Strawberry Banana Pancakes Ihop Recipe: Fresh Copycat

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The aroma of strawberry banana pancakes brings to mind cozy weekend mornings, and who doesn’t love the classic taste of IHOP’s version? As a fan of this delightful combination, I’ve often craved these pancakes outside the restaurant’s walls.

Succulent strawberries paired with the creamy sweetness of bananas turn the simple act of making pancakes into a more luxurious culinary experience.

They’re not just for breakfast; these pancakes could easily serve as a sweet treat for any meal.

A stack of fluffy pancakes topped with sliced strawberries and bananas, drizzled with syrup, on a plate

Recreating IHOP’s strawberry banana pancakes at home can be an enjoyable endeavor. With the right ingredients on hand, any home cook can whip up a batch of these flavorful pancakes.

The subtle tanginess of the buttermilk batter complements the fruit perfectly, resulting in a mouthwatering dish that looks as good as it tastes.

The process is straightforward, and the joy of making these pancakes is almost as great as eating them.

Key Takeaways

  • Strawberry banana pancakes evoke a sense of indulgence and can be easily made at home.
  • It’s important to start with quality ingredients for the best taste and texture.
  • A simple, follow-along recipe guide ensures delicious results, even for novice chefs.

Essential Ingredients and Alternatives

A stack of fluffy pancakes topped with sliced strawberries and bananas, drizzled with syrup and a dollop of whipped cream on the side

When I set out to recreate the beloved IHOP strawberry banana pancakes, I focus on three main aspects: getting the right ingredients, finding healthier substitutes without compromising taste, and exploring extra add-ons for diversity and flair.

List of Ingredients

To whip up these fluffy delights, you’ll need the following:

  • All-purpose flour: The base for the batter.
  • Baking powder: A leavening agent to help the pancakes rise.
  • Salt: Just a pinch to enhance the flavors.
  • Sugar: For a touch of sweetness.
  • Milk: For moisture and to create the right consistency.
  • Egg: It binds the ingredients together.
  • Butter: Melted, it enriches the batter and adds flavor.
  • Vanilla extract: For that irresistible aroma and taste.
  • Ripe bananas: Mashed and mixed into the batter.
  • Fresh strawberries: Diced and folded into the batter or used as a topping.

Choosing Healthy Substitutes

Sometimes, I like to mix things up for a healthier twist:

  • Replace all-purpose flour with whole wheat or oat flour for added fiber.
  • Use almond milk instead of regular milk for a dairy-free option.
  • Swap out sugar for maple syrup or honey to naturally sweeten the pancakes.
  • Chia seeds can serve as an egg substitute and are packed with omega-3s.

Supplementary Add-Ons and Variations

To make my strawberry banana pancakes even more special, here’s what I sometimes add:

  • Fresh berries like blueberries or raspberries for an antioxidant boost.
  • Sliced strawberries and bananas for the perfect garnish.
  • A side of bacon for a sweet and savory combo.
  • Drizzle additional maple syrup on top for that classic pancake experience.

Step-by-Step Cooking Guide

In my kitchen, making the perfect strawberry banana pancakes is an art form. I’ll take you through each step, ensuring we cover everything from crafting a smooth batter to the finished, mouth-watering presentation on the plate.

Let’s make this brunch favorite that marries the sweet tanginess of fresh strawberries with the creamy richness of bananas.

Preparing the Batter

For the batter, you’ll need the basics: flour, baking powder, a pinch of salt, and sugar. The secret to a tender pancake is in the mashed banana; it gives moisture and sweetness.

Whisk together your dry ingredients in one bowl, and in another, blend the mashed banana with milk, an egg, and a splash of lemon juice for a slight zing.

Gently fold the wet mixture into the dry until just combined; don’t overmix, or you’ll lose that dreamy fluffiness we’re aiming for in our pancakes.

Cooking on the Right Surface

Having the ideal surface to cook on is crucial.

Heat up your griddle or non-stick skillet —it makes flipping pancakes a breeze.

Drop the pancake batter by the quarter cupful onto the sizzling surface, and watch for those bubbles on the top. They’re the signal that it’s time to flip.

After about 3-4 minutes per side, they should be golden brown and fluffy.

