Go Back
–+ servings
2-Ingredient banana pancakes on plate with banana slices and syrup.
Print Recipe Add to Collection
No ratings yet

2-Ingredient Banana Pancakes

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!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Cuisine: American
Servings: 2 — 4
Calories: 115kcal
Author: Amy Palanjian

Equipment

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)
US Customary - Metric

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.

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 1/8 teaspoon baking soda for fluffier pancakes.
  • Add 1/4 teaspoon cinnamon or pure vanilla extract for additional flavor.

Nutrition

Serving: 6 pancakes | Calories: 115kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 272mg | Fiber: 2g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg