We all know that breakfast is the most important meal of the day because it kickstarts your metabolism and gives you the energy to do what you need to do. Imagine starting your day with a stack of fluffy banoffee pancakes topped with fresh banana slices, whipped cream, and caramel syrup. If your mouth watered just from the thought, I’ve got a treat for you!
Pancakes are perhaps one of the most quintessential breakfast foods out there and while there are many prepackaged options available, nothing beats making them from scratch. You can ensure the quality and freshness of your ingredients, and also customize flavors and toppings according to your liking.
Case in point, Banoffee pancakes. Just look at the picture above. The delectable pie-inspired meal is something you can’t possibly say no to. Combining two of my favorite meals, it’s something that I always make for friends and family and they’ve never complained.
It may look like a top chef made them, but that’s really not the case. Contrary to popular belief, making pancakes from scratch doesn’t actually take too much time or work. In fact, this recipe I’ll be sharing where pancake meets pie will only take 30 minutes tops, using readily available and affordable ingredients.
Banoffee Pancake Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Yields: 9 pancakes
Course: Breakfast, dessert
Ingredients
¾ cup milk
1 large egg (room temperature)
2 tablespoons butter (melted)
3 tablespoons sugar
1 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1 banana
¼ cup caramel syrup
¼ cup whipped cream
How to make Banoffee Pancakes
- Get a medium bowl. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together egg, melted butter, sugar, and milk. Do this until well combined.
- Add the dry ingredients to the wet ingredients. Use a whisk or a fork to mix them until just combined. Do not overmix.
- Heat a skillet to medium heat and then add oil or butter. Carefully pour batter onto the hot skillet using ¼ cup to measure the correct amount of batter for each pancake. Cook for about 2-3 minutes until you see bubbles form on the top.
Once you see bubbles form like in the picture above, gently flip and cook the pancakes for a minute more or until done. Make sure not to burn it!
- Stack the pancakes with sliced bananas in between, top with whipped cream, and serve with a drizzle of caramel syrup.
There you go! Five easy steps to make delicious and pillowy-soft banoffee pancakes that you can indulge in anytime. This is a recipe I swear by whenever I feel like adding a little more pizzazz to my breakfast pancakes. It’s just utterly scrumptious. The rich caramel syrup drizzled on top of the pancakes balances well with the fresh banana slices and whipped cream. Again, it uses readily available ingredients and only takes 30 minutes to make!
Tips for making Banoffee Pancakes
The thing with pancakes is they’re easy to make, but they’re also easy to mess up. Starting from mixing the batter to actually cooking them, so many things could go wrong. If you mix the batter too much, you’ll get lifeless, chewy pancakes instead of the fluffy treats that we know and love. If your skillet’s too hot or you leave the batter cooking for too long, you’ll get burned pancakes. Don’t worry, we’ve all been there. For this reason, I’ve put together a bunch of tips for you!
Don’t overmix your banoffee pancake batter.
I can understand the urge to make your batter as smooth as possible. I did this too once upon a time. However, when it comes to pancakes, having lumpy batter is actually okay. Getting rid of those lumps will come at the cost of the fluffiness of your pancakes.
Mix your batter only until your dry and wet ingredients are just incorporated. As long as there aren’t any flour streaks left, your lumpy batter is good to go. Otherwise, be ready to eat chewy pancakes.
Make sure your skillet is hot enough.
I’ll give you two options for a pancake. One, crispy on the outside yet soft and light on the inside. Two, soft but moist and greasy. Which one would you choose? Most people would choose the first one.
If you’re like most people, you won’t attempt to pour your banoffee pancake batter onto your pan when it’s not hot enough yet. Once you turn on your stove, adding your butter or oil and then wait for them to hear. They shouldn’t be smoking, but they should be hot before you pour some batter in. You can try making a small test pancake to ensure you have the right heat.
Make sure your skillet not too hot.
On the other end of the spectrum, make sure your pan isn’t too hot. I know how good pancakes smell. Even so, don’t try to increase the temperature of your skillet in hopes of cooking your banoffee pancakes faster. You’ll just end up with pancakes that aren’t cooked evenly, burnt on the outside, and raw on the inside. Set your heat to medium and be patient.
Wait for the right time to flip your banoffee pancake.
I know in Step 4 I said you should flip your pancakes once you start to see bubbles form, but hold your horses until a minute after or until those bubbles burst. This will make sure your pancakes aren’t raw inside.
Only flip your banoffee pancakes once.
As the saying goes, “Once is enough, twice is too much, and thrice is a poison that can kill a person.” That’s certainly true with pancakes. Well, maybe not the third one. Flipping pancakes thrice won’t actually make them lethal for you. However, the first half of that saying definitely applies to pancakes.
The most important thing I learned about making fluffy pancakes is that you should only flip them once. If you flip them more than once, they’ll deflate and you’ll end up with dense pancakes.
