Looking for an easy autumn brunch recipe? These banoffee pie pancakes combine thin, golden pancakes with caramelised bananas, chantilly cream, caramel sauce and a buttery biscuit crunch. Serving six, they’re an indulgent breakfast made for sharing with family and friends.
They’re also the perfect centrepiece for a Brilliant Breakfast fundraiser. By bringing people together over breakfast, you can raise funds to help support young women across the UK to build their confidence and skills and access opportunities in work, education and training.
Inspired by the classic flavours of banoffee pie, this recipe swaps the traditional biscuit base for a crunchy toasted biscuit topping, using anything from classic digestives to oaty Hobnobs. You can make your own caramel if you’re feeling adventurous or simply use your favourite shop-bought sauce for convenience.
The pancakes themselves use my go-to one-mug method, so there’s very little measuring involved. Simply use the same large coffee mug to measure one mug of plain flour and one and a half mugs of milk. In our house, we use oat milk, but any milk works.
Ingredients:
Cup Crepe recipe: serves 6
- Choose a large coffee mug
- 1 Cup plain flour
- 1 ½ Cup of milk
- 2 Medium eggs or 1 large egg
- 1 Tbsp of butter (for pan frying)
Toppings:
Caramelised Banana
- 2 Bananas
- 2 Tbsp of butter
- 2 Tbsp of brown soft sugar
Toasted Biscuit Crunch:
- 10 Hobnobs or any oaty biscuit
- 1 Tbsp of salted butter
Chantilly Cream:
- 300ml Double cream or whipping cream
- ½ Tsp of vanilla extract or vanilla paste
- 2 Tbsp caster sugar
Caramel Sauce:
- Choose one by your favourite supermarket or brand e.g. Carnation Dulce Leche Sauce, Salted Caramel Sauce.
Method:
Step 1: Make the Pancake Batter
- Preheat the oven to 30-50°C to keep pancakes warm.
- Whisk together the flour, milk and eggs until smooth.
- Leave to rest for 10 minutes.
- Cook thin pancakes in a lightly buttered frying pan until golden on both sides.
- Keep warm in the oven.
Step 2: Prepare the Biscuit Crunch Topping
- Crush the biscuits into fine crumbs.
- Toast the crumbs in melted butter for 2-3 minutes until golden.
- Leave to cool.
Step 3: Make the Caramelised Bananas
- Melt the butter and stir in the brown sugar until bubbling.
- Add the sliced bananas and cook for 2-3 minutes per side until soft and caramelised.
Step 4: Whip the Chantilly Cream
- Whisk the cream, vanilla and caster sugar until soft peaks form.
Step 5: Assemble the Banoffee Pie Pancakes
- Stack or fold the pancakes onto serving plates.
- Top with the caramelised bananas and chantilly cream.
- Drizzle with caramel sauce and sprinkle over the biscuit crunch.
- Serve immediately and enjoy.
Want to know more about The Brilliant Breakfast?
The Brilliant Breakfast brings people together to raise funds for The King's Trust Change a Girl's Life campaign, helping young women access the support and opportunities they need to build their futures.
Get involved by registering to host your own Brilliant Breakfast, this March.
