Strawberry Banana Pancakes (Gluten-Free)

Fresh strawberry banana pancakes served with butter and syrup

Strawberry Banana Pancakes (Gluten-Free)

These fluffy Gluten-Free Strawberry Banana Pancakes are packed with fresh strawberries, ripe bananas, and creamy yogurt for a naturally sweet breakfast everyone will love. They're soft, tender, and perfect for weekend brunch or busy weekday mornings.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword breakfast recipe, easy pancake recipe, fluffy gluten free pancakes, gluten free pancakes, homemade pancakes, strawberry banana pancakes, yogurt pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 217kcal

Equipment

Large mixing bowl
Medium mixing bowl
Fork or potato masher
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons
⅓ 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 ⅓ 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