Ice Cream Pancakes: Very Tasty and Easy to Make!
Who decided that breakfast couldn’t double as dessert and still be taken seriously? Whoever they were, they clearly hadn’t met ice cream pancakes. These fluffy little discs are sandwiched with whipped cream, sprinkled with hazelnuts, and drenched in melted chocolate.
At their core, these are simple pancakes built on an easy batter of flour, eggs, sugar, milk, and a bit of baking powder. It’s the kind of dish that belongs on birthday brunch tables and summer camp menus.
What Are Ice Cream Pancakes?
Now, you might be wondering, who was wild enough to merge pancakes and ice cream into one glorious mashup? While there's no single inventor waving from a pancake throne, this dish feels like the natural evolution of every childhood craving and late-night snack idea.The concept of sweet, layered, cream-filled pancakes has popped up in various cultures, such as the Japanese dorayaki or a French mille-crêpe cake.
Pro Tips for the Best Ice Cream Pancakes
- Transferring your batter into a squeeze bottle gives you control over size and shape when frying.
- Whip the cream just right because you want soft peaks that hold their shape but still feel light.
- After whipping, let the cream hang out in the fridge for 10–15 minutes. It’ll hold its structure better when it meets a warm pancake.
- Toast the hazelnuts to get an intense flavor. Just a few minutes in a dry pan brings out their nutty richness.
- Warm the chocolate gently by using a double boiler or microwave in 15-second bursts.
What Can I Use Instead of Hazelnuts?
If hazelnuts aren’t your thing, try crushed almonds, pistachios, or even crispy rice cereal. You’re basically adding crunch and character, so pick your favorite dip.
Can I Use a Different Chocolate?
Of course! Dark chocolate adds richness and milk or white chocolate brings comfort. Just use what makes you happy or what’s lurking in the pantry.
Can I Turn This Into a Cake?
Absolutely! Stack the pancakes with whipped cream in between, drizzle chocolate on top, and you’ve got yourself a pancake cake. Stick a candle in it and call it a win.
Do I Have to Use a Squeeze Bottle?
Nope, you can use a ladle or spoon. But the bottle makes things neater, and it’s low-key satisfying to squeeze out perfect circles.
How to Store Leftover Ice Cream Pancakes
First, separate the components if you haven’t already. Store pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to a month and assemble fresh for best results.
Ingredients
How to Make Ice Cream Pancakes
Crack the eggs into a mixing bowl. Add the sugar, vanilla extract, and milk. Give it a whisk until it looks smooth and inviting. Add the flour and baking powder, and whisk again until just combined.
Crack the eggs into a mixing bowl. Add the sugar, vanilla extract, and milk. Give it a whisk until it looks smooth and inviting. Add the flour and baking powder, and whisk again until just combined.
Pour the batter into a squeeze bottle and heat a non-stick pan over medium heat. Squeeze small circles of batter into the pan and cook on each side, until golden and puffy.
Pour the batter into a squeeze bottle and heat a non-stick pan over medium heat. Squeeze small circles of batter into the pan and cook on each side, until golden and puffy.
Whip your chilled cream until you get the required consistency.
Whip your chilled cream until you get the required consistency.
Take two pancakes and sandwich a generous spoonful of whipped cream between them. Press gently to spread the cream out to the edges and roll in crushed hazelnuts. Then, drizzle melted chocolate over the top and serve.
Take two pancakes and sandwich a generous spoonful of whipped cream between them. Press gently to spread the cream out to the edges and roll in crushed hazelnuts. Then, drizzle melted chocolate over the top and serve.
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