25+ Delicious Sunday Gluten-Free Cast Iron Skillet Recipes for Dinner

Sundays are often the perfect day to slow down, gather with family or friends, and indulge in hearty meals that feel like a treat.

Whether it’s breakfast, brunch, lunch, or dinner, meals cooked in a cast iron skillet have an unmatched flavor and texture.

If you’re gluten-free, finding recipes that offer both taste and comfort can sometimes be a challenge.

That’s why we’ve curated a collection of over 25 mouthwatering gluten-free cast iron skillet recipes that will transform your Sunday meals into something special.

Each recipe is designed to showcase the versatility of a cast iron skillet—from golden, crisp pancakes to savory, cheesy frittatas and hearty main courses.

Using gluten-free ingredients, these recipes provide the same comforting, rich flavors that everyone can enjoy.

Whether you’re looking to make a simple brunch or an impressive dinner, these recipes will have you covered.

25+ Delicious Sunday Gluten-Free Cast Iron Skillet Recipes for Dinner

There you have it—over 25 scrumptious gluten-free cast iron skillet recipes to elevate your Sunday meals.

The versatility of a cast iron skillet makes it a must-have tool in the kitchen, capable of creating everything from crispy breakfast items to tender, baked entrees.

Each dish in this collection has been selected to bring comfort, flavor, and ease to your cooking, while maintaining a gluten-free approach that caters to a range of dietary needs.

So, next Sunday, choose a recipe that suits your mood and let the skillet work its magic.

You’re not just making a meal; you’re creating a special experience that will have everyone asking for seconds.

With these recipes, your Sundays will be filled with the delightful combination of good food, great company, and the cozy charm that only cast iron cooking can offer.

Gluten-Free Cast Iron Skillet Cornbread

This gluten-free cornbread recipe is a classic that shines with a tender, moist crumb and a hint of sweetness. Perfect as a side dish for soups, stews, or just on its own with a pat of butter. Using a cast iron skillet ensures a golden, crispy crust that adds a delightful texture contrast to the soft interior.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup sugar (optional)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk (or dairy-free alternative)
• 2 large eggs
• 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1/2 cup creamed corn (optional for added moisture)
• 1/2 tsp vanilla extract (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
2. In a large bowl, combine the cornmeal, gluten-free flour blend, sugar, baking powder, and salt. Mix thoroughly.
3. In another bowl, whisk together the milk, eggs, melted butter, creamed corn, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are fine.
5. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
6. Pour the batter into the skillet and spread evenly.
7. Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let cool for 5-10 minutes before slicing and serving.

For a heartier version, serve with honey butter or a sprinkle of chopped jalapeños for a spicy kick.

Savory Gluten-Free Cast Iron Skillet Chicken Fajitas

These gluten-free chicken fajitas bring all the flavors of a Tex-Mex classic to your table. Cooked in a cast iron skillet, the chicken and vegetables get beautifully charred, adding depth to the dish that can’t be achieved on a regular pan.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Gluten-free tortillas, for serving

Instructions

1. In a bowl, combine the chicken slices with the chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix until well coated.
2. Heat olive oil in a preheated cast iron skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until it’s cooked through and lightly browned. Transfer to a plate and keep warm.
3. In the same skillet, add the bell peppers and onion. Cook for 3-4 minutes until tender and slightly caramelized.
4. Return the chicken to the skillet and stir with the vegetables. Cook for an additional 2 minutes, allowing the flavors to combine.
5. Serve with gluten-free tortillas and garnish with fresh cilantro and lime wedges for a burst of flavor.

These fajitas are versatile and can be adjusted to include your favorite toppings, like avocado slices, salsa, or a drizzle of sour cream.

Gluten-Free Cast Iron Skillet Apple Crisp

A warm, gluten-free apple crisp baked in a cast iron skillet is the perfect dessert to end your Sunday meal. The combination of sweet and tart apples topped with a crunchy, oat-based topping creates a comforting treat that’s ideal for cozy evenings.

Ingredients

• 4 large apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup gluten-free all-purpose flour
• 1/2 cup gluten-free oats
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to warm up.
2. In a large bowl, combine the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Mix until the apples are evenly coated.
3. In a separate bowl, mix the gluten-free flour, oats, and brown sugar. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Remove the skillet from the oven and pour the apple mixture into it, spreading evenly. Sprinkle the oat mixture over the top of the apples.
5. Bake for 30-35 minutes, or until the top is golden and the filling is bubbling.
6. Let the apple crisp cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream for an indulgent touch.

