Ice Cream Sundae Pancakes

I’ll be honest—ice cream pancakes weren’t really a “thing” in my childhood. But one late summer morning, I had a leftover pint of vanilla bean sitting just-soft in the fridge, and, well… curiosity got the better of me. I stirred it into my usual pancake mix (with a bit of tweaking), cooked it low and gentle, and ended up with the fluffiest, most tender pancakes I’d ever made—just barely sweet, with a hint of creamy richness tucked inside. The idea sounded indulgent (admittedly even silly), but it turned out surprising in all the right ways—light, nostalgic, and honestly… kind of dreamy.

Why You’ll Crave It

• Soft, fluffy pancakes that taste like vanilla-scented clouds
• The ice cream gives a sweet creaminess—no need for much sugar
• Endless topping combos—from fruit to sprinkles to fudge drizzle
• Kids adore them, but they feel grown-up with espresso and dark berries
• Great use for that half-melted pint you forgot in the freezer door

The first time I made this, I didn’t even tell anyone what was in them—until we finished the last one.

What You’ll Need

• 2 cups softened ice cream: use whatever flavor speaks to you, but let it melt a bit for easy mixing—vanilla is classic
• 1 cup all-purpose flour: sift it if you’ve got the time, but honestly, not essential here
• 2 teaspoons baking powder: nothing fancy, just the standard leavener for that golden lift
• 2 tablespoons sugar: optional, especially if your ice cream is on the sweeter side
• 1/4 teaspoon salt: tiny bit, makes everything hum together better
• 1 cup whole milk: cold or room temp, doesn’t matter too much, just not straight from the freezer
• 2 large eggs: lightly beaten, nothing elaborate, just cracked and stirred
• 1 teaspoon vanilla extract: optional if you’re already using flavored ice cream, but I usually add it anyway
• Toppings: go wild—whipped cream, berries, maple syrup, sprinkles, crushed cookies…whatever makes you smile

Easy How-To

Let the ice cream melt (just a bit)

Set your chosen ice cream out on the counter for maybe 10-15 minutes. It doesn’t need to be soup, just soft enough to stir with a spoon. This isn’t a step you want to rush—it’s actually kind of lovely to watch it slowly puddle and breathe, like a little pre-breakfast ritual.

Make the mix

In a big bowl, scoop in the softened ice cream. Add the milk, eggs, and vanilla. Give it a gentle whisk until smooth. Then, stir in your dry ingredients—flour, baking powder, sugar, and salt. (I usually whisk them together first in a separate bowl, but if I’m low-energy, I just sprinkle them right in.) Don’t overmix—lumps are okay. Really.

Warm up your pan

Heat a skillet or griddle over medium-low. A touch of butter or neutral oil doesn’t hurt—especially if you like slightly crisp edges. The trick is to keep the heat gentle so they cook through before browning too fast.

Onto the pan

Use a ladle or measuring cup to pour the batter. You’ll see tiny bubbles start to form around the edges—give them a moment, then flip. The second side cooks quicker. They should be soft in the middle but not gooey, with a light golden color.

Time for the show

Stack them high or serve them side-by-side, however you like. Top with anything your mood calls for—strawberries and cream, toasted nuts, warm chocolate sauce, or even just a little plain yogurt (oddly delightful with maple). And eat warm. Always warm.

Good to Know

• If your pancakes look pale but cook too fast, your pan’s probably too hot. Lower the heat, exhale, try again.
• Letting the batter rest for 5-10 minutes makes them a touch fluffier. It’s optional, but I like to sip my coffee while they settle.
• Some ice cream flavors—like mint or caramel swirl—don’t fully melt smooth. That’s okay. Embrace the lumpy magic.

Serving Ideas

• Top with coconut ice cream, warm pineapple bits, and toasted coconut flakes for a little vacation-y stack
• Add a scoop of chocolate ice cream and drizzle raspberry sauce over the top—rich and tangy, such a good combo
• Layer with fresh strawberries and a few mint leaves for a clean, bright finish
• Go full classic sundae—whipped cream, banana coins, sprinkles, cherry on top. It’s breakfast dessert, after all

Top Tricks

• Use the back of the spoon to gently spread the batter on the pan if it’s too thick—makes them cook more evenly
• If making for a crowd, keep cooked pancakes warm in a low oven, layered between parchment so they don’t mash each other

Frequently Asked Questions

Can I use non-dairy ice cream?

Yes, and honestly—it works pretty well! Coconut milk-based ones are lovely, especially with tropical toppings. Just watch the sweetness; some brands are very sugary.

Do I really need to soften the ice cream first?

Yes, because trying to mix frozen chunks into the batter just doesn’t work. Give it a few minutes. The wait’s worth it.

What flavors work best?

Plain ones like vanilla, chocolate, or cinnamon are safest if you’re adding rich toppings. But pistachio, cookie dough, or even coffee? Those make for a bold breakfast treat.

Can I freeze leftovers?

You can—just layer them between parchment and freeze in a zip bag. Reheat in a toaster or warm oven. The texture softens a bit, but they’re still lovely.

The batter feels too thick or too runny. What should I do?

Add a splash more milk if it’s too thick. Or a spoonful of flour if it’s too loose. Honestly, pancakes are forgiving… just aim for something pourable but lazy-looking.