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 was unable to flip them without them falling apart. So I scrambled them and had scrambled pancakes. My kids loved them.
I just tried the 2 ingredient pancake this morning.
Very surprise had a creape like texture but full of flavor. Used one teaspoon of peanut butter.
Very light but very filling …..
I tried it and they looked pretty gross to me, but they tasted yum
Not a fan, but to each his own, I guess. All I can say is, “Thank goodness for syrup and butter!” otherwise, I would not have been able to get them down. When you have to add so much syrup and butter to them, that really defeats any health benefit the idea may have had. They did look pancake-ish, although I had the same issue some of the earlier commenters had with turning them because the centers were not cooked enough to turn without splattering everywhere, even on a low setting, but if I waited any longer, the other side would have been completely burned.
Agreed. I ended up having to just make scrambled eggs and choke them down.
Made these this morning! Yum!! I made a berry compote with stevia instead of sugar. Can I say yum again!?! Fun, Thanks!
These were a big hit (and a last minute save) at breakfast this morning! Three ripe bananas, six eggs, a dash of baking powder and a dash of cinnamon pulsed in the blender. I used a cookie scoop to portion silver-dollar sized pancakes that I cooked up in coconut oil. There was a bit of a learning curve to cooking them, but even the messy first attempt were edible. We skipped the butter, topped each one with a touch of peanut butter, piled them up and drizzled a touch of real maple syrup on top. I called them “banana crepe pancakes” and my picky kids devoured them with compliments. Thank you!
These look good. Who cares if they don’t “taste just like pancakes?” French toast innards are yummy.
Your first paragraph here is a thing of beauty!
Just made these – I was worried I wouldn’t like the cinnamon in the mix but that was a great addition! Awesome recipe and loved the pancakes 😀
Being Paleo it’s not easy to make pancakes that stick together well when using coconut or almond flour. Loved them!!
~ Caroline
I used 3 bananas and 6 eggs, then had to add a little bit of flour just to thicken it. The kiddos enjoyed mashing the bananas for me and mixing in the eggs. It was delicious! I loved the full banana flavor and soft-ish middle. I will definitely be making this again. Simple, healthy, and tasry!