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Pancakes are a beloved breakfast staple, cherished for their versatility and comforting nature. They can be sweet or savory, simple or extravagant, making them a go-to dish for any meal of the day. Among the myriad of pancake variations, Sticky Toffee Banana Pancakes stand out with their delightful combination of flavors and textures. This recipe introduces a unique twist by incorporating the rich sweetness of sticky toffee sauce and the natural goodness of ripe bananas.

Sticky Toffee Banana Pancakes – Dessert for Breakfast!

Get ready to treat yourself with Sticky Toffee Banana Pancakes! This indulgent recipe combines the delightful sweetness of ripe bananas with rich, gooey sticky toffee sauce, creating a breakfast experience like no other. Perfect for breakfast, brunch, or dessert, these pancakes are easy to whip up, even for novice chefs. With simple ingredients and straightforward steps, you’ll be serving fluffy pancakes that bring comfort and joy to any table.
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1 large ripe banana, mashed

1 cup buttermilk (or regular milk with 1 teaspoon of vinegar)

1 large egg

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

1 cup sticky toffee sauce (store-bought or homemade)

Chopped pecans or walnuts, for topping (optional)

Fresh banana slices, for garnish (optional)

Instructions
 

Prepare Sticky Toffee Sauce: If using homemade sticky toffee sauce, make it first to allow it to cool slightly before serving. You can make it by simmering 1 cup of chopped dates, 1 cup of heavy cream, 1/2 cup of brown sugar, and 1/4 cup of butter until thickened.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, brown sugar, and cinnamon until well combined.

      Combine Wet Ingredients: In another bowl, mash the ripe banana until smooth. Then add the buttermilk, egg, melted butter, and vanilla extract. Stir until just combined.

        Combine the Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until there are no lumps. Be careful not to overmix; it’s okay if the batter is slightly lumpy.

          Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.

            Serve with Toffee Sauce: Stack the pancakes on a plate, drizzle generously with sticky toffee sauce, and if desired, top with chopped pecans or walnuts and fresh banana slices.

              Enjoy: Serve warm and indulge in the sweet, gooey goodness, perfect for a delightful breakfast dessert!

                Prep Time, Total Time, Servings:

                  10 minutes | 20 minutes | 4 servings