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
I only get 500mg sodium/day and have been craving pancakes. I made these this morning and I thank you from the bottom of my heart. I used cinnamon and vanilla and ground up some flax seed. They were great with maple syrup. Next time I may add a tablespoon or two of almond meal.
That is what I did with mine. I think they are good but 6yr old son said not pancake enough. The rest of the family hasn’t tried them yet.
Sara, do you think any unused batter can be saved for the next day?
During school days we never have time for pancakes, but these were easy and fast to prepare this morning. But I had half the batter left. Just wondering if it will be ok to keep in the fridge until tomorrow. Thanks for another great recipe!
I’m not sure- try it out and let me know 😉
Just made these with chocolate PB2. Really yummy. More like a crepe. Didn;t even need syrup with the chocolate PB2.
These were a hit with both my 10 mth and 3 year old this morning! Thanks!
I must be doing something wrong. I had to turn the heat way down because they burned on the outside before they were done on the inside. Perhaps I was making them too big. They were delicious though! Thank you OBB!
I had same issue and when I tried to flip them just made a huge mess if they weren’t burnt.
You have to be super careful, it wasn’t easy but with a silicone spatula it worked out well for me 🙂
So good!!! I’m on weight watchers and made them with egg beaters instead of regular eggs. That makes the entire thing only 1 point! I made one huge pancake out of the mix and topped it with blueberries, pecans, whip cream, and coconut syrup. Filling an entire dinner plate that I could barely finish for 5 points total. My kind of breakfast, thank you!!!
I’ve always wondered how they’d turn out with Egg Beaters, good to know it worked!
I read this post this afternoon and went and made the recipe right away. The verdict? I love you! There are not many foods I can eat because I am very diabetic. It is always so hard to make pancakes (which I love) for my family and not eat them myself. I feel like I can have these with just a little drizzle of syrup. I love how honest you were about them. No, they aren’t the same as regular pancakes, BUT I really, really liked them. I didn’t have a large banana so I just used a smallish regular sized one and I did add the cinnamon and some baking powder. I topped them with butter, a little peanut butter, and syrup. My five year old made a face when she saw them and said they “looked gross” but after she had taken a bite or two, she said, “Mom, you’re gonna need to make more of these. They are so good!” She proceeded to eat three more, which is amazing because she is a tiny eater and fairly picky. In all honesty, my nine year old took one bite, wrinkled her face, and pushed the plate away, but she is extremely picky. My husband ate most of one but said he doesn’t like peanut butter on things and he left a bite or two uneaten. So, two out of four of us loved them. I’m looking forward to making them soon for my three other kids who weren’t home. Thanks for the post!
I don’t want to be overly dramatic but… These are kind of changing my life! I have a seven month old and a two year old and they both loved these (I did too!). I also loved that they’re healthy, quick and I had everything on hand. This is going to make my life a WHOLE lot easier! thanks!
Those look like a great idea! Super healthy and still pancake-like. I used to make three ingredient oatmeal + cottage cheese + egg pancakes. You’re right, its not going to taste like a pancake, but its still easy and yummy!
We practically live on these in my house. If you’re making the batter in the blender and want them a little sweeter you can add a couple dates. I always add a tablespoon of almond flour/meal too to make them a bit more substantial. My kid love them slathered with jam.