Fluffy pancakes layered with sweet bananas, rich chocolate, and buttery caramel for a decadent banoffee-inspired treat. Perfect for indulgent breakfasts or dessert-style brunch.
Total Time:25 minutes
Yield:3-4 servings
Ingredients
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)
Instructions
In a bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, mix milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Heat a non-stick pan over medium heat and lightly grease it.
Pour batter into the pan and cook until bubbles form, then flip and cook until golden brown.
Repeat with remaining batter.
Slice the bananas.
Stack pancakes, layering with banana slices, chocolate, and caramel sauce.
Top with whipped cream and extra chocolate and caramel if desired.
Serve immediately.
Notes
Add crushed biscuits for a banoffee-style crunch.
Mix mashed banana into the batter for extra flavor.
Use dark or white chocolate depending on preference.
Top with chopped nuts like hazelnuts or pecans for texture.
Store pancakes in the refrigerator for up to 2 days.