This apple crisp pairs perfectly with a warm drink or as an after-dinner dessert, offering a simple yet satisfying conclusion to your Sunday feast.

Gluten-Free Cast Iron Skillet Vegetable Frittata

This vegetable frittata, cooked in a cast iron skillet, is a nutritious, gluten-free dish perfect for brunch or a light dinner. Packed with seasonal vegetables and baked to perfection, it has a fluffy texture and a delightful crust around the edges. The use of a cast iron skillet ensures even cooking and helps achieve that golden-brown top that adds to the flavor.

Ingredients

• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced bell pepper (any color)
• 1/4 cup red onion, diced
• 1/2 cup shredded cheese (optional; use a dairy-free alternative if desired)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven to heat.
2. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and black pepper.
3. Heat olive oil in the skillet over medium heat. Add the red onion, bell pepper, and tomatoes. Sauté for 2-3 minutes until the vegetables start to soften.
4. Add the spinach to the skillet and cook for an additional minute until wilted.
5. Pour the egg mixture over the vegetables and gently stir to evenly distribute. Sprinkle cheese on top if using.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set and the top is golden brown.
7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

This frittata is perfect on its own or served with a side of fresh greens or gluten-free toast for a satisfying meal.

Gluten-Free Cast Iron Skillet Shrimp Scampi

A quick and elegant dish, this gluten-free shrimp scampi is made with juicy shrimp, garlic, lemon, and a touch of white wine, all cooked in a cast iron skillet for optimal searing and flavor development. It’s perfect for a Sunday night dinner that feels like a special occasion but comes together in no time.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 1 lemon, juiced and zested
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste
• 8 oz gluten-free spaghetti or pasta of choice
• Grated Parmesan cheese (optional)

Instructions

1. Cook the gluten-free pasta according to package instructions, drain, and set aside.
2. Heat olive oil in a large cast iron skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove the shrimp and set aside.
4. Pour the white wine into the skillet and let it simmer for 2-3 minutes to reduce slightly. Add the lemon juice and zest, stirring to combine.
5. Return the shrimp to the skillet and toss to coat. Add the cooked pasta and toss until everything is evenly combined.
6. Garnish with chopped parsley and serve with a sprinkle of Parmesan cheese, if desired.

This shrimp scampi is rich with lemony, garlicky flavors that are balanced with the slight heat from the red pepper flakes. It’s the perfect blend of simplicity and indulgence.

Gluten-Free Cast Iron Skillet Blueberry Pancakes

These gluten-free blueberry pancakes are a Sunday brunch staple. Made in a cast iron skillet, they have a crispy edge and a tender, fluffy interior. The addition of fresh blueberries adds a touch of sweetness and a burst of flavor in every bite.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar (optional)
• 1 cup milk (or dairy-free alternative)
• 2 large eggs
• 1/4 cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Maple syrup, for serving

Instructions

1. Preheat your cast iron skillet over medium heat and lightly grease it with oil or butter.
2. In a large bowl, mix the gluten-free flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
5. Gently fold in the blueberries.
6. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to look set.
7. Flip and cook for an additional 1-2 minutes or until golden brown.
8. Serve warm with maple syrup and a dusting of powdered sugar if desired.

These pancakes are a delicious way to start your Sunday morning and are sure to be loved by both kids and adults alike. They pair wonderfully with a fresh fruit salad or a dollop of whipped cream for extra indulgence.

Gluten-Free Cast Iron Skillet Steak and Mushrooms

This gluten-free steak and mushrooms recipe is perfect for a hearty Sunday meal that feels restaurant-quality but is simple to prepare. Cooking in a cast iron skillet gives the steak a beautiful sear, while the mushrooms become rich and savory, soaking up all the delicious flavors.

Ingredients

• 2 ribeye steaks (or your choice of steak), at room temperature
• Salt and black pepper to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter (or dairy-free alternative)
• 3 cloves garlic, smashed
• 1 cup sliced mushrooms (such as cremini or button)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 cup beef broth (or vegetable broth for a non-meat option)
• 1 tbsp balsamic vinegar
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Season the steaks generously with salt and black pepper on both sides.
2. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side, until a golden-brown crust forms. Remove the steaks and set them aside.
3. Add the remaining olive oil to the skillet and sauté the smashed garlic for 1 minute. Add the mushrooms and thyme and cook for 5-7 minutes until the mushrooms are golden and their moisture has evaporated.
4. Add the beef broth and balsamic vinegar to the skillet, scraping up any browned bits from the bottom. Let the mixture simmer for 2 minutes to reduce slightly.
5. Return the steaks to the skillet, spoon some of the mushroom mixture on top, and place the skillet in the oven. Roast for 5-7 minutes or until the steak reaches your desired doneness.
6. Remove from the oven and rest for 5 minutes before serving. Garnish with fresh parsley and serve with a side of mashed potatoes or gluten-free bread.

