Banoffee Pie Pancakes
Banoffee pie pancakes are perfect for when you want your breakfast to taste like a dessert. Fluffy banana pancakes are topped with homemade whipped cream, gooey caramel, and sliced bananas for a decadent treat!
Did you love our banana cream pie pancakes? Can’t get enough double chocolate peanut butter pancakes? Does your family run to the kitchen table when you make Nutella french toast? Then get ready to meet your new favorite breakfast: banoffee pie pancakes.
If you’ve never had banoffee pie before, it originated in England and it ranks up there with The Beatles, Cadbury Eggs, and Earl Grey tea when it comes to noteworthy British exports. It features a biscuit crust, sliced bananas, a thick layer of caramel, and creamy whipped topping.
So what happens when you make banoffee pie into pancakes?
Magic! (And deliciousness.)
PS: We’re always looking for pancake ideas. Do you have a favorite dessert that you’d like us to flip into a pancake recipe? Send us an email and let us know!
About this banoffee pie pancake recipe
This recipe starts with banana pancakes—light, fluffy buttermilk banana pancakes to be precise. Because you want all the banana flavor here, you’ll top these with even more sliced bananas.
Then, you’ll add a generous dollop of homemade whipped cream. Sure, you could used store-bought, but homemade is 100% worth the (very little) effort involved!
Last, but certainly not least, is a drizzle of easy-peasy caramel sauce. There’s no fussing with the stovetop and trying to read a candy thermometer here—nope, this caramel sauce is made in the microwave! (The secret ingredient is—wait for it!—vanilla ice cream.) If you’re looking for a more traditional caramel that’s not made with vanilla ice cream, try our caramel sauce recipe or our vegan caramel sauce.
Some versions of banoffee pie are made with coffee, so we recommend pairing your banoffee pie pancakes with our Cinnamon Dolce Latte for the full experience.
What you need
Most of the ingredients for banoffee pie pancakes are pantry and fridge staples, so you probably won’t have to add much to your grocery list!
For the pancake batter
For the pancake batter, you’ll need all purpose flour, baking powder, salt, bananas, butter, egg, buttermilk (here’s how to make your own buttermilk), water, and vanilla extract.
Tip: For maximum banana flavor, use bananas that have some brown spots. Not only are these bananas sweeter, they also have a more pronounced flavor to them.
For the homemade whipped cream
Only three ingredients are needed for the whipped cream! Grab whipping cream, maple syrup, and vanilla extract. If you don’t have maple syrup, you could use confectioners’ sugar, but we love the maple flavor in this recipe.
For the caramel sauce
This super easy caramel sauce is made with vanilla ice cream, brown sugar, salted butter, and salt. Make sure you choose a real ice cream here, not a “frozen dessert.” We used vanilla bean in the photos for those pretty little flecks of vanilla bean!
We recommend serving these pancakes with additional sliced bananas for extra banana flavor.
How to make them
Make the pancake batter
Whisk the flour, baking powder, and salt in a mixing bowl.
Place the bananas, melted butter, egg, buttermilk, water, and vanilla in a blender. Start on low, then slowly increase to high speed, blending until the mixture is completely smooth.
Pour the wet ingredients into the dry ingredients; whisk until smooth.
Let the batter rest for 5 minutes.
Make the pancakes
Preheat an electric griddle to 375°F or set a non-stick frying pan over medium-low heat.
Drop the batter by spoonfuls onto the cooking surface. To get pancakes that are uniform in size, use a muffin scoop.
Cook the pancakes for 3 to 3 ½ minutes on the first side; flip and cook for 2 to 2 ½ minutes on the second side.
Make the whipped cream
Using the whisk attachment on a hand mixer, beat the whipping cream, maple syrup, and vanilla in a mixing bowl until the whipped cream is thick and soft peaks form.
Make the caramel sauce
Combine all of the caramel sauce ingredients in a medium microwave-safe bowl or a glass 2-cup measuring cup.
Microwave for 30 seconds on high; stir. Microwave for another minute on high and stir again. Microwave for one minute more on high and stir; at this point, it should be done. Keep a close eye on the sauce while it cooks to make sure it doesn’t bubble up and overflow.
Let the sauce cool before you pour it over the pancakes to keep it from melting the whipped cream. It will also thicken slightly as it cools.
