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Ice Cream Cone Pancake Stack with Fresh Fruits and Chocolate Drizzle

Ice Cream Cone Pancake Stack with Fresh Fruits and Chocolate Drizzle
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This fun and colorful dish combines fluffy pancakes, creamy vanilla ice cream, vibrant fresh fruits, and an upside-down waffle cone for a delightful presentation. Drizzled with chocolate syrup, it’s a perfect choice for brunch, dessert, or a special treat to impress loved ones.

Ingredients

Scale

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk (dairy or non-dairy)
  • 1 large egg (or flax egg)
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1 tsp vanilla extract

For the Toppings:

  • 1 scoop vanilla ice cream
  • 1 waffle cone
  • 1 medium banana, sliced
  • 1/2 cup fresh strawberries, chopped
  • 1/2 medium orange, peeled and segmented
  • 2 tbsp chocolate syrup

Optional:

  • Whipped cream
  • 1 tsp powdered sugar

Instructions

1. Make the Pancake Batter:

  • Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
  • In a separate bowl, whisk milk, egg, melted butter, and vanilla. Combine the wet and dry ingredients, stirring gently until just mixed. A few lumps are fine.

2. Cook the Pancakes:

  • Preheat a non-stick skillet over medium heat and grease lightly with butter or oil.
  • Pour 1/4 cup batter for each pancake. Cook 2-3 minutes until bubbles form, then flip. Cook 1-2 more minutes until golden. Repeat with remaining batter.

3. Prep the Fruit:

  • Slice the banana, chop strawberries, and segment the orange. Set aside.

4. Assemble the Stack:

  • Stack pancakes on a plate. Place a scoop of ice cream on top. Carefully balance an inverted waffle cone over the ice cream.

5. Garnish and Serve:

  • Arrange fruit around the pancakes. Drizzle with chocolate syrup. Optionally, add whipped cream and a dusting of powdered sugar. Serve immediately.

Notes

Serving Suggestions:

  • Great with a cup of coffee or fresh juice.

Tips & Tricks:

  • Rest batter for 5 minutes for fluffier pancakes.
  • Serve immediately to prevent ice cream from melting too quickly.

Storage & Reheating:

  • Leftover pancakes can be refrigerated for up to 3 days. Reheat in a skillet or toaster. Add ice cream and toppings fresh when serving.

Find it online: https://icecreamin.com/ice-cream-cone-pancake-stack/