Go Back Email Link
+ servings
A stack of Banana Bourbon Pancakes with Walnut Bacon Maple Syrup on top.
Print Recipe
No ratings yet

Whole Wheat Banana Bourbon Pancakes

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.
Prep Time20 minutes
Total Time20 minutes
Course: Breakfast, sweet breakfast
Servings: 6 servings
Calories: 627kcal

Ingredients

For the syrup:

  • ¼ pound bacon cut into pieces
  • ½ cup chopped walnuts
  • 2 tablespoons butter
  • ¼ cup packed brown sugar
  • ½ cup 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

Instructions

To make the syrup:

  • Partially cook the bacon (stirring occasionally) in the saucepan over medium/high heat. Approximately 4-5 minutes.
  • Add the walnuts and continue cooking for an additional 1-2 minutes.
  • Stir in the butter, brown sugar, maple syrup and salt. Bring to a boil and continue cooking (stirring occasionally) until the bacon cooks through.
  • 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:

  • In a medium bowl stir together the milk and vinegar. Set aside for 2-3 minutes.
  • Mash the bananas in a large bowl.
  • Whisk in the eggs, milk mixture, butter, vanilla and bourbon.
  • Add the flours, baking powder, baking soda and salt. Whisk until well combined.
  • Heat the griddle over medium/high heat and cook the pancakes for 30-40 seconds per side.
  • Serve hot, and top with the syrup.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Pancakes may be frozen for up to 3 months. Store them in an airtight freezer bag with parchment paper between the pancakes.

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 91g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 704mg | Potassium: 687mg | Fiber: 5g | Sugar: 43g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 207mg | Iron: 3mg