Banoffee Pie Pancakes with Dulce de Leche
Fluffy pancakes layered with thinly sliced banana, whipped cream, and dulce de leche, finished with crushed digestive biscuit crumbs and chocolate curls. A dessert-inspired breakfast combining caramel, banana, and cream in pancake form.
Ingredients
- 1 cup all-purpose flourcake flour1:1gluten-free
lighter crumb
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 2 tablespoon oil or melted buttercoconut oil1:1vegandairy-free
subtle coconut note
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- crushed graham crackers or digestive biscuits, crushed
- 2 tablespoon dulce de lechecaramel sauce1:1vegetarian
similar sweetness
- ¼ cup whipped cream
- 1 banana, thinly sliced
- chocolate curls, for topping(optional)
Instructions
- 1
Gather ingredients and melt butter, allowing it to cool to room temperature.
- 2
Whisk together flour, baking powder, sugar, and salt in a bowl.
- 3
In another bowl, crack and whisk the egg until even, then add milk, cooled melted butter, and vanilla extract, mixing well.
- 4
Stir dry ingredients into wet ingredients until combined, avoiding overmixing.
- 5
Heat a non-stick saucepan at medium heat and add butter.
- 6
Pour batter into the pan using a 1/4 measuring cup or ladle.
- 7
Cook each pancake until bubbles appear on the surface and edges look golden brown and dry, then stack on a plate.
- 8
Slice banana thinly and lay over the pancakes.
- 9
Top pancakes with a dollop of whipped cream and drizzle of dulce de leche.
- 10
Sprinkle crushed graham crackers crumbs on top and serve warm with chocolate curls.
Tips
Do not overmix the batter to avoid dense, tough pancakes.
Cook each pancake until bubbles form on the surface for even cooking and light, fluffy texture.
Use melted butter cooled to room temperature to prevent cooking the egg prematurely.
Good to Know
Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat gently in a skillet over low heat before adding toppings.
Prepare pancakes without toppings up to 2 hours ahead. Add whipped cream, dulce de leche, banana slices, and biscuit crumbs just before serving to maintain texture.
Serve warm with coffee or milk. Garnish with additional chocolate curls if desired.
Common Mistakes
Do not overmix the batter to avoid tough, dense pancakes.
Do not skip cooling melted butter to room temperature to avoid cooking the egg.
Do not add toppings too far in advance to prevent soggy pancakes.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
similar sweetness