Thai Banana Pancakes

Introduction

Thai Banana Pancakes—known as “Roti Gluay” in Thailand—are a beloved street food favorite. Their irresistible combination of crisp, flaky pastry wrapped around sweet, caramelized bananas makes them a show-stopping treat. Drizzled with condensed milk and a sprinkle of sugar, every bite is the perfect marriage of comfort and exotic flavor.

Whether you’re recreating a taste of your travels or looking for a dessert that keeps a crowd coming back for more, these pancakes deliver flavor, fun, and a hint of tropical holiday magic right from your kitchen.

Why Thai Banana Pancakes Are an Unbeatable Treat

What sets Thai Banana Pancakes apart from ordinary pancakes is their distinct texture and fusion of flavors. The dough fries up golden and crispy, the filling is perfectly gooey, and the sweetness is balanced by the natural depth of ripe bananas. Topping options—like chocolate sauce, honey, or extra fruit—let you personalize each serving, making this an adaptable dish for any sweet tooth.

Making the Perfect Pancake Dough

Authentic Thai roti dough is wonderfully simple but benefits from a good knead and a bit of resting time for elasticity. In this recipe, you’ll combine flour, water, sweetened condensed milk, a touch of sugar, and a bit of melted butter—no yeast needed! A Amazon Basics Digital Kitchen Scale with LCD Display makes measuring your ingredients precise, helping ensure the right dough texture for that sought-after crispy shell.

Knead until smooth, then rest the dough balls, covered, for at least 30 minutes. This relaxes the gluten, letting you stretch the dough tissue-thin without it bouncing back.

Filling and Shaping Your Thai Banana Pancakes

Prepare your bananas by thinly slicing them—ripe, speckled bananas make for the most flavorful, melting interior. Use a sturdy Fullstar Vegetable Chopper and Spiralizer for quick, uniform slices. Once your dough is rested, use your hands or a lightly oiled rolling pin to stretch each ball into a large, nearly transparent circle.

Pile the banana slices in the center, fold the edges to encase the fruit, and you’re ready to fry! A nonstick skillet, like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, keeps sticking to a minimum and ensures even browning.

Frying and Finishing for Street Food Perfection

Heat a splash of neutral oil in your skillet and gently fry each stuffed pancake until crisp and golden on both sides. Once cooked, cut into bite-size pieces, drizzle liberally with sweetened condensed milk, and scatter a little sugar or chocolate sauce on top.

Using a sheet of Reynolds Kitchens Brown Parchment Paper Roll on your work surface helps with mess-free dough stretching and easy clean-up. Serve your pancakes warm—ideally fresh from the pan—for the ultimate experience.

Nutritional Information and Serving Size

This recipe yields 4 large pancakes (16–20 bite-size pieces). Each serving, including the classic toppings, provides around 280–350 calories, making it a delightful occasional treat or dessert to share.

Thai Banana Pancakes (Recap)

With their golden, crisp shell, melting banana interior, and indulgent toppings, Thai Banana Pancakes are the ultimate street food dessert you can bring home. Quick to make, endlessly customizable, and almost impossible to resist—they’ll be the star of your next brunch or dinner party.

Instructions

1. In a bowl, mix flour, sugar, and salt. Add melted butter, sweetened condensed milk, and lukewarm water. Stir to form a shaggy dough, then knead for 5–8 minutes until smooth. Cover and let rest for 30 minutes.
2. Divide dough into 4 equal balls. Rest, covered, for another 10 minutes.
3. Thinly slice your bananas with the Fullstar Vegetable Chopper and Spiralizer for even filling.
4. Lightly grease your work surface with oil or use a sheet of Reynolds Kitchens Brown Parchment Paper Roll. Stretch each dough ball with your hands or a rolling pin until nearly translucent.
5. Heat a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat and add a small knob of butter.
6. Lay the stretched dough in the skillet, add banana slices in the center, and fold the edges over to seal.
7. Fry for 2–3 minutes on each side, pressing gently, until both sides are golden brown and crisp.
8. Transfer to a cutting board and slice into bite-size pieces. Drizzle with condensed milk and sprinkle with sugar or chocolate sauce. Serve immediately!

Cook and Prep Times

Prep Time: 25 minutes (plus 30 minutes rest)

Cook Time: 15 minutes

Total Time: 1 hour 10 minutes