French Toast, Pancakes and Waffles
Bourbon Bacon Banana Buttermilk Pancakes

4-6 servings

Pancake mix (enough for 4-6 servings)

2 cup buttermilk

2 eggs

2 tablespoons bourbon

6 slices of thick cut maple smoked bacon

1 cup maple syrup

2 bananas – sliced thin

1 cup pumpkin

Cook bacon and then chop into small pieces. Set aside.   


In a small saucepan, heat Bourbon to a simmer.  Stir in maple syrup.  Keep warm but set aside.  In a bowl, mix enough pancake mix for 4-6 servings, eggs, buttermilk, pumpkin and chopped bacon (equivalent of 4 slices).  Mix well.  When this is all mixed, gently stir in the bananas.   Over a medium heat greased nonstick saucepan or a griddle with butter or oil, cook the pancakes until done.   Top the pancakes with remaining bacon pieces and serve with Bourbon Maple Syrup warmed.   


Gluten- Free:  Use Gluten-Free pancake mix and substitute coconut milk for buttermilk. 

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Address: 1117 Anita Avenue
Big Bear Lake, CA
Telephone: 909-585-6997
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