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Two Ingredient Banana Pancakes are an easy and healthy breakfast that can be made in just a few minutes. My picky kids absolutely devour this high protein breakfast!

A stack of two ingredient banana pancakes with maple syrup drizzling on top.

Better Two Ingredient Banana Pancakes

The internet famous “Two Ingredient Banana Pancakes” have been around for years. I remember first seeing it on Pinterest. Mix a banana and an egg, and magically, you get healthy, grain free, sugar free pancakes! How can that be? Do they really taste like pancakes?

To be honest, these are not your favorite fluffy buttermilk pancakes. These are normally marketed as a healthy banana pancake. I avoided them for years because, well, I like carbs. And I firmly believe that there is a time and place for our favorite, carby breakfast. But some mornings, I just need to feed my kids and making pancakes feels like too much work – this is when I realized the value of the easy 2 ingredient banana pancakes.

Ingredients for healthy banana pancakes - one banana, two eggs, optional ingredients - cinnamon, whole wheat flour, baking powder

A Healthy Banana Pancake Recipe?

“Healthy” means something different to everyone, but to me, these banana pancakes are healthy because they don’t have any refined sugar, and they are high in protein and fiber. Thanks to the eggs, they have lots of nutrients, and the sweetness comes from just the banana. I opt to add just a tablespoon of whole wheat flour to the batter to give them a little structure. But if you prefer to be gluten free, you can leave the flour out and these will work just fine. This recipe is especially healthy for my family because my kids won’t eat eggs. So this is a way for me to give them a high protein breakfast that they love.

This is a great recipe for baby led weaning, or just serving as finger foods for babies and toddlers. My 4 year old, who is a picky eater, also loves these, so it’s a huge win in our house!

Ingredients for Banana Egg Pancakes

These are two ingredient banana pancakes, and the two ingredients are:

  • 2 eggs
  • 1 banana – a ripe banana with brown spots will work best.

I add a few more optional ingredients because I think it makes them even better – but the pancakes work just fine with the two main ingredients. The optional ingredients are:

  • 1 tablespoon whole wheat flour – you can use regular white flour as well, or skip the flour if you prefer to be grain free.
  • 1/2 tsp cinnamon – just adds a nice extra flavor, but is also optional.
  • 1/4 tsp baking powder – I recommend this as it makes the pancakes a little fluffier.

How to flip two ingredient pancakes

Because these pancakes don’t have the exact structure of regular pancakes, they can be a little challenging to cook and flip. Here are tips for the best healthy banana pancakes.

  • make the pancakes small – I use a tablespoon to pour batter onto a hot, oiled pan.
  • after pouring batter onto a hot, oiled pan, let them cook for 1-2 minutes. Edges will start to set and they will be golden brown on the bottom. Use a thin spatula to flip them, then cook for another minute or so, until the second side is golden brown.
A plate of two ingredient banana pancakes with a side of strawberries and blueberries

How to store leftover two ingredient banana pancakes

We never have leftovers of these, I prefer to serve them fresh. And they are so fast and easy, I find it is just as easy to make them right before serving. If you find yourself with leftovers, allow to cool completely. Store in the fridge for 1-2 days, microwave about 30 seconds to warm.

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2 ingredient Banana Pancakes

Prep 5 minutes
Cook 10 minutes
Servings 1 Serving


  • 1 large banana very ripe preferred
  • 2 large eggs

optional ingredients

  • 1/4 tsp baking powder
  • 1 TBSP flour I use whole wheat, all purpose will also work
  • 1/2 tsp cinnamon
  • cooking spray or oil for brushing


  • Heat a large skillet over medium heat, spray with cooking spray or brush with oil (these will stick if you don't).
  • Mash the banana. Add two eggs and whisk until fully combined.
  • If using, whisk in the baking powder, flour and cinnamon until just mixed.
  • When pan is hot, pour 1 tablespoon of batter at a time onto pan to create silver dollar sized pancakes. Do not try to make larger pancakes, as they will fall apart. Cook for 60-90 seconds until tops start to set, flip and cook about one more minute, until golden brown.
  • Spray or oil pan again between each batch to keep them from sticking. Continue cooking until all batter is gone (this will make about 15 silver dollar sized pancakes).


I generally make a double batch because my 4 year old can eat an entire batch by himself.
Makes 15 silver dollar sized pancakes. Don’t try to make them larger as they will be too difficult to flip.


Serving: 1serving | Calories: 290kcal | Carbohydrates: 39.9g | Protein: 14.6g | Fat: 9.6g | Saturated Fat: 3.2g | Sodium: 253.8mg | Fiber: 5.1g

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

Additional Info

Course: Breakfast
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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