Peanut Butter Bacon Pancakes
I can smell my neighbor’s bacon.
That’s not a euphemism. If it were, you’d have permission to kick me in the shin and be officially grossed out.
I can literally smell my neighbor’s bacon. His kitchen window meets my bedroom window, and I actually feel lucky that I don’t have to pay extra rent for a daily bacon alarm clock.
A good while ago, I found myself standing in a kitchen full of fancy chefs talking about the glory of a proper peanut butter and bacon partnership. I was suspicious. I had to test the partnership with crumbly and crisp Peanut Butter Bacon Cookies. If you like bacon… if you like crisp cookies, you will consider these cookies a grand success. I thought they were so bonkers that I also included the recipe in my cookbook.
I figured that if wonky flavor combinations could be cookied, they could just as easily be pancaked. Also… sliced bananas and maple syrup make everything breakfast. Let’s just cross this line. I’ll call my neighbor, he’ll bring the bacon.
We’ve made pancakes here before. We aren’t being completely revolutionary.
In this incarnation, we’re also mixing all-natural peanut butter and crisp-cooked bacon to the buttermilk batter.
It’s hard to chop crisp bacon when all you want to do is sneak every little chopped piece into your mouth. I speak from experience. May a few extra slices of snacking. This comes from experience.
Letting the pancake batter rest for a few minutes while the griddle heats is ideal. The batter thickens a bit, creating mega fluffy pancakes.
These pancakes have a surprising and incredibly delightful savory quality. The salty bacon pairs with the nutty butter and creates some deliciously (almost mouth-confusing) savory notes. Douse the pancakes in pure maple syrup and we’ve achieved the coveted sweet and salty combination. It’s dreamy delicious! I found myself eating these pancakes fresh from the skillet while standing over the sink. No table, chair, or fork required. The unique combination speaks for itself: crazy good.
It’s the weekend! Let’s go. Let’s go!
Peanut Butter Bacon Pancakes
1 large egg
2 tablespoons unsalted butter, melted
2 tablespoons all-natural peanut butter
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 slices crisp bacon, cooled and cut into small pieces
butter or oil for cooking pancakes
* I cooked my bacon on a foil lined baking sheet in the oven. You could also pan fry the bacon and reserve some of the bacon grease for frying the pancakes. Whaaaat!? Yea.
In a medium bowl beat together eggs, butter, peanut butter, buttermilk, and vanilla. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in bacon pieces and let batter set for a few minutes.
Heat a nonstick pan over medium-low heat. Add a teaspoon of oil or butter to the pan, or spray with cooking spray.
Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.
Serve with sliced bananas and pure maple syrup.