Have you noticed these 2-Ingredient Pancakes floating around on the internet??!  Watch the short video showing you how to make these pancakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.

Super easy 2 Ingredient Pancakes with toppings

Maybe I’m late to the party, but my son and I have been seeing these all over the internet.  He made them first and shared his version of 2-Ingredient Pancakes on his own blog last week.  We gobbled those down very quickly.  So I thought it would be a good time to share some healthy pancakes here on RecipeGirl.

Since I’ve been trying to cut down on consuming too much bad food in general, I’ve been a little enthusiastic about trying out different variations of this crazy “pancake” concoction. It’s a fun little recipe that everyone should know about (especially my gluten-free friends and anyone watching their weight).  So I’ll share the basic recipe with you here and some suggested ways to play around with 2 Ingredient Pancakes.

Bananas and Eggs

The 2 secret ingredients are: Mashed Ripe Banana and Egg. That’s it. No flour, nothing else. Just banana + egg. Isn’t that crazy?  If you happen to be following the Weight Watchers program, there is a link in the recipe to WW, so you can figure out the points for your program.

So in this first version you see in the first photo of the post, (for only me) I used about 1/3 cup mashed banana + 1 egg. Stir it all up and fry it like a pancake. I topped this one with crunchy peanut butter and a little bit of honey. What does it taste like? Well… it tastes a lot like a banana pancake. It’s not fluffy like a regular flour pancake, but it provides a fairly good simulation of a normal pancake.  It’s definitely NOT the same (so don’t expect that), but I think it’s pretty darn good.

Presto Electric Griddle

If you’re in need of a good griddle for pancake making, here is the griddle I recommend:  Presto 22-inch Electric Griddle.  I got tired of trying to make pancakes in my nonstick frying pans, so after all these years I finally splurged and bought this griddle.  I love it!  We make pancakes and French toast often on the weekends, so it comes in handy.  It’s also great for making a bunch of grilled cheese sandwiches at the same time!

Super easy 2 Ingredient pancakes with toppings

For this second version, I tried using just egg whites.  I used about 1/4 to 1/3 cup mashed banana + 2 tablespoons egg whites, then topped it with a few banana slices and a quick drizzle of light maple syrup. This one definitely tasted like banana pancakes. It was a little lighter in texture than the version above where I used a whole egg. All in all it was still rather good, though I preferred the version where you use the whole egg (plus, I like the idea of that added protein).

So what do you think… are you intrigued enough to try them?  I’d definitely encourage you to play around with the ingredients a little bit- there isn’t an exact ratio of egg to banana or anything. You could always mix in a tablespoon or two of almond flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.

stack of RecipeBoy's 4 Ingredient Chocolate Chip Pancakes

And be sure to check out my son RecipeBoy’s version too: 4 Ingredient Chocolate Chip Pancakes. His actually look much better than mine!  And if you like adding chocolate to your pancakes, his recipe is a good option!  They’re a little fluffier than my version, for sure.

If you’re looking for more pancake recipes, you might like to try some of these:

And if you’re looking for pancake recipes that are not quite as mainstream, try these:

5 from 6 votes

2 Ingredient Pancakes

Pancakes with just two ingredients... toppings not counted, of course!  This recipe is for the basic version. Contribute add-ins, as desired.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 1 serving
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Ingredients

Instructions 

  • Mix the banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until the edges are dry- the pancake will be thin. Flip and cook the other side briefly.
  • Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.

Notes

  • Suggested Add-ins or toppings: *mini chocolate chips *tiny blueberries *Nutella + strawberries *peanut or almond butter + honey *maple syrup

Nutrition

Serving: 1serving, Calories: 262kcal, Carbohydrates: 26g, Protein: 15g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 421mg, Sodium: 162mg, Potassium: 559mg, Fiber: 2g, Sugar: 14g, Vitamin A: 685IU, Vitamin C: 9.8mg, Calcium: 63mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes

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87 Comments

  1. Adrian says:

    Ah! I just tried to make it by using the separated egg i.e. whipping the white first then adding banana + yolk and while the batter looked beautiful when I was frying the pancake it wasn’t strong enough to stay together and couldn’t flip as one whole piece 🙁 Mine turned out like a mush. But I will persevere! The sweetness/caramelization of the bananas is like no other though 😀

  2. Jennifer @ Peanut Butter and Peppers says:

    I have to laugh, I just made these a couple of weeks ago! They are crazy good! I love them with peanut butter!! Yum!! I love simple and delicious!

  3. Deborah B. says:

    I make another version with grated apple, egg, ground flaxseed and cinnamon. Quick and easy (although there are four ingredients instead of two!)

  4. Krista says:

    So yummy Lori! It would be so easy to whip up one serving too instead of a whole batch of regular pancakes which would undoubtedly be devoured feeling me guilt ridden and stuffed. Great flavors too!

  5. Lisa says:

    These sound great – quick and easy. I will be trying them tomorrow morning!

  6. Aikko says:

    Amazing Lori! Love how simple this is! Can’t wait to try it! 🙂

  7. Cookin Canuck says:

    I’m totally fascinated by this and HAVE to try it. What a fun idea, Lori!

  8. kirsten@FarmFreshFeasts says:

    Never heard of them–but thanks for teaching me! I’m out of most of my flours (too much pizza?) but it’s good to know I could whip up pancakes as I always have bananas in the freezer and eggs in the fridge.

  9. Maegan @ The BakerMama says:

    Brilliant! We will be making these for breakfast in the morning! Can’t wait to try them!

  10. Kalyana White says:

    We have made these a few times, and the last time my husband actually whipped them up in the ol’ kitchenaid mixer…and voila, the texture was a lot more like regular pancakes! I think he let it go for about a minute or so until the bananas were no longer chunky. The bananas weren’t overly ripe, so that may have had something to do with it as well. Another thing I like to do is add a teaspoon of vanilla extract and some cinnamon to the mix (when he made them, he used 3 bananas and 6 eggs to feed the 3 of us – it made plenty and we had a few extra).
    There is another version of this type of pancake using canned pumpkin and eggs. Talk about delicious!