Introduction

These Maple Bacon Peanut Butter Banana Stuffed Pancakes are the ultimate comfort breakfast that beautifully balances sweet, savory, and nutty flavors. Imagine fluffy pancakes with a creamy peanut butter and banana filling, topped with crispy bacon and drizzled in warm maple syrup. It’s a stack that tastes indulgent yet feels homemade and cozy, perfect for weekend mornings or special brunch gatherings.

My Recipe Story

I first discovered the magic of combining peanut butter, bananas, and bacon after trying the classic “Elvis” sandwich. The mix of salty, sweet, and creamy instantly won me over. One Saturday morning, I decided to turn that idea into pancakes, and the result was beyond delicious. The fluffy pancake layers acted like a warm blanket around the peanut butter and banana filling, while the crispy bacon and maple drizzle tied everything together. Now, this recipe has become a weekend tradition in my household, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

A perfect blend of sweet and savory in every bite.
Stuffed pancakes feel extra special and indulgent.
Great way to use ripe bananas in a creative way.

Crispy bacon adds crunch and balance to the richness.
Easy to customize with different toppings or fillings.

Ingredient Breakdown

The magic of this recipe lies in the combination of everyday ingredients that come together to create something extraordinary. For the pancake batter, you’ll need the basics: flour, baking powder, sugar, eggs, milk, and butter. These simple staples make a fluffy and light pancake base that can hold the rich filling without falling apart.

The filling stars are peanut butter and ripe bananas. The peanut butter adds a creamy, nutty texture that pairs beautifully with the natural sweetness of bananas. Together, they create a luscious filling that feels like a dessert tucked inside a breakfast dish. Ripe bananas are best here because they mash easily and have a sweeter flavor.

Bacon and maple syrup finish the dish with contrasting textures and flavors. The crispiness of bacon cuts through the creaminess of the filling, while the maple syrup provides a warm, golden sweetness that ties all elements together. Using real maple syrup makes a big difference in flavor.

Equipment You’ll Need

Large mixing bowls
Whisk
Measuring cups and spoons

Non-stick skillet or griddle
Spatula
Plate lined with paper towels (for draining bacon)

Ladle or large spoon for pouring batter

Step-by-Step Directions

Prepare the bacon: Start by cooking your bacon in a skillet over medium heat until it reaches your desired crispiness. Once cooked, transfer it to a plate lined with paper towels to absorb excess grease. This step adds a salty crunch that complements the sweet pancakes beautifully.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and a pinch of salt. This ensures even distribution and helps prevent clumps, giving you a smooth, fluffy pancake batter later on.

Combine the wet ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter until fully blended. Make sure the butter isn’t too hot, or it could scramble the eggs. This mixture gives your pancakes richness and tenderness.
Create the batter: Slowly pour the wet mixture into the dry ingredients while whisking gently. Mix just until combined; overmixing can make the pancakes tough. A few small lumps in the batter are perfectly fine and even desirable.
Prepare the filling: In a small bowl, mash the ripe bananas with a fork until smooth. Mix in the peanut butter until fully incorporated. The result should be creamy but spreadable, perfect for tucking between pancake layers.

Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour a small amount of batter onto the skillet, about ¼ cup, spreading it into a round shape. Allow it to cook until bubbles form on the surface.
Add the filling: Place a spoonful of the peanut butter-banana mixture in the center of the pancake. Quickly pour a little more batter over the top to cover the filling completely. This creates a sealed pancake pocket with a gooey surprise inside.
Flip and cook: Once the edges look set and bubbles form, carefully flip the pancake with a spatula. Cook the other side until golden brown. The filling will warm through as the pancake finishes cooking.

Assemble and serve: Stack your stuffed pancakes on a plate, top them with crispy bacon strips, and drizzle generously with maple syrup. Serve warm for the ultimate breakfast indulgence.

