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2-Ingredient Pancakes (Banana & Eggs) Recipe

2-Ingredient Pancakes (Banana & Eggs) Recipe

By What’s Baking

Impossibly simple yet surprisingly fluffy pancakes made with just ripe bananas and eggs, offering a naturally sweet, protein-rich breakfast with no added sugar or flour.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
6 mins
Serves:
6-8 small pancakes (2 servings)
An overhead shot of golden-brown, delicately speckled banana pancakes stacked three high on a rustic white ceramic plate. A drizzle of honey cascades down the sides, catching the soft morning light streaming through a kitchen window. In the foreground, a halved ripe banana and a small bowl of fresh berries add vibrant color contrast. A fork rests beside the stack, having just cut into one pancake to reveal its moist, tender interior. The background features a marble countertop with subtle hints of the simple ingredients—a whisked egg in a small glass bowl and banana peels—telling the story of this minimal recipe.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 medium ripe bananas (approximately 200g peeled)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">Pinch of salt (optional)</li><li class="ingredients-single-item">1/4 tsp vanilla extract (optional)</li><li class="ingredients-single-item">1/4 tsp ground cinnamon (optional)</li><li class="ingredients-single-item">5g butter or coconut oil for cooking</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Silicone spatula</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Select very ripe bananas with plenty of brown spots for maximum sweetness and easier mashing. Peel and place them in a medium bowl. Using a fork, mash the bananas thoroughly until completely smooth with no lumps remaining. The smoother your banana mixture, the more uniform your pancakes will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Crack the eggs into the mashed bananas. If using, add the optional pinch of salt, vanilla extract, and cinnamon now. Whisk everything together until completely combined into a smooth, slightly frothy batter. The eggs provide all the structure for these pancakes since there's no flour, so a thorough mix is crucial.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat a non-stick frying pan over medium-low heat. These pancakes contain no flour to absorb moisture and have a high egg content, so they burn more easily than traditional pancakes. Once hot, add a small amount of butter or coconut oil and swirl to coat the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For each pancake, pour about 2 tablespoons of batter into the pan, making pancakes about 7-8cm in diameter. Keep them small for easier flipping—these pancakes are more delicate than traditional ones. Cook 2-3 pancakes at a time, leaving plenty of space between them.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the pancakes for 2-3 minutes until bubbles form on top and the edges appear set. The bottom should be golden brown. These pancakes won't bubble as much as regular flour pancakes, so watch for the edges becoming matte instead of glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a thin spatula, gently flip each pancake and cook for another 1-2 minutes until golden brown on the second side. Be patient and careful with flipping—the banana-egg mixture is more fragile than traditional pancake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer cooked pancakes to a warm plate and continue with remaining batter, adding a small amount of butter or oil to the pan between batches. If the pan gets too hot, reduce the heat slightly to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately while warm. These pancakes are naturally sweet from the bananas, but feel free to top with fresh fruit, a drizzle of honey or maple syrup, a dollop of yogurt, or a sprinkle of chopped nuts. Enjoy your simple yet nutritious breakfast!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 135 calories
🥑 Fat: 6 g
🧈 Saturated Fat: 2 g
🍞 Carbohydrates: 15 g
🍭 Sugar: 9 g
🍗 Protein: 8 g
🫀 Cholesterol: 185 mg
🧂 Sodium: 70 mg

Chef’s Notes

A few helpful details for making this recipe.

Why do my flourless banana pancakes fall apart when flipping?

Flourless pancakes break apart usually because they're too large, the heat is too high, or they're flipped too early. Keep them small (7-8cm), use medium-low heat, wait until edges are set before flipping, and use a thin spatula. Adding optional cinnamon can help bind the mixture better.

Can I add other ingredients to these basic banana egg pancakes?

Absolutely! While maintaining the simplicity, you can enhance the batter with a small amount of baking powder for extra fluffiness, fold in blueberries, chocolate chips, or chopped nuts, or add a scoop of protein powder for a post-workout breakfast. Just avoid adding too much, as it may affect the structure.

Are banana egg pancakes suitable for specific dietary requirements?

Yes, these pancakes are naturally gluten-free, grain-free, dairy-free, paleo-friendly and contain no added sugar. They're perfect for those following low-carb or clean eating plans. They're not suitable for vegans due to the eggs, but work well for most other dietary restrictions.

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