Indulge in a truly decadent breakfast or brunch experience with these incredibly fluffy, extra thick, and delightfully soft caramelised banana and hazelnut pancakes. Each bite offers a symphony of textures and flavors, from the tender, airy pancake base studded with crunchy hazelnuts to the irresistibly sweet and sticky layers of golden caramelised bananas. This vegan and dairy-free recipe promises a gourmet treat that’s surprisingly simple to create, perfect for special occasions like Pancake Day or simply elevating your weekend mornings.
Hello, fellow food lovers! With Pancake Day swiftly approaching, or perhaps you’re just looking for an extraordinary breakfast to brighten your day, I’m thrilled to share a pancake recipe that consistently ranks among my all-time favorites. After all, can one ever have too many pancake recipes? I think not! This particular creation, featuring the divine combination of caramelised bananas and crunchy hazelnuts, is designed to become your new go-to. It’s a plant-based marvel that proves vegan doesn’t mean compromising on taste or texture.
The Magic of Caramelised Banana and Hazelnut Pancakes
What makes these pancakes so exceptionally special? Let’s start with the pancakes themselves. We’re talking about an unparalleled level of fluffiness, an ethereal lightness, and a pillowy softness that melts in your mouth. They are 100% vegan and entirely dairy-free, making them accessible to a wider audience without sacrificing any of the indulgence you’d expect from a premium pancake.
The addition of finely chopped hazelnuts introduces a wonderful textural contrast – a delightful crunch that plays beautifully against the soft pancake crumb. Beyond texture, hazelnuts impart a rich, earthy, and subtly sweet nutty flavor that complements the sweetness of the bananas and maple syrup. For an extra layer of decadence, I often incorporate a couple of tablespoons of dark chocolate chips into the batter. While entirely optional, these chocolate morsels create irresistible pockets of melted chocolate within the warm pancakes, elevating them to an even more luxurious status. Imagine biting into a fluffy pancake, discovering a warm, gooey chocolate puddle alongside the satisfying crunch of hazelnuts and the soft, sweet banana. It’s truly a sensory delight.
The star of the show, however, is undoubtedly the layers of perfectly caramelised bananas. Cooked until golden and sticky, they add an incredibly rich, sweet, and complex flavor that permeates every aspect of this dish. The caramelisation process transforms humble bananas into a luxurious, melt-in-your-mouth topping that is deeply satisfying and utterly addictive. This is one of those recipes you simply have to taste to fully grasp the deliciousness I’m describing.
Beyond their gourmet appeal, these pancakes are incredibly versatile. The basic pancake batter, excluding the hazelnuts and chocolate chips, serves as an excellent foundation for any vegan pancake creation. Think of it as a blank canvas, ready for your culinary imagination. You can customize your toppings endlessly: fresh berries, a dollop of creamy vegan yogurt, your favorite nut butter, or even more chocolate. This adaptability makes it a recipe you’ll return to again and again.
Crafting the perfect pancake batter is a straightforward process. It involves simply whisking together the wet ingredients, then gently folding in the self-rising flour. The goal is to achieve a consistency that is thick enough to hold its shape on the griddle but still runny enough to spread slightly and cook evenly. Overmixing can lead to tough pancakes, so mix just until the ingredients are combined and no dry streaks of flour remain. This gentle approach is key to achieving that coveted fluffy texture.
Should you prefer a thinner pancake batter, perhaps for lighter crepes or simply a different texture, you can easily adjust it. Just gradually add a little more milk of your choice to the mixture, whisking gently until you reach your desired consistency. Remember, starting thick and thinning it out is easier than trying to thicken a too-runny batter.
Mastering the Art of Caramelised Bananas
If you’ve never tried caramelising bananas before, prepare for a revelation! This simple technique transforms ordinary banana slices into an extraordinary treat. The process of cooking bananas in a touch of brown sugar and maple syrup creates a wonderfully sticky, glistening, golden-brown coating, yielding a melt-in-your-mouth texture that is both sweet and slightly complex. It’s a game-changer for any dessert or breakfast dish.
To achieve this delectable caramelisation, begin by slicing your bananas into even rounds. In a large frying pan, gently heat your chosen brown sugar over medium heat. Keep a close eye on it; as soon as you notice the sugar starting to melt and bubble, becoming a deep amber color, add your banana slices to the pan. Allow them to cook on one side for about 30 seconds to a minute, using a spoon to drizzle some of that luscious caramel syrup over the top. Then, carefully flip them to cook for another 30 seconds on the other side. The slices will become wonderfully soft and tender, so handle them with care when removing them from the pan. For the best results, use ripe but firm bananas, as overly soft ones might turn mushy.
