of batter per pancake — patience is key here! Cook each side for 2-3 minutes or until bubbles form on top and the edges look set before flipping. This is where your patience pays off, trust me.
Pro Tips for Making Gluten-Free Banana Pancakes Recipe
- Banana Ripeness Matters: I learned the hard way that underripe bananas make your batter too bland and dry, so aim for those nice spotted, super soft fruits.
- Consistency is Key: If your batter seems too thick, just add a splash more milk; too thin? A bit more flour does the trick.
- Keep Your Pan Warm: Medium heat is perfect — too hot and the pancakes brown too fast; too low and they won’t cook through.
- Patience When Flipping: Wait for bubbles and set edges before flipping to avoid pancake mishaps like falling apart.
How to Serve Gluten-Free Banana Pancakes Recipe
Garnishes
My go-to is a drizzle of pure maple syrup and a dusting of powdered sugar, but fresh fruit like sliced strawberries or blueberries always gets rave reviews at the table. For extra indulgence, a dollop of whipped coconut cream or Greek yogurt adds that creamy touch.
Side Dishes
I love pairing these with crispy bacon or turkey sausage on the side. If I’m serving a crowd, some scrambled eggs and fresh fruit salad round out the meal beautifully.
Creative Ways to Present
Once, I stacked these pancakes into a tall tower and layered each with peanut butter and banana slices—everybody was amazed! You can also cut them into fun shapes with cookie cutters for kids’ breakfasts or add edible flowers for a brunch party.
Make Ahead and Storage
Storing Leftovers
I usually let leftover pancakes cool completely before stacking them between sheets of parchment paper in an airtight container. They stay fresh for up to 2 days in the fridge without losing their texture.
Freezing
If I’m making a big batch, I freeze these pancakes in a single layer on a baking sheet, then transfer to a freezer bag. When frozen like this, they last for up to 3 months—perfect for quick breakfasts.
Reheating
For crisp edges, I pop them in a toaster or toaster oven. Microwaving works too if you’re in a rush, but they stay fluffier when reheated with dry heat.
FAQs
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Can I make this Gluten-Free Banana Pancakes Recipe vegan?
Absolutely! Swap eggs for flax eggs or chia eggs, and use your favorite plant-based milk. It changes the texture slightly but still produces delicious pancakes.
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What’s the best flour to use for these pancakes?
I recommend a gluten-free all-purpose blend that includes xanthan gum for structure. Avoid pure rice flour or almond flour alone, as they tend to be too crumbly or dense.
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How do I prevent the pancakes from sticking to the pan?
Use a good non-stick skillet or griddle and lightly grease it with oil or butter before cooking. Make sure the pan is properly preheated to medium heat.
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Can I add mix-ins like nuts or chocolate chips?
Yes! Stir in chocolate chips, chopped nuts, or blueberries gently into the batter before cooking. It adds extra flavor and texture that make the pancakes even more fun.
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How do I store leftover pancakes?
Let leftovers cool fully, then stack them with parchment paper between layers in an airtight container. Refrigerate up to two days or freeze for longer storage.
Final Thoughts
I used to struggle making gluten-free pancakes that actually tasted good and had that light, fluffy texture we all crave. This Gluten-Free Banana Pancakes Recipe changed everything for me. It’s become a beloved staple in my kitchen because it’s so straightforward, delicious, and family-friendly. So, trust me, give it a try—you’ll be stacking these pancakes with your favorite toppings in no time, and I know you’ll love the results as much as we do!
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Gluten-Free Banana Pancakes Recipe
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish made with tender broccoli florets, sharp cheddar cheese, and a savory blend of aromatics simmered to perfection. Perfect for a cozy lunch or dinner, it offers a rich, velvety texture and can be served with homemade croutons or crusty bread for added crunch.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons for serving (optional)
Instructions
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes until the onions are softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic cloves and cook for another minute until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns golden, creating a roux to thicken the soup.
- Incorporate Liquids: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine smoothly with the roux and milk mixture.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the mixture to a simmer and cook for 15 to 20 minutes until the broccoli is tender but still vibrant green.
- Melt Cheese and Finish: Gradually add the shredded cheddar cheese, stirring after each addition until the cheese is fully melted and the soup is creamy and smooth. Taste and adjust seasonings if needed. Serve hot with optional homemade croutons for extra texture.
Notes
- This broccoli cheddar soup recipe is simple to prepare and takes just about 35 minutes from start to finish.
- Using whole milk yields a richer soup, but unsweetened almond milk is a great dairy-free alternative.
- Feel free to swap vegetable broth for chicken broth if not vegetarian.
- For a smoother texture, you can use an immersion blender to partially blend the soup before adding cheese.
- Homemade croutons or crusty bread make excellent accompaniments that add delightful crunch to the creamy soup.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
