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The Best 2-Ingredient Pancakes

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
  • Yield: 6-8 mini pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

This makes one small batch which will be 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that’s sort of custardy like French toast. They are NOT like regular pancakes in that they are not super bready. Which is to say: Be gentle when flipping them. I broke a few the first time I made them! See the NOTES for the flavor variations.


Ingredients

  • 1/4 cup mashed very ripe banana
  • 1 egg
  • 1/8 teaspoon baking soda, optional
  • Butter or oil, for cooking
  • Toppings including maple syrup, applesauce, yogurt, or diced fruit

Instructions

  1. Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
  2. Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.
  3. Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute. Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)
  4. Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.

Notes

Sweet Potato Pancakes: Use 1/4 cup mashed roasted sweet potato instead of the banana and proceed with the recipe

Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.

Pumpkin Pancakes: Use 1/4 cup pumpkin puree instead of the banana and proceed with the recipe. This batter will be thinner than the banana or sweet potato flavors.

To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.

It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!

Add 1/8 teaspoon baking powder for fluffier pancakes.

Add 1/4 teaspoon cinnamon or pure vanilla extract for additional flavor.

yummy family food
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