This 2-Ingredient Banana Pancake Recipe Is Impossible to Mess Up (and Downright Delicious)

They’re an easy pancake substitute made with nothing but egg and banana, plus a bit of cooking oil to grease the skillet. If you’re wondering how this combo doesn’t result in a fruity, unappetizing scramble, it’s because the egg acts as a binder, giving the pancakes structure, while the banana offers sweetness and moisture. This allows for flour and other common ingredients to be taken out of the equation.

This banana pancakes recipe is popular with dieters, parents of picky eaters and folks who are allergic to gluten and/or dairy. Despite their better-for-you reputation, they’re quite soft, custardy and indulgent in both flavor and texture. Warning: They taste banana-y, so if you aren’t a fan of the flavor, this recipe isn’t for you. But if you are, you might be surprised by how much you enjoy this recipe.

Full disclosure: These aren’t an uncanny replacement for traditional pancakes…but they’ll likely satisfy your hankering for a short stack in a pinch. (After all, you can top them with butter and syrup—or jam, Nutella or honey—just like the real thing.) To make them more like the O.G., I suggest adding vanilla extract and cinnamon to the batter, or chocolate chips, granola and berries to each pancake as they cook.

For the batter, a touch of baking powder can make them fluffier. I also suggest using very ripe bananas for more sweetness. The ratio of egg to banana is what I consider most important. Generally, you should use one banana for every two eggs, but since bananas vary in size, aim for about ½ a cup.

In terms of preparation, flipping is arguably the trickiest part. The batter is runnier than what you’re used to, so you need to be patient before turning them over, and there won’t be bubbles on top to tell you it’s time. Waiting for the opportune moment will help keep the banana pancakes intact *and* allow for proper browning. Gently lift the pancakes on one side to ensure they’re golden on the bottom before turning them.

• Yield: 6 to 8 small pancakes
• Prep Time: 5 min
• Cook Time: 10 min

Ingredients

• Cooking oil, butter or cooking spray, for greasing
• 1 large banana (about ½ cup mashed)
• 2 large eggs, beaten

Directions

• Step 1: Heat a large skillet or griddle over medium heat. Add your choice of oil or butter to the pan.
• Step 2: While the pan warms up,peel the banana and place it in a bowl. Mash it with a fork until it’s minimally lumpy and relatively smooth, sort of like baby food.
• Step 3: Add the eggs to the banana and whisk or stir until combined. (Alternatively, you can whisk the eggs in the bowl, then mash the banana into the eggs and stir.) Add any additional batter ingredients, like vanilla or cinnamon, if using.
• Step 4: Once the pan is hot, add 2 to 3 tablespoons of batter to the pan to make silver dollar-sized rounds. Cook each pancake until the bottom is golden brown and the edges are set, about 3 minutes. Add any toppings, like chocolate chips or fruit, to the top side of the pancakes if using.
• Step 5: Flip the pancakes. Cook them until the bottoms are golden brown, about 2 minutes. Repeat with the rest of the batter. Serve them warm with toppings of your choice.