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Ingredients
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Pancake Batter
Dulce de Leche Sauce
Banana Split Toppings
Cooking & Garnish
Method
Pancake Batter
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
Mix wet ingredients
In a separate bowl or large measuring cup whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and thicken slightly.
Dulce de Leche Sauce
Combine the dulce de leche and heavy cream in a small microwave-safe bowl or small saucepan. Warm gently — microwave in 15–20 second intervals stirring between until pourable, or heat over low heat stirring constantly until smooth. If desired, whisk in a pinch of sea salt to highlight flavor. Keep warm.
Cook Pancakes
Heat a nonstick skillet or griddle over medium heat until hot (about 350°F/175°C if using a thermometer). Lightly grease with the neutral oil or a little butter, wiping off excess with a paper towel so the surface isn't greasy.
For each pancake, pour about 1/4 cup of batter onto the griddle to form 4–5 inch pancakes. Cook until edges look set and bubbles form on the surface and begin to pop, about 2–3 minutes.
Flip and cook until the second side is golden brown, about 1–2 minutes more. Transfer pancakes to a warm plate or oven set to low (200°F/95°C) while you cook remaining pancakes.
Assemble Banana Split Ice Cream Pancake
Peel the ripe banana and slice lengthwise into two halves. If you prefer smaller pieces, you can slice into 1/4-inch rounds instead; the lengthwise halves create a classic banana-split look.
Place one pancake on the serving plate. Top with a scoop each of vanilla, strawberry, and chocolate ice cream arranged along the pancake (or stack scoops on top according to preference).
Arrange the banana halves on either side of the ice cream (or fan banana slices around the ice cream). Drizzle 2 tablespoons of the warm dulce de leche sauce over the ice cream and pancake. Reserve remaining sauce for additional drizzling.
Sprinkle the toasted chopped nuts over the ice cream and sauce. Add a dollop of whipped cream to the top or side and place the maraschino cherry on the whipped cream.
Serve immediately while the pancakes are warm and the ice cream is cold so you get contrasting temperatures. Provide extra warmed dulce de leche at the table if desired.