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5 from 2 votes

Banana Bourbon Pancakes

Servings: 8 pancakes



  • 1 1/2 teaspoons unsalted butter
  • 2 ripe bananas thinly sliced
  • 1 tablespoon light brown sugar
  • 1 tablespoon bourbon
  • 1/2 teaspoon ground cinnamon

Dry Mix:

  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Mix:

  • 3/4 cup buttermilk plus 2 tablespoons, shaken
  • 1 large egg
  • 2 tablespoons bourbon
  • 1 1/2 teaspoons melted butter cooled
  • 1/2 teaspoon pure vanilla extract

Butter or vegetable oil, for the skillet


    • In a small skillet, melt the butter over medium heat. Add the bananas, sugar, bourbon, cinnamon and toss lightly until bananas evenly coated. Sauté for 2 to 3 minutes until the banana are lightly browned. Remove from the heat and set aside to cool.
    • In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
    • In a measuring cup or small bowl, measure out the buttermilk. Add the egg, bourbon, melted butter and vanilla; beat until thoroughly combined.
    • All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
    • Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Add 4 to 5 slices of banana to each pancake, pressing them in lightly. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes or until golden brown.
    • Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.