Banoffee pie pancakes

This Pancake Day try a new take on banoffee pie. Sticky dulce de leche and sweet bananas make an irresistible topping for fluffy pancakes

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 379
  • fat 13g
  • saturates 5g
  • carbs 53g
  • sugars 0g
  • fibre 2g
  • protein 11g
  • salt 0.67g


  • 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


  1. Separate the eggs, putting the whites in one bowl and 2 of the yolks in another bowl (use the third yolk in another recipe). Mix the yolks with the sugar, flour, baking powder and milk to make a smooth paste.

  2. Beat the egg whites and a pinch of salt with an electric whisk (or by hand) until fluffy and holding their shape. Gently fold into the yolk mixture, being careful not to knock any of the air out.

  3. Heat the butter and oil in a non-stick frying pan over a medium heat. Dollop a quarter (or half if making two larger pancakes) of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make a total of 4 (or 2) pancakes. Keep them covered.

  4. Gently warm the dulce de leche in a small saucepan until loosened. Serve the pancakes on two plates and top with the sliced banana, dulce de leche, crumbled biscuit and grated chocolate.

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