When IHOP introduced its Bananas Foster Pancakes as a limited-time special, it created breakfast magic that blurred the line between morning meal and decadent dessert. The combination of fluffy buttermilk pancakes, rich brown sugar syrup, and fresh banana slices captured everything delicious about the classic New Orleans dessert while remaining family-friendly. Now you can recreate this restaurant favorite at home for a fraction of the cost while controlling every delicious ingredient.
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What makes IHOP Bananas Foster Pancakes so delicious?
When it comes to creative pancake flavors, IHOP is the actual GOAT. The chain’s March 2025 Pancake of the Month, Bananas Foster Pancakes, blurred the line between breakfast and dessert, and quickly became a fan favorite. While this version skips the alcoholic kick found in the classic dish, it makes up for it with buttery brown sugar sauce, fresh banana slices, and a swirl of whipped cream.
But, maybe, best of all, making these pancakes at home costs just a fraction of what you’d pay at the restaurant, allowing you to get all the taste without the hefty bill.
IHOP Bananas Foster Pancakes ingredients and their role in the recipe
For the brown sugar syrup, you’ll need:
- Light brown sugar – provides a deeper and more complex flavor than white granulated sugar.
- Water – thins out the syrup and dissolves the light brown sugar.
- Unsalted butter – supplies a rich, buttery flavor.
- Corn syrup – stops the syrup from crystallizing and ensures a smooth consistency.
- Salt – enhances the flavor of the other ingredients.
For the pancakes, you’ll need:
- All-purpose flour – forms the base of the pancake batter. AP flour has the right amount of gluten to give the pancakes the proper texture.
- Baking powder – helps to make the pancakes fluffier.
- White granulated sugar – adds sweetness to the batter.
- Salt – brings out the taste of the other ingredients.
- Baking soda – reacts with the buttermilk for really fluffy pancakes.
- Buttermilk – adds a delicious tang and activates the baking soda.
- Vegetable oil – prevents the pancakes from drying out.
- Egg – binds the ingredients and adds fat.
- Bananas, sliced ¼ inch thick – flavor the batter and add sweetness.
For the toppings, you’ll need:
- Bananas, sliced ¼ inch thick – brings fresh banana flavor to the forefront.
- Brown sugar syrup (from above) – gives the dish a caramel-like flavor that echoes the classic dessert.
- Whipped cream – adds a creamy, slightly sweet element to the dish.
How to make them
To prepare the brown sugar syrup:
- Fill a large mixing bowl with ice and water, then set it near the stove.
- In a small saucepan, stir together the light brown sugar, water, unsalted butter, corn syrup, and salt.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Turn down the heat to medium and simmer the syrup for two to three more minutes while stirring constantly with a long-handled silicone spatula to prevent burning. The syrup will be extremely hot and can splatter, so be extra careful. Cook the syrup
- Take care when transferring the hot syrup into a heat-proof bowl. Then, set the bowl with the hot syrup in the ice bath. Give the syrup a stir and let it cool while you prepare the batter for the pancakes.
To make the IHOP Bananas Foster Pancakes batter:
- Add the flour, baking powder, white granulated sugar, salt, and baking soda to a large mixing bowl. Whisk well to combine.
- In a separate bowl, add the buttermilk, vegetable oil, and egg. Whisk well to beat the egg and combine the wet ingredients.
- While stirring, slowly pour the wet ingredients into the dry ingredients, breaking up any lumps or patches of dry ingredients. The batter should be about as thick as a melted milkshake. Add a little more buttermilk at a time until you reach the correct consistency.
To cook the pancakes:
- Heat a skillet or griddle over medium-low heat. If you have a temperature gun, aim for a cooking surface temperature of approximately 375°F. If you don’t have one, heat the cooking surface until drops of water sizzle for a second or two before evaporating.
- Lightly brush the cooking surface with oil.
- Pour the pancake batter onto the hot cooking surface and lay five banana slices in the shape of the ‘5’ on a die on top of each pancake.
- Cook on the first side until small bubbles appear on the top of each pancake. Flip.
