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Banana Split Pancakes Recipe

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This recipe for Banana Split Pancakes, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch


2 C biscuit baking mix
1 1/2 C milk
1/4 C chocolate-flavored syrup, plus additional for topping
1 egg
1/3 C mini semisweet chocolate chips
2 T shortening, divided
4 medium bananas, sliced
3 C sliced strawberries
1 C whipped cream or whipped topping
8 maraschino cherries with stems

In a large bowl, combine the baking mix, milk, chocolate syrup, and egg.
Mix until thoroughly combined (batter will be thin).
Stir in the chocolate chips.

Heat a griddle or skillet over medium heat.

Melt 1 tsp shortening on the griddle, then pour 1/4-cupfuls of batter onto the griddle, making sure to scoop chips from the bottom of the bowl into each cupful.

Cook pancakes for 1 minute, or until bubbles begin to form on top of each.
Flip the pancakes, and cook for 1 to 2 more minutes, or until golden.
Remove cooked pancakes from the griddle and cover to keep warm.
Repeat with the remaining batter, adding more shortening as needed.

Place 1 pancake on each of 8 plates; place a small amount of the strawberries and bananas on each pancake. Repeat layers until all pancakes and fruit are used.

Dollop each pancake with whipped cream, drizzle with chocolate syrup, and top with a cherry.

Number Of Servings:
Number Of Servings:
Serves 8




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