Pancake Sundae with Ice Cream and Chocolate Sauce Recipe

Name: Pancake Sundae with Ice Cream and Chocolate Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 sundaes
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 4 scoops vanilla ice cream; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup water; 1/4 teaspoon vanilla extract; Whipped cream and sprinkles for topping (optional)

American · Dessert · 30 min total

Pancake Sundae with Ice Cream and Chocolate Sauce recipe videos

Fluffy pancakes meet creamy vanilla ice cream and rich homemade chocolate sauce in this indulgent dessert sundae that's perfect for a special breakfast or dessert.

15
min prep

15
min cook

4
servings

580
kcal/serving

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 scoops vanilla ice cream
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup water
1/4 teaspoon vanilla extract
Whipped cream and sprinkles for topping (optional)

Instructions

Make the chocolate sauce: In a small saucepan, whisk together heavy cream, sugar, cocoa powder, and water. Bring to a simmer over medium heat, whisking constantly. Cook for 2 minutes until thickened. Remove from heat, stir in vanilla, and set aside to cool slightly.
Make the pancakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined (lumps are okay).
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges are set, about 2 minutes. Flip and cook until golden, about 1 minute more. Repeat with remaining batter. You should have 8 pancakes.
Assemble the sundaes: Place 2 pancakes on each plate or in a shallow bowl. Top each pancake stack with a scoop of vanilla ice cream. Drizzle generously with chocolate sauce. Add whipped cream and sprinkles if desired. Serve immediately.

Tips

For extra flavor, add a pinch of cinnamon to the pancake batter.
Store leftover chocolate sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using.
If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.

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