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 tried these and now they are my preferred way to make eggs! Really great, like having French toast and pancakes at the same time. I like to add a bit of finely shredded coconut to the “batter” and have Greek yogurt with fruit on the side.
Eggs + banana = pancake, sort of.
It’s doable and with practice should be more consistent.
I can’t tell from my first Attempt, but I think the starchier the banana the better, that means less ripe. The consistency of the batter has to be homogenous. I’ll grant them this: they definitely look like pancakes and flip like pancakes as their being cooked. They don’t absorb but are the same as regular pancakes, but that’s okay. Most people will enjoy this. Glad I tried. I will do it again.
I made them with the yolks from the 3 eggs Where I only used the white parts. It was very good. I will try the conventional way with the two whole eggs. I did not need syrup or butter.
I make these when I need something to put Hershey’s Special Dark syrup on.
That’s a GREAT idea!
I made these last week (although I used directions from another site but I have a point i’ll get to about your great site) using only bananas and eggs, they were surprisingly good. I made them today and WOW what a failure! lol I added blueberries, cinnamon, baking powder and a little vanilla. They were gooey, would not hold their shape and it was pretty much like a blueberry/vanilla omelette. It tasted good and my husband liked it, but I had a hard time with it. (Although I ate it all. :D) I was really glad to read your post. I like your writing style. Your voice comes across like you are sitting across the table chatting with me. That said, I am sure I mashed my banana too much which I wouldn’t have suspected until reading here. Also, my first banana was a teeny bit green at the stem still and so made of firmer stuff than this brown freckled banana I used today. We’ve also decided to heat the blueberries separate so they don’t add all that moisture while the pancake cooks. Lastly, I have never heard of powdered peanut butter and I’m looking forward to experimenting with it to get beautiful pancakes like yours. Thanks for adding all the details that I couldn’t find anywhere else. I’ll be back to see what else you have to offer.
Made these a couple of days ago. They are amazing! I hate bananas and not a huge fan of eggs. Added vanilla instead of cinnamon. topped mine with white chocolate PB. My kids 9,7,4 are big fans too! If you have trouble making them turn the heat down and learn how to flip em quick. even if they dont turn out looking like perfect pancakes they will still taste good! About to make more right now. Going to experiment with adding hemp protein powder.
Hi Sara i would like to inform you that under the nutritional values, you listed 1.2g per pancake size. is it referring to the 3” size ?
Add almond extract to the batter before cooking. Its amazing.
I just seen this recipe today and asked my Nutritionist about it. I was wondering how many calories, carbs, and protein was in it. I recently had gastric sleeve surgery so always looking for good recipes to fix. This sounds almost perfect. Thanks for sharing and cant wait to try them.
Hey! I’ve just tested your recipe and it is amazing! OMG, I still cannot believe how good these pancakes taste! I spread just a little bit of almond butter on each pancake and ate them with fresh strawberries and blueberries. I also tried with a little bit of maple syrup (not too much because I’m on a diet) and the result was absolutely yummy.
Thank you so much for sharing this recipe… When you are on a low carb diet it is almost impossible to satisfy your sweet tooth! With these special pancakes you can eat something sweet without feeling guilty!