Occasionally, if your caramel begins to harden too quickly, there’s an easy fix. Simply add a splash of maple syrup or a tiny amount of water to the pan and stir it gently. This will help re-dissolve the sugar and return it to a syrupy consistency, allowing you to continue coating your bananas or keep the sauce warm for serving.
Can These Delicious Pancakes Be Frozen?
Absolutely! These fluffy pancakes are excellent for meal prepping and freezing, allowing you to enjoy a quick, gourmet breakfast any day of the week. To freeze them, prepare the pancakes according to the recipe instructions, but skip the caramelised bananas. It’s best to make the caramelised bananas fresh on the day you plan to eat the pancakes for optimal taste and texture. Once your pancakes are cooked, allow them to cool completely on a wire rack. This prevents condensation and ice crystal formation when freezing.
To store them, stack the cooled pancakes with a piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag or an airtight container. They can be frozen for up to three months. When you’re ready to enjoy them, simply pop the frozen pancakes into the microwave for about 20-30 seconds per pancake, or reheat them in a toaster or oven until warm and soft. Then, prepare your fresh batch of caramelised bananas and assemble your delightful breakfast!
If you’re eager to explore more delightful pancake creations, especially with Pancake Day around the corner, be sure to check out these other fantastic recipes. There’s always something new and delicious to try!
Classic Fluffy Pancakes
Tofu Pancakes
Rum & Raisin Pancakes
Vegan French Crepes
Thank you for joining me on this culinary journey today. I love seeing your creations, so remember to follow along and share your pictures on my Instagram, Pinterest, and Facebook. Your support and engagement mean the world!
📖 Recipe
Print Recipe
Caramelised Banana and Hazelnut Pancakes
Soft, thick, and fluffy breakfast pancakes with hazelnuts and caramelised bananas. Vegan and utterly delicious!
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Course: Breakfast | Cuisine: Vegan | Keyword: pancakes, vegan pancakes
Servings: 10 pancakes | Calories: 280 kcal
Author: Anna Wierzbinska
Ingredients
For caramelised bananas:
- 2 medium bananas
- 2 tablespoon brown sugar
- 2 tablespoon maple syrup
Pancake batter:
- 200 g self-rising flour (see notes for the alternative)
- 130 ml milk of choice (I’ve used oat milk)
- 4 tablespoon dairy-free yogurt (plus extra for topping)
- 70 ml maple syrup
- 2 tablespoon olive oil
- 1 teaspoon vanilla extract
- 50 g chopped hazelnuts (reserve a small amount for garnish)
- 2 tablespoon dark chocolate chips (optional)
Unit system shown: Metric.
Instructions
- In a large bowl, whisk together your milk of choice, dairy-free yogurt, olive oil, maple syrup, and vanilla extract until well combined. Gradually add the self-rising flour to this wet mixture, mixing gently until you have a thick but still slightly runny batter. Be careful not to overmix; a few lumps are fine. Fold in the chocolate chips (if using) and most of the chopped hazelnuts, reserving a small amount to sprinkle on top at the end.
- Heat a large, non-stick frying pan or griddle over medium heat. If your batter tends to stick, add a small amount of oil or vegan butter to the pan before each pancake. Pour roughly 2 tablespoons of batter per pancake onto the hot pan (a ¼ measuring cup works perfectly for consistent sizing). Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 30-40 seconds, until golden brown and cooked through. Repeat with the remaining batter.
- To prepare the caramelised bananas, heat a clean large frying pan over medium heat and scatter 2 tablespoons of brown sugar evenly across the bottom. Heat the sugar until it fully melts and begins to bubble, turning into a deep amber caramel. Quickly add your sliced bananas to the pan, coating them in the caramel. Cook for about 30 seconds per side, spooning some of the caramel over them. If the syrup starts to harden, add a small splash of maple syrup or water and stir until it becomes syrupy again.
- To serve these delightful pancakes, create a stack with the warm caramelised banana slices nestled between the layers. Pile some more caramelised bananas on top, then add a dollop of dairy-free yogurt, a generous drizzle of maple syrup, and a sprinkle of the reserved chopped hazelnuts. Serve immediately and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- If you don’t have access to self-rising flour, you can easily make your own. Simply add 1 teaspoon of baking powder to 200g of plain (all-purpose) flour and whisk well before adding to the wet ingredients.
- I used a ¼ cup measuring cup for each pancake, and this recipe yielded 10 delicious pancakes.
- You can swap hazelnuts for any other chopped nut of your choice, such as pecans or walnuts, or omit them entirely if you have allergies or prefer plain pancakes.
Nutrition
Calories: 280 kcal (per serving)
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