2-Ingredient Banana Pancakes

Ingredients

• 3large bananas, mashed
• 4large eggs
• to tastesliced bananas, for topping
• to tastehoney or maple syrup, for drizzling
• a tiny bitbutter, for the pan

Instructions

1. 1

   Blend the batter

   Put the mashed bananas and eggs into a blender.

2. 2

   Keep some texture

   Blend until combined, but leave the mixture slightly chunky rather than completely smooth.

3. 3

   Heat the pan

   Set a non-stick frying pan over a low heat and melt a tiny bit of butter in it.

4. 4

   Pour the pancakes

   Measure out 60 ml of batter and gently pour it into the centre of the pan.

5. 5

   Cook the first side

   Cook for 3–4 minutes, until the underside is golden and the pancake releases from the pan.

6. 6

   Flip and finish

   Turn the pancake over and cook for 2–3 minutes, until the other side is golden too.

7. 7

   Use the remaining batter

   Repeat with the rest of the batter. To save time, cook in two pans at once.

8. 8

   Add the toppings

   Serve the pancakes topped with fresh banana slices and a drizzle of honey or maple syrup.

What are banana pancakes?

These are small pancakes made from mashed banana and eggs rather than flour, which gives them their grain-free character. Banana-and-egg pancakes are a simple, modern take on a familiar breakfast, rather than a traditional pancake from one particular cuisine.

The banana brings sweetness and helps bind the mixture, while the eggs set it as it cooks. Blending the batter only partway keeps a little texture and makes the pancakes easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 3g protein, 9g carbs, 2g fat.

The banana supplies most of the carbohydrates, while the eggs contribute most of the protein and some of the fat. A little butter and any honey or maple syrup add further fat or carbohydrate, depending on how much you use. Pair a portion with plain yoghurt or berries for a more balanced plate.

Why these ingredients work

Bananas: ripe fruit mashes readily and gives the batter a soft texture and natural sweetness. Mash them well before measuring them into the blender.

Eggs: these provide structure, so the pancakes hold together despite having no flour. Blend them with the banana until the mixture is combined.

Keep the heat low

A low heat gives the egg-rich batter time to cook through before its surface becomes too dark. Use a non-stick pan and only a tiny bit of butter to help the first pancake release.

If the pan is too hot, the outside can brown while the centre remains soft. Let the pan settle back to a gentle heat between batches if needed.

Look for release and colour

First side: allow 3–4 minutes, then check whether the underside is golden and the pancake releases from the pan. That release is a useful cue that it is ready to turn.

Second side: cook for another 2–3 minutes, until golden. These pancakes are tender, so slide a thin spatula underneath and turn them carefully.

Batch cooking and timing

The recipe takes 35 minutes in total, with each pancake needing several minutes per side. Keep the heat steady and avoid rushing the first side, which needs to set enough to flip cleanly.

Using two frying pans at once can shorten the cooking time, as suggested in the method. Keep finished pancakes warm while you cook the remaining batter.

Toppings and serving

Fresh banana slices and honey or maple syrup are the suggested toppings. Add the fruit just before serving and drizzle the syrup to taste.

For a more balanced breakfast plate, serve a modest stack alongside plain yoghurt or berries. These additions are serving suggestions, not part of the two-ingredient batter.

Recipe notes & tips

• Use ripe bananas so they mash easily and sweeten the batter.
• Blend only until combined; a little texture is fine.
• Keep the frying pan over low heat so the centres have time to cook.
• Pour each 60 ml portion gently into the middle of the pan.
• Wait for the pancake to release before trying to flip it.
• Cook in two pans at once if you want to get through the batter sooner.

Variations

• Add cinnamon: blend a pinch into the batter for a warm, spiced flavour.
• Use vanilla: stir a little vanilla extract into the mixture before cooking.
• Top with berries: add fresh berries alongside the banana slices.
• Choose maple syrup: drizzle it over the stack in place of honey.
• Add yoghurt: serve with a spoonful of plain yoghurt for a cool, tangy contrast.

Common mistakes to avoid

• Cooking over high heat: the outside may brown before the middle sets; keep the pan on low.
• Flipping too soon: the pancake may break apart; wait until it releases from the pan.
• Blending until completely smooth: this removes the slight texture; stop once the mixture is combined.
• Pouring too much batter: a large pancake can be harder to turn; measure 60 ml for each one.
• Using a poorly prepared pan: the batter may stick; use a non-stick pan with a tiny bit of butter.

How to store

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a frying pan over low heat or in a microwave until warmed through; add the fresh toppings just before serving.

Frequently asked questions