3-Ingredient Ice Cream Pancakes: So Fluffy and Easy to Make!

Let’s talk about breakfast. It’s more than just fuel for the day—it’s an experience. Whether it’s brunch with friends or a quiet Saturday morning in bed, breakfast brings joy in so many ways. And what better way to start the day than with a little fun? That’s where my 3-ingredient ice cream pancakes come in. Yes, you heard me right. Ice cream, in your pancakes.

Now, before you think I’ve lost it, hear me out. Instead of worrying about melted ice cream, why not turn it into breakfast? With this recipe, you can take any flavor of ice cream you love—vanilla, chocolate or whatever you’ve got on hand—and transform it into the fluffiest pancakes. It’s as simple as mixing the melted ice cream with eggs and pancake mix. What you end up with is a pancake that’s rich, airy, and indulgent. And if you’re feeling extra, go ahead and top it with more ice cream.

Breakfast doesn’t get much better than this!

Why I Love These Ice Cream Pancakes

Ice cream in pancakes? Yup. Not only does the ice cream give these pancakes a deliciously creamy flavor, but it also makes the batter light and fluffy. The secret is not overmixing—let the airiness of the ice cream do the heavy lifting. Plus, it’s versatile. You can match your toppings to the ice cream flavor or keep it classic with syrup and butter.

The best part is that you only need three ingredients for it: pancake mix, an egg, and, of course, your favorite ice cream. I love the fact that this recipe is so flexible. Whether you’re craving something sweet or need a quick breakfast to satisfy a house full of hungry people, this recipe is a winner. The key is to let your ice cream soften to the perfect consistency before whisking it together with the egg and pancake mix. If your ice cream is still too hard, just let it sit out for a few minutes until it’s soft enough to work with. You’ll mix it into a smooth batter, and just like that, you’re ready to go.

Another trick is to keep the batter airy, so don’t overdo it on the whisking. You want your batter to be a little thicker than usual—thank the ice cream for that—and it’ll make for perfectly fluffy pancakes. I like to scoop the batter onto the griddle with a ¾ cup measure, but you can adjust depending on how big or small you want your pancakes. Just remember, this batter is thick, so it won’t spread as easily as your average pancake mix.

And when it comes to cooking these pancakes, patience is key. You’re going to want to keep the heat a little lower than usual (around 275°F) so the pancakes can cook evenly without burning on the outside. These pancakes are thicker, so give them a little more time to cook through.

One thing to keep in mind: ice cream pancakes don’t always give you the usual telltale signs of being ready to flip. You might not see the familiar bubbles form on top, so check the underside for that golden-brown color before flipping.

The toppings are where the fun begins! You could go the traditional route with butter and syrup, or you could lean into the indulgence and add a scoop of ice cream right on top. Trust me, ice cream on top of ice cream pancakes? Life-changing. You can also throw on some fresh fruit, whipped cream, or honey if you want to mix it up.

These pancakes are big, fluffy, and packed with flavor. They’re perfect for a lazy weekend breakfast or a special brunch. And let’s be honest, who wouldn’t want to start the day with ice cream?

Ingredients

• 1 cup pancake mix (or 1 cup flour with 2 tbsp sugar, ¼ tsp salt, and ¼ tsp baking soda)
• 1 egg
• 3 scoops of vanilla ice cream (softened)
• Optional: ¼ cup warm water (if needed to thin the batter)
• Butter (for greasing the griddle)
• Pancake syrup or additional toppings like ice cream, whipped cream, or fruit

Instructions

1. Scoop 3 generous scoops of ice cream into a bowl and let it sit at room temperature for 5-10 minutes until soft enough to whisk.
2. Add 1 egg to the softened ice cream and whisk until smooth. Gradually add the pancake mix (or flour mixture), stirring gently to combine. If the batter is too thick, add warm water a little at a time until you reach a thick but pourable consistency. Be careful not to overmix—you want to keep the batter airy.
3. Set your griddle or skillet to 275°F. Grease it lightly with butter once heated.
4. Scoop about ¾ cup of batter onto the griddle for each pancake. Let the pancakes cook slowly, checking the underside for browning. They won’t always bubble like traditional pancakes, so keep an eye on them and flip when golden brown.
5. Once the pancakes are cooked through, serve them with your favorite toppings. Add syrup, butter, or even more ice cream for a truly decadent breakfast.

This recipe is not only easy but also a delicious twist on your classic pancake breakfast. With just three ingredients and endless flavor possibilities, you’ll find yourself making these ice cream pancakes over and over.