- Continue to cook the other side until the edges are dry.
- Keep the pancakes warm in an oven set on low or top and serve.
To top the IHOP Bananas Foster Pancakes:
- Stack two pancakes on the serving plate and top with five slices of banana in the same shape as above. Drizzle two or three tablespoons of the Brown Sugar Syrup over the top.
- Garnish with whipped cream and serve immediately.
What to serve with them
Make it a breakfast combo by pairing your short stack with a few sides:
Dunkin’s Snackin’ Bacon. When you want to take your love of bacon to the next level, you can’t do better than whipping up a batch of Dunkin’s Snackin’ Bacon. Start with good-quality slices of thick-cut bacon and coat them with light brown sugar and plenty of pepper before cooking. You’ll end up with an addictive side that has the perfect balance between smoke, salt, sugar, and heat.
Baked Eggs. Eggs go great with pancakes, but who wants to have to manage frying eggs in a pan while watching the pancakes? One or the other is going to burn. But don’t worry; you can have worry-free eggs using this Baked Eggs recipe. Not only do you wind up with delicious eggs in convenient individual servings, but it is hands-free cooking because you make them in the oven!
McDonald’s Fruit and Yogurt Parfait. Fill up on the good stuff with this copycat Fruit and Yogurt Parfait recipe inspired by McDonald’s. Enjoying a creamy vanilla yogurt with a layer of blueberries and sliced strawberries, and topped with crunchy granola alongside your pancakes, is a great way to start your day!
Storage & reheating instructions
- Refrigerator Storage: Store cooled pancakes and syrup separately in airtight containers for up to 3 days
- Reheating Method: Reheat pancakes in a dry skillet over medium heat for 1 minute per side, or microwave covered with a damp paper towel for 45 seconds. Warm the syrup gently before serving
- Freezing: Freeze pancakes for up to 1 month. Toast directly from frozen or thaw overnight
More IHOP copycat recipes
- Birthday Pancakes
- Banana Bread French Toast
- French Toast
- Fresh Berry Crepes
- Minion Pancakes
- Protein Pancakes
Check out more of my easy recipes for breakfast and the best copycat restaurant recipes on CopyKat!
IHOP Bananas Foster Pancakes
Ingredients
Brown Sugar Syrup
- 1 cup brown sugar
- 1/2 cup water
- 1/4 cup butter
- 1 tablespoon corn syrup
- 1/4 teaspoon salt
Pancakes
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk plus 2 to 4 tablespoons, if needed
- 2 tablespoons vegetable oil plus more for cooking
- 1 egg lightly beaten
- 2 bananas sliced 1/4 inch thick
Toppings
- 2 additional bananas sliced 1/4 inch thick
- 3/4 cup brown sugar syrup from above
- 1/2 cup whipped cream
Instructions
- Combine all the ingredients for the brown sugar syrup in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for 2 to 3 minutes, stirring constantly to prevent burning. The mixture will bubble vigorously, so continuous stirring is essential.
- Transfer the syrup to a heat-proof bowl. Place the bowl in an ice bath to cool while you prepare the pancakes. The syrup will thicken as it cools.
- To make the pancake batter, combine the the flour, baking powder, sugar, salt, and baking soda in a large mixing bowl. Whisk to combine. Add the buttermilk, oil, and beaten egg and stir with a spoon until smooth. If the batter appears too thick, gradually add more buttermilk, 1 tablespoon at a time, until you reach the desired consistency.
- Heat a skillet or griddle over medium-low heat. Lightly brush the surface with oil. Pour the batter onto the hot surface, spreading it to your desired pancake size. Immediately place five banana slices on top of each pancake while the batter is still wet. When small bubbles form on the surface of the pancakes, carefully flip them over. Continue cooking until both sides are golden brown.
- To serve, stack 2 pancakes on each plate. Top each stack with 5 fresh banana slices and drizzle with 2 to 3 tablespoons of the cooled brown sugar syrup. Finish with a generous dollop of whipped cream and serve immediately while hot.
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