Banoffee Pancakes
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Banoffee Pancakes
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The fluffiest pancakes you'll ever have topped with an easy stovetop toffee, sliced bananas, and biscuit crumbs. These banoffee pancakes are absolutely delicious, you'll probably never make pancakes another way again!
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Ingredients
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 tablespoon white vinegar
- 2 cup flour 2255g
- 1/4 cup sugar 50 g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1 teaspoon vanilla
- 4 tablespoon butter, melted 56g, 1/2 stick
For assembling:
- toffee sauce
- Vanilla Ice cream or whipped cream
- sliced bananas
- a few digestive biscuits, or graham crackers, crumbled
Instructions
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)
To assemble:
- 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!
Notes
- You can easily halve the pancake and toffee recipe if you're serving less people.
- Pancake recipe adapted from Allrecipes.
- Toffee recipe from the filling in my banoffee pie and banoffee cup recipes.
- Storing leftovers:
- You can store leftover toffee tightly covered for up to 5 days in the fridge
- 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.
Nutrition Information
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Calories
515kcal
(26%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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