Two-Ingredient Banana Pancakes

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  • Serving: 1
  • Prep time: 5 m
  • Cook time: 10 m
  • Ready in: 15 m
(5 / 5)

An extremely simple recipe for banana pancakes. These are great on their own, or with additions and toppings.

This was found on foodnetwork, with tips from


Step by step method

  • Step 1

    Heat a skillet over medium heat and add some oil.

  • Step 2

    Mix the eggs and banana with a fork or blend in a blender until smooth, 30 seconds to a minute.

  • Step 3

    Pour the banana mixture in the hot skillet and cook for 1-3 minutes per side.

  • Step 4

    Serve immediately.

Tips & variations

  • Use a thin, wide spatula to make flipping easier.

  • Its good to keep your pancakes small. They'll be easier to flip.

  • Be sure to keep your heat on medium to low. This will make cooking longer, but cook the pancakes more thoroughly.

  • This recipe is easily multiplied. For every banana, use two eggs.

  • Optional mix-ins: 1/8 teaspoon baking powder (for fluffier pancakes), 1/8 teaspoon salt, 1/4 teaspoon vanilla extract, 1 tablespoon unsweetened cocoa powder, 1 tablespoon honey, 1/2 cup chopped nuts, chocolate chips, or a mix, 1/2 cup granola, 1 cup fresh fruit, like blueberries, raspberries, or chopped apples

  • Great served with real maple syrup, jam, powdered sugar, fruit or any other toppings

  • Add a sprinkle of cinnamon or cocoa powder as the first side cooks for an extra touch of flavor.

  • Leftover pancakes: These banana pancakes will keep in the refrigerator for a few days and can be warmed in the microwave in 30-second bursts until hot. They're not as delicious as when they're fresh, but they make a nice snack.

  • 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.


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