Bring the fun of IHOP Minion Pancakes into your kitchen with this easy copycat recipe! Start your day with a stack of light and fluffy buttermilk pancakes, each one filled with slices of fresh banana. The stack is topped with banana pudding, vanilla wafer crumbles, and whipped cream, and finished off with blue and yellow sprinkles. These banana pudding pancakes are a special treat for kids of all ages.
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What Makes the IHOP Banana Pudding Pancakes So Good?
Everyone loves the Despicable Me movies for the cute but troublesome minions. IHOP’s limited-time Minions menu tie-in to the movie Minions: The Rise of Gru included several devilishly delicious treats.
One of the most popular was a stack of IHOP Minion Banana Pancakes, which some people called Banana Pudding Pancakes and Ba-Ba-Banana Pudding Pancakes in some markets.
IHOP topped these adorable banana-flavored pancakes with creamy banana pudding, crushed vanilla wafers, whipped cream, fresh banana slices, and yellow and blue minion sprinkles as a nod to the characters in the films. Irresistibly cute and delicious whether you are 8 or 80!
Why You Will Love This Recipe
Breakfast doesn’t have to have a huge cuteness factor to be delicious, but it doesn’t hurt. Although you can no longer find Minion Banana Pudding Pancakes at IHOP, you can make them at home. Check out some hacks below to make these pancakes even easier!
Banana Pudding Pancakes Ingredients
For the buttermilk pancakes, you’ll need
- All-purpose flour
- Baking powder
- White sugar
- Baking soda
- Vegetable oil
Save time by using a buttermilk pancake mix. Krusteaz Light & Fluffy Buttermilk Panakke and Waffle Mix is a popular choice.
For topping the IHOP Banana Pudding Pancakes, you’ll need:
- Prepared banana pudding
- Vanilla wafers
- Whipped cream
- Yellow and blue sprinkles
Use your favorite banana pudding recipe, premade pudding, or a boxed mix.
Use any vanilla wafers you prefer, but Nilla Wafers work well here.
How to Make IHOP Minion Banana Pancakes
The first step is to make the banana-flavored pudding to give it time to thicken and be chilled.
To prepare the batter for Ba-Ba-Banana Pancakes:
- In a large mixing bowl, whisk together the flour, baking powder, white sugar, salt, and baking soda.
- Lightly whisk the egg and add it to the dry ingredients.
- Pour the buttermilk and vegetable oil into the bowl.
- Whisk or stir the pancake batter with a wooden spoon, pausing a few times to use a bowl scraper to scrape down the sides and help ensure you incorporate all the ingredients.
- Stir until smooth, cover, and place in the fridge until you are ready to make the pancakes. It is best to allow the batter to rest for at least 30 minutes, but if you are in a rush, you can use it immediately.
To cook IHOP Banana Pudding Pancakes:
- Preheat the oven on the WARM setting and place a baking tray inside to heat up.
- Remove the pancake batter from the refrigerator and let it sit on the counter for a few moments to shake off some of the chill. Thin out the batter with a few tablespoons of buttermilk if necessary.
- Meanwhile, thinly slice two bananas and set aside.
- Place a large skillet or griddle over medium-low heat and lightly coat with vegetable oil or non-stick spray.
- Pour a quarter cup of pancake batter on the hot cooking surface and use the back of a spoon to spread it out into a four-inch round.
- Add a few banana slices to the wet batter.
- Cook the pancake until small bubbles break on the surface and the edges start to dry out.
- Flip the pancake and cook on the other side until golden brown, about a minute more.
- Place the cooked pancake on the baking tray in the oven and cover with aluminum foil.
- Finish cooking the rest of the pancakes.
To top Minion Banana Pancakes:
- Thinly slice the bananas and save the slices for later.
- Stack three pancakes on a serving plate.
- Top the pancakes with banana pudding and Nilla wafer cookie pieces.
- Add five slices of bananas, a dollop of whipped cream, and a mix of yellow and blue sprinkles.
What to Serve With IHOP Banana Pudding Pancakes
These pancakes are on the sweet side and go great with savory breakfast meats, especially Dunkin’ Snackin’ Bacon. Try pairing these pancakes with fresh cantaloupe or honeydew for something a little healthier.
How to Store the Leftovers
It is best to keep the toppings and the pancakes in separate airtight containers. Try putting the pancakes in a food-safe bag with a piece of parchment paper between each one. Pancakes should stay fresh for a day or two in the fridge and up to a month in the freezer.
Store the homemade banana pudding in the fridge for up to three days and store-bought pudding until the expiration date.
How to Reheat
To warm up thawed pancakes in the oven:
- Preheat the oven to 350°F.
- Lay the pancakes on a baking tray and cover with aluminum foil.
- Heat until hot, about 8 minutes.
Are you in a rush? Try the microwave:
- Place a stack of three pancakes on a plate and cover them with a paper towel.
- Heat thawed pancakes for about 40 seconds and frozen pancakes for 90 seconds. Flip the pancakes midway through the reheating time.
More IHOP Copycat Recipes
- Bacon Omelette
- Cheeseburger Omelette
- Colorado Omelette
- IHOP Banana Bread French Toast
- IHOP Buttermilk Pancakes
- IHOP Cinnastack
- IHOP Cupcake Pancakes
- IHOP French Toast
- IHOP Pumpkin Pancakes
Favorite Breakfast Recipes
IHOP Minion 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 to thin the batter
- 2 tablespoons vegetable oil plus more for the pan
- 1 egg lightly beaten
- 2 bananas thinly sliced
- 1 4-ounce package banana pudding
- 1/4 cup crushed vanilla wafers
- 1 banana thinly sliced
- 1 can whipped cream
- 1 tablespoon yellow and blue sprinkles
- About 1 hour before serving, prepare the banana pudding according to the package directions.
- To make the pancake batter, place the flour, baking powder, sugar, salt, and baking soda in a bowl and whisk to combine. Add the buttermilk, oil, and egg. Use a spoon to mix until smooth. If the batter seems too thick while cooking the pancakes, mix a little more buttermilk into the remaining batter.
- Heat a skillet or griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour the batter onto the hot griddle until it spreads to the desired size. Place 4 or 5 slices of banana onto the pancake quickly after it is poured. When small bubbles begin to appear on top of the batter, flip the pancake over and cook until golden on both sides.
- To serve, make a stack of 3 pancakes. Add 2 tablespoons of banana pudding on top of the pancakes and sprinkle with crushed vanilla wafers. Add 4 or 5 slices of banana and top with whipped cream and blue and yellow sprinkles.