Banana and bacon pancakes
These fluffy banana pancakes served with crispy bacon and a drizzle of maple syrup strike the perfect balance between sweet and savoury - a classic comfort breakfast or indulgent brunch.
Updated : 21 July, 2025
Easy
About 20 min.
Ingredients
55 grams
Butter
275 grams
Self-raising flour
1 teaspoon
Baking powder
2
Eggs
2 tablespoon
Brown sugar
300 milliliters
Milk
1
Banana
2 tablespoon
Sunflower oil
8 slice
Smoked bacon
as needed
Maple syrup
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 110C.
Step 2
Melt 25g of the butter in a small pan over low heat and set aside to cool for 5 minutes.
Step 3
Combine the melted butter, flour, baking powder, eggs, sugar, and milk in a food processor and blend until smooth, or whisk together by hand. Transfer the mixture to a large bowl and mash the banana directly into the batter using a potato masher or fork.
Step 4
In a large non-stick frying pan set over medium heat, melt a little oil with a small cube of butter. Use a thick wad of kitchen paper to wipe the base of the pan, ensuring even coverage.
Step 5
Drop four generous spoonfuls of the banana pancake batter into the pan, leaving space between each. Cook for about 3 minutes, or until the pancakes rise, bubbles appear on the surface, and they look dry on top. Flip and cook for another 2–3 minutes until pale golden brown.
Step 6
Transfer the cooked pancakes to a heatproof plate and keep them warm in the oven. Repeat the process to make eight more pancakes.
Step 7
Return the pan to the heat and cook the streaky bacon for around 3 minutes per side, until golden and crisp. Add a splash of oil if the bacon starts to stick.
Step 8
To serve, stack the warm pancakes on plates, top with crispy bacon, and drizzle with maple syrup or golden syrup. Serve immediately.