These gluten free blueberry banana pancakes are sweet and tender. Perfect for a lazy weekend morning!

Pancakes have always been a sort of family tradition for me. Growing up every Saturday morning we made pancakes. Every Saturday. We made pancakes because that was what my grandma was doing, even though she lived across the country. So every Saturday was pancake day, at my grandma’s house and at home with my parents. Without fail!

Pancakes were one of the first things that I learned to make all by myself. Not the very first thing, mind you, but one of the first things that I made consistently. I remember following a recipe from my Aunt every Saturday for Buttermilk Pancakes.

Sweet banana pancakes bursting with fresh blueberries. Best gluten-free breakfast around!

So I have a great love for pancakes. My mom and dad would often “sneak” a banana into our pancakes for breakfast. When I was a kid I didn’t always like the banana addition, I didn’t like bananas and I still don’t like bananas, but I love banana pancakes and banana bread. Banana in anything else and I’ll pass but I love the subtle sweetness that banana adds to the pancake batter.

If you in the mood for banana bread instead of pancakes, my friend Sharon from What the Fork has the best Gluten Free Banana Bread recipe. It is chock-full of nuts and looks scrumptious!

And of course I love blueberries, and blueberry pancakes are da bomb so it just made sense to put them all together. So here is a gluten-free adaption of my Aunt’s recipe that I followed ever Saturday as a young girl, with mashed banana and fresh blueberries added. A generous drizzle of maple syrup is the finishing touch. With all the ingredients working together, these pancakes are perfect!

If you are looking for a lower-carb pancake recipe I think you’ll love Maya from Wholesome Yum’s Coconut Flour Pancakes. It is hard to believe that they only have 4 net grams of carbs!

16 pancakes

Gluten Free Blueberry Banana Pancakes

Name: Gluten Free Blueberry Banana Pancakes
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 16 pancakes
Cuisine: American
Ingredients: 2 cups gluten free flour; 3/4 teaspoon xanthan gum; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3 Tablespoons brown sugar (or 2 Tablespoons honey); 1 banana, mashed; 2 eggs; 1 3/4 cup milk (dairy or non-dairy); 1 cup fresh blueberries, washed and patted dry

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Gluten free blueberry banana pancakes are sweet and tender. Perfect for a lazy weekend morning! Dairy free option.

Ingredients

2 cups gluten free flour
3/4 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons brown sugar (or 2 Tablespoons honey)
1 banana, mashed
2 eggs
1 3/4 cup milk (dairy or non-dairy)
1 cup fresh blueberries, washed and patted dry

Instructions

In a mixing bowl whisk the flour, baking powder, xanthan gum, brown sugar, and salt until combined.
Make a small "well" in the middle of the flour mixture and add the eggs, (honey, if using), mashed banana, and milk.
Whisk until combined. If the batter seems a little thick for your taste you can thin it out with 1-2 additional Tablespoons of milk.
Heat up a heavy bottomed skillet (I used my cast iron, it is the BEST!) over medium heat until a drop of water "dances" across the hot surface.
Lightly grease the hot surface of your skillet with a small amount of butter or oil. Spoon the pancake batter onto the hot surface and immediately sprinkle with several of the berries (alternatively you could stir the berries into the batter.) Cook for a few minutes, until the edges don't look as wet and some of the bubbles that have risen to the top have popped. The pancake should release from the pan easily if it is ready to flip. Flip the pancake and cook for another minute.
If desired, you can keep your pancakes warm on a baking sheet lined with wax or parchment paper in a 200F oven while you cook the remaining batter.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 100 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 166mg Carbohydrates: 19g Fiber: 1g Sugar: 4g Protein: 3g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

If these pancakes look yummy check out these other recipes:

No-Churn Blueberry Cheesecake Ice Cream (GF)

Blueberry & Yogurt Parfait (GF)

Paleo Blueberry Almond Pancakes (GF,DF)

Comments

Sandi says
July 16, 2014 at 4:44 am
These pancakes look amazing Briana. I am going to give this recipe to my kids to make. (I am trying to teach them how to cook.)
- Brianna Hobbs says
  July 21, 2014 at 10:14 pm
  Thanks Sandi! Pancakes were exactly where I started learning to cook. I hope they make them for you.
Kristen says
July 16, 2014 at 11:39 am
Pancakes were the first bread product I conquered when I went gluten free. They are still my favorite thing to eat for dinner on a Saturday night. Yours look fluffy and delicious! I love adding fruit to sort of balance out the butter and maple syrup 🙂
- Brianna Hobbs says
  July 21, 2014 at 10:14 pm
  Thanks Kristen!
Cindy Gordon says
July 16, 2014 at 5:28 pm
Wow, would you come over this weekend and make them for brunch? haha LOVE!
- Brianna Hobbs says
  July 21, 2014 at 10:15 pm
  🙂 If you bought me a plane ticket. That would make them very expensive pancakes though!
Elise says
July 18, 2014 at 1:23 am
Love! Blueberry pancakes have always been a special treat for us. Adding banana is a great idea!
- Brianna Hobbs says
  July 21, 2014 at 10:16 pm
  Thanks Elise!
Hannah says
April 21, 2016 at 3:04 am
These were amazing ! I messed up at first and put 1 3/4 cups milk, so I had to add 1/4 cup of flour and a pinch of baking soda. I also added 1 tsp of vanilla extract and used irish butter . Omg these came out so goooooddddd !!!!
- flippindelicious says
  April 21, 2016 at 8:46 am
  I am so glad you enjoyed them Hannah!
  I feel like pancakes are finicky. I am always adjusting by adding more liquid or flour.
Amber says
June 14, 2018 at 11:10 pm
I loooove all of your recipes I have tried!! You are my go to for anything gluten free baking! I am on the hunt for just a basic pancake recipe. If I omit the banana would they still turn out?
- flippindelicious says
  June 15, 2018 at 11:39 am
  Hi Amber,
  So happy to hear you have enjoyed my recipes! I’m working on getting a basic pancake recipe up, so keep an eye out for it. For now, you can absolutely omit the banana. I may add a little sugar to help the pancakes carmelize, and you may need to adjust the liquid just a bit so that the batter is the right consistency. Other than that, you should be set.
  Happy Baking!
  -Brianna