Blueberry and Banana Pancakes with Caramel Sauce Recipe

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10 min


20 min

Nutrition per portion

Calories 752 kCal 38%
Fat 45g 64%
  -  Saturates 27g 135%


  • for the pancakes
  • 50g (2oz) plain flour
  • 1 free-range egg
  • 200ml (7fl oz) milk
  • butter, for frying
  • for the filling
  • 75g (3oz) light muscovado sugar
  • 75g (3oz) butter
  • juice ½ lemon
  • 100g (4oz) blueberries
  • 1 banana (preferably a little under-ripe), peeled and sliced thinly on the diagonal
  • you will need
  • 1 small non-stick frying or crêpe pan


  • First, make the pancakes. Sift the flour into a bowl and make a well in the centre. Crack the egg into the well and gradually stir the flour into the egg, adding the milk in a thin stream as you go, until you have a smooth batter the same consistency as single cream. The batter will happily sit in the fridge for a couple of hours until you are ready to cook the pancakes.

  • To cook, heat a non-stick frying pan and melt a small knob of butter. When hot, pour a small amount of batter into the pan, and swirl to create a thin pancake. Cook for a couple of minutes on each side until golden and crisp around the edges. Transfer to a plate and keep warm while you make the rest of the pancakes.

  • In another pan, heat the sugar gently for a couple of minutes then add the butter, and continue to heat for a few more minutes until you have a smooth caramel sauce. Add the lemon juice and the blueberries, and cook for a couple more minutes, until the blueberries are beginning to collapse. Add the banana and coat well in the sauce.

  • To serve, fill the pancakes with the bananas, then fold the edges over and drizzle with the blueberries and a generous helping of the warm caramel sauce.

Top Tip

This cinnamon and vanilla sugar is also lovely sprinkled over buttered toast or eggy bread, for an indulgent breakfast

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