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15 min.
3 min.
4 servings

Banana Split Pancakes


  • Crisco® Original No-Stick Cooking Spray


  • 1 large egg, slightly beaten
  • 2/3 cup milk
  • 1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix


  • 3 bananas
  • 2 cups Smucker's® Strawberry Preserves
  • Whipped topping or whipped cream
  • Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  • Chopped nuts
  • Maraschino cherries, drained, whole or chopped

Preparation Directions

  1. HEAT griddle or large skillet to medium heat (340°F). Spray lightly with no-stick cooking spray. Combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear (batter will be slightly lumpy). For thinner pancakes add additional milk.
  2. POUR about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until pancakes begin to dry around the edges. Turn; cook 1 to 2 minutes or until golden brown.
  3. PLACE 2 pancakes on each plate. Top with banana slices. Microwave jam just until melted; spoon over bananas. Top with whipped topping, drizzle with chocolate syrup; sprinkle with nuts and top with a cherry, if desired.

Nutritional Information Per Serving

Serving Size (1/4), Calories 830 (Calories from Fat 110), Total Fat 11g (Saturated Fat 4.5g, Trans Fat 11g), Cholesterol 64mg, Sodium 270mg, Total Carbohydrate 165g (Dietary Fiber 4g, Sugars 109g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 51%, Calcium 6%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.