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
Tryed it and it didnt work…i did it three times making sure that i did everything and it turned up like a omlet with bananna taste…didnt look like or taste like a pancake..
Fantastic taste. Had them with rasberries and I am stuffed.
Found them impossible to flip though. Any suggestions? Where I live theres no such thing as fat free cooking spray. Thanks!
Hullo there!
Tried out your recipe and it was fantabulous! =)
Thanks for making my life easier haha.
xoxo
Hi,
I tried these today and it taste good. But I only have one problem, it is too soft. I can’t make a “pancake” out of it. It’s always breaking in the middle. My kids didn’t touch it because it didn’t look like pancakes. Any tips?
Thank you!
I made these and they were fabulous! I took some natural peanut butter and melted it for my sauce and it turned out great! Amazing and simple
Thank you for an awesome post, I actually tried your recipe today with a twist. I added sweet potatoes and raspberries. And I’m loving the maple almond butter! Hope I can find it around here 🙂 I post my version of the pancakes on my blog if you want to check it out. Thanks again.
I think it could use a pinch of salt.
I used salted butter to cook mine in and had the hint of salt it needed…
I just made these with a egg whites! They were a bit harder to cook but I made it work! Topped with fresh strawberries and Justin’s hazelnut spread…. all I can say is OMG! I found my new favorite breakfast meal 😛
So I was skeptical but I really wanted to try them and I really wanted success the first time! I carefully read through all the comments and followed several suggestions. I beat the eggs first before adding them to the well-mashed bananas and skipped the blender altogether. I also added 1/4 tsp. vanilla, 1/8 tsp. baking power, 1/8 tsp. cinnamon and 1 Tbsp. almond flour. Rather than cooking them over medium heat, I cooked them over medium-low to avoid any problems with overdone outsides and underdone middles. The first time I made them, I did several small pancakes on my large griddle. The next time I poured all the batter into my 10″ frying pan and made one large pancake. Both ways turned out very well. I served with fresh berries and pure maple syrup. Thanks for a great breakfast idea that goes well with my healthy eating goals!
I tried these just now and they didn’t turn out at all