3 Ingredient Ice Cream Pancakes
3 Ingredient Ice Cream Pancakes
Ingredients
- 1 cup ice cream, melted
- 3/4 cup self-rising flour, or 3/4 cup all-purpose flour mixed with 1 teaspoon baking powder and a pinch of salt
- 1/2 cup water
- 1 teaspoon vanilla extract, optional, for extra flavor
- as needed butter, for greasing
- as needed cooking spray, for greasing
Instructions
- 1
Melt the ice cream by letting it sit at room temperature until fully liquid, or microwave it in 20-second intervals until melted. This should take about 5 minutes for passive melting or 1-2 minutes if microwaving.
⏱️ 5 min
- 2
In a large bowl, combine the melted ice cream, self-rising flour (or the all-purpose flour mixture), water, and vanilla extract (if using). Gently fold the mixture together with a spatula or whisk until just combined. It's okay if some lumps remain; do not overmix, as this can lead to tough pancakes.
⏱️ 3 min
- 3
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with butter or cooking spray.
⏱️ 2 min
- 4
Once the skillet is hot, scoop about 1/4 cup of batter per pancake onto the skillet, leaving some space between each pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.
⏱️ 3 min
- 5
Carefully flip the pancakes and cook for another 1 to 2 minutes on the second side, or until they are golden brown and cooked through. Repeat with the remaining batter, greasing the skillet again if necessary.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
3 Ingredient Ice Cream Pancakes
- 1 cup ice cream, melted
- 3/4 cup self-rising flour, or 3/4 cup all-purpose flour mixed with 1 teaspoon baking powder and a pinch of salt
- 1/2 cup water
- 1 teaspoon vanilla extract, optional, for extra flavor
- as needed butter, for greasing
- as needed cooking spray, for greasing
Instructions
- 1
Melt the ice cream by letting it sit at room temperature until fully liquid, or microwave it in 20-second intervals until melted. This should take about 5 minutes for passive melting or 1-2 minutes if microwaving.
⏱️ 5 min - 2
In a large bowl, combine the melted ice cream, self-rising flour (or the all-purpose flour mixture), water, and vanilla extract (if using). Gently fold the mixture together with a spatula or whisk until just combined. It's okay if some lumps remain; do not overmix, as this can lead to tough pancakes.
⏱️ 3 min - 3
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with butter or cooking spray.
⏱️ 2 min - 4
Once the skillet is hot, scoop about 1/4 cup of batter per pancake onto the skillet, leaving some space between each pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.
⏱️ 3 min - 5
Carefully flip the pancakes and cook for another 1 to 2 minutes on the second side, or until they are golden brown and cooked through. Repeat with the remaining batter, greasing the skillet again if necessary.
⏱️ 10 min