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Banana Pancakes Two Ingredients

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Turn ripe bananas and eggs into a quick, golden breakfast treat. These soft pancakes have a creamy, custard-like middle, are gluten-free, and can easily be customized. For fluffier results, mix in baking powder or add flavor with vanilla, honey, or cocoa powder. To make them, mash bananas, blend with eggs, and cook in a greased skillet until bubbly, then flip. Load them up with syrup, fresh fruits, or nut butter for a perfect morning bite.

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Aisha
Updated on Mon, 05 May 2025 19:21:57 GMT
Golden pancakes stacked with sliced bananas on top. Pin it
Golden pancakes stacked with sliced bananas on top. | cookingflavor.com

These fluffy banana pancakes turn two basic ingredients into an amazing morning meal that reminds you of custardy French toast centers. They're made only with ripe bananas and eggs, giving you naturally sweet, protein-rich pancakes without any flour or dairy products.

I stumbled upon this recipe one Sunday when my fridge was nearly empty except for eggs and some spotted bananas. Now my daughter asks for them every week and calls them "magic pancakes" because she can't believe there's no flour in them.

Ingredients

Step-by-Step Instructions

A stack of pancakes with bananas on top. Pin it
A stack of pancakes with bananas on top. | cookingflavor.com

Your banana's ripeness totally changes how these pancakes turn out. I once tried making them with a barely yellow banana and they tasted pretty bland, but using super spotty ones makes them so sweet my kids eat them plain. These days, my favorite weekend tradition includes eating these pancakes with a bit of cinnamon and some fresh berries on top.

Storage Suggestions

Modification Magic

A stack of pancakes with bananas on top. Pin it
A stack of pancakes with bananas on top. | cookingflavor.com

Nutrition Benefits

Frequently Asked Questions

→ Why are these pancakes special?

With just bananas and eggs, these are gluten-free, dairy-free, and have a creamy, melt-in-your-mouth texture.

→ Do these taste like regular pancakes?

They’re softer with a banana-forward flavor, so they’re quite different from your classic fluffy pancakes.

→ How can I flip them without messing up?

Let the edges firm up on medium heat, then use a flat spatula to carefully turn them over.

→ Can I throw in extra flavors or toppings?

Absolutely! Add vanilla, cocoa, nuts, or even baking powder to tweak the flavor or texture.

→ What are the best toppings for these pancakes?

Go for syrup, jam, berries, nut butter, or even a sprinkle of powdered sugar to make them even tastier.

→ What’s the trick to making them smaller?

Spoon two tablespoons of batter per pancake to keep them bite-sized and easy to handle.

Banana Pancakes Two Ingredients

Quick and healthy banana pancakes made with two ingredients. Perfectly soft, tasty, and gluten-free.

Prep Time
10 Minutes
Cook Time
3 Minutes
Total Time
13 Minutes
By: Aicha

Category: Breakfast

Difficulty: Easy

Cuisine: American

Yield: 2 Servings (8 tiny pancakes)

Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon honey (optional)
02 1/8 teaspoon salt (optional)
03 1 tablespoon unsweetened cocoa powder (optional)
04 1/4 teaspoon vanilla extract (optional)
05 1 ripe banana
06 1/8 teaspoon baking powder (optional, for fluffier pancakes)
07 2 large eggs, lightly beaten
08 1/2 cup granola (optional)
09 Butter or oil, for cooking (optional)
10 1/2 cup chopped nuts, chocolate chips, or mixed toppings (optional)
11 Maple syrup, jam, powdered sugar, or other toppings, as needed
12 1 cup fresh fruit like raspberries, apples, or blueberries (optional)

Instructions

Step 01

Peel and split the banana into smaller chunks inside a medium-sized bowl. Mash it up well with a fork until smooth and pudding-like. Try to get rid of all the lumps.

Step 02

Toss in any seasonings like cocoa, baking powder, salt, or vanilla if you're using them. Heavier additions like chocolate chips or nuts can wait till later.

Step 03

Add the beaten eggs into the banana mash. Mix them together until the liquid batter is completely combined. It'll be thinner than the typical pancake batter.

Step 04

Heat a griddle, a non-stick pan, or a cast iron skillet on medium. Use a bit of butter or oil to stop the pancakes from sticking, if you like.

Step 05

Spoon 2 tablespoons of batter onto the hot surface for each pancake. Space them out so they don't touch. Cook for about a minute or until the edges look firm and the bottom turns golden.

Step 06

For toppings like nuts or chocolate chips, sprinkle them over the pancakes as the first side cooks, if you'd like.

Step 07

Slide a thin spatula carefully under each pancake and flip it over slowly. Let the other side cook for another minute or until golden brown.

Step 08

Move the cooked pancakes onto a plate and keep warm while you finish the rest. Dish them up warm with your favorite syrups, spreads, or toppings.

Notes

  1. Keep them small; it’s easier to flip using only two tablespoons of batter for each one.
  2. These pancakes are fragile until they're cooked through. Take your time flipping carefully to avoid breaking them.

Tools You'll Need

  • Wide, thin spatula
  • Mixing bowls
  • Cast iron or non-stick skillet
  • Fork for mashing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Tree nuts if used as toppings

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 125
  • Total Fat: 4 g
  • Total Carbohydrate: 15 g
  • Protein: 6 g