Skillet Pancake Recipe (Only 2 Ingredients!)
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A skillet pancake is a wonderful addition to your breakfast meal rotation. It’s far lower in fat than pan-fried pancakes cooked in oil, and it still maintains a wonderful flavor! Pssst!!!…. It’s grain-free too!
Okay, so I have to say up front, that while this recipe is completely doable with 2 ingredients, I just could not leave well enough alone. So technically, this is a 4 ingredient pancake. But don’t stress out on me yet, it’s still a very simple recipe with ingredients you probably have in your kitchen. And yes, you can make still these with just two ingredients.
This is basically a dutch baby pancake, but made without any dry ingredients or flour mixture.
Make sure you have an oven-safe skillet, but don’t worry about turning the pancake during baking. This is a no-flip pancake!
Can I Cook Pancakes In A Cast Iron Skillet?
You can! Obviously, you have to make one pancake at a time. But for some, that’s the perfect way to make a pancake!
You’ll want to consider the side of your skillet, however. A 10-inch skillet will be too big unless you double or triple this recipe, As the recipe stands, it’s the perfect pancake for one person. So pick a small skillet, or increase the recipe. It’s up to you.
For multiple people, multiplying the recipe, cooking in a larger skillet and slicing it into wedges like a pizza is the best way to go.
Do You Put Butter On A Skillet For A Skillet Pancake?
You certainly can, if you prefer the flavor of butter. However, in most cases, it’s best to oil your pan with an oil sprayer for even coverage without overdoing the fat. But butter will work if that’s your preference.
Topping Ideas For A Skillet Pancake
You can put just about any pancake topping you like on this. Here are a few ideas.
- Any fresh fruit pieces or berries
- Any nuts you like
- Chocolate chips
- Maple syrup
- Honey
- Greek yogurt
- Cottage cheese
- Strawberry syrup
- Blueberry syrup
- Lemon zest
- Melted butter (unsalted butter is okay, but salted is better here)
About Skillet Pancake Ingredients
2 large eggs – These can be cold or room temp. Either will work.
1 medium banana – peeled. The more ripe it is, the heavier the banana flavor in your pancake will be.
¼ tsp. ground cinnamon – This is optional, but tasty.
½ tsp. pure vanilla extract – Again, it’s optional, but tasty.
How Do You Cook Pancakes In A Frying Pan?
Temperature
Preheat oven to 350 F.
Prep
Place all ingredients in a blender.
Blend
Blend until smooth. There should be no lumps in the batter.
Pour
Pour into an oiled, cast iron skillet. Use a spatula to ensure that you get all of the batter out of the blender.
What Temperature Do I Cook Pancakes In A Skillet?
Bake at 350 F. for 25-30 minutes. It should be slightly golden brown when done. Serve with your favorite toppings. Don’t forget to drizzle on some maple syrup or chocolate syrup!
Multiplying The Recipe
If you want to make more than 1 serving at a time, simply double the recipe and use a bigger baking dish. (Who says pancakes have to be round?) I have made this in a rimmed cookie sheet as well as a 9-inch pie pan.
2 Ingredient Pancakes
These are great made with just the eggs and bananas.
Skillet Pancake Recipe Supplies
For this recipe, you’ll need a blender and a smaller, cast iron skillet or other oven-safe skillet. Click on the image to go to that product on Amazon. (affiliate links)
Recipe Cost
Please note that these prices are true at the time I shopped for the ingredients. Prices vary from region to region.
Banana
Eggs
Cinnamon
Vanilla
Total Recipe Cost (Including optional ingredients)
Total Recipe Cost (Without Optional Ingredients)
$0.30
$0.62
$0.05
$0.83
$1.80
$0.92
More Healthy Pancake Recipes
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Skillet Pancake
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Equipment
- 1 Blender
Ingredients
- 2 large eggs
- 1 medium banana (peeled)
- ¼ tsp. ground cinnamon
- ½ tsp. pure vanilla extract
Instructions
- Preheat oven to 350 F.
- Place all ingredients in a blender.
- Blend until smooth.
- Pour into an oiled, cast iron skillet.
- Bake at 350 F. for 25-30 minutes. Serve with your favorite toppings.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 10/14/12.
Thanks for all the great recipes! I’ve been on a clean eating plan for about 4 months and your site has helped me stay on track.
My pleasure! 🙂
So 2 ingredients would be which ones-banana and egg? Interesting. Can it also be baked on a griddle like regular pancakes?This would make a good afternoon snack for a couple of hungry kindergarteners.
Yes, yes and yes. :0)
Sounds very intriguing. Unfortunately both my kids hate bananas. Do you think it will work with apple or pear?
I doubt it. But I do have plenty of other pancake recipes. :0)
I made it like a microwave muffin. Used 2 whole eggs and added 1/4 cup flaxmeal. Microwaved 2 1/2 minutes. Ate it with peaches, delicious! Thank you!
Yum! Great idea!
Oh, and I added 1 tbsp chia seeds too 🙂
I just love love and love your website. was wondering what to have for breakfast and guess what? I found it in your breakfast options, and having this pancake today!
Wonderful! 🙂
I was pleasantly surprised by this recipe – I don’t care much for bananas, but I didn’t taste the banana in this at all, which I love.
Samantha – Glad you enjoyed it! 🙂
Hi! I don’t have parchment paper. Would it not work in just a pie pan? Or on a griddle?
Amy – You could try it with a pie pan, just be sure to oil or butter it well as it may stick without the parchment.
Girl, you are my idol and an inspiration! Loved the pancake recipe and many others I’ve tried. Thank you for doing all you do 🙂
Amy – My pleasure! 😀
If I made these say, on a Sunday…how long would they keep for? Looking to make something at the start of the week to do me into about the middle of the week for having at work!
Thanks
Natalie – I don’t recommend it with these. I don’t think they’d hold up that well. You would probably be better off with waffles, which you can freeze and pop in the toaster, or oatmeal.
Thank you for posting this! I was going to make the two ingredient pancakes the other day and the batter was so thin that I couldn’t get the pancakes to flip. I figured there had to be a way to bake the batter so that I didn’t waste it. That’s when I found your recipe. 350* for 25 minutes was perfect. The kids loved their ‘breakfast cake’. Thanks again! ❤️
Kym – My pleasure! I’m happy it worked well for you! 🙂
I will be trying the baked version tomorrow! I have been making larger batches of the griddle version for months. Freezing the pancakes between pieces of parchment paper. We pop them in the toaster oven and top with peanut butter. I’m looking forward to not standing in front of the stove flipping cakes for 30 min!
Becky – Haha!! I know the feeling!! Pancakes are great until you have to stand there and make them! LOL!
I have been standing at the stove cooking them in a frying pan and they are so hard to flip.I also put cinnamon in mine and blueberry works well .I will be trying the oven method now for sure .Thanks
Rhonda – How strange! Did they get any liquid in them from the blueberries?
Can I cook this pancake in the air fryer & if so how long do you think
Laura – You can, but you would need to do it in a small cake pan. You’d have to experiment, but I would start with 220 degrees for 3 minutes.
I actually have a question. How many does this recipe make? Can you freeze these and then microwave them to heat them up later?
Susan – It really depends on how big you make them. For me, it made one pancake. But it was on the larger side.
Hi! I tried making a recipe similar to this on a griddle and it was an epic fail when I flipped them so I love the idea of baking! Would it would on a parchment paper lined cookie sheet?
Emily – I haven’t tried it, but most likely, yes. Let me know if you try it!