Banana Pancakes with Peanut Butter and Bacon
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These banana pancakes with peanut butter and bacon bring together the best of sweet and savory in one cozy, satisfying breakfast. Fluffy banana pancakes are stacked with crispy bacon and finished with warm peanut butter for a rich, salty-sweet balance that feels indulgent without being complicated. This is the kind of breakfast that works just as well for a weekend brunch as it does for a special morning at home, combining classic diner flavors with a homemade touch that makes it extra comforting.
Why You’ll Love Banana Pancakes with Peanut Butter and Bacon
- Sweet & Savory: This combo flips the script on breakfast, offering both sweet and salty flavors in every bite.
- Diner Nostalgia: It channels classic diner vibes with its playful mix and guaranteed good mood feels.
- Customize It Up: Get creative! Add syrup, nuts, or a different nut butter for a twist.
- Quick & Easy: Simple ingredients come together fast for a perfect weekend brunch or weekday breakfast.
- Protein Packed: Bananas, peanut butter, and bacon keep you energized with a protein punch.
Ingredients Needed To Make Banana Pancakes with Peanut Butter and Bacon
- 1.1 GF Flour or all-purpose flour
- Buttermilk
- Sugar
- Baking powder
- Baking soda
- Melted butter
- Vanilla extract
- Egg
- Ground cinnamon
- Cooked bacon
- Bananas
- Peanut butter
- Syrup
Before You Get Started: A couple notes to help you get the best results
How To Make Banana Pancakes with Peanut Butter and Bacon
- Prepare Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and ground cinnamon. Mix well.
- Prepare Wet Ingredients: In a separate medium mixing bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Whisk until well blended.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just incorporated, being careful not to overmix. Lumps in the batter are okay.
- Prepare Bananas: Slice the bananas and set them aside.
- Heat the Pan: Heat a nonstick pan or griddle over medium-low heat. Spray with nonstick spray or add a little butter to the pan.
- Cook Pancakes: Ladle the pancake batter onto the hot pan, adding a few banana slices to each pancake. When the edges bubble and the center starts to bubble, flip the pancakes. Cook for an additional 2-3 minutes on the opposite side.
- Assemble and Serve: Remove the pancakes from the pan and assemble them with peanut butter, cooked bacon, and syrup. Serve and enjoy!
Variations & Substitutions
- Nut-Free Option: If you have a nut allergy, skip the peanut butter and use a different spread of your choice, such as almond butter or chocolate hazelnut spread.
- Chocolatey Goodness: Add some chocolate chips to your pancakes or on top for decadent chocolatey goodness.
Commonly Asked Questions
Can I make these pancakes ahead of time?
Yes, you can make the pancake batter ahead of time and store it covered in the refrigerator for up to 24 hours. Cook the pancakes when ready to serve.
How should I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the microwave or a toaster oven before serving.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk as a substitute for buttermilk if you don’t have buttermilk on hand. Simply add a tablespoon of lemon juice or vinegar to regular milk and let it sit for a few minutes to curdle before using it in the recipe.
Can I skip the ground cinnamon?
Yes, if you’re not a fan of cinnamon, feel free to omit it from the recipe. The pancakes will still be delicious without it.
Banana Pancakes with Peanut Butter and Bacon
Equipment
- Measuring cups/spoons
- Medium mixing bowl
- Ladle
- Nonstick pan or griddle
- Nonstick spray or additional butter
Ingredients
- 2 cups 1:1 gluten-free flour or all-purpose flour
- 2 cups buttermilk
- 3 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ cup melted butter
- 2 ½ tsp vanilla extract
- 1 egg
- ¼ tsp ground cinnamon
Toppings
- Cooked bacon
- 2 bananas sliced
- Peanut butter
- Syrup
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and ground cinnamon. Mix well.
- Prepare Wet Ingredients: In a separate medium mixing bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Whisk until well blended.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just incorporated, being careful not to overmix. Lumps in the batter are okay.
- Prepare Bananas: Slice the bananas and set them aside.
- Heat the Pan: Heat a nonstick pan or griddle over medium-low heat. Spray with nonstick spray or add a little butter to the pan.
- Cook Pancakes: Ladle the pancake batter onto the hot pan, adding a few banana slices to each pancake. When the edges bubble and the center starts to bubble, flip the pancakes. Cook for an additional 2-3 minutes on the opposite side.
- Assemble and Serve: Remove the pancakes from the pan and assemble them with peanut butter, cooked bacon, and syrup. Serve and enjoy!
Notes
- Do not overmix the batter; lumps are good.
- Adjust the heat as necessary to ensure pancakes cook evenly without burning.
Nutrition
This banana pancake stack with peanut butter and bacon is seriously fun and unexpected, just like a Vegas trip! The pancakes are light and fluffy with pops of banana flavor, the bacon adds that salty crunch we all love, and the peanut butter brings it all together in a creamy, dreamy way. This recipe is a guaranteed crowd-pleaser (or a solo breakfast win!), so ditch the boring oatmeal and get ready to indulge! Don’t forget to check out @cafecasino.lv for some virtual fun to complement your delicious breakfast adventure!
