pancakes with banana cream and fresh bananas
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5 from 1 vote

IHOP Banana Caramel Pancakes

IHOP Banana Caramel Pancakes combine fresh bananas and a luscious caramel sauce. 
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
Author Stephanie Manley


  • 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
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