The nostalgic magic of a banana split meets the morning comfort of pancakes hot off the griddle in these fresh fruit pancakes.
Pancakes are like a blank, fluffy canvas. In comes fresh fruit, like the Picasso of toppings, bringing a range of colors and textures and with a natural sweetness that is lighter than syrup. Strawberry banana pancakes are some of my favorites.
I’ve provided our classic pancake recipe below. However, these banana split pancakes can be made with any pancake recipe you enjoy. Try strawberry pancakes, banana pancakes, chocolate, or chocolate chip pancakes next time for a fun variation.
One of the best things about pancakes is that you can make them ahead and store them in the freezer. They reheat beautifully in the microwave in just seconds, making them a wonderful option for busy weekday mornings.
Just be sure to let the pancakes cool completely, then store them in an airtight zip close bag. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.
Strawberry Banana Pancakes
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Pancakes with Fruit
- flour, baking powder, sugar, and salt
- milk, eggs, and butter
- fresh fruit (optional)
- whipped cream (optional)
- homemade chocolate sauce (optional)
Banana Split Pancakes
Start by whisking together the flour, baking powder, sugar, and salt. Then, add the milk and the eggs and whisk again. Add the melted butter before whisking a final time. Then, let the batter rest while the griddle or pan heats.
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. (A medium cookie scoop works perfectly for this.)
Let them cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Then, flip and cook the second side until golden brown.
To assemble banana split pancakes as pictured, place a pancake on the plate, then layer with bananas, strawberries, pineapple bits, and a dollop of whipped cream. Continue layering pancakes and toppings to the desired serving size.
Then, place additional whipped cream, fruit, and a drizzle of chocolate sauce on top of the stack of pancakes. Sprinkle with nuts and place a cherry on top.
Be aware that the nutritional information listed in the recipe card below is for the pancakes alone. The numbers will increase depending on the toppings of your choice.
Breakfast Banana Split
Looking for more fabulous recipes like this breakfast banana split?
Fluffy pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream make these Strawberry Shortcake Pancakes a breakfast dream come true.
The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes. And, Funfetti Pancakes are colorful, lightly sweet with a hint of a cake flavor to them, pretty and delicious!
Warmly spiced Applesauce Pancakes are a delicious and fragrant breakfast treat, perfect with honey butter or vanilla pancake sauce.
Fluffy pancakes are loaded with crumbled Oreo cookies in these decadent Oreo Pancakes. Topped with whipped cream and chocolate syrup, they’re an Oreo lover’s dream come true.
When you add crisp savory bacon to a stack of fluffy buttermilk pancakes, you wind up with the best Bacon Pancakes you’ll ever have the pleasure of eating.
Banana Split Pancakes
- 2½ cups flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 cups milk
- 2 eggs
- 2 tablespoons butter melted
- bananas sliced
- fresh or canned pineapple tidbits
- strawberries sliced or diced
- whipped cream
- chocolate sauce
- chopped peanuts
- maraschino cherries
- 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.
- 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.