Banana Split Pancakes
Banana split pancakes, fluffy pancakes, topped with sliced bananas, hot fudge, whipped cream and a maraschino cherry, are reminiscent of the ice cream favorite.
Hi everyone! I’m Sarah W. Caron from Sarah’s Cucina Bella. When Rachel asked me to participate in her pancake month, I was psyched. Not only are pancakes one of my family’s favorite foods (especially my 6-year-old son’s), but I think Rachel’s pretty darn cool. I was happy to join in.
My pancake recipe falls into the so-decadent-they-could-be-dessert category. Kind of like a cross between a favorite dessert and a comforting breakfast, Banana Split Pancakes are a perfect addition to breakfast for dinner. I serve these with something savory – like scrambled eggs and chicken sausage – to balance out all the sweet.
My kids go wild for these special treat pancakes. But they are totally a once in a while thing.
Don’t be fooled by the length of this recipe. These banana split pancakes are a cinch to make.
First, you whip up a batch of buttermilk banana pancakes (it takes about 25 minutes, start to finish). Then you top the soft, rich pancakes with fresh bananas, hot fudge, whipped cream and a cherry on top. Can’t forget that cherry, right?
If you like these, drop by Sarah’s Cucina Bella sometime and say hi. K?
To assemble, stack two pancakes. Layer two pieces of banana on top. Drizzle with warmed hot fudge. Top with a dollop of whipped cream and a cherry each. Enjoy immediately.
Loving pancakes? Try:
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 1 large banana, mashed
- 2 tablespoons canola oil
- butter, for frying
- 2 bananas, peeled, split in half and cut in thirds
- 6 tablespoons hot fudge (or more, to taste)
- whipped cream
- 6 maraschino cherries
- Start by making the pancakes. Heat a nonstick skillet on just below medium heat. Whip the egg in a stand mixer until frothy, about 2 minutes. Add the flour, sugar, baking powder, salt, buttermilk, banana and oil. Beat until just combined.
- Melt a little butter all over the skillet and drop pancake batter in about 1/4 cup rounds. Cook, flipping once, until golden on both sides. Set cooked pancakes in a pancake warmer or on a baking sheet in a 225 degree oven. Continue until all the pancakes have been cooked.
- To assemble, stack two pancakes. Layer two pieces of banana on top. Drizzle with warmed hot fudge. Top with a dollop of whipped cream and a cherry each. Enjoy immediately.
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 303Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 504mgCarbohydrates: 49gFiber: 3gSugar: 20gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.