Dessert

Banoffee Pie Pancakes Recipe

ByJake Silas February 1, 2026February 1, 2026

Introduction

Banoffee pie pancakes combine the rich, creamy flavors of banoffee pie with the light, fluffy texture of pancakes. This easy-to-make breakfast treat is perfect for anyone who loves a sweet start to their day.

Two white plates each hold a stack of three golden brown pancakes. On top of the pancakes are several slices of pale yellow banana, scattered small chunks of light brown cookie crumbs, and thin dark brown chocolate shavings. Both plates are drizzled with glossy caramel syrup that pools and streaks around the pancakes. Next to the plates, there is a small round white bowl filled with thick caramel sauce standing against a white marbled texture surface. Two silver forks rest near one of the plates on a soft beige cloth with frayed edges. The lighting is soft, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Separate the eggs, placing the whites in one bowl and 2 of the yolks in another (reserve the third yolk for another use). Mix the yolks with the sugar, flour, baking powder, and milk until you have a smooth batter.
Step 2: Beat the egg whites with a pinch of salt until fluffy and holding their shape. Gently fold the egg whites into the batter, taking care not to lose the air you’ve incorporated.
Step 3: 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 to make 4 pancakes in total, keeping them covered to stay warm.
Step 4: Warm the dulce de leche gently in a small saucepan until it loosens. Serve the pancakes topped with sliced bananas, dollops of dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate.

Tips & Variations

Use ripe bananas for the best sweetness and flavor.
Swap digestive biscuits for crushed graham crackers or nuts for added crunch.
For extra indulgence, add a dollop of whipped cream on top before serving.
If you don’t have dulce de leche, salted caramel sauce works as a great substitute.

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. For best texture, add toppings fresh before serving rather than storing them on the pancakes.

How to Serve

Two white plates each hold three thick golden-brown pancakes stacked neatly. On top of the pancakes are several banana slices, light yellow with soft texture, scattered with small dark chocolate shavings and crumbly light brown cookie pieces. A rich caramel syrup is drizzled generously over each stack, creating shiny amber streaks and pooling slightly on the plates. The plates rest on a white marbled surface, one placed on a soft beige cloth with two silver forks beside it. Nearby, a small white bowl contains a caramel-like sauce with a glossy surface. The scene is lit with warm, natural light, highlighting the warm colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

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 fresh to retain the fluffiness from the whipped egg whites. If you must prepare it early, fold in the egg whites just before cooking.