Remember, the right heat level here is medium; too hot, and they’ll burn; too low, and they won’t cook through.

Final Touches and Presentation

After your pancake stack is tall and commanding, it’s time for those final touches that make it IHOP-worthy.

Top your tower with whipped cream and a generous drizzle of syrup.

Don’t forget the brightly colored fresh strawberries on top for that gorgeous contrast and a punch of fresh flavor.

If you’ve got a sweet tooth, you can also add macerated strawberries—just toss sliced berries in sugar, let them sit, and enjoy the syrupy goodness that results.

Serve immediately, and watch your brunch go from quick and easy to memorable and delightful.

Strawberry Banana Pancakes Ihop Copycat
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Strawberry Banana Pancakes Ihop Copycat

Recipe by thisrecipelifeCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes

The pancakes are light and fluffy! The sweetness of the ripe banana slices is perfect with the fresh, juicy strawberries that add a burst of freshness and a hint of tartness!

Ingredients

  • For the Pancakes:

  • 1 1/4 cups all-purpose flour

  • 1 tbsp granulated sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup buttermilk

  • 1/4 cup milk

  • 1 egg

  • 2 tbsp melted butter

  • 1 tsp vanilla extract

  • For the Strawberry Topping:

  • 1 cup fresh strawberries, hulled and sliced

  • 2 tbsp granulated sugar

  • 1 tbsp lemon juice

  • For the Banana Topping:

  • 1 large banana, sliced

  • 1 tbsp lemon juice

Directions

  • Prepare the Strawberry Topping:
  • In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Let it sit for at least 10 minutes to macerate.
  • Prepare the Banana Topping:
  • Toss the banana slices with lemon juice to prevent browning. Set aside.
  • Make the Pancakes:
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together buttermilk, milk, egg, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
  • Cook the Pancakes:
  • Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
  • Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
  • Assemble:
  • Stack the pancakes on a plate, alternating layers with banana slices.
  • Spoon the macerated strawberries over the top.
  • Serve immediately with whipped cream or syrup, if desired.

Frequently Asked Questions

A stack of fluffy strawberry banana pancakes topped with syrup and fresh fruit, served on a white plate with a side of whipped cream

I’m excited to help you create delicious strawberry banana pancakes reminiscent of IHOP’s popular breakfast item right in your kitchen! Below, I’ve answered some common questions to guide you through the process.

How can I make IHOP’s strawberry banana pancakes at home?

I find that the key to making IHOP’s strawberry banana pancakes at home is to use ripe bananas and fresh strawberries. You start by preparing a fluffy pancake batter, then gently folding in sliced bananas and diced strawberries before cooking. Here is a method that mirrors IHOP’s style, giving you a taste of those classic pancakes.

What ingredients do I need to make strawberry banana pancakes?

To whip up these yummy pancakes, you’ll need basic pancake ingredients like flour, baking powder, sugar, and milk, along with ripe bananas and fresh strawberries. You can follow a recipe similar to this one from MJ and Hungryman to ensure you have the right proportions.

Can I make strawberry banana pancakes using pancake mix?

Absolutely! Just grab your favorite pancake mix as a base and simply add mashed bananas and chopped strawberries to the batter. For a quick guide on using a pancake mix, you can refer to the instructions in recipes like CopyKat’s IHOP Protein Pancakes, adapting it to include your fruit.

How can I make strawberry banana pancakes for a baby or toddler?

When I make strawberry banana pancakes for little ones, I ensure the fruit is finely chopped or mashed, and I use minimal sugar. Furthermore, I prefer to use whole wheat flour for added nutrition. Remember, for babies under one year, honey should be avoided.

What is the nutritional content of IHOP’s strawberry banana pancakes?

The nutritional content can vary, but IHOP’s pancakes are generally on the indulgent side. However, you can get a better handle on the calories and nutrients by making them at home, where you have control over the ingredients and portion sizes.

How can I make a healthier version of the strawberry banana pancakes?

I love tweaking the recipe for a healthier outcome by using whole wheat flour, reducing the sugar, or substituting it with a sweetener like apple sauce.

Consider adding toppings like nuts or a dollop of Greek yogurt for protein. For more ideas on making a healthier pancake, you might find inspiration from Graciously Nourished.