THE RECIPE JOURNAL · Breakfast
Pancakes Featuring Banana Split Ingredients
Start your morning with a fun twist on a classic breakfast by combining fluffy pancakes with the sweet flavors of a banana split. This recipe brings together bananas, chocolate, and whipped cream for a deliciously indulgent treat everyone will love.
FROM THE KITCHEN • Pancakes Featuring Banana Split Ingredients
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a big bowl, whisk together the flour, brown sugar, baking powder, and salt. In another bowl, mash the bananas with a fork until smooth, then add the milk, egg, oil, and vanilla extract. Give it a good mix until everything is combined. Pour the banana mixture into the dry ingredients and gently stir in the chocolate chips. Don’t worry if the batter is a little lumpy—that’s perfect. Heat a lightly oiled griddle or frying pan over medium heat. Scoop about a quarter cup of batter onto the griddle and cook until you see bubbles forming on top and the edges start to look set, about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until golden brown. Keep going with the rest of the batter, then pile your pancakes high and top them with fresh strawberries and a dollop of whipped cream. Enjoy!
Why you’ll love it
These pancakes bring a fun twist to a classic breakfast by combining the flavors of a favorite dessert. The sweetness of bananas, the creaminess of ice cream, and the crunch of nuts make every bite exciting and satisfying. They are perfect for a special morning treat or a cozy weekend brunch.
How to serve
Serve the pancakes warm with a scoop of vanilla or chocolate ice cream on top. Drizzle with chocolate syrup or caramel sauce and sprinkle with chopped nuts or cherries to enhance the banana split feel. A dollop of whipped cream adds a lovely finishing touch.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze the pancakes separated by parchment paper and heat them straight from the freezer when ready to eat.
