This easy banana pancake recipe was contributed by Sarah Hamelman, who said that her two toddlers just can’t get enough of this easy egg banana pancake recipe.
This is one of my all-time favorite breakfast meals. It is quick to whip up, good for you, easy to customize, freezes well, and it tastes absolutely delicious.
When she has overnight guests they often ask for the peanut butter and chocolate version, and it’s easy to customize for folks, even during the same meal.
And of course, egg banana pancakes go perfectly with fresh brewed coffee for adults and milk or cocoa for children, so this is just an all-around good breakfast recipe to keep in your back pocket, for a fast and delicious winner of a meal for all.
I especially love that this recipe doesn’t need any messy toppings or syrups. Of course you can add them if you like but it’s good all by itself. If you have small children, it’s a relatively low-mess breakfast option that they will happily eat every time.
Is This Egg Banana Pancakes Recipe Really Just 2 Ingredients?
Yes! We make this all the time and it’s great with just two ingredients. Of course you can always add more, and sometimes you might need to, such as if the bananas are so soft that the batter becomes too watery.
You may also want to add things to make it fancier, or more nutritious. So yes, it’s just two ingredients, AND, you may want to add more ingredients some of the times you make it.
Once you make this, chances are you’ll be wanting to make it again and again, and experiment with variations over time. So we cover all of that in this article.
What Do Egg Banana Pancakes Taste Like?
Almost every time I offer up egg banana pancakes, people aren’t sure what to think and ask what they’re made of and what they taste like.
Banana and egg pancakes do not taste like traditional pancakes, though they are pretty darn good with traditional pancake toppings such as maple syrup, berries, jams, butter, or peanut butter, if you want to .
If you make the plain two-ingredient recipe, it tastes like a very simple slice of banana bread with a soft and creamy custard-like texture. They are similar to a thick crepe texture-wise.
Almost everyone is surprised when they realize this is similar to a slice of banana bread and not scrambled eggs with a banana flavor (that sounds gross, I promise you they don’t taste like that).
Egg Banana Pancake Recipe Tips for Success
- FLIPPING: The most difficult part about making these pancakes is flipping them on the griddle. They do not hold together as nicely as traditional pancakes, so you need to alter your technique a bit. First, make your pancakes small. Only use about one and a half to two tablespoons of batter for each pancake. I have a small disher portion scoop that I use for mine; it holds one and three-quarter tablespoons (I think that’s the perfect size for this recipe).
- CONSISTENCY: Your bananas will seldom be the same consistency twice. The sweeter the banana, the sweeter the pancake. Unfortunately, that additional natural sweetness also makes for a more liquid-like batter. If your batter is too watery, it won’t hold together and will be very difficult to keep intact when flipping.
- WET BATTER: To fix wet batter, you can try adding flour, one tablespoon at a time until you reach your desired consistency. Remember that the more flour you add, the less flavor you’ll have. Be as sparing with it as possible.
- FOR FLUFFIER PANCAKES: You can fluff up your pancakes by adding in an eighth of a teaspoon of baking powder for every banana used. If you add baking powder, make sure you lightly sprinkle in salt to counteract the flavor.
- FOR CREPE PANCAKES: To get a crepe-like pancake, blend the bananas and eggs in a blender until completely smooth. This will make super thin pancakes that are lightweight and larger. You’ll need a very thin spatula and a little bit of practice to flip them.
- ADD-ONS: These pancakes are very easy to change with fun add-ins. I’ll share some of my favorites below the main recipe.
Easy Egg Banana Pancake Recipe
If you want a simple healthy banana pancake recipe that has lots of protein, but is low-fat, gluten-free, dairy-free, and low-effort to make, you should try this two-ingredient recipe.
NOTE: These are plenty sweet, so for the healthiest egg banana pancakes, we recommend trying it plain first.
3 Ingredient Egg Banana Pancakes
Ingredients
- 2 medium bananas (ripely freckled with brown spots for best result)
- 2 medium eggs
- See tips and optional items for variations and additional ingredient options.
- Butter or oil for cooking optional
Instructions
- Peel the banana/s, drop it into a medium mixing bowl (or a measuring cup), and mash it with a potato masher or meat chopper. I prefer the meat chopper just because it's faster and easier to clean. Mash the banana as fine as you can, making sure you don't have any banana lumps that are larger than the size of a pencil eraser. You're going for a consistency similar to pudding.
- Add in your egg, and stir thoroughly. You want the egg whites to be well incorporated into the banana mash. This ensures that you don't get any of that scrambled egg flavor.
- Light your stove to low or medium-low heat. You may not need butter or cooking oil for some pans. I use a cast iron griddle (or a pan) and a small dollop of salted butter.
- Drop small spoonfuls of the batter onto the pan once it's nice and warm. If you only drop about 2-3 tablespoons of batter per pancake, it will flip much easier.
- Cook for one to two minutes before flipping. Unlike a traditional pancake, you should flip these before bubbles form. Gently lift a corner of the pancake to check for browning underneath. When it's a lightly golden color, flip it.
- After flipping, allow the other side to cook for one minute. Don't worry if it seems a bit creamy in the middle; remember that you're using bananas, and bananas will stay a bit soft, but as it cooks and browns, it will firm enough to flip and serve. Or… see tips for how to make it firmer.
- If you are making more than 3-4 servings of pancakes, put your oven on the warm setting and store your finished pancakes there until you're ready to serve them.
- Serve them warm, on their own, or with maple syrup, berries, jelly, jam, butter, peanut butter, or honey as toppings.
Nutrition Information per serving
- 4 grams fat
- 7 grams protein
- 15 grams naturally occurring sugar
- 3 grams fiber
- 28 grams carbohydrates
- 450 milligrams potassium
- 170 calories
NOTE:
- Does not include any added butter that may be used for cooking.
Nutrition Information for this recipe:
- 4 grams fat
- 7 grams protein
- 15 grams naturally occurring sugar
- 3 grams fiber
- 28 grams carbohydrates
- 450 milligrams potassium
- 170 calories
Other Fun Banana and Egg Pancake Add-Ins
- Dark chocolate chips
- Walnuts
- Almonds
- Oats
- Granola
- Chia seeds
- Flax seeds
- Fruits such as raspberries, blueberries, blackberries, strawberries, chopped apples, pears, pineapples, or mangos
- Honey
- Agave
- Vanilla
- Nutella
- Baking powder and sugar (you can even use powdered chocolate milk mix as an all-in-one replacement)
Mix and match any of the above ingredients for even more fun.
What To Do With The Leftovers?
You can store the pancakes in an airtight container in the refrigerator for a few days. Eat them cold, microwave them in thirty second increments, drop them in a toaster, or put them back on the skillet for a minute.
Another option that I like to do is freeze them. Set the pancakes on a baking sheet in the freezer for an hour, and then transfer into a bag, jar, or bowl with a lid.
You can take them out of the freezer anytime and reheat in the toaster oven or microwave to have delicious pancakes ready to eat in less than a minute. I find this hack especially helpful on toddler-driven, chaotic mornings.