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
Ok so they taste like they are suppose to but they didn’t look a pancake in the end really want to get these to work just not sure how
Tried these but they did not turn out. They tasted a lot like eggs. Any suggestions would be welcome.
SCORE! These silver dollar pancakes look just like your pictures, and tasted quite good! I was SO surprised, because I def doubted you there 🙂 I can’t believe they tasted just like a French toast, perfect description. I made the BASIC pancakes (using only 2 eggs+ 1 ripe banana) because I didn’t have any other ingredients you’ve mentioned! How sad. But now, I definitely want to try that PB2 stuff, Blueberry agave, and nut butter. I’ve never tried those 3 before, but it sounds good, and seems like all the foodies here agree. Perfect treat when I have to rush out of the house for those crazy 6:00am clinicals. We (the starving and broke nursing students) would forever be grateful if you can post some more “2-4 ingredients” quick and easy breakfast recipes or perhaps an easy “mug recipes”. THANKS!!!!!
looks like a good idea – until all the gunk was dumped on top – I’ll be trying them as they are, thanks.
Score!!! All three kids loved them, even my egg hater. I love all the variations that have been suggested and cant wait to try some. Thanks for this great healthy alternative, now to convince the hubby… 🙂
Wow, thanks for the yummy recipe! I’m not a major cook, but tried these after reading some other comments on other recipes. The little things you said about the consistency of the bananas, and the little bit of cinnamon were excellent! Mine turned out like your pictures, which was a huge surprise to me. I also threw in a tiny bit of vanilla extract just because I can’t leave anything alone. 🙂 They were fantastic and my picky boyfriend agreed!
Hi there! Im itching to try these! Just a quick question though, do you know what adding baking powder does to it? Curious to know what role technical role it plays! Also, I NEVER would have thought banana+eggs could turn out so beautifully just like real pancakes!! THANK YOU
Made these this afternoon, really enjoyed them. I did add 1/4 cup oats (processed into fine powder first), dash of cinnamon, stevia, and vanilla. Did not use the baking powder because I was out. They turned out great. Now my main goal here was actually to use up the one ripe banana I had sitting around, so I didn’t feel awful about the bit of stevia, or the Nutella I spread on the tops (out of PB and almond butter is at work). My 5yo ate one and said ”mmmm” several times. Now I want to make sure and get more bananas so I can make them again! I think would actually prefer peanut butter over Nutella. I’m not a fan of syrup
i made them and for some reason they weren’t looking like yours at all! they weren’t flipping right and not cooking very easily :/
I tried these and they were a complete bust! 🙁 They wouldn’t flip and turned into banana scrambled eggs more than anything. I was quite disappointed, I wish I knew what I was doing incorrectly because yours look delicious and I LOVE pancakes, not the calories.