IHOP Bananas Foster Pancakes Copycat Recipe

Copycat IHOP Bananas Foster Pancakes bring the restaurant’s signature stack home, and you can have them on the table in about 30 minutes. Thick buttermilk pancakes get topped with a warm brown sugar and rum banana sauce that’s sticky, caramelized, and worth making on a Tuesday.

This is the version I keep coming back to when I want a weekend breakfast without leaving the house.

Why I Love This Recipe

The banana topping is the whole point here. It’s glossy, deeply caramelized, and faintly boozy, with soft banana slices that hold their shape instead of turning to mush.

The pancakes themselves are tall and fluffy because the batter rests while the sauce comes together. That short rest does real work.

Recipe Ingredients

• 2 cups all-purpose flour – Standard is fine; don’t use self-rising or the leavening will be off
• 2 tbsp granulated sugar – Just enough sweetness in the batter itself
• 2 tsp baking powder – Gives the pancakes their lift
• 1/2 tsp baking soda – Works with the buttermilk to keep them light
• 1/2 tsp salt – Balances the sweet topping
• 2 cups buttermilk – Full-fat gives the best tang and tenderness; see swaps below
• 2 large eggs – Room temperature blends in more easily
• 3 tbsp unsalted butter, melted – Adds richness and helps the edges go golden
• 1 tsp vanilla extract – Rounds out the batter flavor
• 3 tbsp unsalted butter – For the banana sauce; kept separate from the pancake butter
• 1/2 cup packed dark brown sugar – Dark gives a deeper molasses note than light brown
• 1/4 tsp ground cinnamon – Warm spice that works with the banana
• 1/4 cup heavy cream – Makes the sauce glossy and pourable
• 3 tbsp dark rum – Traditional for a Bananas Foster; sub with apple juice if needed
• 1/2 tsp vanilla extract – Goes into the sauce, not the batter
• 3 ripe bananas, sliced into coins – Ripe but firm; overripe bananas will turn to mush in the pan
• 2 tbsp neutral oil – For greasing the pan between batches

Variations / Substitutions

• No buttermilk – Stir 2 tbsp white vinegar or lemon juice into 2 cups whole milk and let it sit for 5 minutes; the pancakes will be nearly identical.
• No rum – Use 3 tbsp apple juice or strong brewed black tea for a non-alcoholic sauce with a similar sweetness and color.
• Lighter brown sugar – Light brown sugar works, but the sauce will taste less complex and look a shade paler.
• Dairy-free – Swap the buttermilk for oat milk with 2 tbsp lemon juice, use vegan butter in both the batter and the sauce, and replace the heavy cream with full-fat coconut cream.
• Extra spice – Add a pinch of nutmeg and a pinch of cayenne to the sauce for a little heat against the sweet.
• Banana slices too soft – Use bananas that are ripe but still slightly firm to the touch; they’ll hold their shape in the hot butter without going mushy.

If you like this style of rich, caramelized breakfast, you might also enjoy a Copycat IHOP Harvest Grain ‘N Nut Pancakes Recipe.

How To Make IHOP Bananas Foster Pancakes

Step 1: Mix the Pancake Batter

Whisk together the 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl. In a separate bowl or jug, whisk the 2 cups buttermilk, 2 large eggs, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract together until smooth. Pour the wet ingredients into the dry and stir with a fork just until the flour disappears, about 15 to 20 strokes. Stop there. A few lumps are fine.

Overmixing is the most common reason homemade pancakes turn out flat and rubbery. Stir until the batter just comes together, then set it aside for 5 minutes while you get the pan warm. Those lumps will smooth out on their own, and the rest gives the leavening a head start.

Step 2: Cook the Pancakes

Heat a large non-stick skillet or griddle over medium heat for about 2 minutes, then brush it lightly with the 2 tbsp neutral oil. Pour roughly 1/3 cup of batter per pancake onto the pan, leaving a little room between each one. Cook for about 2 to 3 minutes, until bubbles form across the surface and the edges look set and matte rather than shiny. Flip and cook for another 1 to 2 minutes on the second side.

The top of the pancake tells you when to flip: once the bubbles pop and stop filling back in, the bottom is ready. You’re looking for an even golden-brown on both sides. Keep finished pancakes on a plate in a 200°F (95°C) oven while you cook the rest, so they stay warm without going soggy.

Step 3: Caramelize the Banana Sauce

Melt the 3 tbsp unsalted butter in a medium skillet over medium heat. Once it foams and the foam starts to settle, add the 1/2 cup packed dark brown sugar and the 1/4 tsp ground cinnamon. Stir constantly for about 2 minutes, until the sugar dissolves into the butter and the mixture starts to bubble and look like thin caramel.

