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Banana Split Pancake Cake

  • Prep 10 min
  • Total 35 min
  • Servings 4

We layered pancakes with a filling of whipped cream, banana and maraschino cherries and topped them with chocolate-flavored syrup for an irresistible tower of sweetness. MORE + LESS -

Corey Valley Corey Valley
September 15, 2013

Ingredients

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
1
egg
1
teaspoon vanilla

Pancake Cake Filling

1
cup whipped cream
1
large banana, sliced
1/2
cup chopped maraschino cherries

Pancake Cake Topping

1/4
cup whipped cream
2
tablespoons chocolate-flavor syrup
1
teaspoon multicolored candy sprinkles
1
maraschino cherry

Steps

Hide Images
  • 1
    In medium bowl, beat Pancake ingredients with whisk until well blended.
  • 2
    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.
  • 3
    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.
  • 4
    Top with Pancake Cake Topping ingredients.

Expert Tips

  • Do you like peanuts on your banana split? Add a couple tablespoons to the top of this Banana Split Pancake Cake!
  • Don't have maraschino cherries on hand? Feel free to swap in other fresh fruit such as strawberries, raspberries or even blueberries.

Nutrition Information

No nutrition information available for this recipe

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