Dessert

Banoffee Pie Pancakes Recipe

ByLuna Ryder January 18, 2026January 18, 2026

Introduction

Banoffee pie pancakes combine the best of two beloved desserts—pancakes and banoffee pie—into one delicious treat. Fluffy pancakes are topped with caramel-like dulce de leche, bananas, crunchy biscuit crumbs, and a sprinkle of chocolate for a rich, indulgent breakfast or dessert.

Two white plates each hold a stack of three golden-brown pancakes with a slightly crispy edge. On top of the pancakes are several slices of light yellow banana arranged unevenly. A caramel-colored syrup is drizzled over the stack and plate, pooling slightly underneath. Crumbled light beige cookie pieces and small dark chocolate shavings are scattered on the pancakes and around the plates. To the top left of the left plate, there is a small white bowl filled with the same caramel syrup. On the right side, the plate rests on a beige fabric with frayed edges, and two silver forks lie nearby. The whole setup is on a white marbled surface. 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 have a smooth batter.
Step 2: Beat the egg whites with a pinch of salt using an electric whisk or by hand until fluffy and stiff peaks form. Gently fold the egg whites into the yolk mixture, taking care to keep the batter light and airy.
Step 3: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour in a quarter of the batter (or half if making larger pancakes) and cook each side for 1-2 minutes until golden brown. Repeat with the remaining batter to make 4 pancakes in total. Keep the pancakes covered to stay warm.
Step 4: Warm the dulce de leche gently in a small saucepan until it loosens. Serve the pancakes on plates topped with sliced banana, warmed dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate.

Tips & Variations

Use ripe but firm bananas for best texture and sweetness.
For extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
If you prefer, substitute crushed graham crackers for the digestive biscuit.
To make the dulce de leche at home, gently simmer a can of sweetened condensed milk sealed in a water bath for 2-3 hours.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It is best to add toppings fresh, as bananas and biscuit crumbs can become soggy if stored together.

How to Serve

Two white plates each hold a stack of three golden-brown pancakes, drizzled with light brown caramel sauce. On top of each stack are several round, pale yellow banana slices, scattered with dark chocolate shavings and sprinkled with crushed light tan cookie crumbs. The left plate is on a white marbled surface alongside a small bowl filled with caramel sauce. The right plate rests on a pale peach cloth with two silver forks placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

The batter is best used fresh for fluffiest pancakes, but you can prepare it a few hours ahead and keep it covered in the fridge. Whisk it gently before cooking.

What if I don’t have dulce de leche?

You can substitute with caramel sauce or dulce de leche from a jar, or make your own by simmering sweetened condensed milk gently for a few hours until thickened.