IHOP Banana Caramel Pancakes Easy Copycat Recipe
These IHOP banana caramel pancakes bring the diner stack home, with fluffy buttermilk pancakes, fresh banana slices, and a sticky caramel drizzle you can make in about 30 minutes.
No special equipment, no hard-to-find ingredients. Just a good skillet and a few things you probably already have.
Why I Love This Recipe
The pancakes themselves have that slight tang from buttermilk, and the caramel sauce is rich and buttery without being so thick it turns into candy on the plate.
What keeps me coming back to this version is the balance. Fresh banana adds brightness and cuts through the sweetness, so the whole thing tastes less heavy than it looks.
Recipe Ingredients
- 1 1/2 cups all-purpose flour – Spoon and level it; scooping packs the flour and makes the pancakes dense
- 2 tsp baking powder – Gives the lift; check it’s fresh or the pancakes will sit flat
- 1/2 tsp baking soda – Works with the buttermilk acid for extra rise
- 2 tbsp granulated sugar – Just enough to add a little sweetness to the batter itself
- 1/2 tsp salt – Balances the sugar in both the batter and the sauce
- 1 1/4 cups buttermilk – Full-fat if you can find it; makes the crumb tender and adds tang
- 1 large egg – Room temperature blends in more evenly
- 2 tbsp unsalted butter, melted – For the batter; adds flavor and keeps the edges from going dry
- 1 tsp vanilla extract – Goes into the batter; use real vanilla
- 2 ripe bananas – Sliced into rounds for topping; riper means sweeter and softer
- 4 tbsp unsalted butter – For the caramel sauce; divided from the batter butter
- 1/2 cup packed brown sugar – Dark brown sugar gives a deeper, more molasses-forward caramel
- 1/4 cup heavy cream – Loosens the sauce and keeps it pourable
- 1/4 tsp salt – For the caramel sauce; makes it taste less like candy and more like actual caramel
- Neutral oil or cooking spray – For greasing the pan between batches
Variations / Substitutions
- No buttermilk – Mix 1 1/4 cups whole milk with 1 1/4 tbsp white vinegar, stir, and let it sit for 5 minutes; the texture will be very close.
- Dairy-free – Use oat milk with the same vinegar trick and swap both butter amounts for vegan butter; the caramel will be slightly less glossy but still works.
- Extra protein – Stir 2 tbsp plain Greek yogurt into the batter along with the wet ingredients for a thicker, richer pancake.
- More heat – Add a pinch of cayenne or a tiny pinch of chipotle to the caramel sauce; it sounds odd but the faint smokiness makes the caramel more interesting.
- Swap the banana – Thinly sliced strawberries or sautéed peaches work just as well on top; the caramel sauce complements both.
- Lighter sauce – Swap the brown sugar for coconut sugar; the caramel will be a little less sweet with a faint toasty note.
If you like caramel sauces made on the stovetop, the same base technique works well in a Copycat IHOP Cinn-A-Stack Pancakes recipe.
How To Make Banana Caramel Pancakes
Step 1: Whisk the Batter
In a large bowl, combine the 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 1/2 tsp salt. Stir them together briefly with a fork. In a separate smaller bowl, whisk the 1 1/4 cups buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour the wet ingredients into the dry and stir with a fork or spatula until just combined, about 10 to 15 strokes.
Stop when you no longer see dry flour streaks. The batter will look lumpy and that is exactly right. Overmixing develops the gluten and tightens the crumb, so resist the urge to stir it smooth. Let the batter rest for 5 minutes while you move on to the caramel.
Step 2: Simmer the Caramel Sauce
In a small saucepan over medium heat, melt the 4 tbsp unsalted butter. Add the 1/2 cup packed brown sugar and stir constantly for about 2 minutes until the sugar dissolves and the mixture looks like a smooth, bubbling paste. Pour in the 1/4 cup heavy cream and the 1/4 tsp salt, then stir for another 1 to 2 minutes until the sauce is glossy and pourable.
It should coat the back of a spoon but still drip off in a slow, steady stream. If it looks grainy, keep stirring over low heat for another minute; the sugar just needs a little more time. Take it off the heat and set it aside. It will thicken slightly as it cools, which is fine.
Step 3: Cook the Pancakes
Heat a large non-stick skillet or griddle over medium heat for about 1 minute, then lightly coat it with neutral oil or cooking spray. Pour roughly 1/4 cup of batter per pancake onto the pan, leaving a few inches between each one. Cook for about 2 to 3 minutes on the first side, until bubbles form across the surface and the edges look set and matte rather than shiny.
