Make this caramelised banana pancake stack for a decadent brunch or dessert to share.
This caramelised banana pancake stack combines bananas, maple syrup, and hazelnuts together to make one mouthwatering treat. If you're feeling adventurous, why not add crispy smoked bacon to it - you'll love the combination of sweet and salty. It takes just 25 minutes to make this pancake stack. Unlike our classic pancake recipe (opens in new tab), these pancakes are thick and spongey.
- 75g unsalted butter, plus extra for frying
- 300ml milk
- 2 medium eggs
- 225g plain flour, 1½tsp baking powder, ¾tsp bicarb and a pinch of salt, sifted into a bowl
- 5 bananas, cut in half lengthways
- 50g light muscovado sugar
- 1tbsp apple juice or water
- 100ml maple syrup
- 50g toasted hazelnuts, chopped
- For the pancakes, melt 25g butter, let it cool, then mix with the milk and eggs. Pour into a well in the dry flour mix and stir until smooth. Cover and chill for 30 mins.
- Melt 25g butter in a pan and fry the bananas, cut side down, until lightly brown.
- In a pan, melt 25g butter, add the sugar, 1tbsp apple juice and the maple syrup. Cook until the sugar has dissolved, cover and heat gently for a few minutes.
- Heat a pan, add a little butter and cook the pancakes. Stack the pancakes with bananas, a drizzle of syrup and some nuts.
Top Tip for making Caramelised banana pancake stack
You can also enjoy this recipe as a dessert - simply serve with a big dollop of vanilla ice cream!
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