Banana Pancakes - Only 2 Ingredients!

These pancakes are bananas. No, I mean they are literally made from eggs and bananas, and that’s it. I can see that look you’re giving me right now, but you just must trust. These two ingredients, whisked together and given a little skillet love, are truly something magical.

These two-ingredient banana pancakes have been floating around the internet for several years now, first on fitness sites (protein! low fat!) and then on parenting sites (toddler-friendly!). Sightings finally reached critical mass, and I had to try them for myself. Needless to say, I’m hooked. Don’t believe me? Take a look at our step-by-step recipe and decide for yourself. Meanwhile, I’ll be over here with the rest of these pancakes, licking my plate clean.

Key Ingredients in Banana Pancakes

• Ripe banana: Mash 1 ripe banana with a fork until no large lumps remain. The mashed banana adds sweetness and helps bind the pancakes together.

• Eggs: Lightly beat 2 large eggs, then mix them with the mashed banana to create a simple, protein-rich batter.

• Baking powder (optional): A pinch of baking powder will make them fluffier.

• Vanilla or honey (optional): A bit of vanilla extract or honey helps round out the flavor.

Add-Ins, Toppings, and Variations

• Add-ins: These pancakes are awesome on their own, but they also welcome some company. To these pancakes, try adding chopped nuts, chocolate chips, fresh blueberries, or even a handful of crunchy granola. Sprinkle these extras over the pancakes on the griddle as the first side cooks.

• Toppings: And of course, when you pile these on your plate, don’t forget the maple syrup or a smear of strawberry jam. Or maybe some Nutella. It’s your stack of pancakes — you can eat them however you want.

• Larger crêpe-like pancakes: Blend the bananas and eggs in a blender until perfectly smooth. Make slightly larger pancakes and use a very thin spatula to flip.

How To Flip Banana Pancakes

While these pancakes are incredibly simple, there is one place where I think things can get tricky — flipping them on the stovetop to cook the second side. The pancakes are very liquidy and the structure is fairly delicate, so if you do a quick scoop-and-flip like you do with regular pancakes, these tend to crumple up or break apart.

1. First of all, keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. I use about two tablespoons of batter for each pancake, which makes a 3- to 4-inch pancake. Using a very thin spatula helps here, too.

2. Let the pancakes cook on the first side until the underside is fairly golden-brown (lift a corner and peek), and until the edges are starting to look set but the middle is still loose like barely set Jell-O.

3. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet.

4. Lay the pancake back down on the skillet on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill.

5. Once the second side is set, the pancakes are much easier to scoop and flip, if additional flipping is needed.

   
   

Do They Really Taste Like Pancakes?

These are pancakes in the sense that they’re cooked on a stovetop and are lovely drenched with syrup, but they are definitely not a replacement for your favorite traditional pancake recipe. But don’t be disappointed — they’re something more.