The color deepens quickly at this stage, so keep stirring and keep an eye on the heat. If it looks like it’s bubbling too hard or smells sharp rather than sweet, drop the heat to medium-low. You want slow, steady bubbles, not a rapid boil.

Step 4: Simmer the Sauce and Add the Bananas

Pour in the 1/4 cup heavy cream and the 3 tbsp dark rum, then stir in the 1/2 tsp vanilla extract. The sauce will bubble up when the liquids hit the hot sugar, so stand back for a second. Let it simmer over medium-low heat for about 2 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Add the 3 sliced bananas and gently fold them in. Cook for just 1 minute more. The bananas need only enough time to warm through and pick up a little gloss. Any longer and they’ll start to fall apart.

Step 5: Stack and Spoon the Sauce Over the Pancakes

Stack 3 pancakes per plate and spoon the warm banana sauce generously over the top, letting it run down the sides of the stack. Finish with a light dusting of powdered sugar or a small sprig of fresh mint if you have it.

Recipe Tips

• Rest the batter. Even 5 minutes of sitting makes the pancakes noticeably fluffier because the baking powder gets activated before the batter hits the heat.
• Use a heavy pan for the sauce. A thin pan can cause the brown sugar to scorch in spots before it fully melts. A stainless steel or enameled skillet distributes heat more evenly.
• Slice bananas just before cooking. Cut them right before they go into the sauce so they don’t oxidize or soften while you’re cooking the pancakes.
• Don’t crowd the pan. Cook 2 or 3 pancakes at a time max. Crowding lowers the pan’s temperature and gives you pale, steamed edges instead of golden-brown ones.

Cook times by pancake thickness (using approximately 1/3 cup batter on medium heat):

How To Store

• Refrigerate – Store leftover pancakes and sauce separately in airtight containers for up to 3 days. Keeping them apart means the pancakes won’t get soggy.
• Reheating – Warm pancakes in a toaster or on a dry skillet over medium-low heat for about 1 to 2 minutes per side. Reheat the sauce in a small saucepan over low heat, stirring gently, and add a splash of cream if it’s too thick.

What To Serve With Bananas Foster Pancakes

These pancakes are rich on their own, so a savory side cuts through the sweetness nicely. Crispy bacon or a couple of over-easy eggs alongside balances the caramel sauce because the salt and fat give your palate a break between bites. A glass of fresh orange juice works for the same reason: the acidity lifts the richness rather than adding more sweetness.

Frequently Asked Questions

Can I make the batter the night before?

You can mix the dry and wet ingredients separately and store them in the fridge overnight, but don’t combine them until you’re ready to cook. Once mixed, the leavening starts working and you’ll lose the lift if the batter sits too long.

Does the alcohol cook off in the sauce?

Most of it does after simmering for 2 minutes, but a small amount remains. If you’re serving children or avoiding alcohol entirely, the apple juice swap in the Variations section is a safe option.

Can I use frozen bananas?

Frozen bananas thaw too soft and will turn to mush in the sauce within seconds. Fresh, firm-ripe bananas are the only version that holds up to the heat.

Can I make this as a single large serving or double the batch?

Doubling works well. Just make the sauce in a larger skillet so the bananas have room to lie flat and get coated evenly rather than steaming in a pile.

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IHOP Bananas Foster Pancakes Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 1/2 cup packed dark brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup heavy cream
• 3 tbsp dark rum
• 1/2 tsp vanilla extract
• 3 ripe bananas, sliced into coins
• 2 tbsp neutral oil

Method

 

1. Whisk the flour, sugar, baking powder, baking soda, and salt together. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine wet and dry with about 15 to 20 strokes, leaving a few lumps, and rest the batter for 5 minutes.
2. Heat a skillet over medium heat, brush with the neutral oil, and cook pancakes using 1/3 cup batter each for 2 to 3 minutes per side until golden. Keep warm in a 200°F (95°C) oven.
3. Melt the butter in a skillet over medium heat, add the brown sugar and cinnamon, and stir for 2 minutes until dissolved and bubbly.
4. Add the heavy cream, rum, and vanilla extract; simmer over medium-low heat for 2 minutes until the sauce coats the back of a spoon, then fold in the banana slices and cook for 1 minute more.
5. Stack 3 pancakes per plate, spoon the banana sauce over the top, and dust with powdered sugar or a sprig of mint.

Notes

The pancake batter and sauce are best made fresh, but in a pinch you can mix the dry and wet pancake ingredients separately the night before and combine them right before cooking. The sauce thickens as it cools, so time it to finish just as the last pancakes come off the pan. If you’re cooking for a crowd, keep the pancake pan and sauce pan going at the same time so everything lands on the table warm.