Choc Banoffee Pancakes

Why You’ll Love This Recipe

These pancakes combine soft, airy texture with bold, dessert-like flavors. The sweetness of bananas, richness of chocolate, and buttery caramel create a perfect balance in every bite. They’re easy to prepare, great for weekend brunch, and can be customized with your favorite toppings for an extra-special treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
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 stir gently 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 the other side until golden brown.

Repeat with the remaining batter.

Slice the bananas.

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

Top with whipped cream and extra drizzle of 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 between layers for a banoffee pie-inspired crunch.
Use whole wheat flour for a slightly healthier version.
Swap chocolate chips for cocoa powder in the batter for a chocolate-flavored pancake base.
Top with chopped nuts like hazelnuts or pecans for added texture.

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.
For best results, store toppings separately and assemble fresh before serving.

FAQs

Can I make the batter ahead of time?

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

Can I freeze pancakes?

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

What type of chocolate works best?

Dark, milk, or even white chocolate all work depending on your preference.

Can I make this recipe dairy-free?

Yes, use plant-based milk and butter alternatives.

How do I keep pancakes fluffy?

Avoid overmixing the batter and cook on medium heat.

Can I use store-bought caramel?

Yes, store-bought caramel sauce is perfectly fine.

What bananas should I use?

Ripe bananas with some brown spots are ideal for sweetness.

Can I add banana to the batter?

Yes, mashed banana can be added for extra flavor and moisture.

How do I prevent pancakes from sticking?

Use a non-stick pan and lightly grease it before cooking.

Can I make mini pancakes instead?

Yes, simply use less batter per pancake and reduce cooking time slightly.

Conclusion

Choc banoffee pancakes are a deliciously indulgent treat that turns simple pancakes into a dessert-worthy dish. With their rich layers of banana, chocolate, and caramel, they’re perfect for special breakfasts or whenever you want to enjoy something truly satisfying.

Choc Banoffee Pancakes

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Fluffy pancakes layered with sweet bananas, rich chocolate, and luscious caramel for a decadent banoffee-inspired treat. Perfect for indulgent breakfasts or dessert-style brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3-4 servings
• Category: Breakfast
• Method: Pan Fry
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Milk
• Eggs
• Unsalted butter (melted)
• Vanilla extract
• Ripe bananas
• Chocolate chips or melted chocolate
• Caramel sauce
• Whipped cream (optional)

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Instructions

1. In a bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, mix milk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Heat a non-stick pan over medium heat and lightly grease it.
5. Pour batter into the pan and cook until bubbles form, then flip and cook until golden brown.
6. Repeat with remaining batter.
7. Slice the bananas.
8. Stack pancakes, layering with banana slices, chocolate, and caramel sauce.
9. Top with whipped cream and extra chocolate and caramel if desired.
10. Serve immediately.

Notes

• Add crushed biscuits for a banoffee-style crunch.
• Use whole wheat flour for a healthier option.
• Mix cocoa powder into the batter for chocolate pancakes.
• Top with chopped nuts like hazelnuts or pecans for texture.
• Store pancakes in the refrigerator for up to 2 days.
• Reheat gently in a pan or microwave before serving.
• Assemble toppings fresh for best results.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 95 mg