Spelt flour produces a softer, more open crumb than standard whole wheat, which means these pancakes stay light rather than dense. The nuttiness is mild enough that it works as a backdrop, not a distraction.
The caramelised bananas cook in butter and brown sugar for about three minutes. That short time is enough to soften the fruit and build a thin sauce without the bananas turning to mush.
You can make the batter the night before and refrigerate it. The pancakes cook fresh in the morning, which keeps the texture right. The banana topping takes less time than the first batch of pancakes needs to cook.
This is a practical weekend breakfast that works for two people or a table of four with no major changes to timing.
Why You’ll Love This Recipe
- Spelt flour gives a light crumb without heaviness
- Caramel sauce builds itself from the pan juices
- One-bowl batter with no electric mixer needed
- Ready in 40 minutes from fridge to plate
Ingredient Notes
- White spelt flour: White spelt gives a lighter pancake than wholegrain spelt. You can swap in wholegrain spelt but expect a slightly denser result and a more pronounced nutty flavour.
- Ripe bananas: Use bananas with visible brown spots. They caramelise faster and release more natural sugar into the pan sauce. Under-ripe bananas will stay firm and taste starchy.
- Buttermilk: Buttermilk reacts with the baking soda to give lift. If you don’t have it, stir 1 tbsp of lemon juice or white vinegar into 240 ml of whole milk and let it sit for 5 minutes.
- Light brown sugar: Brown sugar adds a mild molasses note to the caramel. Coconut sugar works as a direct swap and keeps the flavour profile clean.
- Unsalted butter: Used in both the batter and the caramel. For a dairy-free version, replace with a solid coconut oil or a plant-based block butter in equal amounts.
- Eggs: Two medium eggs bind the batter and add structure. A flax egg (1 tbsp ground flax plus 3 tbsp water per egg) works if you need an egg-free option, though the pancakes will be slightly more fragile.
Spelt Caramelised Banana Pancake Stack
Description
Whole spelt flour keeps these pancakes light with a faint nuttiness that pairs well with the brown sugar bananas cooked in the same pan. The batter comes together in one bowl and the caramel sauce builds naturally from the banana juices.
Ingredients
Spelt Pancake Batter
Caramelised Banana Topping
Instructions
Make the Batter
- Whisk together the spelt flour, baking powder, baking soda, salt, and brown sugar in a large bowl until combined.
- In a separate jug, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Stop as soon as no dry flour remains. A few lumps are fine. Rest the batter for 5 minutes.
Cook the Pancakes
- Heat a 10-inch nonstick skillet over medium heat. Add a small knob of butter and let it melt until it foams but does not brown.
- Pour 1/4 cup (about 60 ml) of batter per pancake into the pan. Cook until bubbles form across the full surface and the edges look set, about 2 to 3 minutes.
- Flip once and cook for a further 1 to 2 minutes until the underside is golden. Transfer to a wire rack in a 100 C / 210 F oven to keep warm while you cook the remaining batches.
- Wipe the pan with a folded paper towel between each batch to remove any residual burnt butter.
Caramelise the Bananas
- Melt the butter in a nonstick pan over medium heat until foaming. Add the brown sugar, salt, and cinnamon if using. Stir for 30 seconds until the sugar dissolves into the butter.
- Add the banana slices in a single layer. Cook undisturbed for 1 to 2 minutes until the undersides turn golden, then gently turn each slice and cook for a further 1 minute.
- Add the vanilla extract and stir once to coat. Remove from the heat immediately. The sauce should be amber and lightly syrupy.
Assemble and Serve
- Stack 3 pancakes per plate. Spoon the caramelised bananas and pan sauce over the top. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 115mg39%
- Sodium 380mg16%
- Potassium 490mg15%
- Total Carbohydrate 65g22%
- Dietary Fiber 5g20%
- Sugars 28g
- Protein 10g20%
- Vitamin A 480 IU
- Vitamin C 7 mg
- Calcium 130 mg
- Iron 2 mg
- Vitamin D 42 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 35 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 195 mg
- Magnesium 42 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not overmix the spelt batter - stir only until no dry flour remains.
- Use a medium nonstick skillet for even heat and consistent pancake colour.
- Flip pancakes only once, when bubbles form across the full surface.
- Ripe bananas with brown spots caramelise in half the time of firm bananas.
- Keep finished pancakes warm on a rack in a 100 C / 210 F oven while cooking the rest.
