IHOP-Style Banana Pancakes with Pudding and Vanilla Wafers
These fluffy buttermilk pancakes loaded with fresh banana slices capture the playful spirit of IHOP's popular Minion-themed breakfast. Each pancake is studded with tender banana pieces and served in a towering stack topped with creamy banana pudding, crushed vanilla wafers, and colorful sprinkles. The combination of warm pancakes with cool pudding creates delightful temperature contrast, while the wafer crumbs add satisfying crunch. Perfect for weekend family breakfasts, birthday celebrations, or any time you want to bring theme park magic to your kitchen table.
Ingredients
- 1 ¼ cups all-purpose flouralmond flour1:1gluten-freegluten-free
needs xanthan gum
- 1 ½ teaspoons baking powder
- 2 ½ teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups buttermilk, plus 2 to 4 tablespoons if needed to thin the batter
- 2 tablespoons vegetable oil, plus more for the pan
- 1 egg, lightly beaten
- 2 bananas, thinly sliced
- 1 4-ounce package banana pudding
- ¼ cup vanilla wafers, crushed
- 1 banana, thinly sliced
- 1 can whipped cream
- 1 tablespoon yellow and blue sprinkles
Instructions
- 1
Prepare banana pudding according to package directions about 1 hour before serving
- 2
Whisk together flour, baking powder, sugar, salt, and baking soda in a bowl
- 3
Add buttermilk, oil, and beaten egg to dry ingredients and mix with spoon until smooth
- 4
Heat skillet or griddle over medium-low heat and brush with oil or spray with cooking spray
- 5
Pour batter onto hot griddle to desired size
- 6
Quickly place banana slices onto pancake after pouring batter
- 7
Flip pancake when small bubbles appear on surface and cook until golden on both sides
- 8
Stack 3 pancakes and top with banana pudding
- 9
Sprinkle with crushed vanilla wafers
- 10
Add banana slices and finish with whipped cream and colored sprinkles
Tips
Add extra buttermilk to batter if it becomes too thick while cooking for consistently fluffy pancakes
Place banana slices on pancakes immediately after pouring batter so they stick properly during cooking
Let banana pudding chill for the full hour to achieve proper consistency for stacking
Good to Know
Refrigerate assembled pancakes up to 2 days, though pancakes are best served fresh
Prepare banana pudding day before and make pancake batter 2 hours ahead
Serve immediately while pancakes are warm and pudding is cool for best texture contrast
Common Mistakes
Heat griddle too high to avoid burning before centers cook through
Don't overmix batter to avoid tough pancakes
Add banana slices quickly after pouring to ensure they adhere properly
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the pancake batter ahead of time?
Yes, you can make batter up to 2 hours ahead and store covered in refrigerator. Add extra buttermilk if it thickens.
What if I don't have banana pudding mix?
Make vanilla pudding and fold in mashed banana, or use store-bought banana pudding from the refrigerated section.
How long do leftover pancakes keep?
Store cooked pancakes in refrigerator up to 3 days or freeze up to 2 months. Reheat in toaster or microwave.