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
HELP! By the time they set up enough to flip the bottom side is black. I blended everything in my Vitamix! What am I doing wrong? I really want to make these work. Thank you!
Angela, turn down your heat a bit, and try blending them by hand instead of in the blender.
I had the same problem, cooking over medium heat with a hand-blended batch. thin layer of burned black char on the bottom, and the rest uncooked slimy banana egg. Ended up tossing the whole mess. Twice, actually, because I thought I must have done something wrong in measuring the amounts for it to have turned out so badly & gave it a second try, with the same result.
I made these for my boys. My 4-year-old can’t have dairy, soy, wheat, or nuts and my 2-year-old can’t have corn or gluten. So this was right up our alley! We put sun butter and peanut butter on them, and squished them together to sort of make a peanut butter sandwich and then dipped them in syrup. They were SO GOOD! Very crepe-ish, and I even liked them plain. I’ll definitely be making them again!
I was a little nervous with the mixed reviews but LOVED them! I used my food processor and added about 1/4 tsp vanilla. I thought they were great plain but loved them with the almond butter too! Thanks!
I’ve made these several times now – they are a quick, easy, gluten and dairy free breakfast! I find them a bit hard to flip as well, since they’re so thin, so they don’t always look pretty but still taste good. While I was eating them this morning I started thinking about how good they would be with the syrup from these pancakes https://fit-over50.news/2010/09/banana-chocolate-chip-pancakes-with-peanut-butter-syrup-chunky-monkey-pancakes/%3C/a%3E%3C/p%3E
This recipe is awesome. As a Diabetic it’s so nice to have this. THANK YOU 🙂
Super quick and easy to make, and most importantly-delicious! Thanks for the recipe. I have been doing paleo, and this fits right in and is tasty too.
Just made em for my wife & 3 grlz. Dash o’ cinnamon, nuttn’ else. They loved em with only syrup – didn’t seem to need butter. Mrs K put apple butter on hers and scoffed it all done. I’m gonna experiment with eggs & plaintain next…
WOW! That’s it… WOW! I tried this today and did most everything incorrectly. Oh, I followed the basic instructions. 1 bananaa, 2 eggs, a bit of baking powder. Put it into a blender cup and gave it a spin. Then, I poured it (in its entirity) into a buttered fry pan. I’m in South America and don’t have a griddle, but the result was fantastic. Yes, some of the mixture didn’t get completely cooked, but the bottom of the “mega-cake” was nicely browned (perhaps a bit burned due to the quantity I was trying to cook), but the end result after I folded into an bamlette (that’s a banana pancake omlette) and plated, with a bit of sugar on top (not a lot of Maple Trees in SA) sat at my terrace and ate. Did I say WOW? It was fantastic! Now, not mentioned in your write-up, The apartment had the smell of banana wafting throughout. This is a keeper receipe and I’ll be making it often. May even have to go out and find a griddle to buy. If I didn’t before, I just wanted to say WOW!
Tried these yesterday and they did NOT work for us. I’m not sure if I did something wrong but they would not “set up” in the pan. They never had enough body to flip, and by the time they got close they were pretty dark (close to burned) on the one side. 🙁
I had the same experience. I did not use a blender – just mashed the banana really well with a fork. I think that may have been the issue because the consistency if the batter was basically eggs with some banana chunks thrown in. So fliiping the “pancake” was like trying to flip an omelette over. They ended up being just piles of mush in the pan.
To be fair, the pieces I cooked tasted okay, but they did not resemble pancakes due to the issues with setting up.
The same happened to me. My kids still likes them but they were too hard to make again.
Use a large ripe (not too ripe) banana, mash it to mush, completely blend in the egg, then add 1/2 C oats. I always add the oats. They are much easier to flip.
I must admit I was very skeptical right up until I poured the batter in the pan, but I trust you………… The result was delicious! I watched the kids faces closely as they took the first bite and they didn’t even blink an eye as they quickly took the next bite. I still can’t believe it – bananas and eggs! Thanks for the recipe!