These 2-ingredient banana pancakes are lightly sweetened with fresh bananas and make for the perfect healthy breakfast. Ready in minutes and easy to customize.
Craving more healthy pancake recipes? Try my healthy oatmeal pancakes, almond milk pancakes, oat flour pancakes, and protein pancakes.
Made with two (yes, actually two) ingredients, these pancakes are remarkably fluffy and sweet. I’ve known the cheeky banana and egg pancake trick for quite some time, but it took me several attempts to perfect them and make them just like real pancakes!
Table of Contents
Why I love this recipe
- 2 Ingredients. Yes, just banana and egg.
- Diet-friendly. These are quite the breakfast staple for those following a paleo or gluten-free diet or when you want pancakes guilt-free!
- It’s 100% naturally sweetened. Thanks to the banana used, no refined sugar is needed.
- One bowl! Or one blender…whichever you choose. All you do is whisk or blend them together and voila- instant pancake batter!
Ingredients needed
- Large bananas. The browner, the better, as they make for a sweeter pancake.
- Eggs. Preferably room temperature. If they’re not at room temp, gently place them in a bowl of tepid water for 5 minutes before using.
- Baking powder. It’s optional, but it helps make the pancakes extra fluffy.
How to make 2 ingredient banana pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a high-speed blender or bowl, add the bananas, eggs, and optional baking powder. Blend or whisk until smooth.
Step 2- Cook. Grease a large skillet with cooking spray or melted butter and place over medium heat. Once hot, add a heaped spoonful of pancake batter and cover the pan. After one minute, if tiny bubbles appear, carefully flip the pancake and cook for an additional minute on the second side. Repeat until all of the pancake batter has been used.
Step 3- Serve. Serve the pancakes warm with your preferred toppings.
Recipe tips and variations
- Cover the pancakes while they cook. This will help them rise and become fluffier.
- Be careful when you flip. If they don’t flip easily, let them cook for another 20-30 seconds.
- Don’t make large pancakes. The batter is quite delicate, so stick to making smaller, dollar-sized pancakes.
- Enhance the batter. Fold in one teaspoon of vanilla extract or a few dashes of cinnamon.
- Make chocolate pancakes. Add 2 tablespoons of cocoa powder.
- Add nut butter. For thicker pancakes with a heartier texture, fold in ¼ cup of peanut butter, almond butter, or your favorite seed butter.
- Add mix-ins, like chocolate chips, shredded coconut, chopped nuts, or fresh blueberries.
Storage instructions
To store: Pancakes should be stored in the refrigerator, covered, for up to one week.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More 2 ingredient recipes you’ll love
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In a high speed blender, add your bananas, eggs, and baking powder and blend until smooth.
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Grease a non-stick pan with cooking spray and place over medium heat. Once hot, add heaped tablespoons of the batter and cover the pan. After a minute, if the pancakes are flippable, flip and cook for a further minute. Repeat the process until all the pancake batter has been used up.
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Serve the pancakes immediately with your favorite toppings.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
TO REHEAT: Microwave the pancakes for 20-30 seconds or until they are warm. Add your toppings and enjoy immediately.
Serving: 1servingCalories: 132kcalCarbohydrates: 16gProtein: 7gFat: 5gSodium: 98mgPotassium: 312mgFiber: 2gVitamin A: 314IUVitamin C: 6mgCalcium: 46mgIron: 1mgNET CARBS: 14g
Originally published August 2021, updated and republished April 2024
