Banana Sour Cream Pancakes Recipe

Name: Banana Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 3 tablespoons sugar; 2 tablespoons baking powder; 1 1/2 teaspoons kosher salt; 1/2 cup sour cream; 3/4 cup milk; 1 tablespoon milk; 2 extra large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 2 bananas, diced

Servings: persons

1 1/2 cups flour
3 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup milk
1 tablespoon milk
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 bananas, diced

1
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
2
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 3 tablespoons sugar, 2 tablespoons baking powder, 1 1/2 teaspoons kosher salt, and more.

Yes, Banana Sour Cream Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Sour Cream Pancakes

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