Dessert

Banoffee Pie Pancakes Recipe

ByJack Voss January 30, 2026January 30, 2026

Introduction

Banoffee pie pancakes are a delightful twist on the classic dessert, combining fluffy pancakes with rich dulce de leche, fresh bananas, and crunchy biscuit crumbs. This easy-to-make treat is perfect for a weekend brunch or a special breakfast.

Two white plates each hold a stack of three golden brown pancakes. The pancakes are topped with several slices of light yellow banana arranged on top, with drizzles of caramel syrup over everything. Crushed cookie crumbs and thin shavings of dark chocolate are scattered over the pancakes and around the plates. One plate is resting on a soft light beige cloth napkin with two silver forks beside it, and the other plate is on a white marbled surface next to a small white bowl containing caramel sauce. 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 caster sugar, plain flour, baking powder, and milk until you get a smooth paste.
Step 2: Beat the egg whites with a pinch of salt using an electric whisk or by hand until fluffy and able to hold their shape. Gently fold the egg whites into the yolk mixture, taking care not to deflate the air bubbles.
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 if making larger pancakes) into the pan. Cook each side for 1 to 2 minutes until golden brown. Repeat with the remaining batter to make 4 (or 2) pancakes. Keep them covered while cooking the rest.
Step 4: Warm the dulce de leche gently in a small saucepan until it loosens slightly. Serve the pancakes on plates, topping each with sliced banana, warmed dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate.

Tips & Variations

For extra fluffiness, ensure the egg whites are beaten until stiff peaks form before folding in.
You can swap digestive biscuits for graham crackers or crushed nuts for a different crunch.
If dulce de leche is unavailable, caramel sauce can be used as a substitute.

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 pan or microwave before serving. Add fresh toppings after warming.

How to Serve

Two white plates each hold three golden-brown pancakes stacked in the center. On top of the pancakes are several round banana slices arranged in a loose cluster, drizzled with amber caramel sauce that pools lightly around the edges. Crumbled light brown cookie pieces and thin dark chocolate shavings are scattered across the bananas and pancakes, adding texture. The plates rest on a white marbled surface, and near them is a small white bowl filled with caramel sauce. To the right, two forks lie side by side on a soft beige cloth with frayed edges. The 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 make and cook the batter fresh to maintain the pancakes’ light and fluffy texture. However, the batter can be prepared up to 1 hour in advance if kept chilled.

How do I prevent the pancakes from sticking to the pan?

Use a good quality non-stick pan and make sure the butter and oil are hot before adding the batter. Avoid moving the pancakes too soon to allow a golden crust to form.