IHOP Minion Pancakes Copycat Recipe
Copycat IHOP Minion Pancakes are the bright yellow, banana-flavored stacks that kids go absolutely wild for, and you can make them at home with ingredients you probably already have.
They take about 30 minutes start to finish, and the decorating part is genuinely fun even if you’re not artsy.
Why I Love This Recipe
The banana extract does a lot of work here. It gives the batter that distinct flavor the restaurant version has, without needing actual bananas, which keeps the texture light.
The food coloring goes straight into the batter, so every single pancake is yellow all the way through. No painting required. The chocolate chip and candy details are easy enough that kids can help, and that’s half the reason to make these.
Recipe Ingredients
- 1 ½ cups all-purpose flour – Standard unbleached works great; don’t swap for cake flour or the edges won’t hold
- 2 tbsp granulated sugar – Just enough for a slightly sweet base
- 1 tbsp baking powder – Fresh baking powder rises well; test yours in hot water if it’s been open a while
- ½ tsp salt – Brings out the banana flavor
- 1 ¼ cups whole milk – Whole milk gives a richer batter; 2% works but the pancakes will be slightly thinner
- 1 large egg – Room temperature blends more evenly
- 2 tbsp unsalted butter, melted – Plus a little extra for the pan
- 1 tsp banana extract – This is the flavor backbone; imitation banana extract is fine here
- 1 tsp vanilla extract – Rounds out the banana without making it too sharp
- 10 to 15 drops yellow gel food coloring – Gel coloring gives a deeper, more even yellow than liquid drops
- ¼ cup mini chocolate chips – For the eyes and mouth details
- 8 black candy-coated chocolates (such as M&Ms) – For the goggle pupils; swap with black icing dots if needed
- 8 regular-size chocolate chips – For the goggle frames, placed flat-side down
- 2 tbsp blue M&Ms or blue candy-coated pieces – For the goggle lenses; you need 2 per pancake, so 8 total for 4 pancakes
- 4 strips of black licorice, cut to about 2 inches each – For the goggle straps; fruit leather in a dark color is a fine swap
Variations / Substitutions
- Dairy-free – Use oat milk in place of whole milk and a neutral coconut oil instead of butter; the pancakes will be slightly less rich but still hold their shape.
- Egg-free – One flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes) works as a binder and you won’t notice a difference in a pancake this size.
- No banana extract – Use 1 tsp coconut extract instead for a different but still fruity flavor, or just double the vanilla for a plainer base.
- Different goggle colors – Green or purple M&Ms make fun goggle variations; the Minion still reads clearly as long as you keep the chocolate chip mouth and brows.
- Extra heat – Not applicable for this recipe, but if you want a fun brunch spread, these pair well alongside Copycat IHOP Buttermilk Pancakes for the adults at the table.
How To Make Minion Pancakes
Step 1: Whisk the Batter
In a large bowl, combine the 1 ½ cups flour, 2 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt. Give them a quick stir so the leavening is evenly distributed. In a separate smaller bowl, whisk together the 1 ¼ cups whole milk, 1 large egg, 2 tbsp melted butter, 1 tsp banana extract, and 1 tsp vanilla extract until smooth. Pour the wet ingredients into the dry and stir until just combined, then add the 10 to 15 drops of yellow gel food coloring. Stir again until the color is uniform, about 20 strokes. Stop as soon as you don’t see streaks.
The batter will be pale yellow at first and deepen as you stir. It should look like a thick, scoopable custard and drip slowly off the spoon. A few small lumps are fine. Overmixing is the single most common pancake mistake, so if it looks a little rough, put the spoon down.
Step 2: Cook the Pancake Bodies
Heat a large non-stick skillet or griddle over medium heat, about 350°F (175°C) on an electric griddle, and brush with a thin layer of butter. Pour about ¼ cup of batter for each pancake. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip once and cook for another 1 to 2 minutes, until the underside is golden.
You’re aiming for an oval shape that reads as a Minion body, so pour the batter in a slightly elongated pool rather than a circle. If it spreads too round, nudge the edges gently with the back of a spoon right after pouring, while the batter is still loose.
