Five sweet pancake toppings
Five quick, knock-out sweet toppings — berry compote, caramelised banana, chocolate‑hazelnut sauce, lemon & sugar and cinnamon‑maple yoghurt.
Five crowd‑pleasing sweet toppings that take plain pancakes from ‘meh’ to ‘more please’ in minutes. Make them all in one go and let everyone pick their favourites — useful for brunches or a lazy weekend.
These toppings play with texture and temperature: a quick macerated berry compote, hot chocolate‑hazelnut sauce, sticky caramelised banana, old‑school lemon & sugar, and a cooling cinnamon‑maple yoghurt. None need specialist ingredients and most can be made ahead.
Ingredients
- 400 g mixed berries — for the berry compote; frozen works well
- 60 g caster sugar — total amount — some for the compote and some for lemon sugar
- 3 lemon — zest and juice used across toppings
- 30 ml water — for the compote
- 3 bananas — ripe but still firm
- 50 g soft brown sugar — for the caramelised bananas
- 25 g butter — for caramelising bananas
- 100 g dark chocolate — 70% works well
- 60 g hazelnut spread — e.g. chocolate‑hazelnut spread
- 100 ml double cream — for the chocolate sauce
- 300 g natural yoghurt — for the cinnamon‑maple yoghurt
- 40 ml maple syrup — for the yoghurt
- 5 ml ground cinnamon — for the yoghurt
- pinch of salt — to balance the yoghurt
Equipment
- zester or microplane
- small heavy‑based saucepan
- small non‑stick frying pan
- heatproof bowl for melting chocolate
Instructions
Zest one lemon and squeeze the juice from two lemons. In a medium bowl combine the mixed berries with 30 g caster sugar and 15 ml lemon juice, toss and leave to macerate for 15 minutes — this draws out flavour and keeps the compote bright.
Make the berry compote: tip the macerated berries and any juices into a small heavy‑based saucepan with 30 ml water and the remaining 10 g caster sugar. Bring to a gentle simmer over a medium hob and cook, stirring occasionally, until slightly reduced and saucy, about 6–8 minutes. Remove from the heat and leave to cool slightly.
Make the chocolate‑hazelnut sauce: chop the dark chocolate roughly. Place the chocolate, hazelnut spread and double cream in a small heatproof bowl and warm gently over a pan of barely simmering water (or melt together in a small saucepan over the lowest heat), stirring until smooth. Keep warm for serving.
Caramelise the bananas: slice the bananas in half lengthways (or into thick rounds). Heat the butter in a non‑stick frying pan until foaming, add the soft brown sugar and stir to dissolve. Add the bananas cut‑side down and cook over a medium hob for 2–3 minutes until golden, then turn and cook a further 1–2 minutes. Squeeze over a little lemon juice to finish.
Prepare the lemon & sugar: put about 20 g caster sugar in a small bowl and stir in the lemon zest. Use this to sprinkle over pancakes for a bright, old‑school finish.
Make the cinnamon‑maple yoghurt: whisk together the natural yoghurt, maple syrup, ground cinnamon and a pinch of salt until smooth. Taste and adjust maple or cinnamon to preference.
To serve: stack warm pancakes and offer the five toppings in separate bowls — spoon over warm berry compote, drizzle chocolate‑hazelnut sauce, top with caramelised bananas, sprinkle lemon sugar and dollop cinnamon‑maple yoghurt as you like.
Tips
- Macerate the berries for at least 15 minutes — it brightens flavour and gives a glossy syrup without much cooking.
- For the chocolate sauce use a bain‑marie or very low heat to avoid seizing; if it thickens too much, stir in a splash of double cream or warm water.
- Use firm ripe bananas so they caramelise without collapsing; slice just before cooking to keep them intact.
- Make the compote and chocolate sauce up to 2 days ahead and rewarm gently. Yoghurt topping keeps 24–48 hours in the fridge.
- If cooking for a crowd, keep finished toppings warm over a bain‑marie or in small dishes on a low oven (80°C) while you make pancakes.
Substitutions
hazelnut spread → almond butter mixed with 1 tsp cocoa powder (same quantity)
Noticeably differentdouble cream → full‑fat coconut milk (use same volume) for a dairy‑free alternative
Noticeably differentnatural yoghurt → mascarpone (use same weight) for a richer, creamier topping
Stays closedark chocolate → milk chocolate (use same weight) for a sweeter sauce
Noticeably different
Nutrition
Per serving · estimated
- 680
- Calories
- 9 g
- Protein
- 90 g
- Carbs
- 32 g
- Fat
- 9 g
- Fibre
- 50 g
- Sugar
- 200 mg
- Sodium
FAQ
How long will the toppings keep?
Berry compote and chocolate sauce keep in the fridge for up to 48 hours; caramelised bananas are best same day; yoghurt topping keeps 24–48 hours.
Can I make these ahead for a brunch?
Yes — make the compote and chocolate sauce the day before and gently reheat. Prepare the yoghurt topping in the morning. Caramelise bananas just before serving for best texture.
How can I make these dairy‑free?
Use coconut cream instead of double cream, a dairy‑free spread instead of butter, and a plant‑based yoghurt for the cinnamon‑maple topping.
Can I freeze the compote?
Yes — freeze in an airtight container for up to 3 months. Defrost overnight in the fridge and warm gently before using.
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