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Gluten-Free Buttermilk Banana Pancakes are my go to fix for those mornings when I want something cozy, filling, and not even a little bit sad. You know the kind of morning I mean, when you are hungry now, you have a couple of spotty bananas on the counter, and cereal just is not going to cut it. I used to think gluten free pancakes would always be a little flat or gritty, until I started making them this way. These come out fluffy, lightly tangy from the buttermilk, and sweet in a real banana kind of way. If you are cooking for kids, guests, or just yourself in fuzzy socks, this recipe hits the spot. 
Why You’ll Love This Recipe
I have made a lot of pancake recipes in my life, and this one sticks because it is practical. It uses normal grocery store ingredients, it does not need fancy tools, and it works even when you are not fully awake. The banana makes them naturally sweet, the buttermilk adds that classic pancake flavor, and a good gluten free flour blend keeps the texture soft instead of crumbly.
Here is what makes these Gluten-Free Buttermilk Banana Pancakes a keeper in my kitchen:
- Fluffy texture without needing complicated steps
- Balanced flavor with banana sweetness and a tiny buttermilk tang
- Easy to customize with chocolate chips, blueberries, or nuts
- Great for meal prep because they reheat surprisingly well
- Gluten free friendly without tasting like a compromise
Also, I love that these pancakes feel like a real weekend breakfast, even if you make them on a random Tuesday. There is something about the smell of banana and warm butter that instantly makes the kitchen feel calmer.
How to Make Gluten-Free Banana Pancakes
Let me walk you through it the same way I would if you were standing in my kitchen holding a mug of coffee. The main thing to know is that gluten free batter does best when you let it sit for a few minutes. It gives the flour time to hydrate, and that helps the pancakes cook up thicker and softer.
What you will need
These are the ingredients I use most often. If you have a favorite gluten free flour blend, use it. Just make sure it is meant as a 1 to 1 replacement.
- 1 cup gluten free all purpose flour blend (with xanthan gum if possible)
- 1 tablespoon sugar (optional, but nice)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana, mashed well
- 1 large egg
- 3/4 cup buttermilk (plus 1 to 2 tablespoons more if needed)
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
Optional add ins: a pinch of cinnamon, mini chocolate chips, chopped walnuts, or blueberries. I usually do cinnamon when I want cozy vibes and chocolate chips when I want fun vibes.
Step by step directions
1) In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2) In another bowl, mash the banana until it is mostly smooth. A few tiny lumps are totally fine. Whisk in the egg, buttermilk, melted butter, and vanilla.
3) Pour the wet ingredients into the dry ingredients. Stir gently until you do not see dry flour anymore. The batter should look thick but scoopable. If it feels like cookie dough, add a splash more buttermilk.
4) Let the batter rest for about 5 to 10 minutes. This is one of my best tricks for better gluten free pancakes.
5) Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil. Scoop about 1/4 cup batter per pancake.
6) Cook until you see bubbles on top and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden and cooked through.
Try not to press them down with a spatula. I know it is tempting, but it pushes out the fluffiness you worked for.
Quick side note, if you love pancake mornings as much as I do, you might also like this post I keep coming back to when I want a simpler base pancake: Deliciously Fluffy Gluten-Free Buttermilk Pancakes Youll Love. It is a nice one to have in your back pocket.
“I made these for my daughter who has to eat gluten free, and my husband ate three before I even sat down. They tasted like real diner pancakes, just better.”
Storage Instructions
If you are lucky enough to have leftovers, these store really well. I usually make a double batch when I know the week will be busy, because having pancakes ready makes mornings feel way less chaotic.
Here is how I store Gluten-Free Buttermilk Banana Pancakes without them drying out:
In the fridge: Let pancakes cool completely, then store in an airtight container for up to 3 days. I like to place a piece of parchment or wax paper between layers so they do not stick.
In the freezer: Lay cooled pancakes on a baking sheet in a single layer and freeze for about 30 to 60 minutes. Once firm, transfer to a freezer bag. They keep well for about 2 months.
To reheat: Pop them in the toaster for crispy edges, or warm them in the microwave for a softer bite. If you use the microwave, cover them with a damp paper towel so they stay tender.
Expert Tips & Tricks
I am not a fancy chef, but I have made enough batches of these to know what actually matters. If your first attempt is not perfect, do not stress. Pancakes are forgiving, and once you understand the little cues, you will nail them every time.
