The 2-Ingredient Pancakes I Make Once a Week

I swear I’m not exaggerating when I say that these pancakes are magic. Pure. Logic-defying. Magic. I mean, how else do you explain the transformation of a single banana and a few eggs into honest-to-goodness pancakes?

I’ve been developing recipes professionally for 15 years, and to be honest, I have no idea how or why these pancakes work. I started making them years ago when they had their 15 minutes of internet fame (they’re high-protein, gluten-free, and dairy-free) and never stopped. To this day, they still feel like culinary legerdemain. You have to try them to believe them!

Since a single banana is the main ingredient, these pancakes do indeed taste like bananas. Not aggressively (in my opinion), but even so, if you don’t really love banana-flavored things, then you probably won’t love this recipe.

The texture is crispy on the outside and firm but creamy in the middle. They remind me of French toast in that way.

A Few Banana Pancake Tricks I’ve Learned

Since these pancakes don’t have any flour to give them structure, they’re more delicate than regular pancakes and can be somewhat tricky to flip. Consider the first few pancakes your trial efforts as you settle into your groove. Here are a few tips:

• Keep them small: If this is your first time, aim for silver-dollar pancakes. As you get more confident, you can make them bigger. I typically use about 2 tablespoons of batter per pancake.
• Let the first side completely set: Lift the corner and make sure the underside looks dry and golden brown before flipping. The sides and tops should just start to set, like thick pudding.
• Flip gently: Instead of an impressive aerial flip, keep these pancakes close to the pan when flipping. I usually slide my spatula halfway under the pancake, then gently turn the pancake over onto an empty part of the pan. 
• Use a thin spatula: Use the thinnest, most flexible spatula you own for these pancakes, like these. This will make it easier to slip the spatula under the tender pancakes and flip them over.

My Favorite Banana Pancake Extras

For basic banana pancakes, all you need is one ripe banana and two large eggs. That’s it. This is a great way to use up overripe bananas lingering on the counter. If you’re feeling a little extra, try any or all of these ideas:

Whisked into the batter: 

• 1/8 teaspoon baking powder for fluffier pancakes
• 1/2 teaspoon vanilla or almond extract
• 1/4 to 1/2 teaspoon cinnamon
• 1 to 2 tablespoons cocoa powder (chocolate banana pancakes!)
• 1 to 2 tablespoons peanut butter (pb banana pancakes!)
• 1 to 2 tablespoons pumpkin purée

Sprinkled over top the pancakes in the pan, before flipping:

• Chopped walnuts, pecans, or almonds
• Chocolate chips or butterscotch chips
• Blueberries, raspberries, or chopped fruit
• Crumbled cooked bacon

Make the batter:

Mash the banana in a medium bowl. Aim for a paste-like consistency with no big chunks.

Crack the eggs into the banana. Whisk the eggs and incorporate them gradually into the banana. The batter should be loose and liquidy, similar in consistency to regular pancake batter. If you want any extra flavorings in your pancake, now’s the time to add those!

Start cooking the pancakes:

Heat a nonstick frying pan over medium heat until a drop of water sizzles on contact. Add a little butter or oil to the pan and swirl it around.

Drop spoonfuls of the pancake batter into the pan, about 2 tablespoons at a time. Leave some space between the pancakes so you have space to flip them. The batter should sizzle on contact; if not, turn up the heat slightly.

Cook until the pancakes look dry and golden brown when you lift a corner with a spatula, about 1 minute. Sprinkle any toppings on the uncooked surface of your pancakes now.

Flip:

Flip the pancakes by gently sliding a thin spatula under the pancake and turning it over onto an open part of the pan. If any batter spills as you do this, just nudge it back into shape with your spatula.

Cook until both sides are golden brown, another 1 to 2 minutes. You can flip the pancakes a few times if they’re not quite as golden as you’d like.

Serve:

Eat immediately, topped with maple syrup, jam, or anything you like. If you’d like to serve everyone at once, you can keep the cooked pancakes warm on a sheet pan in a low oven until you’re ready to serve.

Store leftover pancakes in the fridge, or stack them between parchment paper and freeze. Whether refrigerated or frozen, I like to reheat them in the toaster until they get crispy again. They also make a mighty fine snack eaten straight from the fridge while cold (don’t judge!).

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