Pin it My two-ingredient banana pancakes happened by accident one morning when I'd run out of flour but still had some spotty bananas threatening to turn black on the counter. With a hungry toddler watching me expectantly, I mashed a banana, whisked in a couple of eggs and poured the mixture into a pan without much hope. To my surprise, they flipped beautifully and disappeared in minutes, with my little one asking for more.
Last weekend, my sister stayed over after a late night out, and I whipped these up while she nursed her coffee at the kitchen island. Her eyebrows raised skeptically when I told her the simple ingredient list, but after the first bite, she went quiet, then slowly said, How have I been complicating breakfast my entire adult life? She took a photo of the bananas on my counter before leaving.
Ingredients
- Overripe banana: The browner and spottier, the better for natural sweetness, those bananas you think are too far gone are actually perfect here.
- Eggs: They provide structure and protein, creating that pancake-like texture without any flour needed.
- Optional toppings: Fresh berries, maple syrup, Greek yogurt, or chopped nuts add texture and complementary flavors.
Instructions
- Mash with purpose:
- Get that banana as smooth as possible, hunting down every lurking lump with your fork, until its almost pudding-like.
- Create your batter:
- Beat those eggs separately first before mixing them with the mashed banana, ensuring everything combines into a uniform, pourable consistency.
- Prep your pan:
- A non-stick skillet over medium-low heat is your friend here, with just the lightest kiss of oil if needed.
- Pour with precision:
- Keep these pancakes small, about 3 inches wide, so theyre easier to flip. Youll need about 2 tablespoons of batter for each.
- Master the flip:
- Watch for those tiny bubbles forming on top and set edges before attempting to turn them. Slide your spatula gently underneath and flip with confidence.
- Serve immediately:
- These beauties taste best straight from the pan while still warm, topped with whatever makes your heart happy.
Pin it During a particularly stressful week last winter, I found myself making these pancakes three mornings in a row. There was something deeply calming about the ritual, the scent of caramelizing bananas filling my kitchen as snow fell outside. By the third morning, I realized it wasnt just breakfast I was making but a moment of mindfulness before facing the day.
The Perfect Banana
Ive discovered through plenty of trial and error that the perfect banana for these pancakes is one youre probably about to throw away. Those dark brown, heavily spotted bananas that seem past their prime contain higher sugar content and a more developed flavor profile. When my bananas reach that perfect overripe stage but Im not ready to make pancakes, I peel and freeze them, then thaw slightly before mashing.
Texture Variations
Sometimes I crave a bit more texture and substance in these minimalist pancakes. Ive found that adding a tablespoon of chia seeds or a handful of finely chopped nuts gives them more body while maintaining their gluten-free status. The seeds need about five minutes to absorb moisture from the batter, resulting in a slightly thicker pancake that holds together even better during cooking.
Making It a Complete Meal
While delicious on their own, these banana pancakes can become a nutritionally complete breakfast with thoughtful toppings. I often turn mine into a proper meal that sustains energy levels through the morning rush.
- A dollop of Greek yogurt adds protein and creates a delicious tangy contrast to the sweet pancakes.
- Nut butter drizzled over warm pancakes melts slightly, adding healthy fats and making the meal more satisfying.
- A sprinkle of hemp hearts or ground flaxseed introduces omega fatty acids without changing the taste.
Pin it These humble two-ingredient wonders have become my kitchen salvation on countless mornings when time and ingredients were scarce but the desire for something homemade remained strong. They remind me that sometimes the simplest foods bring the most unexpected joy.
Recipe Questions & Answers
- → Why do I need to use brown bananas?
Brown, spotty bananas are overripe and contain more natural sugars and starches. This enhances sweetness and creates better binding, resulting in softer, more flavorful pancakes without added sweeteners.
- → Can I add flavor to the batter?
Absolutely. A pinch of cinnamon, vanilla extract, or nutmeg complements the banana beautifully. Add these to your mashed banana before mixing in the eggs for even distribution.
- → How do I prevent the pancakes from falling apart?
Use a thin, flexible spatula and flip gently once. Keep heat at medium-low to avoid burning the bottom before the inside sets. Don't overcrowd the skillet, and allow edges to fully set before flipping.
- → What's the best way to store leftovers?
Store cooled pancakes in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or in a toaster oven to restore softness.
- → Are these pancakes suitable for meal prep?
Yes. Make a batch and refrigerate or freeze for grab-and-go breakfasts. Frozen pancakes can be reheated in a toaster oven at 350°F for about 5 minutes until warmed through.
- → Can I make these vegan?
The current version requires eggs for structure and binding. For a vegan alternative, try adding 2-3 tablespoons of plant-based flour or ground flaxseed mixed with water to replace one egg while maintaining texture.