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This hearty 2-ingredient banana pancake recipe has transformed my breakfast routine with its simplicity and delicious results. What seems impossibly basic—just bananas and eggs—creates magical, custard-like pancakes that disappear from plates in minutes.
I first discovered these pancakes during a pantry-bare morning when my kids were demanding something special. Their delighted faces after the first bite turned this emergency breakfast into our regular weekend tradition.
Ingredients
- Ripe banana: The riper the better for natural sweetness and easier mashing. Look for bananas with brown spots for optimal flavor.
- Eggs: Use large fresh eggs at room temperature for the best texture. Farm-fresh eggs give these pancakes a beautiful golden color.
- Optional butter or oil for cooking: A small amount helps create those perfect crispy edges. Choose clarified butter for a nutty flavor boost.
- Optional mix-ins like vanilla, cinnamon, or chocolate chips: These transform a simple recipe into something extraordinary. Vanilla extract enhances the banana flavor beautifully.
Step-by-Step Instructions
- Mash the banana:
- Break a ripe banana into chunks in a medium bowl and thoroughly mash with a dinner fork until completely smooth with a pudding-like consistency. The smoother your banana mixture the better your pancakes will hold together. Continue mashing until no large lumps remain.
- Mix in the eggs:
- Pour beaten eggs over the mashed banana and stir until completely combined. The batter will appear very loose and liquidy more like whisked eggs than traditional pancake batter. This is exactly what you want—a thin but uniform mixture.
- Heat your cooking surface:
- Warm a nonstick skillet or cast iron pan over medium heat. Add a small amount of butter or oil if desired. The pan should be hot enough that the batter sizzles immediately when it hits the surface.
- Pour the batter:
- Drop about two tablespoons of batter onto the hot pan for each pancake keeping them small for easier flipping. Leave about two inches between pancakes as they will spread slightly. Small pancakes around 3 to 4 inches in diameter work best.
- Watch for cooking cues:
- Cook until the bottoms are golden brown, about one minute. The edges should look set while the center remains slightly loose. This visual cue tells you the pancake is ready for the critical flipping stage.
- Master the gentle flip:
- Slide a thin spatula halfway under the pancake and slowly lift until the unsupported half just barely comes off the pan. Carefully flip the pancake keeping any spilled batter contained. This gentle approach prevents breaking.
- Finish cooking:
- Cook the second side for another minute until golden brown. The pancake will set more firmly after flipping making additional adjustments easier if needed. The finished texture should be soft in the middle with lightly crisp edges.
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Bananas are truly the star ingredient here. The natural sugars caramelize beautifully during cooking creating a depth of flavor that belies the simplicity of the recipe. My daughter now requests these as her birthday breakfast each year served with a tiny candle in the middle of a stack.
Perfect Pancake Texture
The secret to these pancakes lies in their unique texture. Unlike traditional fluffy pancakes these have a creamy almost custard-like interior that melts in your mouth. The banana provides natural structure while the eggs create that perfect tender bite. If your first attempts break apart easily try mashing your banana more thoroughly next time. The smoother your base mixture the better these pancakes will hold together during cooking.
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Storage and Make-Ahead Tips
These pancakes actually store surprisingly well. Let them cool completely then layer between pieces of parchment paper in an airtight container. They'll keep in the refrigerator for up to three days. To freeze place cooled pancakes in a single layer on a baking sheet until solid then transfer to a freezer bag. They'll keep for up to two months.
To reheat refrigerated pancakes warm them briefly in a skillet over low heat or microwave for about 20 seconds. For frozen pancakes pop them in the toaster on a low setting or reheat in a 350°F oven for about 5 minutes. The texture remains amazingly good even after storage.
Customization Options
While the basic two-ingredient recipe is delicious there are countless ways to customize these pancakes. For fluffier pancakes add a pinch of baking powder to the batter. A drop of vanilla extract or dash of cinnamon enhances the flavor profile without complicating the recipe.
For texture contrasts sprinkle chocolate chips fresh berries or chopped nuts onto the pancakes as they cook. The additions will sink slightly into the batter creating perfect distribution. My family loves them with sliced strawberries and a light dusting of powdered sugar for special occasions.
Frequently Asked Questions
- → What are the two ingredients in banana pancakes?
The two ingredients are ripe bananas and eggs. Together, they create a simple batter perfect for pancakes.
- → Are these pancakes gluten-free?
Yes, these pancakes are naturally gluten-free, as they are made without flour or any grain-based ingredients.
- → How can I make my pancakes fluffier?
Adding 1/8 teaspoon of baking powder to the batter can help make your pancakes fluffier and lighter.
- → What are some topping ideas for banana pancakes?
Popular toppings include maple syrup, fresh fruits, nuts, powdered sugar, or even a sprinkle of granola.
- → How do I prevent the pancakes from breaking during flipping?
Keep the pancakes small (3-4 inches), cook them until the edges are set, and flip gently with a thin, wide spatula.
- → Can I add other flavors to the batter?
Absolutely! You can mix in vanilla extract, a pinch of salt, cocoa powder, or even honey to enhance the flavor.
- → Are these pancakes suitable for toddlers?
Yes, these pancakes are soft, healthy, and easy to eat, making them an excellent choice for young children.