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–+ servings
A vertically aligned photo of a large stack of pancakes on a white plate, topped with sliced bananas, strawberries, pineapple bits, whipped cream, and a drizzle of chocolate sauce.
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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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 16 4 inch pancakes
Calories: 116kcal

Ingredients

  • 2½ cups flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons butter melted

Toppings

  • bananas sliced
  • fresh or canned pineapple tidbits
  • strawberries sliced or diced
  • whipped cream
  • chocolate sauce
  • chopped peanuts
  • maraschino cherries

Instructions

  • 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.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.
Nutritional information is for the pancakes alone. The numbers will vary depending on the toppings of your choice.

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 335mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 123IU | Calcium: 132mg | Iron: 1mg