How To Make 2-Ingredient Banana Pancakes

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

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.

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.

These pancakes are gluten-free and dairy-free — they really are made with just bananas and eggs, no tricks. It seems like you’d just end up with scrambled banana-eggs (yuck), but the final product truly resembles a pancake. Piping hot and golden brown, with crispy edges.

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.

Sara Wells of Our Best Bites describes them as being like “the middle of a piece of French toast,” and I will second that description. They are very custard-like with a soft, yielding texture and a creamy melt-in-your-mouth quality. I would also describe them as being like thick crêpes.

They also definitely taste like bananas, so if you’re not a fan of that flavor, this recipe won’t be for you. There are also dozens of ways to dress them up if you’re willing to add a few more ingredients. A pinch of baking powder will make them fluffier, and a bit of vanilla or honey helps round out the flavor.

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.

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.

When it comes to flipping, here’s what works for me:

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

Using a very thin spatula helps here, too. This is the one I like:

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 leftover granola. Sprinkle these extras over the pancakes on the griddle as the first side cooks.

And of course, when you pile these on your plate, don’t forget the syrup. Or a smear of jam. Or maybe some Nutella (try a homemade Nutella copycat). It’s your stack of pancakes — you can eat them however you want.