The IHOP family restaurant chain has been serving a wide variety of breakfast, lunch and dinner selections for nearly 50 years. Offering 14 types of pancakes as well as omelettes, breakfast specialties, burgers, sandwiches, salads, chicken and steaks, IHOP's diverse menu appeals to people of all ages. IHOP restaurants are franchised and operated by Glendale, California-based International House of Pancakes, Inc., a wholly owned subsidiary of IHOP Corp. As of September 30, 2007, the end of IHOP Corp.'s third quarter, there were 1,328 IHOP restaurants in 49 states, the U.S. Virgin Islands, Canada and Mexico. This site will provide you with restaurant news and copycat recipes for IHOP

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IHOP Banana Nut Pancakes

We all love pancakes and this restaurant copycat recipe for IHOP Banana Nut Pancakes is so easy. Read on to find out how to make this dish and many other copycat recipes from the International House of Pancakes.



Ingredients for IHOP Banana Nut Pancakes

  • 1/2 cups buttermilk
  • 1 1/4 cups flour
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup chopped pecans
  • 1 banana

In a larger bowl, combine all the ingredients for the pancakes except the pecans and the banana. Blend until smooth.

Heat frying pan or griddle on medium heat and coast with butter or non stick cooking spray.

Pour 1/4 cup of batter into the pan and immediately sprinkle pecans into the center of each pancake.

Cook the pancakes 1-2 minutes per side.

Place sliced bananas between the pancakes and add more pecans to the top of the stack.

Ingredients for Banana Syrup

  • 1/2 cup corn syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 tsp banana extract
Combine all the syrup ingredients except the banana extract in a small saucepan over high heat, stirring occasionally. When the mixture begins to boil, remove it from the heat and stir in the banana extract.