Description
A quick and simple recipe for fluffy banana pancakes made with just ripe bananas and eggs, perfect for busy mornings or a sweet breakfast treat.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 2 large eggs, room temperature
Instructions
- Peel and place 2 ripe bananas in a mixing bowl. Mash them with a fork or potato masher until smooth with minimal lumps (about 2-3 minutes).
- Crack 2 large eggs into the bowl with the mashed bananas. Whisk vigorously until fully combined and uniform (1-2 minutes).
- Preheat a non-stick skillet or griddle over medium heat for 3-4 minutes. Test heat by sprinkling a few drops of water; if they sizzle and evaporate quickly, the pan is ready.
- Lightly grease the pan with butter or oil. Pour about 2 tablespoons of batter for each pancake.
- Cook pancakes for 2-3 minutes on the first side until edges set and small bubbles form on top.
- Flip carefully using a thin spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer pancakes to a plate and keep warm while cooking the rest. Makes about 6 small pancakes, serving 1-2 people.
Notes
Use very ripe bananas with brown spots for natural sweetness. Whisk eggs well to incorporate air for fluffiness. Cook on medium heat to avoid burning or undercooking. Flip pancakes gently with a thin spatula. Optionally, add almond or oat flour for structure or protein powder for extra nutrition. Pancakes can also be baked as mini muffins at 350°F for 12-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: About 3 small pancak
- Calories: 200
- Sugar: 14
- Sodium: 90
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 3.5
- Protein: 9
Keywords: banana pancakes, 2 ingredient pancakes, easy breakfast, quick pancakes, fluffy pancakes, gluten-free pancakes