These easy 2 ingredient banana pancakes are the kind of recipe that saves a weekday morning when you’re staring at a brown banana and nothing else. I made them for my toddler once, and he asked for seconds—then thirds. Here’s why this recipe works: the bananas caramelize in the pan, creating a naturally sweet, golden crust, while the eggs give them a tender, almost custardy center. No flour, no sugar, no fuss.
You don’t need a blender or any special equipment. Just a fork, a bowl, and a hot skillet. The batter comes together in under a minute, and the pancakes cook in about two minutes per side. That’s it.
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Why You’ll Love These Easy 2 Ingredient Banana Pancakes
They’re genuinely healthy. No added sugar, no refined flour, no butter or oil in the batter. Just whole food that tastes like a treat. The natural sweetness from ripe bananas is enough to satisfy a pancake craving without the crash.
They’re foolproof. Even if you’ve never made pancakes from scratch, you can nail these. The only trick is using a very ripe banana—one with brown spots—because that’s where the sweetness and structure come from. Under-ripe bananas make runny batter.
They’re fast. From hungry to happy in ten minutes. That’s faster than driving to a diner or pulling out a box mix. Perfect for school mornings, lazy weekends, or when you need breakfast for dinner.
They’re endlessly adaptable. Add a pinch of cinnamon, a splash of vanilla, or a handful of blueberries. Top them with yogurt, nut butter, or a drizzle of maple syrup. They’re a blank canvas that still tastes amazing plain.
Ingredients for These Easy 2 Ingredient Banana Pancakes
- 1 large very ripe banana (brown spots are ideal)
- 2 large eggs
- Pinch of salt (optional, but it brightens the flavor)
- Butter or oil for the pan (not in the batter)
About the banana: The riper the banana, the sweeter and more cohesive your pancakes will be. If your banana is still yellow with green tips, the batter will be thin and the pancakes won’t hold together well. Save those for smoothies.
Substitution tip: For an egg-free version, try using 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water per banana. Let it sit for 5 minutes to gel. The texture will be denser, but still delicious.
How to Make These Easy 2 Ingredient Banana Pancakes
- Mash the banana. Peel the banana and place it in a medium bowl. Mash it thoroughly with a fork until it’s a smooth, almost liquid paste with no lumps. Why this matters: lumps of banana don’t cook evenly and can leave raw spots in the center of the pancake. Take an extra 30 seconds to get it silky.
- Add the eggs. Crack the eggs into the bowl with the mashed banana. Whisk with the fork until the mixture is well combined and slightly frothy. You want a uniform, pourable batter that looks like thin cake batter. If it seems too thick, that’s fine. If it’s too thin, your banana wasn’t ripe enough. This step is key for these easy 2 ingredient banana pancakes—don’t skimp on the whisking.
- Heat the pan. Place a nonstick skillet or griddle over medium-low heat. Add a small pat of butter or a drizzle of coconut oil—just enough to coat the surface. Wait until the butter is melted and sizzling, but not browning. The pan should be hot enough that a drop of water dances on the surface, but not so hot that the pancakes burn before they cook through.
- Cook the pancakes. Pour about 2 tablespoons of batter per pancake onto the hot pan. Use the back of a spoon to spread it into a round, about 3 inches across. Let them cook undisturbed for 2 to 3 minutes. You’ll know they’re ready to flip when the edges look set and dry, and small bubbles appear on the surface. The bottom should be deeply golden—don’t rush this step, the color is the flavor.
- Flip and finish. Slide a thin spatula under each pancake and flip quickly. Cook for another 1 to 2 minutes on the second side, until golden brown and cooked through. The pancakes should feel firm and springy when pressed gently. If they’re still soft in the middle, give them another 30 seconds. These easy 2 ingredient banana pancakes are delicate, so handle them gently.
- Serve immediately. Stack them on a warm plate and serve right away. They’re best fresh off the pan, when the edges are still slightly crisp and the center is tender. Top with fresh fruit, a dollop of Greek yogurt, a drizzle of pure maple syrup, or a sprinkle of cinnamon. Or eat them plain—they’re that good.
Tips and Variations for Perfect Banana Pancakes
Make ahead and reheat. These pancakes reheat beautifully. Let them cool completely on a wire rack, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster on medium setting—this revives the crisp edges. You can also freeze them for up to 2 months; just place a sheet of parchment between layers.
Flavor boosters. Add 1/4 teaspoon of vanilla extract and a generous pinch of cinnamon to the batter. Or fold in a handful of fresh blueberries, chopped walnuts, or dark chocolate chips. Each variation changes the vibe without adding more than a minute of prep.
Thicker pancakes. If you want fluffier, thicker pancakes, add 1 tablespoon of oat flour or almond flour to the batter. Stir gently until just combined—overmixing makes them tough. This also helps the batter hold together if your banana is extra ripe.
Savory twist. Skip the sweet toppings and serve these pancakes with smashed avocado, a fried egg, and a sprinkle of red pepper flakes. The mild sweetness of the banana pairs surprisingly well with savory flavors.
Serving suggestion. For a complete breakfast, serve alongside a bowl of Greek yogurt with a drizzle of honey and a handful of berries. Or pair with a side of turkey sausage for protein. For more breakfast inspiration, check out these Vanilla Cinnamon Buttermilk Pancakes or this classic Crepes Recipe for a weekend treat.
Make these easy 2 ingredient banana pancakes on a Tuesday. Watch them disappear. Then save the recipe, leave a comment, or try them with blueberries next time—you’ll be glad you did.
Easy 2 Ingredient Banana Pancakes
- Total Time: 11 minutes
- Yield: 2 servings 1x
Description
These easy 2 ingredient banana pancakes are fluffy, golden, and ready in 10 minutes. No flour, no sugar, just bananas and eggs for a healthy breakfast.
Ingredients
1 large very ripe banana (brown spots are ideal)
2 large eggs
Pinch of salt (optional)
Butter or oil for the pan
Instructions
Mash the banana thoroughly in a medium bowl with a fork until smooth and paste-like with no lumps.
Add the eggs to the bowl and whisk with the fork until the mixture is well combined and slightly frothy, forming a uniform pourable batter.
Heat a nonstick skillet or griddle over medium-low heat and add a small pat of butter or drizzle of coconut oil. Wait until the butter is melted and sizzling but not browning.
Pour about 2 tablespoons of batter per pancake onto the hot pan and spread into a 3-inch round. Cook undisturbed for 2 to 3 minutes until the edges look set and dry and small bubbles appear on the surface, with a deeply golden bottom.
Flip the pancakes with a thin spatula and cook for another 1 to 2 minutes until golden brown on the second side and firm and springy when pressed.
Serve immediately, topped with fresh fruit, yogurt, maple syrup, or cinnamon.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 160
