Banana butterscotch pancakes

Banana butterscotch pancakes recipe.

Brought to you by Waitrose


An irresistible combination... sweet and fruity make up a batch of these banana butterscotch pancakes this Pancake day. Don't worry... the sauce will come together when you add the cream!

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  • 150 g plain flour, sifted
  • 50 g Tate & Lyle Fairtrade Golden Caster Sugar
  • 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 284 ml (10fl oz) tub buttermilk
  • 1 free-range egg, beaten
  • unsalted butter, for frying
  • 2 small bananas, peeled, sliced
  • whipped cream, to serve ((optional))

For the butterscotch sauce

  • 75 g unsalted butter, plus extra for frying
  • 75 g Tate & Lyle Fairtrade Golden Caster Sugar
  • 100 ml double cream, plus extra to serve
  • 1/2 tsp vanilla bean paste
  • 1/4 tsp flaky sea salt


Mix the flour, sugar and bicarbonate of soda in a mixing bowl with a pinch of salt. Make a well in the centre and pour in the buttermilk and egg. Whisk together until smooth, then set aside for 30 minutes.
For the butterscotch sauce, melt the butter in a small saucepan over a medium heat, then add the sugar and allow to dissolve. Simmer for 4-5 minutes, stirring regularly, until golden. Take off the heat and stir in the cream, vanilla and salt.
Heat a large frying pan over a medium-low heat. Melt a knob of butter, then add a small ladleful of the batter and spread to a circle roughly 12cm (4½in) in diameter – cook 2-3 at once, if possible. Flip after 2-3 minutes when bubbles appear, then cook for another 2-3 minutes. Repeat to make about 8 pancakes. Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if liked.

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