Assemble and serve
Plate the pancakes and top them with sliced bananas, whipped cream, and a generous drizzle of caramel sauce.
As you might guess from the name, it tastes like a combination of banana and toffee! But it’s also known for contrasting textures, too—fluffy whipped cream, gooey caramel, and soft, ripe bananas.
Caramel is made by caramelizing sugar over high heat, while dulce de leche caramelizes sweetened milk at a lower temperature for a longer amount of time. The two taste similar, but dulce de leche has a thicker, denser texture. In many recipes for banoffee pie, dulce de leche is used for the filling.
How to make these banoffee pie pancakes your own
Want to put your own spin on this recipe? Here are some ideas to try:
- Swap the whipped cream for Chocolate Whipped Cream or Cinnamon Whipped Cream.
- Banoffee pie sometimes includes chocolate; add chocolate chips to your pancakes (or make our Mocha Chocolate Chip Pancakes), or top them with chocolate shavings or chocolate sauce.
- Use our Chocolate Protein Pancakes for a protein boost.
Make Ahead Ideas
Each component of this banoffee pie pancake recipe—the pancakes, the whipped cream, and the caramel—can be made up to a day in advance and stored in the refrigerator.
Heat the pancakes in the oven (instructions below!), warm the caramel in the microwave just enough to make it pourable (you don’t want it too hot or it will melt the whipped cream!), and take the whipped cream out of the fridge just before assembling.
Note: The whipped cream will deflate slightly, so if you want super fluffy whipped cream, make that right before serving!
Leftover whipped cream will last in the refrigerator for a day, and the caramel sauce will last for 2 to 3 days. Wrap them well or transfer them to an airtight container.
The pancakes will last for 5 days in the fridge, or they can be frozen for up to 3 months. Freeze them in an airtight container or freezer bag with parchment paper to separate the layers and keep them from sticking.
To reheat the pancakes, you can microwave them until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the pancakes with foil will keep them from drying out.
If you’re reheating the pancakes from frozen, just add a few more minutes to the cooking time.
More dessert-inspired pancake recipes
Get the Recipe: Banoffee Pie Pancakes
- 2 cups all purpose flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 3 medium to large bananas
- 3 tablespoons butter, melted
- 1 egg
- 1 cup buttermilk
- ¾ cup water
- ½ teaspoon vanilla
- 1 cup whipping cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup vanilla ice cream (must be real ice cream, not frozen dessert)
- ½ cup brown sugar
- ¼ cup salted butter
- ½ teaspoon salt
- 3-4 bananas sliced
- Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Place 3 bananas, melted butter, egg, buttermilk, water, and vanilla in a blender. Start on low then slowly increase to high speed. Blend until smooth.
- Pour the contents of the blender into the bowl. Whisk until smooth.
- Allow batter to rest for 5 minutes.
- Drop batter by spoonfuls onto the preheated griddle/pan. To get even sized pancakes, use a muffin scoop.
- Cook for 3 to 3 ½ minutes on the first side. Flip and then cook for 2 to 2 ½ minutes on the second side.
For the whipping cream:
- Using the whisk attachment on a hand mixer, blend the whipping cream, maple syrup, and vanilla until thick.
For the caramel sauce:
- Place all ingredients in a medium sized microwave safe bowl or glass 2 cup measuring cup.
- Microwave for 30 seconds on high and stir. Microwave for another 1 minute on high and stir again. Microwave for another 1 minute on high and stir again. NOTE: Watch the caramel carefully to ensure it doesn’t bubble up too high and spill over.
- Allow to cool before serving on the pancakes or it will melt the whipping cream.
- Top the pancakes with sliced bananas, whipping cream, and a drizzle of caramel sauce.
- Makes about 20 pancakes.
- Leftover whipped cream will last in the refrigerator for a day (but is best fresh). and Caramel sauce will last for 2 to 3 days in the refrigerator. Wrap them well or transfer them to an airtight container.
- The pancakes will keep for 5 days in the fridge, or they can be frozen for up to 3 months. Freeze them in an airtight container or freezer bag with parchment paper to separate the layers and keep them from sticking.
- To reheat the pancakes, you can microwave them until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the pancakes with foil will keep them from drying out.
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