The Best Fluffy Gluten Free Blueberry Banana Pancakes (Quick & Easy Recipe)

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These fluffy gluten free pancakes are an ideal weekend breakfast or brunch treat! Made with banana and blueberries, they’re naturally sweet so perfect for the whole family to enjoy.

Why I Love Making These Pancakes

Let me start by saying I am a lifelong pancake girlie! When my sister and I were little, pancakes were the ultimate weekend treat for us, especially when staying the night with our grandparents. Back then we used to eat big crepe-style pancakes coated in lemon and sugar, or golden syrup. I remember the first time we tried to make our own pancakes at home and let me tell you that it was as far from picture-perfect as you can imagine... 😂

Thankfully, when I got my own place I practiced making pancakes most weekends, and buying myself a new non-stick pan was a total gamechanger - meaning that pancakes finally became really easy for me to make. With some definite Matilda pancake sequence nostalgia going on, I started to really enjoy making little stacks of fluffy pancakes that I could load with Greek yoghurt and honey. Some weekday mornings I'd even get up early before work and make these to bring into the office to share around for breakfast.

When I was diagnosed, pancakes were one of the first things I tried making gluten free. I have to admit that I tend to eyeball my pancake measurements, which made tinkering with my usual "recipe" a bit tricky - but we got there in the end with these delicious fluffy pancakes that are ideal for stacking up with your favourite toppings.

When I started weaning my baby girl last year, it didn't take long at all for me to introduce her to pancakes, and after a wobbly start (I was deeply concerned at first that I might have a pancake hater in the family - oh, the shame) she soon began to love pancakes just as much as I do! I decided that every Sunday we'd make pancakes, and that's exactly what we do.

Some weeks we have plain Scotch pancakes, some weeks berry pancakes, sometimes chocolate. But my baby girl's favourite thing in the whole wide world right now is the humble banana - so for the past few weeks, I've made more banana pancakes than I can count.

These fruity blueberry banana pancakes are a great way to change up your usual pancake offering, adding a pleasant pop of sweetness from the juicy blueberries. I hope you enjoy them as much as we do!

Why I Know You'll Love This Recipe

• The perfect pancake texture, with crispy edges and a soft, fluffy bite to them

• Delicious combo of ripe banana & zingy blueberries

• Ideal for adding your favourite toppings - syrup, yoghurt, fruit, lemon & sugar, honey, grated chocolate, cinnamon

• Ideal for freezing in portions for days you'd like to enjoy pancakes without the washing up 😉

FAQs

How do you make gluten free banana pancakes fluffy?

Using a gluten free self-raising flour blend really helps to give these pancakes a nice rise, giving them a lovely fluffy, springy texture inside. The addition of banana helps with keeping the batter nice & moist too!

What gluten free flour is best for making fluffy pancakes?

I use gluten free self-raising flour in this recipe, like Asda’s or Dove’s. As I mention above, the raising agents help the pancakes to rise and create the light, fluffy texture of the pancakes.

Can I make these gluten free banana pancakes without blueberries?

Yes, and they will be just as nice. Simply omit the blueberries from the recipe.

Can I make these pancakes dairy-free?

Yes - simply replace the milk in the recipe with a thicker-textured dairy-free milk, like gluten free oat milk or soya milk.

Can you freeze homemade gluten free pancakes?

Absolutely - I do all the time. I freeze the cooked pancakes in food-safe bags and use within 3 months for best results. It makes a great quick breakfast without any hassle, as you can quickly defrost the frozen pancakes in a bowl in the microwave (I cover mine in cling film to make the pancakes extra-soft & fluffy as steam rises as they defrost).

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Gluten Free Banana Blueberry Pancake recipe

🥄 Prep time: 5min | 🍪 Cooking time: 3min per pancake | 🍽 Servings: 9-12 small pancakes - about 2-3 portions | ⭐ Difficulty: 2/5

Ingredients

• 1 small ripe banana (about 65g)

• 1 medium egg

• Whole or semi-skimmed milk 60ml

• Self-raising flour 60g

• Gluten free self-raising flour 175g

• 1 big handful frozen blueberries

• Oil for frying

Instructions

1. Using a fork, mash the banana and add to a mixing jug.

2. Add the egg and beat well until combined.

3. Add the flour and again beat well until combined with no clumps of flour remaining.

4. Pour in the milk & beat again until combined.

5. Add a big handful of frozen blueberries.

6. Heat your oil over a medium heat in a non-stick pan until the oil is hot and shimmering. (A hot but not over-hot pan is the key to making great pancakes that colour well but don't stick - I start hot then turn the heat down as I go. The more pancakes you make, the better you'll get at judging this!)

7. When your pan is hot enough, pour in a few tablespoons' of pancake batter from your jug. (My pan has enough space to cook 2-3 small pancakes at a time, but do however many you feel comfortable with - note that the pancake batter will spread a little as it hits the pan.)

8. As soon as your pancake batter hits the pan, turn the heat down just a touch and allow the pancakes to cook for about 1 minute, or until you can see bubbles rising in the pancake batter.

9. Flip your pancake with a spatula and then leave to cook for another minute, pressing down a little on the cooked side of the pancake with your spatula for about 5-10 seconds to really distribute the heat through the pancake and ensure it's fully cooked inside. The blueberries may squish a little & run, but this is OK.

10. After a minute, flip the pancake again and check that both sides look a nice light golden colour. If one side needs a little more colour, add back to the pan for a moment and remove from the pan when ready.

11. Repeat steps 6-10 using the rest of your pancake batter (you'll likely find you won't need the pan quite as hot as when you started).

12. Serve the pancakes with your toppings of choice - I like Greek yoghurt, honey and fresh fruit.

Storage

Store any leftover pancakes in the fridge and eat the same day, or freeze in an airtight food-safe bag and eat within 3 months.