Bourbon Banana Pancakes
Enough with the bowl of Cheerios. Enough with the Avocado toast. Enough with the Greek Yogurt. Enough with the drive through’s. It’s time to start your morning like a champ!
Nothing stacks up to these bad boys! Whether you’re short-stacking or just going all out, these pancakes will take your morning up a notch. This recipe is not for the weak, it takes time and skill to master the art of pancake making. And yes, pancake making is an art, look it up.
Good thing for you is, we have something that will help you pass the time while cooking. The Piquant Pineapple! A cocktail that was made to drink with a side of flapjacks, don’t believe us? Try it for yourself! It’s flippin’ fantastic!
- Griddle or heavy skillet
- Mixing bowl
- Small bowl
- Measuring cups
- 1/2 – 1.5 tablespoons coconut oil to lube your skillet or pan
- 2 ripe and peeled bananas – thinly sliced
- 1.5 cups Kodiak Cakes Buttermilk Pancake Mix
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 whole eggs
- 1 cup skim milk
- 1/2 cup Cleveland Whiskey Black Reserve Bourbon
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- Maple syrup (the good stuff)
- Whipped Cream and banana slice for garnish
- OPTIONAL: Crushed walnuts and macadamia nuts for garnish
- OPTIONAL: Dark chocolate and/or caramel sauces
- Set your oven on warm.
- Cut your bananas into 1/4″ slices.
- Pour a thin layer of maple syrup on two oven-safe plates and set inside the over (1-2 oz each).
- Heat up your skillet or griddle or pan. ( A little above medium).
- Lube it up with coconut oil.
- In the mixing bowl, combine the dry ingredients.
- In the side bowl, combine the wet ingredients (minus lemon zest).
- Add wet ingredients to the dry ingredients and whisk until smooth.
- Place banana slices on cooking surface in 6″ shapes and cover them in pancake batter.
- Don’t crowd the flapjacks and let them cook until bubbles appear on the top surface about 2-3 minutes on each side.
- Before flipping the flapjacks, sprinkle a little lemon zest over the top.
- When making batches, place them on a sheet pan in the oven or a plate (one that isn’t covered in maple syrup).
- Divide your pancakes between warmed plates with maple syrup. Syrup on the bottom is the only way to eat pancakes.
- Garnish with whipped cream and a banana slice.