Banana Sour Cream Pancakes
Fluffy, fragrant, and irresistibly moist, these Banana Sour Cream Pancakes are the ultimate breakfast indulgence. Combining the natural sweetness of ripe bananas with the tangy richness of sour cream, these pancakes deliver a perfect balance of flavor and texture. The batter comes together effortlessly with simple pantry staples, while the addition of melted butter and a touch of vanilla create a decadent, gourmet twist. Each pancake turns golden brown with a subtle crisp edge, making them the ideal canvas for your favorite toppings, whether it’s a drizzle of maple syrup, fresh banana slices, or a dollop of whipped cream. Ready in just 25 minutes, this easy recipe is a must-try for pancake enthusiasts and anyone craving a comforting, homemade breakfast.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 0.75 cups Sour cream
- 0.25 cups Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 2 teaspoons Unsalted butter or oil (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mash the bananas until smooth. Add the sour cream, milk, eggs, vanilla extract, and melted butter. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a griddle or large nonstick skillet over medium heat. Grease lightly with butter or oil.
Scoop about 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.
Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges start to look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or a dollop of whipped cream.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 69.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 406 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
