Ice Cream Pancakes
Servings 7 pancakes
Indulge in the easiest and fluffiest pancakes you've ever tasted with this Ice Cream Pancake Recipe. Featuring a delightful combination of ice cream and self-rising flour, this recipe guarantees a delicious breakfast that borders on dessert!
Ingredients
- 1 cup self-rising flour 112g
- 1 cup vanilla ice cream around 194g, melted
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter for cooking
Instructions
- Stir together 1 cup self-rising flour, 1 cup vanilla ice cream, and 1 teaspoon vanilla extract until combined and only some lumps remain.
- Add some of the 2 tablespoons salted butter to a nonstick pan and heat over medium-high heat.
- Once the butter is melted and the pan is hot, scoop some of the pancake batter onto the pan; you should be able to cook 3 or 4 at a time in a 12-inch skillet. I used a #20 scoop, which is 3 tablespoons or 1.5 ounces.
- Reduce heat to low and cook until the edges of the top begin to bubble and the bottom is golden brown. Flip and cook for an additional minute.
- Re-butter the pan and repeat with the rest of the batter. Serve with butter and syrup.
Notes
- Butter is optional but does add flavor. You can use non-stick spray if preferred.
- The pancakes, as measured, are about 4 inches across.
- This is a smaller batch, but you can easily double it to make more small pancakes or larger pancakes.
- We tested this recipe with both Haagen-Dazs and Gifford's brand ice creams, and both worked great, even though one contained egg and one didn't.
- Try mixing up the flavor by using different ice cream flavors!
- It's easiest to measure the ice cream in weighted grams before melting.
Nutrition
Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.2mg
Find it online: www.sugarandsoul.co/ice-cream-pancakes/