Decadent Banana Split Pancakes are a fun treat for the whole family.
From the moment Will discovered pancakes as a toddler, they became his very favorite food. As a result, when he and Paige were younger, pancakes were a regular happening in our house — in fact, so regular that both Shawn and I know our favorite recipe for buttermilk pancakes by heart.
But now that Will and Paige are 8 and 5 1/2, we seem to have less time for pancakes. Mornings are rushed, busy and not always so fun. That’s the flow of life, I guess. Kids get older, days get busier and meals get faster. So when we do make time for pancakes, I like them to be super fun. They need to be the kind of pancakes that are memorable and worthy of future requests.
I mean, seriously, you have to make it count … right?
That’s what led me to create this recipe for Banana Split Pancakes — a total treat-style extreme pancake. Airy buttermilk banana pancakes are topped with fresh bananas, a drizzle of hot fudge and a hearty scoop of whipped cream. Don’t forget the cherry on top. For all the decadence, these are actually pretty darn easy to make.
Serve these with something savory. That balance is always important.
Sure, these Banana Split Pancakes aren’t an everyday thing … but don’t you (or your kids) need a treat sometimes? It’s all about moderation.
For the Buttermilk Banana Pancakes:
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup buttermilk, I love Kate’s Fresh Real Buttermilk
- 1 large banana, mashed
- 2 tablespoons canola oil
For the banana split:
- 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.
PS – I originally shared this recipe on Rachel Cooks in July 2012. Thought it was about time to share it here too.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.