Banana Split Pancakes

The nostalgic magic of a banana split meets the morning comfort of pancakes hot off the griddle in these fresh Fruit Pancakes.

👥 16 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
griddle
whisk
skillet

📝 Preparation Steps

Whisk together the flour, baking powder, sugar, and salt. Then, add the milk and the eggs and whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

baking powder2 tablespoonssugar2 tablespoonsmilk2 cupseggs2

Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 2 tablespoons of batter onto the griddle for each pancake. (The medium cookie scoop works perfectly for these pancakes.)

Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

To assemble your banana split pancakes as pictured, stack the pancakes on a plate with sliced banana, strawberries, pineapple, and a dollop of whipped cream between each pancake. Top with whipped cream, additional fruit, and a drizzle of chocolate sauce. Sprinkle with nuts and place a cherry on top.

strawberries (sliced or diced)whipped creamchocolate sauce

Nutrition Facts

calories

116 kcal

fat Content

3 g

serving Size

1 serving

fiber Content

1 g

sugar Content

3 g

sodium Content

335 mg

protein Content

4 g

trans Fat Content

0.1 g

cholesterol Content

28 mg

carbohydrate Content

18 g

saturated Fat Content

2 g

unsaturated Fat Content

1.3 g

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