Adaline Recipes

Why You’ll Love This Recipe

These pancakes are soft, fluffy, and packed with flavor. The sweetness of ripe bananas pairs beautifully with smooth chocolate and buttery caramel, creating a balanced and satisfying bite. They’re quick to make, highly customizable, and ideal for weekends or when you want something a little extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
granulated sugar
milk
eggs
unsalted butter (melted)
vanilla extract
ripe bananas
chocolate chips or melted chocolate
caramel sauce
whipped cream (optional)

Directions

In a bowl, whisk together the flour, baking powder, salt, and sugar.

In another bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

Heat a non-stick pan over medium heat and lightly grease it.

Pour a ladle of batter into the pan and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.

Repeat with the remaining batter.

Slice the bananas.

Stack the pancakes on a plate, layering with banana slices, chocolate, and caramel sauce between each pancake.

Top with whipped cream and drizzle with extra chocolate and caramel before serving.

Servings and timing

Servings: 3–4 portions
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: about 25 minutes

Variations

Add crushed biscuits for a banoffee pie-inspired texture.
Mix mashed banana into the batter for extra flavor.
Use dark chocolate for a richer taste or white chocolate for a sweeter version.
Top with chopped nuts like hazelnuts or pecans for added crunch.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a pan over low heat or in the microwave for 15–20 seconds.
Store toppings separately and assemble fresh for the best texture.

FAQs

Can I make the batter ahead of time?

It’s best used fresh, but you can refrigerate it for up to 12 hours.

Can I freeze pancakes?

Yes, freeze them with parchment paper between layers for up to 2 months.

What type of chocolate works best?

Any type works—dark, milk, or white depending on your preference.

Can I make this dairy-free?

Yes, substitute milk and butter with plant-based alternatives.

How do I keep pancakes fluffy?

Avoid overmixing and cook on medium heat.

Can I use store-bought caramel?

Yes, store-bought caramel sauce works well.

What bananas should I use?

Ripe bananas with brown spots give the best flavor.

Can I add banana to the batter?

Yes, mashed banana can be mixed into the batter.

How do I prevent sticking?

Use a non-stick pan and lightly grease it.

Can I make mini pancakes?

Yes, simply use smaller amounts of batter and reduce cooking time.

Conclusion

Choc banoffee pancakes are a deliciously indulgent way to enjoy a classic flavor combination. With their soft texture and rich toppings, they’re perfect for turning an ordinary breakfast into something memorable.

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