Banana Sour Cream Pancakes with Cinnamon Maple Syrup Recipe

Name: Banana Sour Cream Pancakes with Cinnamon Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups sour cream; ⅔ cup unbleached all-purpose flour; 2 teaspoons baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 1 -2 banana, cut into thin slices; 1 cup maple syrup; 1 tablespoon unsalted butter; ½ teaspoon ground cinnamon

Servings: persons

4 large eggs
2 cups sour cream
⅔ cup unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 -2 banana, cut into thin slices
1 cup maple syrup
1 tablespoon unsalted butter
½ teaspoon ground cinnamon

1
To make Syrup: Add all the syrup ingredients to a saucepan.
2
Cook and stir over medium heat until mixture boils.
3
Take off burner and let stand until ready to serve.
4
To make pancakes: In a large mixing bowl, beat the eggs with a whisk until light and bubbly.
5
Add in the sour cream; stir to blend.
6
Add the flour, baking powder, cinnamon, and salt to a sifter; sift onto the liquid ingredients.
7
Fold in until blended.
8
Let a non-stick skillet or griddle heat over medium heat until a drop of water will sizzle.
9
Spray with non-stick cooking spray.
10
Pour 1/4 cup batter onto skillet (for each pancake).
11
Immediately place 3-4 banana slices on the surface of each pancake.
12
Lower heat to medium-low.
13
Cook pancakes until tops are covered with small bubbles.
14
Turn and cook until lightly browned on the underside.
15
Repeat with the remainder of the batter.
16
Serve with Cinnamon Maple Syrup.

656

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 10 ingredients. The key ingredients include: 4 large eggs, 2 cups sour cream, ⅔ cup unbleached all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Banana Sour Cream Pancakes with Cinnamon Maple Syrup 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 with Cinnamon Maple Syrup

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