I will never turn down a stack of these fluffy Banana Sour Cream Pancakes. Made with simple pantry ingredients and ripe bananas, they are an easy, quick, and healthy breakfast the whole family loves.
There’s nothing quite like the comfort of a warm stack of pancakes to start your day off right? These banana sour cream pancakes taste like banana bread in pancake form. Thick, soft, and fluffy every time – thanks to the addition of sour cream! The recipe is so simple and packed with ripe bananas.
WHY YOU’LL LOVE THESE BANANA SOUR CREAM PANCAKES
- Quick and easy breakfast that’s perfect for busy mornings.
- All it takes is a few simple ingredients and these pancakes come together in about 30 minutes.
- You can make these pancakes at the weekend and freeze them to grab and go for those busy mornings.
- Full of ripe bananas, these pancakes make the perfect sweet addition to your breakfast.
INGREDIENTS NEEDED & NOTES
Flour – You’ll just need regular all-purpose flour to make these pancakes.
Leavening agent – This recipe uses baking powder and baking soda to allow the pancakes to be thick and fluffy.
Salt – This will do the job of balancing out the flavor.
Sugar – I love adding some light brown sugar for a sweet treat breakfast, but you can skip this if you want the pancakes healthier.
Banana – Use ripe or overripe bananas for the best flavor!
Vanilla – To enhance the flavor. You can use almond extract or banana extract if you prefer.
Egg – To help the pancakes rise and have a light and fluffy consistency.
Sour cream – This will do the job of loosening the pancake batter and make the pancake moister and richer. If you can’t find this, full-fat plain Greek yogurt will work.
Milk – Adds both flavor and texture to pancake batter
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Mixing bowls
- a whisk
- Nonstick skillet
- Rubber spatula
- Measuring cups
STEP-BY-STEP INSTRUCTIONS TO MAKE TO MAKE THESE BANANA SOUR CREAM PANCAKES
(Be sure to check the recipe card below for the full ingredients list & instructions)
In a medium bowl combine flour, baking powder, baking soda, and salt. Mix until thoroughly combined, making sure there are no clumps.
In a separate mixing bowl, combine light brown sugar, mashed bananas, egg, milk, sour cream, and vanilla. Whisk until well combined and smooth.
Fold the dry ingredients (flour mixture) into the wet ingredients until just combined and mostly smooth, careful not to over-mix. Cover with plastic wrap and let the batter rest for about 20 minutes.
In a large skillet, melt a piece of butter on medium heat. Then, using a 1/4 measuring cup or 1/3 measuring cup, scoop the pancake batter into the hot skillet, being sure to leave space in between your pancakes.
Cook the pancakes on medium heat and leave alone until bubbles start to form on top of your pancakes, about 2 minutes. Then, quickly flip the pancakes and allow them to cook for another minute on the other side.
Once all your pancakes are done, remove them from the heat. Then, add a piece of butter and cook your remaining batter.
Plate a few pancakes on a plate, top with your favorite toppings, and enjoy warm.
TIPS FOR MAKING THE BEST BANANA SOUR CREAM PANCAKES
Use a non-stick skillet and make sure that the butter is melted and heated before adding your pancake batter.
Wipe the skillet clean and add more butter between batches.
Make sure to leave some spaces between your pancakes, don’t overcrowd the pan. This allows the heat to be evenly distributed.
Rest the pancake batter! Let it sit for at least 15 minutes before you heat the pan.
HERE’S HOW TO STORE THE LEFTOVER BANANA SOUR CREAM PANCAKES
You can keep the leftover pancakes in an airtight container and refrigerate for up to four days. You can also freeze these pancakes and give yourself a quick easy breakfast for those busy mornings. Wrap the pancakes with plastic wrap and place them in an airtight container or a freezer-safe ziplock bag. Freeze for up to 3 months.
Banana Sour Cream Pancakes
I will never turn down a stack of these fluffy Banana Sour Cream Pancakes. Made with simple pantry ingredients and ripe bananas, they are an easy, quick, and healthy breakfast the whole family loves.
Ingredients
- 167g (1 + 1/3 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (about 2 medium ripe banana) mashed banana
- 2-4 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 120g (1/2 cup) sour cream
- 60g (1/4 cup) whole milk
Instructions
In a medium bowl combine flour, baking powder, baking soda, and salt. Mix until thoroughly combined, making sure there are no clumps.
In a separate mixing bowl, combine light brown sugar, mashed bananas, egg, milk, sour cream, and vanilla. Whisk until well combined and smooth.
Fold the dry ingredients (flour mixture) into the wet ingredients until just combined and mostly smooth, careful not to over-mix. Cover with plastic wrap and let the batter rest for about 20 minutes.
In a large skillet, melt a piece of butter on medium heat. Then, using a 1/4 measuring cup or 1/3 measuring cup, scoop the pancake batter into the hot skillet, being sure to leave space in between your pancakes.
Cook the pancakes on medium heat and leave alone until bubbles start to form on top of your pancakes, about 2 minutes. Then, quickly flip the pancakes and allow them to cook for another minute on the other side.
Once all your pancakes are done, remove them from the heat. Then, add a piece of butter and cook your remaining batter.
Plate a few pancakes on a plate, top with your favorite toppings, and enjoy warm.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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