This dish pairs beautifully with a simple green salad or sautéed spinach for a complete meal that’s full of robust flavors.

Gluten-Free Cast Iron Skillet Lemon Herb Chicken Thighs

These lemon herb chicken thighs are juicy, tender, and bursting with fresh flavors. Cooking in a cast iron skillet ensures an even sear and helps lock in the juices, making this a perfect Sunday dish for any occasion.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh herbs (thyme, rosemary, or parsley) for garnish
• Lemon wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
2. In a small bowl, mix the lemon juice, lemon zest, garlic powder, paprika, and oregano.
3. Heat the olive oil in a cast iron skillet over medium-high heat. Place the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes on the other side.
4. Pour the lemon herb mixture over the chicken, making sure it coats evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve with a garnish of fresh herbs and lemon wedges.

This dish is best served with rice pilaf or roasted vegetables, making it a balanced and full-flavored meal.

Gluten-Free Cast Iron Skillet Broccoli and Cheddar Quiche

A gluten-free quiche made in a cast iron skillet is a delicious way to enjoy brunch or a light dinner. This recipe features a creamy filling with tender broccoli and sharp cheddar, all baked until golden brown.

Ingredients

• 4 large eggs
• 1/2 cup heavy cream (or dairy-free cream)
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded sharp cheddar cheese (or dairy-free alternative)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp chopped onion
• 1 tbsp olive oil
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet with butter or non-stick spray.
2. In a skillet over medium heat, sauté the chopped onion in olive oil for 2-3 minutes until translucent. Remove from heat and let cool.
3. In a mixing bowl, whisk together the eggs and heavy cream. Season with salt, black pepper, and garlic powder.
4. Add the steamed broccoli, sautéed onion, and shredded cheese to the egg mixture. Stir to combine.
5. Pour the mixture into the prepared cast iron skillet and spread evenly.
6. Bake for 25-30 minutes or until the center is set and the top is golden brown.
7. Let the quiche cool for 5-10 minutes before slicing. Garnish with fresh thyme and serve warm.

This quiche is a versatile dish that pairs well with a light salad or a side of fruit for a refreshing brunch.

Gluten-Free Cast Iron Skillet BBQ Chicken

This BBQ chicken recipe is perfect for a laid-back Sunday dinner. The cast iron skillet ensures a perfectly caramelized crust while keeping the meat tender and juicy. Smothered in a rich, homemade BBQ sauce, this dish is a crowd-pleaser for both adults and kids.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (gluten-free)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or cheddar cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown.
3. Brush the BBQ sauce generously over the top of each chicken breast.
4. Transfer the skillet to the oven and bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
5. If using cheese, sprinkle it over the chicken breasts during the last 5 minutes of baking to melt.
6. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro and serve with a side of coleslaw or gluten-free cornbread.

This dish is both flavorful and satisfying, perfect for a summer-inspired meal any time of year.

Gluten-Free Cast Iron Skillet Sweet Potato Hash

This sweet potato hash is a nutritious and hearty dish, ideal for a cozy Sunday brunch. The natural sweetness of the sweet potatoes pairs beautifully with the savory spices and tender vegetables, creating a perfect combination in each bite.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup spinach, chopped
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• 2 tbsp olive oil
• 2 large eggs (optional)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a cast iron skillet over medium heat. Add the sweet potatoes and cook for 5-7 minutes, stirring occasionally until they start to soften.
2. Add the diced onion and red bell pepper. Cook for an additional 5 minutes until the vegetables are tender and lightly caramelized.
3. Sprinkle paprika, cumin, salt, and black pepper over the vegetables and stir to coat evenly.
4. Add the chopped spinach and cook for another minute until wilted. If desired, create two small wells in the hash and crack the eggs into each well. Cover and cook for 3-5 minutes until the eggs are cooked to your liking.
5. Remove from heat and garnish with fresh parsley. Serve immediately with a side of avocado slices or gluten-free toast.

This sweet potato hash is full of flavor, with a subtle sweetness and savory spices that make it a satisfying brunch or lunch.

