IHOP claims to sell over 400,000 pancakes each day. That's a lot of pancakes. So many, in fact, what if all of those flapjacks were served up on one plate, it would make a giant stack taller than the Sears Tower in Chicago. And much tastier.
According to servers, of all the pancakes flavors and varieties, the Banana Nut Pancakes are one of the most often requested. I've included a recipe for the banana-flavored syrup here, but you can use any flavor syrup, including maple, on these dudes. Check out my other IHOP recipe clones here.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Update 2/8/17: Rather than combining all of the ingredients together in this IHOP banana nut pancake recipe in step #2, use two bowls. Combine the flour, baking powder, baking soda, and salt in one bowl. In the other bowl combine the buttermilk, egg, oil, sugar, and banana flavoring with an electric mixer on medium speed. Combine the dry ingredients with the wet ingredients, mix until smooth, and move on to step #3.
This recipe is available in
- 1/2 cup corn syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon banana flavoring
- 1 1/4 cups all-purpose flour
- 1 1/2 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 tablespoon banana flavoring
- 1/4 teaspoon salt
- 2/3 cup chopped pecans
- 1 banana
- Do This
1. Make the banana syrup by combining all the syrup ingredients—except for the banana flavoring—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 flavoring.
2. In a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. Use an electric mixer to blend until smooth.
3. Heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.
4. Pour 1/4-cup dollops of batter into the pan. Realize the batter will spread out to about 4 inches across, so leave enough room if you are cooking more than one pancake at a time. Some pans may only hold one or two at a time. Sprinkle about 1/2 tablespoon pecans in to the center of each pancake Immediately after you pour the batter so that the nuts are cooked in.
5. Cook the pancakes for 1 to 2 minutes per side or until golden brown.
6. Slice the banana, divide it up, and serve it on top of a stack of 3 to 4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.
Serves 3 to 4.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.