Save The morning my daughter announced she wanted to help make breakfast but we were out of flour, I stared at the fruit bowl. Those sad, brown bananas nobody wanted to eat became our hero. I had read somewhere about two-ingredient pancakes but never actually tried it. We mashed and giggled and made a glorious mess. That first batch stuck to the pan in places but tasted like magic. Now she asks for banana pancakes whenever she spots a speckled one on the counter.
Last summer, my best friend came over for coffee and confessed she was trying to cut back on processed foods but missed weekend pancakes. I made these without saying a word about what was in them. She took one bite, eyes wide, and demanded the recipe. The look on her face when I told her it was just banana and eggs was absolutely priceless. We sat on the back porch eating them warm with berries until we were too full to move.
Ingredients
- 1 large overripe banana: The brown spots mean all the starch has turned to sugar, giving you natural sweetness without anything added
- 2 large eggs: Room temperature eggs blend better and create a fluffier texture
- Fresh berries: Strawberries, blueberries, or raspberries add brightness and cut through the richness
- Maple syrup or honey: A little drizzle takes these from breakfast to dessert territory
- Greek yogurt: Adds protein and creates the most delicious creamy contrast
Instructions
- Mash until smooth:
- Use a fork to thoroughly mash your banana until almost no lumps remain, though tiny pieces are fine
- Combine with eggs:
- Whisk the eggs in a small bowl first, then pour over the banana and mix until you have a uniform batter
- Heat your pan:
- Set a non-stick skillet over medium-low heat and add just a drop of oil or butter
- Portion carefully:
- Scoop about two tablespoons of batter per pancake, keeping them small and about three inches wide
- Cook patiently:
- Wait until edges look set and tiny bubbles appear on the surface before flipping gently
- Finish and serve:
- Cook another minute or two until golden brown and cooked through, then serve immediately
Save My husband accidentally made these once when he was trying to make banana bread but realized halfway through that he had no flour. He improvised, called them pancake patties, and now requests them more often than the traditional kind. There is something about the simplicity that makes them feel like comfort food in its purest form.
Making Them Your Own
I have found that a pinch of cinnamon or a drop of vanilla extract transforms these completely. Sometimes I add a tiny sprinkle of baking powder if I want them slightly fluffier, though they are wonderful without it. The basic formula stays the same, but little additions make each batch feel new.
Storage and Meal Prep
These actually reheat surprisingly well. I make a double batch on Sundays and keep them in the fridge for busy weekday mornings. A quick thirty seconds in the microwave brings them back to life, or you can toast them in a pan for a minute to get those edges crisp again.
Serving Ideas
While they are perfect on their own, toppings make them feel like a restaurant breakfast. Try nut butter for extra protein, or a dollop of coconut cream if you want to keep them dairy-free. Fresh fruit is always a winner, and a sprinkle of chopped nuts adds wonderful texture.
- Let the batter rest for five minutes before cooking for better results
- Keep finished pancakes warm in a low oven while you cook the rest
- Double the recipe easily if you are feeding a crowd
Save Simple food often becomes the most meaningful, and these two-ingredient pancakes have become part of our family story in ways I never expected when I first mashed that overripe banana on a desperate morning.
Recipe FAQs
- → Why use brown bananas instead of yellow ones?
Brown bananas have developed more natural sugars through the ripening process, which means they provide superior sweetness and flavor without any added sugar. They also mash more easily, creating a smoother batter that produces fluffier pancakes.
- → Can I make these pancakes ahead of time?
While best served fresh, these pancakes can be stored in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet or warm oven. They can also be frozen with parchment paper between layers for up to a month.
- → Why are my pancakes falling apart when I flip them?
These delicate pancakes need patience. Ensure you've cooked them until the edges are completely set and bubbles have formed across the surface before flipping. Use a thin, flexible spatula and flip in one smooth motion. Adding a pinch of flour or cooking them slightly smaller can also help.
- → Can I add other ingredients to the batter?
Absolutely. A pinch of cinnamon, splash of vanilla extract, or dash of nutmeg enhances the flavor beautifully. You can also mix in chopped nuts, chocolate chips, or fresh berries after combining the banana and eggs.
- → How do I know when the skillet is at the right temperature?
Heat your skillet over medium-low for a few minutes before adding batter. To test, sprinkle a few drops of water—they should sizzle gently and evaporate. If the water dances aggressively, reduce the heat. The pan should be hot enough that batter begins to set immediately but not so hot that the bottoms burn before the tops cook.
- → What's the best way to mash the banana?
Use a fork or potato masher in a medium bowl, pressing down repeatedly until the banana reaches a smooth consistency with only tiny lumps remaining. The more thoroughly you mash, the more uniform your batter will be, resulting in evenly cooked rounds.