Gluten-Free Cast Iron Skillet Baked Eggs with Spinach and Feta

This baked eggs dish with spinach and feta is a simple yet elegant meal that’s perfect for a relaxed Sunday morning. Cooked in a cast iron skillet, it features creamy eggs, a touch of cheese, and the earthiness of spinach, all baked to perfection.

Ingredients

• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup diced cherry tomatoes
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh dill or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a cast iron skillet with olive oil.
2. Heat the olive oil in the skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
3. Sprinkle the feta cheese and diced cherry tomatoes evenly over the spinach. Season with garlic powder, salt, and black pepper.
4. Make four small wells in the vegetable mixture and crack an egg into each well.
5. Place the skillet in the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer your eggs more well-done).
6. Remove from the oven and garnish with fresh dill or parsley. Serve warm with a side of gluten-free bread or a light salad.

This dish is a nutritious and flavorful option for breakfast or brunch that’s bound to impress. The creamy eggs combined with the tangy feta and the freshness of spinach create a satisfying dish that’s gluten-free and delicious.

Gluten-Free Cast Iron Skillet Garlic Parmesan Shrimp

This garlic Parmesan shrimp recipe is quick, elegant, and perfect for a Sunday dinner. The shrimp are cooked to tender perfection and coated in a rich, garlicky Parmesan sauce that is irresistible. The cast iron skillet gives a beautiful sear and helps caramelize the garlic for extra flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Preheat your cast iron skillet over medium-high heat and add the olive oil. When the oil is hot, add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through. Season with salt and black pepper.
3. Sprinkle the grated Parmesan cheese over the shrimp and pour the lemon juice over them. Stir to coat the shrimp evenly and let them cook for an additional minute.
4. Add the red pepper flakes if using for a touch of heat and stir to combine.
5. Remove the skillet from the heat and sprinkle the chopped parsley over the shrimp. Serve with lemon wedges and a side of gluten-free rice or a simple green salad.

This dish is perfect for those who want a flavorful, protein-packed meal that’s quick and easy. The garlic and Parmesan flavors shine through, making this a standout dish.

Gluten-Free Cast Iron Skillet Tomato and Basil Frittata

This tomato and basil frittata is a delightful dish that’s perfect for brunch or a light Sunday meal. The cast iron skillet ensures even cooking and a golden, slightly crispy edge. With fresh tomatoes, basil, and a light, fluffy texture, this frittata is full of summertime flavors.

Ingredients

• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup cherry tomatoes, halved
• 1/3 cup shredded mozzarella or dairy-free cheese
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Whisk the eggs and milk together in a bowl and season with salt and black pepper.
2. Heat the olive oil in a cast iron skillet over medium heat. Add the cherry tomatoes and sauté for 2 minutes until slightly softened.
3. Pour the egg mixture into the skillet, making sure the tomatoes are evenly distributed. Sprinkle the shredded mozzarella and chopped basil over the top.
4. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
5. Bake for 12-15 minutes, or until the eggs are set and the top is golden.
6. Remove from the oven and let cool for a few minutes. Slice and serve with a side of gluten-free toast or a mixed greens salad.

This frittata is light yet satisfying, perfect for a relaxed brunch or breakfast-for-dinner type of meal. The combination of tomatoes and basil brings out the best in this classic dish.

Gluten-Free Cast Iron Skillet Banana Pancakes

For a sweet and satisfying Sunday breakfast, these gluten-free banana pancakes are a great option. Made with ripe bananas and cooked in a cast iron skillet, they are fluffy, naturally sweet, and easy to make.

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tbsp coconut oil or butter for cooking
• Maple syrup and sliced bananas for serving

Instructions

1. In a mixing bowl, combine the mashed bananas, eggs, and vanilla extract. Whisk until smooth and fully combined.
2. Add the gluten-free flour, baking powder, and salt to the mixture and gently stir until just combined. Be careful not to overmix.
3. Heat 1 tablespoon of coconut oil or butter in a cast iron skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes or until bubbles start to form on the surface.
4. Flip the pancakes and cook for an additional 1-2 minutes, or until the other side is golden brown.
5. Transfer the pancakes to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
6. Serve the pancakes with maple syrup and extra slices of banana on top.

These banana pancakes are soft, flavorful, and perfect for a leisurely Sunday morning. The natural sweetness from the bananas means you can use less maple syrup, making them a healthier breakfast option.

Note: More recipes​ are coming soon!