Banana Pancakes (Fluffy, 2-Ingredient Option)

What Makes This Recipe Work

Mashed banana adds moisture and natural sweetness, while baking powder and soda give lift and the brief rest lets the flour hydrate for a softer crumb. The 2-ingredient version relies on the banana and eggs alone for a thinner, custardy pancake.

Ingredients for Banana Pancakes (Fluffy, 2

• 1 cup (125 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour, or additional all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (225 g) mashed very ripe bananas, about 2 large bananas
• 1 cup (240 ml) buttermilk, or milk with 1 tsp lemon juice
• 1 large egg (50 g)
• 2 tbsp (28 g) unsalted butter, melted, plus more for the pan
• 1 tsp vanilla extract

How to Make Banana Pancakes (Fluffy, 2

1. Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, mash the bananas, then whisk in the buttermilk, egg, melted butter, and vanilla until combined.
3. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains; a few lumps are fine. Let the batter rest 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat, about 350 degrees Fahrenheit, and brush lightly with butter.
5. Pour about 1/4 cup batter per pancake and cook 2 to 3 minutes, until bubbles break across the surface and the edges look matte and set.
6. Flip and cook 1 to 2 minutes more, until the underside is golden and the center springs back when pressed.
7. Keep finished pancakes warm in a 200 degree Fahrenheit oven while you cook the rest, re-buttering the pan as needed.
8. For the 2-ingredient version, mash 1 large banana with 2 eggs and cook small pancakes over medium low heat, about 2 minutes per side, until set.

Tips for the Best Banana Pancakes (Fluffy, 2

• Riper bananas give sweeter, more tender pancakes, so use ones with plenty of brown spots.
• Let the batter rest 5 minutes so the flour hydrates and the pancakes puff better.
• Cook at a steady medium heat near 350 degrees Fahrenheit; too hot browns the outside before the middle sets.
• The 2-ingredient banana and egg batter is gluten free and flourless; expect thinner, custardy pancakes.

Variations and Substitutions

• Fold 1/2 cup (85 g) chocolate chips or blueberries into the batter.
• Add 1/2 tsp cinnamon and a pinch of nutmeg for a spiced stack.
• Top with sliced banana, toasted walnuts, and maple syrup for a banana bread flavor.
• Blend the 2-ingredient version with a scoop of oats for a heartier flourless pancake.

How to Store and Reheat

• Store cooked pancakes in the fridge up to 3 days and reheat in a toaster or skillet.
• Freeze in a single layer, then bag for up to 2 months and reheat straight from frozen.

Banana Pancakes (Fluffy, 2 FAQ