What inspired the creation of Maple Bacon Peanut Butter Banana Stuffed Pancakes?

The idea came from Elvis's favorite sandwich. It had peanut butter, bananas, and bacon. I wanted to make a breakfast dish with this flavor mix, leading to these tasty pancakes.

Can I substitute the peanut butter with another nut butter in the filling?

Yes, you can swap peanut butter for almond or cashew butter. This will change the taste and texture of the pancakes.

How do I store leftover Maple Bacon Peanut Butter Banana Stuffed Pancakes?

Store leftovers in an airtight container in the fridge for 3 days or freeze for 2 months. Reheat in the microwave or toaster.

Can I make the pancake batter ahead of time?

Yes, you can make the batter ahead and refrigerate it overnight. Just stir it well before making the pancakes.

What are some creative serving ideas for Maple Bacon Peanut Butter Banana Stuffed Pancakes on special occasions?

Serve these pancakes at brunch or holidays with toppings like fresh fruit or caramel. You can also set up a pancake bar with different fillings and toppings for a fun breakfast.

Can I use thick-cut bacon instead of regular bacon for the recipe?

Yes, thick-cut bacon works too, but it might take longer to crisp up. Watch it closely to avoid burning.

Are Maple Bacon Peanut Butter Banana Stuffed Pancakes suitable for a gluten-free diet?

For gluten-free pancakes, use a gluten-free flour blend instead of all-purpose flour. Make sure all ingredients are gluten-free.

How to Make Maple Bacon Peanut Butter Banana Stuffed Pancakes

Description

Indulgent breakfast pancakes inspired by Elvis’s favorite sandwich, featuring the perfect combination of peanut butter, crispy bacon, sweet bananas, and maple syrup all wrapped in fluffy homemade pancakes.

Ingredients

Scale

1 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1 large egg

2 tablespoons melted butter

4–6 slices bacon

2–3 ripe bananas, sliced

1/4 cup creamy peanut butter

1/4 cup pure maple syrup

Whipped cream (optional)

Fresh berries (optional)

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. In separate bowl, combine milk, egg, and melted butter.

3. Combine wet and dry ingredients, stirring until just mixed (batter should be slightly lumpy).

4. Heat skillet over medium heat and cook bacon until crispy. Set aside.

5. Heat non-stick skillet or griddle over medium heat.

6. Pour small amount of batter onto skillet.

7. Add cooked bacon, sliced bananas, and peanut butter to one half of pancake.

8. Fold pancake in half to enclose filling.

9. Cook until bubbles form and edges look dry, then flip carefully.

10. Cook until golden brown on both sides.

11. Serve immediately with maple syrup and optional toppings.

Notes

For best results, don’t overmix the batter – lumps are okay!

Make sure bacon is crispy for optimal texture contrast.

Bananas should be ripe but not overripe for best flavor.

Leftovers can be stored in refrigerator for 3-4 days or frozen for up to 2 months.

Reheat in microwave or toaster oven before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 485
Sugar: 28g
Sodium: 680mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 18g
Cholesterol: 75mg