Bacon, Banana, & Peanut Butter Flapjacks

prep: 20MIN.
cook: 20MIN.
yield: 8 pancakes


    Crisco® Original No-Stick Cooking Spray

    2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

    1 1/3 cups water

    1 pound thick-cut bacon slices, cooked

    3/4 cup Jif® Extra Crunchy Peanut Butter

    2 medium ripe bananas, sliced

    Hungry Jack® Honey Maple Flavored Syrup


  1. COAT griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°F). Stir pancake mix and water in large bowl until smooth. Let stand 3 minutes.
  2. MAKE 8 large pancakes, in batches, pouring a scant 1/2 cup batter for each pancake onto griddle. Place two slices bacon on each pancake. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn; cook an additional 1 minute or until golden brown.
  3. STACK pancakes on serving plate layered with peanut butter and bananas. Serve with syrup.


Serving Size (1/4 of recipe), Calories 1000 (Calories from Fat 380), Total Fat 42g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 45mg, Sodium 1820mg, Total Carbohydrate 126g (Dietary Fiber 6g, Sugars 64g), Protein 33g; Percent Daily Value*: Vitamin A 2%, Vitamin C 8%, Calcium 25%, Iron 20%.


  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder


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