Banoffee Pie Pancakes Recipe

Introduction

Banoffee pie pancakes combine the rich flavors of banoffee pie with the fluffy goodness of pancakes. This indulgent breakfast or dessert treat layers caramel-like dulce de leche, fresh bananas, and chocolate over light, airy pancakes. It’s a delicious twist that’s sure to impress.

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). Combine the yolks with the sugar, flour, baking powder, and milk, whisking until you have a smooth paste.
2. Step 2: Beat the egg whites with a pinch of salt until fluffy and able to hold their shape, using an electric whisk or a hand whisk.
3. Step 3: Gently fold the beaten egg whites into the yolk mixture, being careful to keep as much air in as possible for light pancakes.
4. Step 4: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour in a quarter of the batter (or half if you prefer larger pancakes) and cook for 1-2 minutes on each side, until golden brown. Repeat with the remaining batter to make a total of four pancakes, keeping them covered to stay warm.
5. Step 5: Warm the dulce de leche gently in a small saucepan until loose enough to drizzle.
6. Step 6: Serve the pancakes on plates topped with sliced bananas, a generous drizzle of dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate.

Tips & Variations

• For extra flavor, lightly toast the crumbled digestive biscuit before sprinkling it on the pancakes.
• If you prefer a dairy-free option, substitute the butter with coconut oil and use a plant-based milk.
• You can add a dash of cinnamon or nutmeg to the batter for a warm spice note.
• Use fresh grated dark chocolate for a richer taste or white chocolate for a sweeter touch.

Storage

Banoffee pie pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave, then add fresh toppings before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately after mixing to retain the airiness from the whipped egg whites. Storing the batter might cause it to deflate and produce denser pancakes.

What can I substitute for dulce de leche?

If dulce de leche isn’t available, you can use caramel sauce, sweetened condensed milk warmed until thickened, or a good quality butterscotch sauce as alternatives.

Banoffee Pie Pancakes Recipe

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★★★★★

4.7 from 86 reviews

Delight in these fluffy Banoffee Pie Pancakes, combining the beloved flavors of banoffee pie with light, airy pancakes. Topped with dulce de leche, sliced bananas, crumbled digestive biscuits, and grated chocolate, this recipe offers a unique twist on classic breakfast or dessert pancakes, perfect for a special treat or indulgent brunch.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 pancakes (serves 2) 1x
• Category: Dessert
• Method: Frying
• Cuisine: British

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. Separate Eggs: Crack the eggs and carefully separate the whites and yolks, placing the whites in one bowl and two of the yolks in another. Save the third yolk for another use.
2. Make Batter: To the two yolks, add the caster sugar, plain flour, baking powder, and milk. Mix everything together until you achieve a smooth, lump-free paste.
3. Beat Egg Whites: Whisk the egg whites with a pinch of salt using an electric mixer or by hand until they form fluffy peaks that hold their shape well.
4. Fold in Whites: Gently fold the whipped egg whites into the yolk mixture. Take care not to lose the airiness by mixing too vigorously.
5. Cook Pancakes: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour a quarter (or half for fewer larger pancakes) of the batter in the pan. Cook each side for 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter to make 4 pancakes total, keeping cooked pancakes covered to stay warm.
6. Warm Dulce de Leche: Place the dulce de leche in a small saucepan over low heat and gently warm it until it loosens and becomes easier to drizzle.
7. Assemble and Serve: Arrange the pancakes on two serving plates. Top each with sliced bananas, warmed dulce de leche, crumbled digestive biscuits, and a sprinkling of grated chocolate for the perfect banoffee-inspired finish.

Notes

• For fluffier pancakes, be gentle while folding the egg whites to keep as much air as possible.
• You can substitute sunflower oil with a neutral oil like vegetable or canola oil.
• Dulce de leche can be replaced with caramel sauce if preferred.
• Keep cooked pancakes covered with foil or a clean tea towel to retain warmth and moisture.
• Use ripe bananas for optimal sweetness and flavor in the toppings.

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