2-Ingredient Banana Egg Pancakes
These 2-ingredient banana egg pancakes are a naturally sweet, flourless breakfast that comes together in one bowl. They cook fast and need nothing more than a ripe banana and a couple of eggs.
The edges get golden and lacy while the centers stay soft and custardy. If you want a warm, no-fuss stack with barely any cleanup, this is it.
Why These Pancakes Always Work
The banana does all the heavy lifting, sweetening the batter and holding it together so you skip flour and sugar entirely. The eggs puff slightly in the hot pan, turning a thin mixture into little rounds with a tender bite.
They taste like a cross between a crepe and a pancake, with crisp edges and a mild, fruity center. I keep them small so they flip without drama, even if you’re still waking up.
Ingredients
- 1 ripe banana: the spottier the peel, the sweeter the pancakes.
- 2 large eggs: room temperature eggs blend more easily.
Variations / Substitutions
- Add spice: a pinch of cinnamon or a few drops of vanilla extract warms up the flavor.
- Boost the fluff: whisk in ¼ teaspoon baking powder if you want a bit more lift.
- Use egg whites: swap the whole eggs for 4 large egg whites for a lighter, lower-fat version.
- Dairy-free: the batter is already dairy-free, just cook in a neutral oil or plant butter.
If you like simple pancakes, try my 3-Ingredient Oatmeal Pancakes.
How To Make Banana Egg Pancakes
Step 1: Mash the Banana
Peel the banana and drop it into a medium bowl. Mash with a fork until it is mostly smooth and you have about ⅓ cup of purée. A few small lumps are fine.
Crack in the 2 eggs and whisk until the mixture looks even and slightly frothy. The batter will be thin, almost like a crepe batter, so don’t worry.
Step 2: Fry the Pancakes
Set a nonstick skillet over medium heat and add just enough butter or oil to coat the surface. Wait until a drop of water sizzles, about 1 minute. Pour in small rounds of batter, roughly 2 tablespoons each, and leave a little space between them so they spread without touching.
Let them cook for about 90 seconds, until the edges look dry and tiny bubbles appear on the surface. Slide a thin spatula underneath and flip gently. Cook the second side for another 45 to 60 seconds, until the pancakes are golden brown and set in the center.
Step 3: Stack and Serve
Transfer the pancakes to a warm plate as each batch finishes. Pile them high and serve right away while the edges are still crisp.
A drizzle of maple syrup or a spoonful of yogurt is all they need. The banana flavor is gentle enough that almost any topping works.
Tips for Neat Little Pancakes
- Use a truly ripe banana. A green-ish banana won’t mash well and the pancakes will taste bland.
- Keep the pancakes small. Two tablespoons of batter per pancake makes them easy to flip and cooks them through by the time the outside is golden.
- Wipe the pan between batches with a paper towel if any residue builds up, then add a fresh swipe of fat. This keeps each round from getting greasy.
- If the first pancake browns too fast, lower the heat a notch. Banana sugars burn quickly, so medium to medium-low is your friend.
Need more? Just multiply the ingredients.
| Bananas | Eggs | Approx. Pancakes |
|---|---|---|
| 1 | 2 | 6-8 small |
| 2 | 4 | 12-15 small |
| 3 | 6 | 18-22 small |
Storing Leftover Pancakes
- Refrigerate: cool them completely, then layer between sheets of parchment in an airtight container. They keep for up to 3 days.
- Reheating: a toaster or dry skillet works best. The edges crisp back up, which a microwave won’t do.
Frequently Asked Questions
Are these pancakes gluten-free?
Yes, with no flour at all, they are naturally gluten-free. Just double-check that any toppings you use are also safe.
Can I make them ahead and eat them cold?
They are best warm from the pan, but they are also fine at room temperature. The texture turns a bit eggy when cold, so a quick reheat helps.
Why did my pancakes stick?
Usually the pan was not hot enough when you added the batter, or not enough fat was used. A nonstick skillet and a small pat of butter or a drizzle of oil solves it.
Can I use a blender instead of a fork?
Yes, a blender makes extra-smooth batter in seconds. Just be careful not to over-blend, or the eggs can get too bubbly and the pancakes might turn out spongy.
Banana Egg Pancakes Recipe
Ingredients
Method
- Mash the banana in a bowl until mostly smooth, then whisk in the eggs until combined.
- Heat a nonstick skillet over medium heat with a little butter or oil. Drop 2-tablespoon portions of batter and cook for about 90 seconds per side, flipping when the edges look dry.
- Stack the pancakes on a plate and serve warm with your favorite toppings.
