Banoffee Pie Pancakes Recipe

Introduction

Banoffee pie pancakes combine the sweet, creamy flavors of the classic dessert with fluffy, golden pancakes. These treats are perfect for a special breakfast or a decadent brunch that everyone will love.

Ingredients

• 3 eggs
• 2 tbsp caster sugar
• 100g plain flour
• 1 tsp baking powder
• 80ml milk
• 1 tbsp butter
• 1 tbsp sunflower oil
• 5 tbsp dulce de leche
• 2 bananas, sliced
• 1 digestive biscuit, crumbled
• Grated chocolate, to serve

Instructions

1. Step 1: Separate the eggs, placing the whites in one bowl and two of the yolks in another (reserve the third yolk for another use). Mix the yolks with the caster sugar, plain flour, baking powder, and milk until you have a smooth batter.
2. Step 2: Beat the egg whites with a pinch of salt using an electric whisk or by hand until they are fluffy and hold their shape. Gently fold the egg whites into the yolk mixture, taking care to keep the batter airy.
3. Step 3: Heat the butter and sunflower oil together in a non-stick frying pan over medium heat. Pour a quarter of the batter (or half for larger pancakes) into the pan and cook for 1-2 minutes on each side until golden brown.
4. Step 4: Repeat with the remaining batter to make a total of four smaller or two larger pancakes, keeping cooked pancakes covered to stay warm.
5. Step 5: Warm the dulce de leche gently in a small saucepan until softened. Serve the pancakes topped with sliced bananas, warm dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter before cooking.
• You can substitute the digestive biscuit with crushed graham crackers or cookies of your choice.
• To make it vegan, replace eggs with a flaxseed or chia egg and use plant-based milk and butter alternatives.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave. Prepare toppings fresh to keep their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dulce de leche from scratch?

Yes, you can make dulce de leche by slowly simmering sweetened condensed milk until it thickens and caramelizes, or purchase it ready-made for convenience.

Can these pancakes be frozen?

Yes, you can freeze the cooked pancakes separated by parchment paper in a freezer bag for up to one month. Reheat them gently before serving.

Banoffee Pie Pancakes Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

These Banoffee Pie Pancakes are a delightful twist on the classic banoffee pie, featuring fluffy homemade pancakes layered with caramel-like dulce de leche, fresh banana slices, crumbled digestive biscuits, and a sprinkle of grated chocolate. Perfect for a decadent breakfast or brunch treat.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 3 eggs
• 2 tbsp caster sugar
• 100g plain flour
• 1 tsp baking powder
• 80ml milk
• 1 tbsp butter
• 1 tbsp sunflower oil

Toppings

• 5 tbsp dulce de leche
• 2 bananas, sliced
• 1 digestive biscuit, crumbled
• grated chocolate, to serve

Instructions

1. Prepare the batter: Separate the eggs. Place the egg whites in one bowl and 2 of the yolks in a separate bowl, reserving the third yolk for another use. Mix the egg yolks with caster sugar, plain flour, baking powder, and milk until smooth to form the pancake batter.
2. Whip egg whites: Using an electric whisk or by hand, beat the egg whites with a pinch of salt until they are fluffy and hold their shape. Gently fold the beaten egg whites into the yolk mixture carefully to preserve the airiness of the batter.
3. Cook pancakes: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour a quarter of the batter (or half for larger pancakes) into the pan and cook each side for 1-2 minutes until golden brown. Repeat for the remaining batter to make 4 smaller or 2 larger pancakes. Keep pancakes covered to stay warm.
4. Warm dulce de leche: Gently warm the dulce de leche in a small saucepan until it loosens and is easier to spread.
5. Assemble and serve: Place the pancakes on plates, then top with sliced bananas, warmed dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate. Serve immediately for a deliciously indulgent treat.

Notes

• Use fresh bananas for the best flavor and texture.
• Be gentle when folding egg whites to keep the pancakes light and fluffy.
• Keep cooked pancakes covered to retain warmth while preparing the rest.
• If dulce de leche is too thick, warming it slightly makes it easier to drizzle over pancakes.
• Grated chocolate can be dark, milk, or white depending on your preference.
• You can double the recipe easily for larger groups.

Keywords: banoffee pie pancakes, banoffee pancakes, dulce de leche pancakes, banana pancakes, British breakfast, sweet pancakes