2-Ingredient Pancakes

Ingredients

• 1 large (about ⅓–½ cup mashed)banana
• 2eggs
• ⅛ teaspoon (optional but recommended)baking powder
• ⅛ teaspoon (optional but recommended)ground cinnamon

Instructions

1. 1

   Mash and mix

   Set a skillet over medium heat. While it warms, mash the banana well, then mix it with the eggs, baking powder and cinnamon. A blender can make the batter more cohesive.

2. 2

   Cook the pancakes

   When water droplets sizzle on the skillet, lightly coat it with non-stick spray. Pour in 2 tablespoons of batter per pancake and cook for 30–60 seconds, until the underside looks set. Flip with a spatula and cook for up to 1 minute more. Serve warm with butter and syrup, if desired.

What are 2-ingredient pancakes?

These are small, flour-free pancakes made from mashed banana and eggs, rather than the flour-and-milk batter used for many familiar breakfast pancakes. Banana-and-egg versions are a simple modern home-cooking variation, not a traditional pancake style with a single place of origin.

The banana brings sweetness and helps bind the batter, while the eggs set as they cook. A little baking powder and cinnamon are optional extras that add lift and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 57 calories, 3g protein, 7g carbs, 2g fat.

The banana supplies most of the carbohydrates, while the eggs contribute protein and some of the fat. To round out the plate, serve a portion with yoghurt or fresh fruit.

Choosing the banana

Ripe banana: use one that mashes easily for a smooth batter and plenty of natural sweetness. The recipe expects about ⅓–½ cup mashed from one large banana.

Even mash: break up any large lumps before adding the eggs so the batter cooks more evenly.

Mixing the batter

By hand: mash the banana thoroughly, then stir in the eggs and optional additions. This keeps the method simple and avoids extra equipment.

Blender: blend the mixture for a more cohesive batter, as suggested in the method. Avoid blending longer than needed.

Getting the heat right

Medium heat: let the skillet warm while you prepare the batter. A few drops of water should sizzle when the pan is ready.

Light coating: spray the hot skillet lightly with non-stick spray before cooking. This helps the delicate pancakes release without adding much excess oil.

Flipping and doneness

Small portions: use 2 tablespoons of batter for each pancake, which makes them easier to turn than larger ones.

Set underside: cook for 30–60 seconds, then check that the bottom looks set before flipping. Cook the other side for up to a minute; the pancakes are ready when both sides are set.

Serving ideas

Serve the pancakes warm, as the recipe suggests, with butter and syrup if you like. Fresh fruit or yoghurt can also make a simple accompaniment.

For a more substantial breakfast, pair them with a savoury side such as eggs or serve alongside yoghurt and fruit.

Recipe notes & tips

• Use a ripe banana so it mashes easily.
• Mash the banana well to avoid large lumps in the batter.
• Keep the pancakes to 2 tablespoons of batter each for easier flipping.
• Wait for the pan to reach medium heat before adding the batter.
• Check that the underside looks set before turning each pancake.

Variations

• Add cinnamon: include the recommended ground cinnamon for a warm, spiced note.
• Use baking powder: add the optional baking powder for a little extra lift.
• Top with berries: serve the warm pancakes with fresh berries.
• Add yoghurt: serve with a spoonful of yoghurt for a cool, tangy contrast.
• Finish with syrup: drizzle with syrup when serving for extra sweetness.

Common mistakes to avoid

• Using an unripe banana: it is harder to mash; choose one that is ripe and soft.
• Making the pancakes too large: they can be difficult to flip; use 2 tablespoons of batter each.
• Flipping too soon: the underside may not be set; wait until it looks firm before turning.
• Cooking on a cold pan: the batter may not set as expected; heat the skillet until water droplets sizzle.
• Overcooking the second side: it needs up to 1 minute, not necessarily the full minute.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until warm.

Frequently asked questions