You will absolutely love this fluffy and dreamy banoffee pie pancakes recipe. Tender with melt-in-your-mouth texture topped with banana slices, a dollop of cream, and drizzled with sweet dulce de leche. You can make these pancakes with everyday ingredients that you usually have on hand.
About This Recipe
Banoffee pie pancakes are an amazing combination of classic British Banoffee pie with fluffy pancakes. Imagine the incredible flavors of toffee and banana all wrapped up in a warm and delicious stack of pancakes. An easy way to treat yourself and your family to a decadent breakfast this weekend.
Why You Will Love This Recipe
- Easy to make: These pancakes are so easy to make and they are done in less than 30 minutes! This simple recipe gives you a good reason to head into the kitchen and make your favorite pancakes.
- Great leftover: Made a big enough batch of pancakes and don’t know what to do with the leftovers. These banoffee pie pancakes keep well for 2 or 3 days. Just wrap them tightly in plastic wrap or place them in an air-tight container in the fridge.
- Delicious: These banoffee pie pancakes combine the deliciousness of classic banoffee pie with the satisfying goodness of pancakes. It’s like having a dessert for breakfast!
What do You need to Make Banoffee Pie Pancakes?
- Flour: Use all-purpose flour for this recipe.
- Baking powder: Baking powder helps leaven the pancake batter, creating a soft and fluffy texture.
- Salt: You will find a small amount of salt in most pancake recipes to balance out the flavors.
- Egg: Eggs Add moisture to the pancake batter and will give structure and fluffiness to the pancakes.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Milk: Milk adds moisture, and keeps the pancakes fluffy.
- Dulce de leche: Banoffee pie filling is made with dulce de leche. In order for our pancakes to have the classic banoffee pie taste, we need dulce de leche.
- Brown sugar: I like to make banoffee pie pancakes with brown sugar. You can also use granulated sugar to make this recipe.
- Vegetable oil or melted butter: The butter should be melted and at room temperature. You can use vegetable oil instead of butter if you like.
- Digestive biscuits: The Banoffee pie crust is made from graham crackers or digestive biscuits. I decided to sprinkle some biscuit crumbs on top of the pancakes, which is completely optional.
- Banana: Bananas should be cut into thin slices and placed on the pancake.
- Whipped cream: After cooking the pancakes, stack them on top of each other and finish with banana slices, whipped cream, and curled chocolate shavings.
How to Make Banoffee Pie Pancakes
- First, gather your ingredients. Melt the butter and let it cool to room temperature. Whisk all dry ingredients together (flour, baking powder, sugar, and salt).
- In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the milk and room-temperature melted butter, and mix well. Add vanilla extract to the wet ingredients.
- Stir in dry ingredients. Mix until combined. Do not overmix. Heat up a non-stick saucepan at medium heat, then add butter. You can use a 1/4 measuring cup or ladle to pour batter into the pan.
- Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry. Then stack them on a plate.
- Cut bananas into thin slices and lay them over the pancakes.
- Top pancakes with a dollop of whipped cream and drizzle of dulce de leche.
- Sprinkle biscuit crumbs and chocolate shavings on top of the pancakes and serve warm.
Expert Tips
- Do not overmix the batter. Overmixing develops the gluten in the batter, resulting in a dense texture in pancakes.
- Lightly grease the pan with a bit of oil or butter to make sure the pancake won’t stick. You do not need to put a lot of oil in the pan at all.
- The thickness of the pancake batter should be such that it can be easily poured but not too runny.
FAQs
How to Serve Banoffee Pie Pancakes?
Top pancakes with a dollop of whipped cream and drizzle of dulce de leche. Sprinkle biscuit crumbs and chocolate shavings on top of the pancakes and serve warm.
Can I Make Banoffee Pie Pancakes Ahead of Time?
You can make a batch of pancakes ahead of time and store them in an airtight container in the refrigerator. When you’re ready to serve them, simply reheat them and serve with a dollop of whipped cream and a drizzle of dulce de leche.
Did you like the banoffee pie pancakes recipe? Try my maple pancakes recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Pancake Recipes?
- Classic American Pancakes Recipe
- Fluffy Chocolate Pancakes Recipe
- Oreo Pancakes Recipe
- Biscoff Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 tablespoons oil or melted butter
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Crushed graham crackers or Digestive biscuits
- 2 tablespoons dulce de leche
- 1/4 cup whipped cream
- 1 banana, thinly sliced
- Chocolate curls, for topping
Instructions
Step 1
First, gather your ingredients. Melt the butter and let it cool to room temperature. Whisk all dry ingredients together (flour, baking powder, sugar, and salt).
Step 2
In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the milk and room temperature melted butter, and mix well. Add vanilla extract to the wet ingredients.
Step 3
Stir in dry ingredients. Mix until combined. Do not overmix. Heat up a non-stick saucepan at medium heat, then add butter. You can use a 1/4 measuring cup or ladle to pour batter into the pan.
Step 3
Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry. Then stack them on a plate.
Step 4
Cut bananas into thin slices and lay them over the pancakes.
Step 5
Top pancakes with a dollop of whipped cream and drizzle of dulce de leche.
Step 6
Sprinkle biscuit crumbs on top of the pancakes and serve warm.
