With a texture that resembles tender, custardy French toast, these 2-Ingredient Banana Pancakes are simple to make and so delicious. This quick and nutritious breakfast works for any age, too!
2-Ingredient Pancakes
I’ve been making a version of these simple pancakes since my kids were babies because they are both easy and nutritious. And with a banana flavor that shines right through, they taste seriously delicious.
This easy pancake recipe for kids works as a baby-led weaning breakfast, an easy finger food, snack, or just a fast toddler meal when you need it. They’re also naturally gluten-free, so are a great option if you have that need in your house.
The pancakes can be served on their own or with a dip or sauce such as Blueberry Sauce, Strawberry Sauce, yogurt, applesauce, or maple syrup. You can even store leftovers for a future meal—or double the batch to prep ahead.
(You may also like my 3-Ingredient Banana Pancakes, which can be made as a sheet pan pancake, too.)
Table of Contents
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Ingredients You Need
Here’s a look at the simple ingredients you need to make this yummy breakfast recipe.
- Very ripe bananas: For the best flavor and the easiest mashing during the process of making this recipe, we use very ripe bananas. That means that this recipe works best with bananas that are at least somewhat brown. The browner the bananas, the sweeter and softer the fruit will be.
- Eggs: I use large eggs in my cooking and baking, so plan to use that size here so that the volume is the same. The egg is needed in this recipe because it is the ingredient that holds the batter together to create the pancakes.
Optional Ingredients to Add
To enhance the flavor and texture of these simple pancakes, you can add the following ingredients if you’d like.
- Baking powder: Adding a pinch of baking powder to the batter helps the pancakes rise a little more and cook through a little more evenly.
- Vanilla extract: You can use pure or artificial vanilla extract to add more flavor to the banana mixture.
- Cinnamon: Because cinnamon pairs so well with banana, you can add a pinch to the pancake batter for more flavor.
Step-by-Step Instructions
Below is an overview of how to make this easy pancake recipe for kids so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.
Step 1. Measure out the banana. This helps ensure that the banana to egg ratio is ideal.
Step 2. Mash the banana very smooth with a fork or potato masher.
Step 3. Add the eggs and mix together in a bowl.
Step 4. Pour or spoon out batter, cook on both sides, looking for the edges to firm up before flipping over.
How to Store
- To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.
Best Tips for Success
- These are delicate pancakes with a texture that’s sort of custardy. like French toast, so be gentle when flipping them.
- They are fluffiest right out of the pan. They may deflate a little once they cool.
- Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
- Serve with a side of fruit, a smoothie, yogurt drink, blueberries, peanut butter, chocolate chips, or breakfast meat like sausage or bacon.
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3-Ingredient Banana Pancakes
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2-Ingredient Banana Pancakes
Ingredients
- 1 very ripe banana (about 1 cup sliced)
- 2 eggs
- 1/8 teaspoon baking soda, dash cinnamon, splash vanilla extract (optional)
- Butter or oil, for cooking
- Toppings including maple syrup, applesauce, yogurt, and/or diced fruit (optional)
Instructions
- Place the peeled banana into a shallow, wide dish and mash very, very smooth with a fork or potato masher.
- Crack the eggs into the same bowl and stir together. The batter will be runny. Add any optional ingredients, such as the baking powder, cinnamon, or vanilla, if using.
- Place a nonstick or cast-iron skillet or griddle over medium heat. (I prefer nonstick.) Add a bit of butter or oil. Spread with a spatula to coat the pan.
- Place 1 tablespoon batter into the pan and let spread to make each pancake. Cook until the edges start to set (the top of the pancake edges will start to turn a matte color, from a glossy one) and the bottoms are lightly browned, about 1 minute.
- Flip carefully. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.) Cook for an additional minute.
- Remove pancakes from pan to the wire rack—they will be very soft and tender—and serve with any desired toppings.
Equipment
- Greenpan Nonstick Pan
Notes
- To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.
- These are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them.
- Add ⅛ teaspoon baking soda for fluffier pancakes.
- Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
