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Pancake sundaes with ice cream and sauce Recipe

American · Dessert · 25 min total

Fluffy pancakes topped with a scoop of vanilla ice cream and drizzled with a rich chocolate sauce make for an indulgent dessert or brunch treat.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 scoops vanilla ice cream
• 1/2 cup chocolate sauce
• 1/4 cup whipped cream (optional)
• 2 tablespoons sprinkles (optional)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; batter may be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
6. To assemble, place 2-3 pancakes on each plate. Top each stack with a scoop of vanilla ice cream.
7. Drizzle chocolate sauce over the ice cream and pancakes. Garnish with whipped cream and sprinkles if desired. Serve immediately.

Tips

• For extra flavor, add a pinch of cinnamon to the pancake batter.
• Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or microwave.
• Make your own chocolate sauce by melting 1/2 cup chocolate chips with 1/4 cup heavy cream in the microwave.

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