Elvis Pancakes (Peanut Butter-Banana Pancakes with Bacon Maple Syrup)

Thank you, thank you very much (said in the classic Elvis voice).

That’s what you’ll be hearing after you serve these absurd-but-delish pancakes to your loved ones. They are RE-DONK-U-LOUS.

I’m not sure where I came up with the idea of transforming The King’s famous fav sandwich into pancakes, but boy, I’m sure glad it occurred to me. Maybe I dreamt it? I really have no idea. Either way, these are amazingly delicious and PERFECT for a lazy Sunday morning.

The weird thing is that I am usually a savory breakfast person. I don’t typically go for the sweets, despite the fact that I really do love pancakes, muffins, waffles, and french toast. For whatever reason, I gravitate toward eggy things early in the morning. Pancakes are a RARITY at our house because my husband is the same way. We never say to each other “I could really go for a huge stack of pancakes right now.” In fact, this may be only the second time I’ve ever made pancakes in the 7 years we’ve been together. Crazy, right? Perhaps this will change when our little one comes into our lives and totally screws up our routine. Hah. I say that affectionately, of course. Kids love pancakes. I know I did.

These pancakes pack a really fun combo of flavors. They’re sweet, savory, and salty all at once. If you’re a banana fan (particularly a banana MUFFIN fan), then you’ll LOVE these. The pancakes totally taste like a banana muffin. With some peanut butter thrown in. Awesomesauce.

And then there’s the syrup. Ohmygosh. Don’t get me started. It’s. To. Die. For. I want to put it on everything. Bacon, vanilla, and maple syrup. Oh my!

It can’t possibly get any better.

Elvis was really onto something with that cracked-out sammie of his.

 

 

Elvis Pancakes                                        (makes 2 large servings or 3-4 smaller servings)

 

For the Pancakes:

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 egg, beaten

¾ cup milk

1 teaspoon vanilla extract

2 tablespoons creamy peanut butter

2 tablespoons vegetable oil

2 ripe bananas, mashed

 

For the Bacon-Maple Syrup:

4 slices bacon, chopped

1 cup maple syrup

1 teaspoon vanilla extract

Pinch of salt

 

Butter, for serving

Chopped walnuts, for serving

Sliced bananas, for serving

 

For the Pancakes:

Combine the dry ingredients in one bowl and whisk together the wet ingredients in another. Stir the dry ingredients into the wet, slowly working them in. Do not overmix the batter; it should be slightly lumpy.

Heat a large skillet or griddle over medium heat and butter liberally. Pour or scoop the batter in ¼-cup increments onto the griddle/skillet. Cook for 2 minutes per side, or until golden brown. Keep the pancakes warm in a low oven until ready to serve.

 

For the Syrup:

Crisp the bacon in a small saucepan. Drain off all but 1 tablespoon of the drippings. Remove pot from heat and add in the syrup, vanilla, and salt. Stir to combine and then return the pot to low heat. Warm through and keep warm until ready to serve.

Serve the syrup poured over the pancakes and top with pats of butter, chopped walnuts, or sliced bananas, as desired.