Little tweaks that make a big difference
Use a very ripe banana. The darker the peel, the better the flavor and sweetness. Greenish bananas will make the pancakes taste kind of flat.
Do not overmix. Stir just until combined. Overmixing can make gluten free pancakes oddly gummy.
Let the batter rest. Even 5 minutes helps the texture. If you skip this, the batter can be thin and the pancakes can spread too much.
Keep the heat medium. High heat burns the outside before the center cooks. Medium heat gives you that nice golden finish.
Adjust thickness as needed. Different flour blends absorb liquid differently. If the batter is too thick, add a tablespoon of buttermilk at a time. If it is too runny, add a sprinkle of flour and wait a minute.
If you want extra fluffy pancakes, you can separate the egg, whip the egg white to soft peaks, and fold it in. I only do that when I feel like showing off, which is rare, but it works.
And yes, these Gluten-Free Buttermilk Banana Pancakes are super good with classic maple syrup. But honestly, a little peanut butter and sliced bananas on top is one of my favorite combinations when I need a more filling breakfast.
MORE GLUTEN-FREE BREAKFAST RECIPES
If you are on a gluten free breakfast kick, I totally get it. Once you find a few recipes that actually taste like the real deal, it gets exciting again.
Here are a few ideas to keep your mornings interesting:
Fruit swap: Try adding grated apple and cinnamon for a cozy fall vibe, or toss in blueberries for that cafe style feel.
Protein boost: Serve your pancakes with Greek yogurt, eggs, or a handful of nuts on the side.
Make it fun: Mini pancakes for kids, or pancake stacks with layers of yogurt and fruit like a breakfast parfait.
Also, if you are the type who likes to rotate recipes so breakfast never gets boring, keep a small list on your phone. That is what I do, because my brain is not reliable before 9 a.m.
Common Questions
Can I make these dairy free?
Yes. Use a dairy free buttermilk swap by mixing your favorite non dairy milk with 1 tablespoon lemon juice or vinegar, then let it sit 5 minutes. Use oil or dairy free butter too.
What gluten free flour blend works best?
A 1 to 1 all purpose gluten free blend is easiest. If your blend does not include xanthan gum, the pancakes may be a little more delicate, but they will still taste good.
Why are my pancakes not fluffy?
The most common reasons are overmixing, old baking powder, or the pan being too hot. Letting the batter rest also helps a lot.
Can I make the batter ahead of time?
I would not. The baking powder starts working right away, so the batter is best cooked within about 20 to 30 minutes. If you want to prep ahead, mix dry ingredients in one bowl and wet in another, then combine in the morning.
Can I add oats or oat flour?
You can, but it changes the texture. If you use oats, make sure they are certified gluten free. Start by swapping only 1/4 cup of the flour so the pancakes do not get heavy.
A sweet little wrap up for your next pancake morning
If you try these Gluten-Free Buttermilk Banana Pancakes, I really think you will be surprised by how fluffy and comforting they are, especially for a gluten free recipe. Keep your heat medium, let the batter rest, and do not overmix, and you will be in a very good place. If you want to compare versions or just collect more ideas, I have bookmarked a few great reads like Gluten-Free Banana Pancakes (Fluffy + Easy!) – Meaningful Eats, The Fluffiest Gluten Free Buttermilk Pancakes – The Loopy Whisk, and Gluten Free Banana Pancakes | Love & Zest. Make a batch this weekend, pour your coffee, and let breakfast feel like a treat again.
Gluten-Free Buttermilk Banana Pancakes
Ingredients
Dry Ingredients
- 1 cup gluten free all purpose flour blend with xanthan gum if possible
- 1 tablespoon sugar optional
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 ripe banana mashed well the more ripe, the better for sweetness
- 1 large egg
- 3/4 cup buttermilk plus 1 to 2 tablespoons more if needed
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 pinch cinnamon for cozy vibes
- mini chocolate chips for fun vibes
- chopped walnuts
- blueberries
Instructions
Preparation
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mash the banana until it is mostly smooth. Whisk in the egg, buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir gently until you do not see dry flour anymore. The batter should look thick but scoopable.
- Let the batter rest for about 5 to 10 minutes.
Cooking
- Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Scoop about 1/4 cup batter per pancake.
- Cook until you see bubbles on top and the edges look set, about 2 to 3 minutes.
- Flip and cook another 1 to 2 minutes, until golden and cooked through.
