• Caramelised banana pancakes (Donal's Kitchen Hero)Source: Donal's Kitchen Hero

Everyone loves these American-style sweet and sticky caramelised banana pancakes.






Skill level

Average: 4.1 (46 votes)


  • 200 g plain flour
  • 2 tsp baking powder
  • Pinch of sea salt
  • ½ tsp ground cinnamon
  • 220 ml milk
  • 2 large eggs
  • A little butter, melted
  • 50 g toasted hazelnuts, roughly chopped


Caramelised bananas

  • 75 g butter, plus an extra knob
  • 100 g golden syrup
  • 8 small bananas, halved lengthways
  • 3 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 30 minutes to overnight

1. To make the pancake batter, put all the dry ingredients into a large mixing bowl. Measure the milk in a jug and add the eggs. Whisk lightly to combine, then add the liquid to the dry ingredients and mix until blended and you have a thick batter. Set aside in the fridge (see Note).

2. For the bananas, put the butter and golden syrup into a small saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes until the sauce thickens. Remove the pan from the heat.

3. Coat the bananas in a little sugar and melt the knob of butter in a large frying pan over a medium heat. Add the banana slices and cook them on all sides until golden. Pour over the butter and golden syrup sauce and stir gently to combine. Set aside.

4. To cook the pancakes, brush a warm frying pan with a little melted butter and pour in a small ladleful of the batter. The pancakes should each be about 10cm wide. Allow them to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

5. Serve immediately on warmed plates with the caramelised bananas and sauce on top, sprinkled with the toasted hazelnuts.



• This batter is best if it rests in the fridge for at least an hour, or overnight.