Cooking Mom Uptown Recipes

Elvis’s Peanut Butter and Bacon Pancakes

November 17, 2019
Elvis Peanut Butter and Bacon Pancakes

Elvis was rumored to love a peanut butter, bacon, and banana sandwich, so to pay tribute to the King (for no apparent reason) I’ve put together these Elvis’s Peanut Butter and Bacon Pancakes! Candied, spicy bacon, honey butter caramelized bananas, and Nestlé Toll House Peanut Butter and Milk Chocolate Morsels come together for an indulgent Sunday morning breakfast! Check out this Mom Uptown Original Recipe below!

Rating: A+

How to make it an A+:  Another version–use Nestlé Toll House Semi-Sweet Chocolate Morsels and spread a thin layer of peanut butter over the pancakes before topping with bacon and bananas!


Serves 4

Active Time: 40 minutes

Total Time: 40 minutes



  • 8 slices Bacon
  • 1/3 cup Brown Sugar
  • 1/8 tsp Cayenne Pepper
  • Cooking Spray


  • 1 cups Flour
  • 1/4 cup Sugar
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/4 cups Buttermilk
  • 1/4 cups Milk
  • 2 Eggs
  • 6 Tbsps Unsalted Butter, melted, plus more for the pan
  • 1 tsp Vanilla
  • 3/4 cup Nestlé Toll House Peanut Butter Milk Chocolate Morsels


  • 1 large Banana
  • 1 Tbsp Honey
  • 1 Tbsp Unsalted Butter
  • Pinch of Salt

To Assemble-

  • Maple Syrup, to taste


Begin by making the bacon. Preheat the oven to 375° F. Line a rimmed baking sheet with foil and top with a baking rack. Spray the rack lightly with the cooking spray. Evenly space each slice on top of the rack. Mix the sugar and cayenne pepper. Evenly top each slice with the mixture and spread across each slice with the back of the spoon. Bake until candied and crispy, 23-30 minutes, depending on your oven (watch closely). Set aside to cool slightly and harden.

Make the pancake batter while the bacon cooks. Whisk together the dry ingredients in one bowl, and the wet ingredients in another. Combine and whisk until just evenly mixed. Do not overdo it.

To make each pancake, in a large skillet add a Tbsp of butter and melt over medium heat (switch to medium-low if the pan gets too hot). Add enough batter to make two or three pancakes per batch. Cook about three minutes, until the batter starts to bubble. Sprinkle the morsels evenly onto each pancake and flip, cooking a couple minutes more until cooked through. Transfer to a plate and repeat with remaining batter.

Meanwhile, to make the bananas, melt the honey and butter in a medium nonstick skillet over medium-high heat. Add the pinch of salt and bananas in one layer. Let cook, without moving for 1-2 minutes, until golden. Flip, and cook another 1-2 minutes.

To assemble, top two pancakes with two slices of candied bacon. Top with 1/4 of the caramelized bananas. Drizzle with maple syrup to taste.


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