IHOP Banana Caramel Pancakes – Easy Copycat Recipe

There’s something magical about walking into IHOP and catching that first whiff of their famous banana caramel pancakes. The combination of fluffy buttermilk pancakes, creamy banana pudding, and rich caramel sauce creates a breakfast experience that feels like pure indulgence. Now you can recreate this restaurant favorite in your own kitchen with ingredients you likely already have on hand.

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Why This Recipe Works

The secret to these pancakes lies in the fluffy buttermilk base, which provides the perfect canvas for the banana pudding layer. The baking soda and powder create maximum lift. At the same time, the buttermilk adds tangy flavor and tender texture. The banana instant pudding acts as filling and flavor enhancer, creating that signature IHOP taste. There is no need for maple syrup, as the caramel sauce is enough for this pancake recipe.

Ingredients

For the Pancakes:

• All-purpose flour – Creates the structure and base for fluffy pancakes
• Baking powder – Primary leavening agent for lift and fluffiness
• Sugar – Adds sweetness and helps with browning
• Salt – Enhances flavor and balances sweetness
• Baking soda – Works with buttermilk for extra rise and tenderness
• Vegetable oil – Keeps pancakes moist and prevents sticking
• Egg – Provides structure and richness
• Buttermilk – Creates tender texture and tangy flavor

For the Assembly:

• Banana instant pudding – Creates the creamy filling layer
• Fresh bananas – Add natural sweetness and authentic flavor
• Caramel topping – Provides the signature sweet finish
• Whipped cream – Optional creamy topping for extra indulgence

Instructions for Caramel Banana Pancakes

Prepare the Components

1. Make the banana pudding according to package directions and set aside to thicken while you prepare the pancakes.
2. Slice the bananas into rounds and set aside. Tip: Slice just before serving to prevent browning.

Make the Pancake Batter

3. Combine dry ingredients in a large bowl: flour, baking powder, sugar, salt, and baking soda. Whisk together to eliminate lumps.
4. Mix wet ingredients by combining buttermilk, vegetable oil, and beaten egg in a separate bowl or measuring cup.
5. Combine wet and dry ingredients by pouring the liquid into the flour mixture. Stir with a spoon until just combined and smooth. Don’t overmix, as this can make pancakes tough.

Cook the Pancakes

6. Heat your griddle or frying pan to 375°F. Spray the cooking surface generously with non-stick spray.
7. Pour batter into each pancake, using about 4 ounces (1/2 cup). Cook until the surface becomes bubbly and the edges look set, about 2-3 minutes.
8. Flip carefully using a pancake turner sprayed with non-stick spray (this prevents sticking to uncooked batter). Cook for another 30 seconds until golden brown.
9. Keep warm by placing finished pancakes on a plate. Cover loosely with a clean kitchen towel.

Assembly

10. Layer the first pancake on your serving plate and evenly spread about 1/4 cup of prepared banana pudding across the surface.
11. Add banana slices by placing 4-5 banana rounds on top of the pudding layer.
12. Top with second pancake and add another layer of banana slices on top.
13. Finish with toppings by drizzling generously with caramel sauce and adding a dollop of whipped cream if desired.

Storage & Reheating Instructions

• Refrigerator Storage: Store leftover cooked pancakes in airtight containers for 3 days. Store banana pudding separately to prevent soggy pancakes.
• Reheating Method: Reheat pancakes in a toaster or warm oven at 300°F for 5-7 minutes. Reassemble with fresh pudding and toppings.
• Freezing: Pancakes freeze well for up to 2 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight and reheat as above.

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