Neapolitan Pancakes

Recreate a multi-colored ice cream shop favorite at the breakfast table, using Original Bisquick mix, strawberries and cocoa.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4



cup coarsely chopped strawberries
cups Original Bisquick™ mix
cup milk
teaspoon vanilla
tablespoons unsweetened baking cocoa
teaspoons sugar
tablespoon water
Red food color, if desired


Chocolate-flavor syrup
Sliced fresh strawberries

  • 1 In blender or food processor, place chopped strawberries. Cover; blend until smooth. Set aside.
  • 2 In medium bowl, stir together Bisquick mix, milk and eggs just until combined. Divide batter evenly among 3 small bowls, about 3/4 cup each.
  • 3 To 1 bowl, stir in vanilla. To second bowl, stir in cocoa, sugar and water. To third bowl, stir in 1/4 cup of the strawberry puree. (Reserve any remaining strawberry puree for another use.) Add few drops food color to strawberry batter.
  • 4 Spray griddle with cooking spray; heat over medium heat. For each pancake, pour about 1/4 cup of each type of batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown (for vanilla pancakes) or set (for chocolate and strawberry pancakes).
  • 5 To serve, stack 1 chocolate pancake, 1 vanilla pancake and 1 strawberry pancake on each plate. Top with chocolate syrup and sliced strawberries.

Expert Tips

Use a 1/4-cup measuring cup to ensure pancakes are the same size.

Substitute raspberries for the strawberries for a different flavor!