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IHOP Banana Macadamia Nut Pancakes

By Todd Wilbur

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Menu Description: "Two sweet golden pancakes, grilled with fresh sliced banana, drizzled with a rum-butter flavored glaze and crowned with creamy whipped topping and toasted macadamia nuts."

This is the best of three varieties of pancakes that IHOP introduced as "Hawaiian Pancakes" in the summer of 2009. The country's largest flapjack house flavors the new pancakes with imitation banana flavoring and a yellow coloring, since real bananas will eventually turn a prepared batter brown. But we are going to use this batter right away so I've incorporated real mashed banana in this batter to add the perfect sweetness and much better real banana flavor. A clone for the delicious rum-butter glaze is also included here, but these pancakes are also great when drizzled with plain old maple syrup.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Rum-Butter Glaze
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup dark brown sugar
  • 1 teaspoon butter flavoring
  • 1/4 teaspoon imitation rum flavoring
  • 6 tablespoons chopped macadamia nuts
  • Canned whipped cream
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1 cup mashed banana (approx. 2 ripe bananas)
  • 1/4 cup butter, melted
  • 24 to 27 banana slices (from 1 to 1 1/2 bananas)
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    • Instructions

      1. Make rum-butter glaze by combining the sugars, corn syrup, and water in a small saucepan over medium heat. Stir often until the sugars dissolve and mixture begins to boil. Continue simmering for 1 minute, then turn off heat, add flavorings, and set aside.

      2. Combine flour, sugar, baking soda, and salt in a medium bowl.

      3. In a separate large bowl, beat the egg with an electric mixer. Mix in the buttermilk, mashed banana, and butter.

      4. Combine dry ingredients with the wet mixture and mix well until the batter is smooth and no lumps appear.

      5. Preheat a griddle or large skillet to medium heat. Spray cooking surface with a coating of non-stick spray and measure 1/2 cup portions of batter onto hot griddle. Press three banana slices onto each pancake and then sprinkle on 2 teaspoons of chopped macadamia nuts. Cook pancakes for 2 minutes or until the first side is golden brown, then flip and cook for another 1 1/2 to 2 minutes or until done. Serve a stack of two pancakes, drizzled with rum-butter glaze, sprinkled with an additional tablespoon of chopped macadamia nuts, and crowned with a swirl of whipped cream.

      Serves 4 (8 to 9 pancakes).

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