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.