Banana Split Pancakes Recipes

Steps:

• Mix flour, brown sugar, baking powder, and salt together in a large bowl.
• Mash bananas in a large bowl using a fork. Add milk, egg, oil, and vanilla extract; mix well.
• Stir banana mixture and chocolate chips into the flour mixture until batter is blended but still slightly lumpy.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Top pancakes with strawberries and whipped cream.

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, eggs, sugar and vanilla with whisk until mixed well.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 banana, about 2 tablespoons sliced strawberries, 1 tablespoon chocolate syrup, 2 tablespoons whipped cream, 1 cherry and sprinkles.

Steps:

• In medium bowl, stir Bisquick mix, milk, 1/4 cup chocolate-flavor syrup and the egg with wire whisk or fork until blended (batter may be thin).
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden brown.
• Serve with remaining ingredients.

Steps:

• In medium bowl, beat Pancake ingredients with whisk until well blended.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• To assemble, place 1 pancake on cake stand or plate. Place 1/4 cup whipped cream on pancake. Top with 5 or 6 slices banana and about 1 tablespoon chopped maraschino cherries. Repeat layers with remaining pancakes and filling ingredients.
• Top with Pancake Cake Topping ingredients.

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Steps:

• Mix together well the flour, sugar, baking powder and salt. Set aside.
• Mix together egg, milk, oil and bananas.
• Mix the flour mixture into the egg mixture and blend well .
• Cook the pancakes on medium high setting until both sides are golden brown.
• After the pancakes are cooked, put ice cream on top of pancake, then add chocolate syrup, bananas and whipped cream. Add nuts and yum yum! One is enough though.

Steps:

• In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
• In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.