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
Yum! So easy and so good. My skeptical family was won over by them.
I am so glad to have found this recipe! Tried it immediately – the only thing I changed was I didn’t use baking powder and I blended it, but I did use cinnamon and ginger. It is not eggy, it comes out like a banana flavored pancake ! You have to cook these on low to not burn them on the first side. Although I must say the “burnt” ones do not taste bad at all I really liked it ! None of them came out weird or undercooked. You can eat them by themselves or I also mixed honey with cinnamon and ginger to make my homemade spin on maple syrup. It is extremely sweet and definitely the perfect replacement for pancakes for me – Will be making these a lot, and adding all kinds of things to it ! My 4yo was very interested but took one bite and didn’t like it. He is very picky though and I am sure he will try it again in the future and like it haha
Very good pancakes! I loved them! Thank you for the recipe.
I’m just made them for a quick healthy supper for one.. And I just loved them… most definitely will be making them for breakfast.. thanks so much for sharing
I know this post is awhile ago but this comment is for the pancake failures that I read so many times in the comments while trying to figure out how I messed mine up too. The first time my pancakes were mushy, hard to turn, half of them didn’t even turn and took forever to cook, BUT since the taste was good I tried again and the next time I was done in 5 mins with a beautiful stack like in Sara’s picture. The difference- 1st try using regular non stick frying pan, too ripe banana and didn’t use blender, just hand mixed. 2nd try used skillet where I could fit 6 at a time, a yellow banana and used a simple blender- big difference! Still soft, but easier to turn and color was much better! If you fail the first time, try again!
Great tips!
Just tried this recipe. Absolutely loved this, hubby and kids loved it too. It was super easy to make. It will sure be our go to pancake recipe!!
So I tried making these and I couldn’t eat them but my question is does it need to be a barely ripe banana? Mine was pretty ripe and my kids wouldn’t eat it either ? Trying to find foods for my picky toddler!
No you could definitely try it with one that’s a little sweeter. You can also add a couple tablespoons of flour- that might improve the texture for your kiddos! Another thing I make a lot for picky toddlers is Kodiak Cakes pancake mix. Are you familiar with it? It’s whole-grain, very clean, and delicious! I love it because they’re great just mixed with water so it literally takes like, 60 seconds to whip up a few pancakes for some little kiddos. You might try that one, too!
These pancakes are AMAZING!!! I am a diabetic so I will take whatever low carb, yummy recipes I can get. They were so great, I ate three of them and only ate six grams of carb and 66 calories (excluding the syrup). Totally guilt free and super tasty! Thank you for posting!