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Learn how to make 2-ingredient pancakes with a ripe banana and the secret to getting them to hold their shape!
2 Ingredient Pancakes
I blame it on my daughter and her CookTok binges, where a 10-second video makes anything seem possible. The reality? It took several attempts to learn how to get this 2-ingredient pancake recipe using bananas and eggs to work right.
For a while, every time I had one sad ripe banana nobody wanted, I’d whip up this recipe, and while it tasted good, I was left wondering why my 2-ingredient pancakes didn’t look like the others on the internet or Pinterest.
They tasted fine… but it was obvious that something was missing or not listed on every other recipe I’ve read and made. Until…
Why This the Best Recipe
While every recipe uses bananas and eggs, I’m not keeping the secret to achieving a good texture, getting the pancakes to fall apart when you flip them, or how to make them taste better to myself. How you combine the two ingredients is what sets this recipe apart.
Ingredients
I know you won’t make any swaps -heck, there are only 2 ingredients listed here- and yet, something to think about:
- Ripe bananas: the riper the better. Frozen will not work, they have too much water that makes the batter runny.
- Eggs: I’ve tested this recipe using large and extra-large eggs. They cannot be omitted.
How to Make 2 Ingredient Banana Pancakes
You’d think it’s as simple as mash and mix, right? It is and yet, here are a few helpful tips for making these:
- Make the batter
Mash the bananas first, preferably to a puree-like texture, inside a zip bag, and then mix it with the eggs. Any lumps left behind will turn into possible breaks in the pancakes when cooked. You can also add cinnamon or vanilla to enhance the flavor. - Cook the pancakes
A non-stick surface is a must for cooking these, as well as greasing the hot pan with butter, oil, or spray. Bananas are mostly sugar and starch, so without any “grease,” they’ll stick. 2 minutes on each side over medium heat will cook the pancakes through. - Serve
Serve these right away. This recipe serves 2 so, leftovers won’t be happening. If needed, it’s easy to double.
Preventing 2 Ingredient Pancakes from Falling Apart
The egg is the only thing holding the pancake together, so any banana lump not mashed enough might cause it to fall apart when you flip it. You can prevent this by mashing the banana inside a zip bag with your hands and turning it into a banana-paste, which will then whisk into batter perfection with the egg.
Success Tips for 2 Ingredient Pancakes
Other things worth mentioning that will make your 2-ingredient pancakes better include:
Add flavor by adding a little vanilla extract, ground cinnamon, or pumpkin spice into the batter bowl.
Start with a hot pan, then grease it well, then pour the batter. In that order.
Keep these 2-ingredient pancakes small by pouring no more than ¼ cup of batter. The larger the pancake the more difficult it is to cook.
Eat them hot they taste better. Fun fact: they don’t freeze well. Not.at.all.
Can You Add Mix-Ins to This Recipe
Add a little vanilla extract or cinnamon to the batter bowl to add some flavor. Or, sprinkle a few mini chocolate chips or shredded coconut on the pancakes right before you flip them.
Serving 2 Ingredient Banana Pancakes
These pancakes have a neutral flavor that’s perfect for toppings like drizzled nut butter or Nutella, healthy pancake toppings such as fresh fruit, or a dollop of Greek yogurt for added protein.
2-Ingredient Banana Pancakes (Fail-Proof)
Ingredients
- 1 ripe banana
- 2 eggs
Instructions
Make the batter:
- In a medium bowl, mash the banana using a fork until you achieve a banana paste-like texture. For best results, place the banana inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana through into the bowl.
- Add the eggs to the bowl, and whisk them with a fork until they’re mixed with the banana. The batter is quite runny, especially if you have large banana chunks in the bowl -for this reason, mashing it in the zip bag works great.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. Greasing a non-stick pan is key with this recipe to prevent the pancakes from breaking when flipping.
- Immediately after greasing, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined. Carefully flip the pancakes over and cook for another 2 minutes on the other side. The thinner the spatula the better. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve:
- Serve warm, topped with pancake syrup and your favorite toppings.
Notes
¼ teaspoon cinnamon
½ teaspoon vanilla
Heather says
These two ingredient pancakes were so great!
Sue says
Not like traditional but better than expected. I only had 2 ingredients and these made pancakes that were good so that’s good!
Cara says
I cant believe how great these pancakes were with only two ingredients!!!
Rachel says
These turned out great! Finally a 2 ingredient pancake recipe that works!!!
Beth says
These pancakes turned out great! Can’t believe it was only 2 ingredients!