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
The comments may already say this, but eggs have about 6g of protein each. So that would up the protein to 13.2g. That alone makes me want to make these for my bottomless pit boy.
Nevermind….i was thinking this made one pancake….brain isn’t working apparently.
My sister told me about this recipe and I’ve literally been making variations of this recipe every day for a week. Here are a few ingredients I like to play with:
Cinnamon raisin
Frozen blueberries, strawberries, or any berries for that matter (mash them with the bananas or as a topping)
Finely chopped nuts (almonds, pecans)
Coconut flour
Thanks for sharing!
Good afternoon! I gave these a shot this morning and while the flavor was great, the texture was lacking. I’ve never made pancakes, so I’m sure I did something wrong. They would brown on the bottom but flipping them was impossible. They would fall apart. I ate them anyway, because they were tasty, but is there some advice you could give me on this?
I am not a banana person, so when a friend gave me a walmart bag FULL of very ripe bananas yesterday I’ve been struggling to come up with things to use them in that my family will eat. So tonight I tried these for my husband, at first they didn’t work and I wondered if maybe I didn’t have a big enough banana, so I mashed another tossed it in and they STILL weren’t coming out. Finally I added a small scoop of regular old pancake mix from my pantry. Couldn’t have been more than an 1/8 cup (I did a double batch on your recipe as a side note) and found that after that they came out AMAZING. Husband loved them for an after work treat (for topping I had been trying to make honey butter, but my honey is solid and it over melted trying to soften it which in turn melted my butter which means it was more a honeyed cinnamon butter glaze). My kids were super jealous, stealing bites off his plate and complaining I wouldn’t make more since they had already had their dinner. So, all in all– works good well. To those having trouble I recommend adding a bit of pancake mix or flour to your batter, and cook in lots of butter.
As I require a low-carb diet, using mashed bananas just doesn’t work for me. Spiked my B.G. terribly!
My one year old and I just destroyed a batch of these! Super yummy, really hard to flip though. I did separate my eggs and whipped the whites but I don’t think it did anything so I’ll just make everything in one bowl next time! Loved adding my chocolate pb2 into it too!
They weren’t bad, I’d try them again. I think I masked the banana well enough, it didn’t look lumpy. I definitely could taste the banana. I was surprised on how they did in fact look like and cook like an original pancake! I was pleasantly surprised! Thanks for sharing!
Best crepes ever! Haha. After failing on the first two pancakes, I went to Crepetown (see what I did there?). Anyway filled with choc chips and PB. YUM! Kids loved them too. Thank you!
I must be incompetent in the kitchen because I just made a mess. I don’t like syrup so I always put chocolate chips in my pancakes. I went through two pans because they were covered in batter. Every time I tried to flip them, they broke apart and went all over the pan.
I thought, “No way”. I tried it and it started to look like a pancake. I yelled, “It’s working! Its a pancake!” Haha This is great! TASTES GOOOOD too!
Sharing this!
THANKS!
God Bless!
we loved the banana pancakes. Thanks Maggie for passing them on