Variations & Substitutions

This recipe is incredibly versatile, and you can customize it to suit your taste. For a healthier twist, swap all-purpose flour for whole wheat flour, or use almond flour for a gluten-free version. If you prefer a nut-free option, replace peanut butter with sunflower seed butter or a dollop of cream cheese. You can also experiment with other fruits like strawberries or blueberries in place of bananas. For extra indulgence, sprinkle chocolate chips into the batter or add a drizzle of caramel sauce on top instead of maple syrup.

Expert Tips & Troubleshooting

Don’t overmix the batter—this can lead to dense pancakes instead of fluffy ones.

Keep the heat at medium to avoid burning the outside before the inside cooks through.
Make sure the filling is not too runny, or it may ooze out while cooking.
Preheat the skillet fully before adding batter for evenly cooked pancakes.

If flipping feels tricky, use a wide spatula and take your time.

Storage, Freezing & Make-Ahead

These pancakes are best enjoyed fresh, but they also store well for later. Place leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for about 30–40 seconds or pop them in a toaster oven until heated through. For longer storage, freeze the pancakes individually on a baking sheet, then transfer them to a freezer-safe bag. They’ll last up to 2 months in the freezer. Simply reheat from frozen in the toaster or oven.

Serving Ideas & Pairings

Serve these pancakes as the star of a weekend brunch alongside fresh fruit, scrambled eggs, or a simple yogurt parfait. They pair beautifully with hot coffee, spiced chai, or even a glass of cold milk. For an elevated brunch spread, serve with a side of roasted potatoes or a fresh green salad to balance the richness of the pancakes.

FAQ

Can I make these pancakes without bacon?
Absolutely! Skip the bacon for a vegetarian version, or replace it with candied nuts for added crunch.

What kind of peanut butter works best?
Both creamy and crunchy peanut butter work well, but creamy gives a smoother filling while crunchy adds texture.

Can I prepare the batter ahead of time?
Yes, you can make the batter up to 24 hours ahead and store it in the refrigerator. Stir gently before using.

Do I have to stuff the pancakes, or can I serve the filling on top?
You can definitely serve the banana-peanut butter mix as a topping instead. Stuffing just makes it extra special.

What’s the best way to keep pancakes warm while cooking in batches?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.

Final Thoughts

These Maple Bacon Peanut Butter Banana Stuffed Pancakes are more than just breakfast—they’re an experience. Every bite delivers a perfect mix of fluffy pancakes, creamy filling, salty bacon, and sweet maple syrup. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to impress and bring joy to your table. Try it once, and it may just become your new weekend tradition.

Maple Bacon Peanut Butter Banana Stuffed Pancakes

Author: Sarah White

Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy pancakes stuffed with peanut butter and banana, topped with crispy bacon and maple syrup for a sweet-savory breakfast treat.

Ingredients

Scale

1 ½ cups all-purpose flour

2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt

1 cup milk
2 large eggs
3 tablespoons unsalted butter, melted

2 ripe bananas, mashed
½ cup creamy peanut butter
6 slices bacon, cooked and crispy

Maple syrup, for drizzling
Butter or oil, for greasing the skillet

Instructions

Cook the bacon in a skillet over medium heat until crispy; transfer to paper towels to drain.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, eggs, and melted butter until fully combined.
Gradually add wet ingredients to dry ingredients, mixing gently until just combined; small lumps are okay.

Mash bananas in a bowl, then mix in peanut butter until smooth and spreadable.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet, cook until bubbles form on the surface.

Spoon peanut butter-banana filling onto the center, then cover with a little more batter.
Flip the pancake carefully once edges are set and cook until golden brown on the other side.
Stack pancakes, top with crispy bacon, and drizzle with maple syrup before serving warm.

Notes

Serve immediately for best texture. Pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen individually for up to 2 months. Reheat in the microwave or toaster oven. Optional toppings include chocolate chips, caramel sauce, or fresh berries.

Prep Time: 15 minutes
Cook Time: 20 minutes

Category: Breakfast
Method: Stovetop
Cuisine: American