If there’s one breakfast that can get everyone to the table without any complaints, it’s pancakes. And these Gluten-Free Strawberry Banana Pancakes are one of those recipes you’ll find yourself making again and again.
They’re incredibly soft, fluffy, and packed with real fruit in every bite. The mashed bananas add natural sweetness while the strawberries bring little bursts of juicy flavor. A cup of yogurt keeps the pancakes extra tender, making them taste almost like strawberry banana bread in pancake form.
Whether you’re cooking for someone with gluten sensitivities or simply looking for a delicious homemade breakfast, this recipe is one the whole family will enjoy.
Why You’ll Love These Pancakes
- Naturally sweetened with ripe bananas and fresh strawberries.
- Soft, fluffy texture thanks to yogurt.
- Easy to make in about 20 minutes.
- Great for meal prep and freezer-friendly.
- Kid-approved and perfect for weekend brunch.
- No one will guess they’re gluten-free!
Ingredients You’ll Need
One of my favorite things about this recipe is that it uses simple ingredients you probably already have on hand.
You’ll need:
- Ripe bananas
- Fresh strawberries
- Plain yogurt
- Eggs
- Vanilla extract
- Gluten-free all-purpose flour
- Baking powder
- Cinnamon
- Sea salt
- Melted butter
Using very ripe bananas makes a huge difference in both flavor and sweetness.
The Secret to Fluffy Gluten-Free Pancakes
Gluten-free pancakes sometimes have a reputation for being dense or crumbly, but these stay wonderfully fluffy.
Here are a few simple tips:
- Don’t overmix the batter. Stir just until everything is combined.
- Let the batter rest for about 5 minutes before cooking. This gives the gluten-free flour time to hydrate.
- Cook over medium heat instead of high heat. This allows the centers to cook completely without burning the outside.
- Flip only once. Wait until bubbles appear and the edges begin to set before turning them over.
Best Toppings
These pancakes are delicious on their own, but they’re even better with your favorite toppings.
Some of our favorites include:
- Butter
- Pure maple syrup
- Fresh sliced strawberries
- Banana slices
- Whipped cream
- Chopped pecans or walnuts
- Powdered sugar
- Vanilla yogurt
Can You Freeze Them?
Absolutely!
Allow the pancakes to cool completely before placing them in a freezer-safe bag with parchment paper between each pancake.
Freeze for up to 3 months.
Reheat in the toaster, microwave, or a warm oven for a quick breakfast.
Variations
This recipe is easy to customize.
Try adding:
- Mini chocolate chips
- Blueberries
- Lemon zest
- Chopped pecans
- Coconut flakes
- A pinch of nutmeg or cardamom
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Warm them in the microwave for about 20–30 seconds or toast them for slightly crispy edges.
Frequently Asked Questions
Yes! Just thaw them first and drain any excess liquid before adding them to the batter.
Plain regular yogurt or plain Greek yogurt both work well. Greek yogurt makes a slightly thicker batter, so you may want to add a tablespoon or two of milk if needed.
Yes. Substitute your favorite dairy-free yogurt and use melted vegan butter or coconut oil.
A quality 1-to-1 gluten-free baking flour that already contains xanthan gum gives the best texture.
It’s best cooked right after mixing, but you can refrigerate the batter for a few hours if needed. Give it a gentle stir before cooking.
Serving Suggestions
These pancakes pair beautifully with:
- Crispy bacon or breakfast sausage
- Scrambled eggs
- Fresh fruit salad
- Vanilla yogurt
- Hot coffee or homemade smoothies
They also make a wonderful brunch centerpiece when served with a variety of toppings so everyone can customize their own stack. Serve alongside my Easy Farmer’s Casserole (A Cozy Breakfast Classic) and Crispy Roasted Fingerling Potatoes with Rosemary & Garlic – Easy Side Dish Recipe for a full brunch.
Final Thoughts
There’s something comforting about homemade pancakes, especially when they’re loaded with fresh fruit. These Gluten-Free Strawberry Banana Pancakes are soft, fluffy, and bursting with fresh strawberry and banana flavor in every bite.
Whether you’re making a cozy weekend breakfast or stocking your freezer with easy weekday meals, this recipe is sure to become a family favorite.
I hope you enjoy them as much as we do!
Happy cooking!
Strawberry Banana Pancakes (Gluten-Free)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- â…“ cup measuring cup or scoop
- Griddle or large nonstick skillet
- Spatula
Ingredients
- 2 ripe bananas
- 1 cup strawberries sliced
- 1 cup plain yogurt Greek or regular
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter melted (plus additional butter for greasing the griddle)
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking powder, sea salt, and cinnamon. Set aside.
- In a large bowl, mash the bananas and strawberries together with a fork or potato masher. A few small fruit chunks are perfectly fine.
- Add the yogurt, eggs, and vanilla extract to the fruit mixture. Stir until well combined.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Slowly pour in the melted butter, stirring until all of the flour is incorporated. The batter will be quite thick.
- Heat a lightly buttered griddle or nonstick skillet over medium heat.
- Scoop about â…“ cup of batter onto the hot griddle for each pancake.
- Cook for 3–4 minutes, or until bubbles begin to form and the edges start to set.
- Flip carefully and cook an additional 2–3 minutes until golden brown and cooked through. Adjust the heat as needed to prevent over-browning.
- Serve warm with butter, maple syrup, fresh strawberries, sliced bananas, or a dusting of powdered sugar.
Notes
- The batter is intentionally thick to create fluffy pancakes.
- If using Greek yogurt, the batter may be even thicker. Add 1–2 tablespoons of milk if needed for easier spreading.
- Fresh strawberries work best, but thawed frozen strawberries can also be used. Drain excess liquid before adding.
- Keep finished pancakes warm in a 200°F oven while cooking the remaining batter.
- Leftover pancakes freeze well. Cool completely, separate with parchment paper, and freeze in an airtight container for up to 3 months.
Nutrition
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