Get ready to transform ordinary pancakes into an unforgettable treat: the best of British banoffee pie married with classic American flapjacks.
With layers of fluffy hotcakes, caramelized bananas, luscious toffee sauce, and clouds of whipped cream, this recipe delivers gourmet-level dessert in under 20 minutes—all with simple pantry ingredients and minimal fuss.
Follow along for chef-tested techniques, expert tips, and answers to every question you might have.
🍽 Why You’ll Love This Recipe
1. Speed & Simplicity
- Bowl to plate in under 20 minutes: no batter resting required, no specialty tools beyond a mixing bowl and nonstick skillet.
- Uses widely available, budget‑friendly ingredients: flour, eggs, milk, butter, sugar, bananas, and store‑bought or quick homemade caramel.
2. Sweet & Versatile
- Doubles as a show‑stopping weekend brunch or an indulgent last‑minute dessert.
- Perfect for all ages: kids love the sweetness and adults appreciate the grown‑up caramel‑banana flavor combination.
3. Customizable Canvas
- Easily adapt with mix‑in flavors (nuts, chocolate chips, spices) or alternate toppings (berries, Nutella, Greek yogurt).
- Scale up for gatherings: make mini pancake stacks on skewers for parties, or keep warm in the oven for a pancake bar.
📦 Ingredients at a Glance
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Dry | All‑purpose flour | 1 cup (120 g) | Spoon & level for accuracy |
| Granulated sugar | 2 Tbsp | Adjust up to ¼ cup if you like sweeter | |
| Baking powder | 2 tsp | Ensure it’s fresh for maximum rise | |
| Salt | ¼ tsp | Balances and enhances sweetness | |
| Wet | Milk | ¾ cup (180 ml) | Whole or 2% for extra richness |
| Egg | 1 large | Room temperature yields fluffier cakes | |
| Melted butter | 2 Tbsp | Plus extra for greasing the pan | |
| Toppings | Banana | 1 ripe, sliced | Yellow with brown speckles, still firm |
| Caramel/toffee sauce | ¼ cup | Store‑bought or quick homemade (see FAQ) | |
| Whipped cream | ½ cup | Freshly whipped holds shape best | |
| Chocolate shavings | Optional | Dark or milk, for garnish |
Tip: Measure ingredients ahead and line them up—a mise en place makes the process seamless.
🤸♂️ Step-by-Step Instructions
1. Mix the Batter 🥤
- Combine dry: In a medium bowl, whisk flour, sugar, baking powder, and salt until fully blended.
- Blend wet: In a separate bowl, whisk the egg with milk and melted butter until smooth and slightly frothy.
- Fold: Pour wet mixture into dry ingredients. Use a spatula to gently fold just until large streaks disappear. Small lumps ensure tender pancakes—do not overmix.
Chef’s Tip: For ultra‑fluffy texture, separate the egg white and yolk. Beat the white to soft peaks, then fold in at the end.
2. Cook the Pancakes 🍾
- Preheat: Warm a nonstick skillet or griddle over medium heat; brush lightly with melted butter.
- Portion: For uniform pancakes, use a ¼‑cup measure. Pour batter onto the hot surface, leaving space for spreading.
- Flip: Cook until edges look set and bubbles form on top, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Keep warm: Transfer cooked pancakes to a baking sheet in a preheated oven at 200 °F (90 °C), loosely tented with foil, while you finish the batch.
Chef’s Tip: Avoid overcrowding—cook 2–3 at a time so the pan surface stays hot and pancakes remain lofty.
3. Assemble Banoffee Magic 🍌➡️🍯➡️🍺
- Layer: Start with one pancake, top with sliced bananas and a drizzle of caramel sauce. Repeat to build a stack of 3–4 layers.
- Crown: Pipe or spoon whipped cream on top, then finish with chocolate shavings and an extra swirl of sauce around the plate.
- Serve immediately: Present to your guests or family while warm for the ultimate textural contrast.
Plating Tip: Use a warmed plate and a squeeze bottle for precise sauce drizzling—it elevates presentation.
📊 Variations & Hacks
| Variation | Change | Result |
|---|---|---|
| Nutty Crunch | Stir in or top with chopped pecans/walnuts | Adds toasty crunch and flavor depth |
| Choco‑Ban | Swap caramel for warm chocolate sauce | Rich mocha‑banana indulgence |
| Vegan | Use plant‑based milk + flax “egg” | Dairy‑free, vegan‑friendly treat |
| Mini Stacks | Use 2 Tbsp batter per pancake | Perfect bite‑sized party appetizers |
| Boozy Twist | Stir 1 Tbsp dark rum into caramel sauce | Grown‑up, sophisticated flair |
Hack: Toast banana slices briefly in the pan before stacking for deeper caramel notes and firmer texture.
📖 Frequently Asked Questions
Can I make the caramel sauce from scratch?
Yes! In a small saucepan, melt ⅓ cup sugar over medium heat, swirling until golden amber. Remove from heat and whisk in 3 Tbsp heavy cream and 1 Tbsp butter until smooth. Let cool slightly before drizzling to maintain whipped cream structure.
How do I keep pancakes warm without drying them out?
Place cooked pancakes on a baking sheet, cover loosely with foil, and hold in a 200 °F (90 °C) oven. This gentle heat keeps them soft and warm for up to 20 minutes—ideal for batch cooking.
What ripeness of banana works best?
Choose bananas with bright yellow skin and brown speckles. They’re sweet enough to caramelize but still hold their shape when layered. Overripe, mushy bananas will release too much moisture.
Can I prep any components ahead of time?
Absolutely—whip cream and slice bananas up to 1 hour ahead; store covered in the fridge. Mix and store dry pancake ingredients the night before; just whisk in wet ingredients when ready to cook.
How do I prevent the bottom pancake from getting soggy?
Drain banana slices on paper towels to remove excess moisture. Stack pancakes and toppings just before serving; avoid letting sauce pool under the bottom pancake.
