Two-Ingredient Banana Pancakes

Steps

1. Mash the bananas thoroughly in a bowl with a fork until they form a smooth, almost liquid puree with no large chunks remaining. The smoother the banana, the more cohesive the batter.
2. Crack the eggs into the banana puree and whisk vigorously until fully combined. The batter will be thin — much thinner than traditional pancake batter. That is correct.
3. Heat a non-stick skillet or well-seasoned cast iron pan over medium-low heat. Add a small amount of butter or coconut oil and let it melt and coat the surface.
4. Pour about 2 tablespoons of batter per pancake onto the skillet, keeping them small — no more than 3 inches across. Smaller pancakes are much easier to flip successfully.
5. Cook for 2-3 minutes until the edges are set and small bubbles appear on the surface. Flip carefully with a thin spatula. Cook for another 1-2 minutes until golden on the second side.
6. Serve immediately topped with fresh berries, a drizzle of maple syrup, or a spoonful of nut butter.

Why It Works

The eggs provide structure and protein that holds the pancake together, while the banana brings natural sweetness, moisture, and binding from its pectin content. Keeping the pancakes small is not optional — larger ones do not have enough structural integrity from just two ingredients to hold together during flipping. Medium-low heat is critical because the natural sugars in banana burn much faster than flour-based batters, so you need the slower, gentler heat to cook through without charring.

Tips

• Variation. Add a pinch of cinnamon to the batter, or fold in 1 tablespoon of chia seeds or ground flaxseed for extra nutrition and slightly more structure.
• Storage. Stack cooled pancakes with parchment paper between them and store in a zip-top bag in the refrigerator. Reheat in a dry skillet over medium heat for about 1 minute per side — the microwave makes them rubbery.
• Banana ripeness. This recipe does not work with under-ripe bananas. You need bananas with brown spots — they are sweeter, softer, and mash into the smooth puree that the batter requires. Green-tipped bananas will make starchy, dense pancakes that fall apart.