2 Ingredient Banana Pancakes

I like to keep a few simple breakfast recipes in rotation for busy mornings, and these two-ingredient pancakes have become one of my partner’s and my favorites. They’re made with just banana and eggs (yes, really), and somehow turn out soft, fluffy, and naturally sweet.

I actually learned this trick years ago, when my partner did the Whole30 diet, and this was one of his go-to breakfasts (there weren’t many options). It did take a few rounds of testing to get them to taste like “real” pancakes before I could share them here- I’m talking golden on the outside and soft in the middle. I’ll be honest, though: these will never replace classic banana pancakes (if you want those, try my healthy or high-protein versions), but they’re great when you want something healthy and fast, or if you ever do a paleo diet!

Key Ingredients

Here’s what goes into these pancakes. The measurements are in the recipe card below.

• Large bananas. The browner, the better, as they make for a sweeter pancake. 
• Eggs. Preferably room temperature.
• Baking powder. It’s optional, but it helps make the pancakes extra fluffy.

How to make 2 ingredient banana pancakes

Step 1- Combine ingredients. In a high-speed blender or bowl, add the bananas, eggs, and optional baking powder. Blend or whisk until smooth. 

Step 2- Cook. Grease a large skillet and place it over medium heat. Once hot, add a heaped spoonful of pancake batter and cover the pan. After 1 minute, if tiny bubbles appear, carefully flip the pancake and cook for one more minute on the second side. Repeat until all of the pancake batter has been used. 

Step 3- Serve. Serve the pancakes warm with your preferred toppings.