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Whole Wheat Banana Bourbon Pancakes with Bourbon Bacon Butter Syrup
Prep Time
20 mins
If you're looking to indulge in a wildly delicious stack of pancakes from time to time, do so with these Whole Wheat Banana Bourbon Pancakes with Bourbon Bacon Butter Syrup.
Servings: 6
Renee - Kudos Kitchen: Renee - Kudos Kitchen
For the syrup
  • ¼ pound bacon cut into pieces
  • ½ cup chopped walnuts
  • 2 tablespoons butter
  • ¼ cup packed brown sugar
  • ½ c pure maple syrup
  • 2 tablespoons bourbon
  • pinch salt
For the pancakes
  • 3 overripe bananas
  • 2 eggs
  • cups milk
  • tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • medium sauce pan
  • measuring cups
  • large bowl
  • medium bowl
  • whisk
  • wooden spoon
  • griddle
  • spatula
To make the syrup
  1. Partially cook the bacon (stirring occasionally) in the saucepan over medium/high heat. Approximately 4-5 minutes.
  2. Add the walnuts and continue cooking for an additional 1-2 minutes.
  3. Stir in the butter, brown sugar, maple syrup and salt. Bring to a boil and continue cooking (stirring occasionally) until the bacon cooks through.
  4. Remove from heat and stir in the bourbon. Set the sauce aside and warm (if needed) when the pancakes are ready.
To make the pancakes
  1. In a medium bowl stir together the milk and vinegar. Set aside for 2-3 minutes.
  2. Mash the bananas in a large bowl.
  3. Whisk in the eggs, milk mixture, butter, vanilla and bourbon.
  4. Add the flours, baking powder, baking soda and salt. Whisk until well combined.
  5. Heat the griddle over medium/high heat and cook the pancakes for 30-40 seconds per side.
  6. Serve hot, and top with the syrup.
Recipe Notes

I use milk and vinegar to replicate buttermilk. It works great. However, if you have buttermilk in the fridge, by all means, use it.