Buttermilk, Banana, Bacon Pancakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 12
- Cholesterol
- 70
- Sodium
- 746
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
2 eggs, at room temperature
6 slices cooked bacon, chopped
1 ripe banana, mashed
Rendered bacon fat reserved in pan, if desired, or butter
Butter and maple syrup, for serving
Directions
- Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
- Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.