These banoffee pancakes are unbelievably good. A stack of fluffy pancakes covered with a quick stovetop toffee, sliced bananas, biscuit crumbs and a big scoop of vanilla ice cream. A decadent breakfast worthy of a special occasion, and an equally stunning dessert, you’ll love these!
What are banoffee pancakes?
These are pancakes modeled after a classic banoffee pie, one of my favorite desserts ever. A banoffee pie is basically a pie with a biscuit crust, a toffee filling, sliced bananas, and lots of sweetened whipped cream. The word banoffee is literally banana and toffee smushed together. t’s a British dessert that is utterly decadent, rich, and wonderful.
Top the pancakes with tge same toffee sauce you use as the filling for the banoffee pie. Cover with sliced bananas, some biscuit crumbs and either whipped cream or ice cream. Voila! Banoffee pancakes.
Why should I make this recipe?
It’s absolutely delicious. The pancakes themselves are my foolproof fluffy, melt in your mouth buttermilk pancakes. Everyone whose tried the recipe has said they are the best pancakes they’ve had!
The toffee sauce is an easy stovetop version (no boiling sweetened condensed milk cans involved), where you melt some butter with sugar, then add condensed milk and cook until golden brown.
The combination of the pancakes and the toffee is a match made in heaven, especially when you add bananas and if you’re extra naughty, some vanilla ice cream.
The banoffee pancakes look absolutely stunning and tastes even better, making it a great special occasion breakfast!
What ingredients do I need to make banoffee pancakes?
For the pancakes:
The original pancake recipe is adapted from this recipe on allrecipes, which has gotten rave reviews.
Milk+ White Vinegar to give us the sour milk or buttermilk. I never have actual buttermilk on hand, so this is the easiest substitute. You can also add some lemon juice to sour the milk instead, but I think it’s easier to just use vinegar instead of cutting open a lemon and squeezing it.
All Purpose Flour
Granulated Sugar- just a little for sweetness
Baking Powder + Baking Soda- using both together is another way to get great lift and fluffiness
Salt: I reduced the amount slightly from the original recipe, I found 1/4 tsp to be just enough for me!
For the toffee sauce:
Butter: Unsalted butter to melt for the toffee.
Brown Sugar: I prefer dark brown sugar for that added molasses flavor, but light brown sugar works great too. This is also not a huge amount of sugar, much less than comparable recipes.
Sweetened Condensed Milk: Canned sweetened condensed milk that is added to the dissolved brown sugar and melted butter and cooked until golden brown and thick.
You can substitute all the filling ingredients for ready canned dulce de leche if you want, or storebought caramel if you like, but I encourage you to make the topping from scratch. It’s yummier!
The toffee sauce you made
Sliced bananas ( you can toss in a little lemon juice to prevent them from browning if not serving straight away
Sweetened Whipped cream or vanilla ice cream. To make sweetened whipped cream from scratch, just whip together 1 cup of cold heavy cream (whipping cream) with 2 tbsp icing sugar and 1 tsp vanilla until soft peaks form.
How to make the perfect pancakes:
Start off by making your buttermilk by whisking together the milk and vinegar with a fork. Set aside for 5 minutes-at which point it’ll be bubbly.
In another bowl combine all the dry ingredients. Once the milk has soured, add the remaining wet ingredients to it (the egg, vanilla and melted butter).
Finally, add the dry ingredients to the wet ingredients all at once and stir until just combined. Lumps are ok! Don’t over mix, or the pancakes won’t be as tender.
Let the batter rest, just 5- 10 minutes. Use that time to heat the skillet. This allows the gluten in the batter to relax and the batter to hydrate evenly. This also helps any lumps in the batter to ease!
For extra flavor, cook the pancakes in melted butter. Make sure the skillet is at medium heat so the butter doesn’t burn. Pour about 1/4 cup of pancake batter (you can use a measuring cup to pour to make it easier). Wait until bubbles form and edges of the pancake is set before flipping and continuing to cook the other side.
Keeping pancakes warm while you finish cooking:
This is my favorite ever method, a complete life changing hack I learned about from Joy the Baker. Heat the oven on really low heat, 200 F (100C), and place a baking sheet in the oven. As soon as a pancake is done, transfer it to the baking sheet. Spread them out so they aren’t on top of each other so they don’t get moist. This will keep them warm without drying them out until you are ready to eat!
Assembling banoffee pancakes:
Stack two (or three if you’re feeling extra hungry!) pancakes onto a plate. You can place a little spoonful of toffee sauce in between each pancake to get them to stick to each other. Over the top of the pancake stack, spoon a generous amount of toffee, then top with sliced bananas, crumbled up biscuit/graham cracker pieces, and a scoop of vanilla ice cream or sweetened whipped cream.
Enjoy immediately! If you want to prepare the toffee sauce in advance, you can do that and store it in the fridge (See more in the storing leftovers section below) Microwave on low heat for about 10-15 seconds to loosen the sauce before topping pancakes.
If you like even more sweetness, feel free to also drizzle some pure maple syrup on top. Make these to your taste. You can even add toasted pecans, or shaved chocolate for an even more wow factor.
FAQS and tips for success:
Ingredient temperature: Make sure your eggs are at room temperature so they combines well with the other ingredients.
Mixing: Don’t over mix the ingredients! That’s what will give you tough and chewy pancakes. Mix just enough so that ingredients are combined, and don’t worry too much about lumps.
Halve the pancake recipe: If you are making this for 2-3 people, feel free to halve the pancake recipe giving you about 6 pancakes.
Leftover toffee sauce can be stored in the fridge tightly covered for up to 5 days. Microwave briefly to loosen it before using.
Leftover pancakes last 2-3 days in the fridge, or you can freeze them (first on a baking sheet separately so they don’t stick, then once solid you can transfer them to a freezer bag) for 2-3 months.
If you liked this recipe, you might like:
For the toffee sauce:
- 1 can sweetened condensed milk 15 oz, 400g
- 1/4 dark brown sugar
- 1/4 cup butter 1/2 stick, 56 g
For the pancakes:
- 1 1/2 cup milk 340g
- 2 tbsp white vinegar
- 2 cup flour 2255g
- 1/4 cup sugar 50 g
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs room temperature
- 1 tsp vanilla
- 4 tbsp butter, melted 56g, 1/2 stick
- toffee sauce
- vanilla ice cream or whipped cream
- sliced bananas
- a few digestive biscuits, or graham crackers, crumbled
For the toffee sauce:
- Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined. Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens, then set aside to top pancakes with.
For the pancakes:
- In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
- In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Add the eggs, vanilla and the melted butter to the buttermilk and whisk to combine.
- Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
- Let the batter rest for 5-10 minutes while you heat a pan on the stove.
- Lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up)
- Stack a couple pancakes onto each serving plate. Top with toffee, sliced bananas, biscuit crumbs and a big scoop of vanilla ice cream or some whipped cream. Enjoy immediately!