Flip each pancake once and cook for another 1 to 2 minutes on the second side. The second side takes less time, so keep an eye on it. Adjust the heat down to medium-low if the edges are browning too fast before the center sets. Keep finished pancakes warm on a plate loosely tented with foil while you cook the remaining batches.
Step 4: Warm the Bananas
Once your last batch of pancakes is almost done, lay the sliced 2 ripe bananas flat in the same pan over medium-low heat for about 1 minute per side. You want them just warmed through and slightly golden on the edges, not soft enough to fall apart.
This quick step brings out their natural sweetness and gives them a slightly caramelized edge that makes them feel like part of the dish rather than a raw garnish on top.
Step 5: Stack and Drizzle
Stack 3 pancakes per plate, layer the warm banana slices between and over each pancake, then spoon the caramel sauce generously over the top so it runs down the sides of the stack and pools slightly on the plate.
Recipe Tips
- Rest the batter. Even 5 minutes makes a real difference. The flour hydrates fully and the leaveners start doing their work, which means a lighter, more even crumb.
- Check your baking powder. Drop a teaspoon into hot water. If it barely fizzes, it is too old and the pancakes will be flat. Fresh baking powder bubbles immediately and vigorously.
- Keep the heat consistent. Medium heat is the target. Too high and the outside browns before the center cooks through. A drop of water should skitter across the pan but not evaporate instantly.
- Sauce too thick after cooling? Set the saucepan back over low heat and stir in a teaspoon of heavy cream until it loosens to a pourable consistency.
Cook times by pancake thickness and pan type:
| Pan Type | Heat Level | Time Per Side |
|---|---|---|
| Non-stick skillet | Medium | 2 to 3 min / 1 to 2 min |
| Cast iron griddle | Medium-low | 3 min / 1 to 2 min |
| Electric griddle | 350°F (175°C) | 2 to 3 min / 1 min |
How To Store
- Refrigerate – Stack cooled pancakes with a small sheet of parchment or wax paper between each one, seal in an airtight container, and refrigerate for up to 3 days. Store caramel sauce separately in a sealed jar for up to 1 week.
- Reheating – Warm pancakes in a toaster or a 300°F (150°C) oven for 5 minutes. Reheat the caramel sauce in a small saucepan over low heat or in a microwave in 15-second bursts, stirring between each one.
What To Serve With Banana Caramel Pancakes
Crispy bacon is the obvious move, and it works because the salty, slightly smoky fat cuts through the sweetness of the caramel so neither one feels overwhelming. A fried egg on the side plays a similar role, the runny yolk adding a savory richness that makes the whole plate feel more like a proper meal than a dessert. If you want something to drink, a strong black coffee or cold brew keeps the sweetness in check better than juice would.
Frequently Asked Questions
Can I make the caramel sauce ahead of time?
Yes. It keeps in a sealed jar in the fridge for up to 1 week. Reheat it gently before serving so it loosens back to a pourable consistency.
Can I freeze the pancakes?
Yes. Freeze them in a single layer on a baking sheet first, then transfer to a zip-lock bag for up to 2 months. Reheat straight from frozen in a toaster or low oven.
My pancakes came out rubbery. What went wrong?
Almost always over-mixing. Once the wet and dry ingredients come together and the flour streaks disappear, stop stirring.
Can I double the batch?
Easily. Double every ingredient proportionally. The caramel sauce scales well in a slightly larger saucepan; just watch it closely since a bigger quantity can bubble up more.
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Ingredients
Method
- Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, egg, melted butter, and vanilla in a separate bowl, then pour into the dry ingredients and stir until just combined, about 10 to 15 strokes. Rest the batter for 5 minutes.
- Melt the butter for the caramel in a small saucepan over medium heat. Add the brown sugar and stir for 2 minutes until dissolved, then add the heavy cream and salt and stir for 1 to 2 minutes until glossy. Remove from heat.
- Heat a lightly oiled non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook 2 to 3 minutes until bubbles form and edges look set, then flip and cook 1 to 2 minutes more. Keep warm and repeat with remaining batter.
- In the same pan over medium-low heat, warm the banana slices for about 1 minute per side until lightly golden at the edges.
- Stack 3 pancakes per plate, layer bananas over and between them, then drizzle the caramel sauce over the top so it runs down the sides of the stack.
