IHOP Banana Caramel Pancakes

The IHOP Banana Cream Pancakes are one of IHOPS fun and creative pancakes. These are made with their famous pancake batter, banana cream, caramel, and fresh bananas. The banana cream and the caramel are a magical combination that tastes heavenly. You won’t be reaching for the bottle of syrup when you enjoy these pancakes they are perfectly sweet. You can now enjoy these pancakes straight from your own kitchen.
pancakes with banana cream and fresh bananas

For me, pancakes always remind me of my father. He loved to make pancakes. I don’t know why, but he always seemed happy when making breakfast. He also used to make him at Montgomery Ward when they used to have fundraisers at work. Department stores were so different in the late 70s and early 80s. My Dad was an assistant manager at the one in Pueblo, Colorado. I remember the candy counter, there, and they also had a cafeteria. You could get a hot cooked meal in their cafeteria. This is where my Dad would help make pancakes whenever there was a fundraiser.

For me, pancakes always evoke memories of childhood and the excitement of having pancakes. Pancakes in my house were a treat. I think most often we had bowls of cold cereal, so when a hot breakfast was made we always enjoyed those much more. My copycat recipe of the IHOP Banana pancakes is a sweet treat with the creamy banana filling, fresh bananas, and caramel sauce. It is my hope you enjoy these on a morning gathered with your family and that you create some of your own special memories.

Do you love the IHOP? Try these IHOP Copycat Recipes

IHOP Blueberry Cannoli Pancakes
IHOP Colorado Omelette
IHOP Cinn-a-stax Pancakes
IHOP French Toast

pancakes with banana cream and fresh bananas

IHOP Banana Caramel Pancakes

IHOP Banana Caramel Pancakes combine fresh bananas and a luscious caramel sauce. 
5 from 4 votes
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Course: Breakfast
Cuisine: American
Keyword: Copycat Recipes, IHOP Recipes, Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 553kcal


  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 cup vegetable oil
  • 1 egg beaten
  • 1 1/2 cup buttermilk
  • 4 ounce banana instant pudding
  • 2 sliced bananas
  • 1/2 cup caramel topping
  • 1 cup whipped cream


  • Prepare banana pudding according to package directions. Place first five ingredients into a bowl; add buttermilk, oil, and egg. With a spoon mix all ingredients and beat until smooth. 
  • Heat a frying pan or a griddle to 375 degrees. Spray cooking surface with non-stick spray. Pour 4 ounces of batter for each pancake, cook until hot and bubbly one side, flip and then cook for about another 30 seconds or so and remove from the cooking surface. 
  • Place pancakes on a plate until they are ready to be used. Turning pancakes is made much easier if you spray your pancake turner with a non-stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seems to be too thick, add a little more buttermilk and mix well.
  •  To assemble, lay one pancake on a plate, add about 1/4 cup of banana cream and spread on a pancake. Place about 4 or 5 banana slices onto banana pudding. Top banana pudding layer with another pancake. Add 4 or 5 slices of banana to the top of the pancake. Drizzle with caramel sauce. Top with whipped cream if desired.


Calories: 553kcal | Carbohydrates: 97g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 820mg | Potassium: 586mg | Fiber: 3g | Sugar: 37g | Vitamin A: 375IU | Vitamin C: 5.1mg | Calcium: 214mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Maria

    Is there a substitute for buttermilk or how to “make” buttermilk perhaps?
    We don’t have that here in my country 🙁

  2. TerriL787

    Could you tell me what the difference is in all purpose flour and self-rising flour. And in this recipe, it calls for flour, is this plain flour? Sorry to sound so dumb, but, this has always confused me. Thanks!

    • Stephanie Manley

      Please use all purpose flour. Self Rising flour is great to make biscuits out of, so that would be a better use of self rising flour.

    • Kimmie2013

      self rise flour makes the pancakes cakes swell , like baking a bread it’s really like yeast it makes it expand

    • Martha

      The following is from Bob’s Red Mill “Inside The Mill” column:

      “The power of self rising flour is that it is a mixture made up of regular flour, baking powder, and salt.”


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