Bacon Banana Buttermilk Oat Pancakes Recipe

Bacon, Banana & Buttermilk Oat Pancakes


Prep Time

Total Time

Gluten Free


25 min

25 min


Complete with directions for gluten-free pancakes, this recipe pairs hearty oat pancakes with sweet bananas and dry aged bacon.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Fully Cooked Bacon Slices, Thick

Product Information

You can also make this recipe with

Cherrywood Smoked Bacon, Extra Thick Slices


2 1/2 cups all-purpose flour*
1 1/2 cups old fashioned oats, ground in a food processor
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup light brown sugar
2 cups (16 oz) low-fat buttermilk
4 large eggs, lightly beaten
1 1/2 cups (12 oz) ripe banana, mashed
24 slices Jones Dairy Farm Dry Aged Thick Cut Bacon, cooked and crumbled (fat reserved for cooking)
*For gluten-free pancakes substitute flour with 6 oz brown rice flour (superfine) and 4 oz tapioca starch


Step 1
In large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar, buttermilk, eggs and banana; mix to combine. Allow batter to rest at least 15 minutes.

Step 2
Reserve about 1/3 of crumbled bacon for garnish and fold the rest into batter. Use reserved bacon fat to grease griddle. Pour 1/4 cup batter onto griddle preheated to medium-low heat.

Step 3

Cook pancake until small bubbles begin to form, flip the cake and cook through until browned. Serve with the reserved bacon and maple syrup.

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