IHOP Banana Nut Pancakes

Ihop Banana Nut Pancakes Recipe

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Cathy Gillespie


I love making these for company! I have a large scar on the inside of my elbow from making a batch for a best friend and her fiancé!

In the south they say if you burn yourself while you are cooking -- the food will be great!


★★★★★ 1 vote



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  • 1/2 c
    corn syrup, light
  • 1/2 c
  • 1/4 tsp
    banana extract
  • 1/2 c

  • 1 1/4 c
  • 1 1/2 c
  • 1
  • 1/4 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 Tbsp
    banana extract
  • 1/4 tsp
  • 2/3 c
    pecans, chopped
  • 1
    banana, sliced

How to Make IHOP Banana Nut Pancakes


  1. Make syrup first: combine all syrup ingredients, except for the extract, in a small saucepan over high heat, stirring occasionally. When it begins to boil, remove from heat and stir in extract. Set aside.
  2. In a large bowl, combine all pancake ingredients, except pecans and banana. Use mixer and blend smooth.
  3. Heat a large frying pan or griddle over medium heat, coated with cooking spray when hot. Pour 1/4 cup batter into pan. The batter will spread out about 4" across, so leave enough room if cooking more than one at a time. Sprinkle about 1/2 TBS pecans into center of each pancake immediately after you pour the batter, so the nuts cook into the pancake. Cook the pancakes for 1-2 minutes per side or until golden brown.
  4. Divide the sliced banana evenly per serving, and place on top of a stack of 3-4 pancakes, and sprinkle with remaining pecans.

Printable Recipe Card

About IHOP Banana Nut Pancakes

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American

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