Spelt Caramelised Banana Pancake Stack

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

Ripe banana slices caramelising in a nonstick pan with bubbling brown sugar butter sauce

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.

Two plates of spelt caramelised banana pancake stacks on a linen brunch table with coffee and orange juice

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: British

Courses: Breakfast

Difficulty: Easy

Servings: 4

Estimated Cost: 1.80

Calories: 420

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Dairy-free option available, Vegetarian

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

200 g white spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 tbsp light brown sugar
240 ml buttermilk (or whole milk soured with 1 tbsp lemon juice)
2 medium eggs
30 g unsalted butter, melted and cooled
1 tsp vanilla extract

Caramelised Banana Topping

4 medium ripe bananas (peeled, sliced diagonally 1 cm thick)
30 g unsalted butter
3 tbsp light brown sugar
1 pinch fine sea salt
1/2 tsp vanilla extract
1/4 tsp ground cinnamon (optional)

Instructions

Make the Batter

1
Whisk together the spelt flour, baking powder, baking soda, salt, and brown sugar in a large bowl until combined.
2
In a separate jug, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3
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

4
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.
5
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.
6
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.
7
Wipe the pan with a folded paper towel between each batch to remove any residual burnt butter.

Caramelise the Bananas

8
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.
9
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.
10
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

11
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.

Keywords: spelt pancakes, caramelised banana pancakes, spelt caramelised banana pancake stack, spelt flour breakfast, wholegrain pancakes

Equipment

10-inch nonstick skillet
large mixing bowl
wooden spoon or silicone spatula
ladle or 1/4-cup measure
small saucepan or second nonstick pan for bananas
wire cooling rack

Tips

Rest the batter for 5 minutes after mixing so the spelt flour hydrates fully before cooking.
Cook pancakes on medium heat, not high, so the centres cook through before the edges over-brown.
Wipe the pan between batches with a folded paper towel to prevent burnt butter spots.
Cut bananas on a slight diagonal into 1 cm slices so each piece stays intact during caramelising.
Add a small pinch of salt to the brown sugar banana mixture to sharpen the caramel flavour.

Variations

Add 1 tsp ground cinnamon and a pinch of cardamom to the batter for a warm spiced version.
Replace bananas with sliced pears and swap brown sugar for maple syrup in the topping.
Stir 2 tbsp cocoa powder into the batter and top with caramelised bananas and a spoonful of tahini.

Storage and Reheating

Cooked pancakes keep in an airtight container in the fridge for up to 2 days. Stack them with a small square of parchment between each one to prevent sticking.

Reheat pancakes in a dry nonstick pan over low heat for 1 to 2 minutes per side, or in a 160 C / 320 F oven for 8 minutes. Avoid the microwave if you want the texture to stay consistent.

The caramelised banana topping is best made fresh each time. It takes 3 minutes and the texture changes significantly once refrigerated and reheated.

Serving Suggestions

Stack three to four pancakes per plate and spoon the warm caramelised bananas directly over the top so the sauce runs down the sides. A spoonful of thick Greek yogurt on the side cuts through the sweetness.

A drizzle of runny honey or pure maple syrup adds extra depth if you want a richer finish. Chopped toasted walnuts or pecans scattered over the top add a contrasting crunch against the soft banana.

For a brunch spread, serve the pancakes alongside a pot of strong coffee and a plate of fresh fruit. The stack holds well on a warm plate for about 10 minutes if you need time to plate everything.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-caramelised-banana-pancake-stack/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!