Banoffee Pancakes

Bysophie

Banoffee Pancakes are a fun and delicious twist on a classic breakfast favorite. The word “banoffee” comes from combining banana and toffee, which are the two main flavors in this recipe. These pancakes are soft, fluffy, and stacked high, then topped with sweet caramel sauce (toffee), fresh banana slices, and sometimes whipped cream. Imagine eating dessert for breakfast that’s exactly what Banoffee Pancakes feel like!

Banoffee Pancakes

These pancakes are inspired by the famous banoffee pie, but they are much easier and quicker to make. Instead of a pie crust and long chilling times, you get the same amazing flavors in warm, comforting pancakes. They are perfect for special mornings, weekends, or when you want to surprise your family with something extra tasty.

Why You Should Try Banoffee Pancakes

You should definitely try Banoffee Pancakes because they are easy, fun, and incredibly satisfying. Even if you are just starting to cook, this recipe is simple enough to follow. The ingredients are basic, and the steps are clear, so anyone even a 10-year-old with a little help can make them successfully.

Another reason to try them is the flavor combination. The sweetness of bananas, the rich caramel sauce, and the fluffy pancakes all work together perfectly. Plus, you can customize them by adding chocolate chips, nuts, or even a scoop of ice cream if you want to make them extra special. These pancakes are not just food they’re an experience!

Table of Contents

Ingredients you’ll need Banoffee Pancakes

Here is everything you need to make Banoffee Pancakes:

For the Pancakes:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
For the Banoffee Topping:
  • 2 ripe bananas sliced
  • ½ cup caramel or toffee sauce
  • Whipped cream optional
  • Chocolate shavings or chips optional

How to Make Banoffee Pancakes

Step 1

Start by preparing your pancake batter. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix everything well so that all the dry ingredients are evenly blended. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix it’s okay if the batter has a few small lumps, as this helps keep the pancakes fluffy.

Banoffee Pancakes

Step 2

Next, heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat this process until all the batter is used, stacking the pancakes as you go.

Step 3

While your pancakes are cooking, slice the bananas and warm the caramel sauce slightly so it pours easily. Once all the pancakes are ready, stack them on a plate. Add banana slices on top, drizzle generously with caramel sauce, and finish with whipped cream if you like. For an extra treat, sprinkle chocolate chips or shavings on top.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

  • Mixing bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Non-stick frying pan or griddle
  • Spatula
  • Knife and cutting board
  • Serving plates

Tips for Perfect Banoffee Pancakes

Do not overmix the batter this keeps pancakes light and fluffy.

Let the batter rest for 5 minutes before cooking.

Grease the pan lightly between batches.

Add chopped nuts for crunch.

What to Eat With Banoffee Pancakes

I like making banoffee pancakes when I want a breakfast that feels sweet, fun, and a little special. The combination of banana and a rich caramel-like flavor makes the pancakes really delicious and satisfying. They cook up soft and fluffy, perfect for relaxed mornings at home. My daughter loves them with extra banana slices on top. At home we usually serve them with a light drizzle of syrup or a bit of cream. They go really well with coffee, orange juice, or a smoothie.

Banoffee Pancakes

Commonly Asked Questions

Can I make the pancakes without eggs ?

Yes, you can replace the egg with mashed banana, applesauce, or a flaxseed egg for a similar texture.

Can I freeze Banoffee Pancakes ?

Yes, let them cool completely, then freeze with parchment paper between each pancake.

How do I make the pancakes extra fluffy ?

Avoid overmixing the batter and let it rest for a few minutes before cooking.

How long do leftovers last in the fridge ?

They can last up to 3 days when stored in an airtight container.

Banoffee Pancakes
Print

Banoffee Pancakes

Recipe by sophieCourse: Breakfast, BrunchCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

420

kcal
Total time

25

minutes

Banoffee Pancakes are soft, fluffy pancakes topped with sweet bananas and rich caramel sauce, creating a delicious breakfast that tastes like dessert but is quick and easy to make at home.

Ingredients

  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup milk

  • 1 egg

  • 1 tablespoon melted butter

  • 1 teaspoon vanilla extract

  • 2 ripe bananas sliced

  • ½ cup caramel or toffee sauce

  • Whipped cream optional

  • Chocolate shavings or chips optional

Directions

  • Start by preparing your pancake batter. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix everything well so that all the dry ingredients are evenly blended. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix it's okay if the batter has a few small lumps, as this helps keep the pancakes fluffy.
  • Next, heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat this process until all the batter is used, stacking the pancakes as you go.
  • While your pancakes are cooking, slice the bananas and warm the caramel sauce slightly so it pours easily. Once all the pancakes are ready, stack them on a plate. Add banana slices on top, drizzle generously with caramel sauce, and finish with whipped cream if you like. For an extra treat, sprinkle chocolate chips or shavings on top.

Notes

  • Let the batter rest for 5 minutes before cooking.
  • Lightly grease the pan between batches.
  • Freeze extra pancakes for quick future breakfasts.
  • Add crushed nuts like walnuts or pecans for crunch.

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