Banana Pecan Bourbon Flapjacks
Recipe type: Breakfast, Brunch
Makes: 2-3 servings
Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!
Banana Pecan Bourbon Topping:
  • 2 bananas, sliced into rounds
  • ⅓ cup maple syrup
  • 1 tablespoon bourbon whiskey
  • ½ cup roughly chopped pecans
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • ¾ cup buttermilk
Make the topping:
  1. Place ingredients in a small skillet over medium heat and bring to a skimmer; allow to thicken for ten minutes, stirring occasionally
  2. When the topping is a thick syrupy consistency, remove from heat until ready to use
  3. Make the pancakes:
  4. In a large bowl, whisk together the dry ingredients
  5. Make a well in the center of the mixture and add the egg and buttermilk; whisk batter until no lumps remain; batter will be thick
  6. Spray a large skillet with non-stick cooking spray and place over medium heat
  7. Once skillet is hot, use a ⅓  cup measuring cup to drop batter onto skillet
  8. Cook pancakes on one side for about two minutes or until bubbles start to form then flip and cook additional two minutes; repeat with remaining pancake batter
  9. Serve pancakes immediately with banana pecan bourbon topping
Recipe from Dinner for Two by Julie Wampler
If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.
Recipe by Keep It Sweet Desserts at