WEEKDAYS 1e|12c|p

Banana Sour Cream Pancakes

Michael Symon
Servings: 4
1 to 30 min
Part 1 of 2

These light and fluffy pancakes are loaded with chunks of banana and plenty of thick sour cream.

  • Ingredients
  • step-by-step directions
Banana Sour Cream Pancakes
  • Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 pinch salt
Wet Ingredients:
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3 tablespoons melted butter (plus more for greasing pan)
  • 1 teaspoon vanilla extract
medium sized bananas (sliced, plus more to serve)
  • 1/4 cup almonds (chopped and toasted, to serve)
  • maple syrup (to serve)
  • whipped cream (to serve)
  • In a large bowl, whisk together the dry ingredients. In a second bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients, and mix to combine. Set aside.
  • Preheat a griddle or nonstick pan to medium heat. Once hot, grease pan with butter. Ladle a few tablespoons of batter at a time to form a medium-sized pancake. Place 3-4 slices of banana on each pancake. Cook until bubbles appear and start popping. Then, flip and continue to cook on the other side until golden. Remove to a plate and cover loosely with foil to keep warm. Continue to make pancakes with remaining batter. 
  • Serve a pancakes with butter, chopped almonds, bananas, a drizzle of maple syrup and a dollop of whipped cream.
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