Description
Soft, fluffy banana sour cream pancakes with a tender crumb and lightly crisp golden edges. Naturally sweet from ripe bananas and perfectly balanced with a hint of tang from sour cream, these pancakes are ideal for a cozy breakfast or brunch.
Ingredients
Scale
- 1 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium ripe bananas, mashed
- ½ cup sour cream
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat a nonstick skillet over medium heat and lightly grease with butter or oil.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mash the bananas, then whisk in sour cream, eggs, milk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Scoop about ¼ cup of batter onto the heated skillet for each pancake.
- Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.
- Flip and cook for another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a plate and repeat with remaining batter. Serve warm.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: banana sour cream pancakes, fluffy banana pancakes, homemade pancakes, easy breakfast recipe, sour cream pancakes