These simple 2-Ingredient Pancakes are surprisingly delicious! I remember seeing a recipe for “protein cupcakes” in a magazine at the gym once that claimed protein powder, wheat germ, flax, and a variety of other obscure ingredients turned into something that tasted “just like a regular cupcake!” I didn’t need to try the recipe to know that wasn’t true! So, I’m not going to lie and tell you these taste like regular pancakes. They don’t. But they are rather delightful for such a simple, healthy alternative! They are naturally gluten-free, dairy-free, high protein, and pretty low-calorie.
You only need eggs and bananas to make these, but I like to add a little baking powder and cinnamon, and sometimes some powdered peanut butter, to bulk them up a little. They have a delightful custardy texture that pairs beautifully with whatever you’d like to top them with. We like nut butter and a drizzle of maple syrup at our house!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Banana – You want a banana that is yellow and ripe, but not overly ripe or soft. This provides enough starch for a batter that will hold up well to flipping.
- Eggs
- Baking powder – Optional, but recommended to help provide a little lift.
- Cinnamon – Optional, but recommended because it’s delicious!
- Powdered peanut butter – Optional add-in to the batter to bump up the protein and make them a little more substantial.
- Toppings, as desired – Peanut butter, almond butter, maple syrup, honey, etc.
How to Make 2-Ingredient Pancakes
- I like to mix up my batter in my blender so everything is really well combined, but you can also just mash up your bananas with a fork and whisk everything together well.
- Then just cook on a griddle or in a non-stick skillet like any other pancake!
- Add toppings as desired and enjoy!
Storing and Other Tips
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour.
If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Frequently Asked Questions
They definitely taste like banana! The texture is different than a traditional pancake; it’s definitely more eggy/custardy.
You can. If you want a slightly more traditional pancake texture, you can add 1-3 tablespoons of all-purpose, whole wheat, or oat flour.
Yep. Freeze cooled pancakes in a single layer and then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To reheat, simply microwave for 30-60 seconds, until heated through.
2-Ingredient Pancakes
Ingredients
- 1 large banana it should yield abt ⅓-½ cup, mashed
- 2 eggs
- ⅛ teaspoon baking powder optional but recommended
- ⅛ teaspoon ground cinnamon optional but recommended
Instructions
- Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. I like to do this in my blender for a more cohesive batter.
- When pan is hot (water droplets should sizzle), spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup.
Notes
- When I add PB2 to the batter, I do 2 tablespoons, and I find the powdered peanut butter blends best if I pulse the mixture in the blender just a few times.
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour. If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Questions & Reviews
These are so good with a side of bacon!
seriously, best pancakes!! I put some nutella on it and WOW, I went to heaven !!! I am in love with this!
Just tried these and I was seriously surprised that they were delish, a tiny bit flat but I added some raisins to the mix and I was in pancake heaven!
Just made these. They look like thin pancakes, and don’t taste awful I just didn’t love them. Seemed to be missing something, and too sweet for my taste with syrup. My dogs loved them though!
I am going to add oats to mine as well. I tried small pancakes, a large pancake and none wanted to flip. I adjusted to the temp to a lower, slower heat and same thing happened. Next time I will try to mix in oatmeal to see if that helps. Tastes good, but looks awful.
These were really good! I just had one problem making them- the flipping process. I cooked them on medium just like your instructions said, but they burnt really fast, but I couldn’t flip it without it crunching together. I turned the heat down and let it sit, but I still had the HARDEST time flipping them. They looked nothing like your pictures.:( Maybe I’m just still new at this, but do you have any tips for me?
I have made these a few times now and this is to address the issue of ” won’t set up so they can be flipped”. I too had that issue but I found that different stoves heat at different rates. If your stove cooks things hot then you will want to take a little longer and cook them on a very low setting. They eventually do set up without overbrowning this way so that they do not look burned. Bananas tend to brown quickly on high heat.
Also the almond meal or a similar substance does help stiffen them a bit better so one can ” flip them” easier. I also tried them on a silicone baking sheet done in the oven. they did cook properly but did not look like a pancake that was fried on both sides. When I do mine on the top of the stove I always keep them in a 300 F. degree oven to hold until they are all baked. They seem to tighten up a bit more . My kids also like them cold wrapped around a hot dog. Go Figure. My daughter eats them with HP sauce and claims it is the only way to eat them. They are mild so can be flavoured savory or sweet. Anyways I have persisted and now I make a nice golden pancake and the family eats them the way they want. Don’t give up people, they are worth it.
Made this today. Lovely! Couldn’t beleive how nice they actually were!! My daughter spread some Nutella on hers, I tried mine with lemon (as that’s how I have normal pancakes) but preferred these plain! Deffo gonna be a regular lunch for us alongside some chopped up fruit.
i read all the comments and made a batch based on experiences posted by others, using all ingredients listed for recipe (including optional ingredients) plus a tablespoon of almond meal and a bit of salt. i also used an immersion blender stick thing…pulsed mixture 5-6 times. i had no trouble getting them cooked properly. thanks for sharing this recipe.
I tried making these, and they turned out tasting like banana-flavored scrambled eggs. Is this because I didn’t mash the banana thoroughly?