Save My toddler dumped a bowl of regular pancake batter on the floor one hectic morning, and I nearly cried until I remembered those overripe bananas sitting on the counter. Within five minutes, I had smashed one together with two eggs and was watching the simplest batter bubble away in the pan. The first pancake broke apart when I tried to flip it, but I took a bite anyway and could not believe something this easy could taste this good.
Last Sunday morning, my sister came over for coffee and looked skeptical when I said pancakes were already happening. She watched me mash a brown banana into a bowl, crack in two eggs, and stir like my life depended on it. When those fragrant little rounds hit her plate with fresh berries, she took one bite and asked for the recipe before she finished chewing.
Ingredients
- 1 large overripe banana: The browner and spottier the better because that is where all the natural sweetness lives
- 2 large eggs: Room temperature eggs blend more easily and create a fluffier texture
Instructions
- Mash until you mean it:
- Use a fork or potato masher to break down that banana until mostly smooth with only tiny lumps remaining
- Combine and whisk:
- Beat the eggs separately then pour them into the banana, mixing until you cannot tell where one ingredient ends and the other begins
- Get the pan ready:
- Heat a nonstick skillet over medium low and add just a whisper of oil or butter if your pan needs it
- Make them mini:
- Drop about 2 tablespoons of batter per pancake, keeping them roughly 3 inches across so they are manageable to flip
- Watch for the signals:
- Wait until edges look set and bubbles appear across the surface, usually 1 to 2 minutes on the first side
- Gentle does it:
- Slide a thin spatula underneath, flip carefully, and give them another minute or two until golden brown
Save These pancakes became my go to when I am cooking for friends who cannot eat gluten or dairy because nobody has ever guessed they are eating something diet friendly. There is something magical about watching people realize that simple food can be the most satisfying kind.
Making Them Your Own
A pinch of cinnamon or splash of vanilla extract transforms these completely, and sometimes I even fold in a handful of blueberries right at the end. The batter is forgiving enough to handle a few additions without falling apart.
Perfecting Your Flip Technique
These pancakes are more delicate than traditional ones because they lack flour, so patience with the first side makes all the difference. Wait until those bubbles really set and you can see the edges pulling away slightly from the pan.
Toppings That Work
Fresh berries add brightness and Greek yogurt brings protein, but honestly a drizzle of maple syrup or honey makes these feel indulgent without overwhelming the natural banana flavor.
- Nut butter seeps into every crevice
- Chopped walnuts add perfect crunch
- A dusting of powdered sugar feels fancy
Save Sometimes the simplest recipes are the ones that stick around, and these two ingredient pancakes have earned their permanent spot in my morning rotation.
Recipe FAQs
- → Why use brown bananas?
Brown, spotty bananas are naturally sweeter and softer than yellow ones. Their intense sweetness means you don't need added sugar, and they mash more easily into a smooth batter for fluffy pancakes.
- → Can I add other ingredients?
Absolutely. A pinch of cinnamon, splash of vanilla extract, or tablespoon of almond flour enhances flavor. You can also mix in blueberries, chocolate chips, or chopped nuts into the batter before cooking.
- → Why are my pancakes falling apart?
These pancakes are delicate without flour. Make sure your banana is thoroughly mashed with minimal lumps, and let the batter rest for 2-3 minutes before cooking. Use a thin spatula and flip gently once the edges are fully set.
- → How do I store leftovers?
Stack cooled pancakes between parchment paper and store in an airtight container in the refrigerator for up to 2 days. Reheat in a warm skillet or toaster for best texture. They also freeze well for up to 1 month.
- → Can I double this recipe?
Yes. Use 2 brown bananas and 4 eggs for 4 servings. The cooking time remains the same, but you'll need to work in batches. Keep cooked pancakes warm in a 200°F oven while finishing the rest.
- → What toppings work best?
Fresh berries add brightness, pure maple syrup enhances the natural sweetness, and Greek yogurt provides creamy contrast. Chopped walnuts, pecans, or almond butter add satisfying crunch and healthy fats.