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Banoffee pie pancakes recipe

8 ratings

Give your pancakes a glow-up with our banoffee pie-inspired stack. Layered with bananas, whipped cream and caramel sauce, these fluffy pancakes are the perfect breakfast/dessert mash-up. See method

Serves Serves 4 / Makes 12-14 pancakes
Takes 30 mins
494 calories / serving
Vegetarian

Ingredients

250g self-raising flour
1 tsp baking powder
2 large eggs
300ml whole milk
1 tsp vanilla extract
2 very ripe medium bananas, mashed
butter, for frying

To serve

2 small bananas, finely sliced
2 tbsp Tesco Finest salted caramel sauce, warmed
2 digestive or shortbread biscuits, crumbled
spray cream
dark chocolate, to grate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2080kj
494kcal 25%
Fat
12g 17%
Saturates
6g 28%
Sugars
29g 32%
Salt
1.2g 19%

of the reference intake
Carbohydrate 80.1g Protein 15g Fibre 4.4g

Method

Put the flour and baking powder in a large bowl. Crack in the eggs and gradually whisk in the milk, a little at a time, until you have a smooth batter. Whisk in the vanilla extract and mashed banana.
In a large nonstick frying pan, melt a small knob of butter over a medium heat. Dollop 2 tbsp of batter per pancake in the frying pan. Cook the pancakes in batches for 2-3 mins until bubbles start to appear, then flip over and cook for a further 2-3 mins.
To serve, stack the pancakes with fresh banana slices, drizzle with warm caramel sauce, sprinkle over crushed biscuits, then top with spray cream and grated dark chocolate.

See more Pancake recipes