Banana Sour Cream Pancakes
This recipe creates light and fluffy banana sour cream pancakes, perfect for breakfast or brunch. Dry and wet ingredients are combined separately, then gently mixed before cooking in batches on a skillet with diced bananas. Serve warm with butter, maple syrup, and extra bananas.
Equipment
- 1 Sieve For sifting dry ingredients to prevent lumps.
- 2 Mixing Bowls One for dry ingredients, one for wet.
- 1 Whisk For combining wet ingredients and gently mixing batter.
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron, for cooking pancakes.
- 1 Ladle For portioning pancake batter evenly.
Ingredients
Main
- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- 2 ripe bananas diced, plus extra for serving
- Pure maple syrup
Instructions
- 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.
- 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.
Notes
1. Do not overmix the batter; a few lumps are desirable for tender pancakes. Overmixing develops gluten, leading to tough pancakes. Mix until just combined. 2. Maintain a consistent medium-low heat. Too high, and the pancakes will burn before cooking through; too low, and they won't brown properly. 3. Ensure your bananas are ripe, but not overly mushy, for the best flavor and texture contrast. 4. For an elevated presentation, serve with a sprinkle of powdered sugar, fresh berries, or a dollop of whipped cream alongside the maple syrup.