Step 3: Shape the Goggle Eyes
While the pancakes cool on a plate, set up your decorating pieces. For each pancake, place 2 of the regular-size chocolate chips flat-side down on the pancake to form the outer goggle rims. Press 1 blue M&M onto each chocolate chip as the lens, then center a black candy-coated chocolate on each blue M&M as the pupil. Press gently so each layer sticks without sliding.
The warmth left in the pancake is usually enough to help the chocolate chips adhere. If your pancakes have cooled completely, a tiny dab of peanut butter or Nutella underneath each goggle piece acts as edible glue.
Step 4: Decorate and Plate the Minions
Lay 1 strip of black licorice across the pancake just above the goggles as the strap. Use mini chocolate chips to build a wide curve below the goggles for the mouth. For the eyebrows, press 2 or 3 mini chocolate chips in a slight arc above each goggle, flat-side down. Work on one pancake at a time so the details don’t shift before you’re done.
Slide each finished pancake onto a serving plate. Stack a second pancake on top of the first at a slight angle if you want a two-layer Minion, or serve them side by side for a crew. A drizzle of maple syrup around the edge of the plate (not over the face) keeps the decorations intact.
Recipe Tips
- Rest the batter for 5 minutes after mixing. Giving the baking powder a moment to activate means your pancakes will rise a little taller and be fluffier inside.
- Use gel food coloring, not liquid drops. Liquid drops add extra moisture to the batter and can make it runny; gel keeps the consistency right and the color more vivid.
- Keep the heat consistent. If your first pancake is too dark on the outside before the center sets, the pan is too hot. Drop the heat slightly and wait a minute before pouring the next one.
- Make the faces before the pancakes go cold. The slight warmth in a fresh pancake helps the chocolate chips grip without needing anything extra to hold them.
Cook times by pan type and heat setting:
| Pan Type | Heat Setting | Time Per Side |
|---|---|---|
| Non-stick skillet | Medium (350°F / 175°C) | 2 to 3 min / 1 to 2 min |
| Cast iron | Medium-low | 3 to 4 min / 2 min |
| Electric griddle | 350°F (175°C) | 2 to 3 min / 1 to 2 min |
How To Store
- Refrigerate – Stack cooled, undecorated pancakes with a sheet of parchment between each one, seal in an airtight container, and refrigerate for up to 3 days.
- Reheating – Warm in a toaster or on a dry skillet over low heat for about 1 minute per side. Decorate after reheating, not before, or the chocolate pieces will melt.
Frequently Asked Questions
Can I make the batter the night before?
Yes, but stir in the food coloring right before cooking. Batter stored overnight can separate slightly; give it a gentle fold before you pour.
What if I can’t find black candy-coated chocolates?
Black icing gel from a small decorating tube works just as well for the pupils and is easier to control for small details.
Can I double the recipe for a bigger group?
Yes. Double every ingredient proportionally. Cook in batches and keep finished pancakes warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
Do I need a squeeze bottle to get the oval shape?
No. A ¼ cup measuring cup works fine. Pour slowly and let the batter pool, then nudge the edges gently with the back of a spoon before it sets.
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Ingredients
Method
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the milk, egg, melted butter, banana extract, and vanilla extract. Pour wet into dry, stir until just combined, add the yellow gel food coloring, and stir about 20 strokes until the color is uniform.
- Heat a non-stick skillet or griddle to medium (350°F / 175°C) and brush with butter. Pour ¼ cup batter per pancake in a slight oval. Cook 2 to 3 minutes until bubbles form and edges set, flip, and cook 1 to 2 minutes more until golden. Transfer to a plate.
- Press 2 regular-size chocolate chips flat-side down on each pancake as goggle frames, place 1 blue M&M on each as the lens, then center a black candy-coated chocolate on each blue M&M as the pupil.
- Lay 1 licorice strip across each pancake above the goggles, press mini chocolate chips into a curved mouth shape below the goggles, and add 2 to 3 mini chips above each goggle as eyebrows. Plate and drizzle maple syrup around the edge to serve.
