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 LOVE these things! I started making them a few months ago and regularly have them for dinner. Tons of protein and fiber, and they are really good with a smear of jam. I always add a spoonful of rolled oats and a dab of nutmeg, but never thought about baking powder. I’m also going to try leaving it a bit chunkier instead of blending smooth next time. Thanks for the tips!
Has anyone tried this same recipe but cooked in a waffle iron? 🙂
I have. It takes 1-2 minutes and is fantastic 🙂
Just made these for lunch today (yep, lunch). Holy yum! I’m not one who eats a lot of bananas, but the banana flavor is totally mild and they were not at all egg-y. They’re perfect to fulfill a craving while staying away from grains. Had mine with almond butter and a teaspoon of honey…
I’m one of those crazy people that actually prefer spaghetti squash over pasta. I realized after a few go-rounds with it that it’s not the actual noodles I loved, it’s the sauce and amazing goodness that goes into the sauce that I love. Doesn’t really matter what I put it over, sometimes just grilled chicken, but the sauce is key. Plus, I feel way better when I don’t eat actual pasta. Those cupcake things though? No.
These look fab! We do something similar but more egg, less banana and turn it into a scramble. Add a little maple syrup and it’s totally delish.
I’m really sorry. I just made these for a snack, and they are really gross! Not one person in my family would eat them.
Super easy and delish. These also work with a heaping 1/4 cup of pumpkin and it reduces the sugar. I add pumpkin pie spice and the kids devour them.
Do you mean that you use the pumpkin RATHER than the banana? Or do you use both?????????? THank you
I love that these can be eaten as a snack and are QUICK! I just started working out again and getting back into that routine and sometimes my husband and I don’t go for a walk or run or lift weights or whatever we’re doing until after he gets home which can be like, 5:30 and then we’re starving afterwards! And I hate the nights we have a late-ish work out and then I munch on so much stuff in the kitchen while cooking because I’m starving! And the whole “I’ll do a slow cooker meal on the nights we work out late” doesn’t always happen – trying these this week! Thanks 🙂
Ok, I first saw this on Pinterest a year or so ago, tried it and immediately put it onto my “epic fail” board. I trust you girls, so I tried this again and it isn’t as bad as I remember. The first time it was like scrambled eggs that tasted like bananas, yuck!! This time I added the baking powder and cinnamon like you suggested and then added peanut butter and syrup, aside from the texture difference, they really aren’t all that bad. The kids will probably like it more that I do though….
You can also add 1/2C oats to the batter to make them a bit more substantial and easier to flip!
My mind is officially blown. Seriously. I don’t know where I’ve been but I’ve never even seen the mere suggestion of these pancakes so you can imagine the shock value of your post. Since we eat pancakes 3-4 times a week, there’s no way I’m NOT going to be able to try these soon. Super post!
We make these! Always a hit. 🙂 I like to throw in a handful of oats, too – bulks them up a bit.