If you love banana pancakes, you’ll love this upgrade! I’ve added pecans and BACON! Plus a few other surprises that make these pancakes so flavorful with tons of delicious texture. Sure to become a favorite for breakfast when you want pancakes.
Banana Bacon Pecan Pancakes
(with buttermilk and ricotta for extra flavor and texture)
My mouth is watering thinking about these Banana Bacon Pecan Pancakes!
I love trying new things when I make the standard breakfast recipes. I truly believe that a recipe is just a suggestion. No matter what recipe you are reading, there’s always an option to make it YOURS by adding or taking away something.
That’s how this began…
I woke up on a Sunday and started thinking about what I would be making for our Sunday Brunch. Most Sunday’s my husband and I lounge in bed drinking coffee and thinking about our week ahead then I get up and head to the kitchen.
Brunch is a pretty regular thing for us. There’s just something about sitting together over a meal without the pressure of going out or doing something around the house.
Plus, I get to try out my sometimes crazy ideas with new recipes and flavor/texture combos.
On this particular Sunday, I went into the kitchen and noticed this one lone banana that was in need of being eaten.
It was the perfect ripe (for me) soft, sweet but not liquidy banana sweet and ready to be used for something yummy.
A lot of my recipes start with some sort of “I need to use this” because my Southern roots and my mama’s voice rattles through my head and I hear “don’t waste food”.
As I looked at this banana I immediately thought pancakes. But I didn’t want plain Jane banana pancakes.
This was brunch – not a rush and throw something together kinda thing. But, this recipe isn’t time-consuming either!
I went to the pantry — my favorite place in the kitchen for inspiration — and grabbed the pecans and all the flour/sugar/baking powder canisters.
What started as banana pecan pancakes quickly turned into something even more delicious and amazing and just a little over the top with texture!
The real name of this recipe is Banana Bacon Pecan Buttermilk Ricotta Cornmeal Whole Wheat Pancakes. Yep.
Too much for the title, but it’s true. These banana pancakes are ALL of this and more 😉
Here’s a list of what’s inside these beauties:
- mashed ripe bananas bananas
- oven cooked bacon (THE only way to cook bacon if you really want it to be extra delicious!)
- chopped pecans
- ricotta cheese
- fine cornmeal
- all purpose flour
- whole wheat flour
- baking powder
Ready to make these
Banana BACON Pecan Pancakes?
Banana pancakes move over! This upgrade includes BACON, pecans, ricotta cheese and buttermilk. So delicious and easy.
- 1 medium ripe banana smashed
- ½ cup pecans, chopped
- ¼ ricotta cheese
- ½ cup full-fat buttermilk
- 2 tbs. milk
- 2 large eggs
- 3 pieces of oven-cooked crispy bacon, crumbled
- 1 tsp. Pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- ⅛ cup fine cornmeal
- ¼ tsp. salt
- 1 tsp. baking power
- 2 tbs. Sugar
- Butter or cooking spray for the skillet or griddle
- Line a sheet pan with foil. Make sure the foil covers the edge so you catch all the grease. Makes for easy cleanup.
- Lay 3-4 pieces of thick-cut bacon on the pan.
- Put the baking pan with bacon in a COLD oven.
- Set the temperature of the oven to 400 degrees (204 celcius)
- Bake for about 18 minutes. Every oven is different and the thickness of the bacon affects the bake time.
- Once baked, remove from baking pan to cool on a paper towel.
- Once cooled, mince bacon into tiny pieces. The smaller pieces mix better into the batter. It’s perfect if you can get a little bit of what I call ‘bacon salt’. This is when your bacon has rendered the fat so well that when minced it almost leaves a salt or dust behind.
- Coarsely chop the pecans and set aside.
- Mash the banana until it forms a thick liquid with few lumps. Add in the sugar and ricotta until mixed well.
- Mix the eggs, vanilla, and buttermilk together.
- Incorporate all of the wet ingredients together and set aside.
- Hold off on adding the milk until AFTER the wet and dry ingredients have been combined.
- Mix the flours and cornmeal together until combined.
- Add the salt and baking powder and mix into flour blend.
- Mix the wet and dry ingredients together. If you need a little more moisture to thin the batter a bit, add a tablespoon of milk or two.
- Mix in the chopped pecans and minced bacon.
- Set all of the combined ingredients aside for 10 minutes before cooking.
Cooking the Banana Bacon Pecan Pancakes
- Use about ¼ cup of batter for each pancake
- Cook on low to medium heat until golden brown. It also allows the pancakes to rise.
- Pancakes cook for about 3 minutes on each side. It all depends on your pan, how high your heat is, etc.
Mix all the wet ingredients together to form a luscious mixture before you add to the dry ingredients.
By incorporating all of the wet ingredients together, you get better distribution of flavor.
Letting the batter sit for 10 minutes allows the cornmeal and flours to absorb all the flavors.
Cooking the pancakes on low to medium heat allows the time needed for all of the ingredients to cook all the way through.
- Category: Breakfast
- Cuisine: American
Keywords: banana pancakes, breakfast recipes, banana bacon pecan pancakes, brunch, breakfast for two