Banana Sour Cream Pancakes

Banana Sour Cream Pancakes
Banana Sour Cream Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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 milk 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 for serving

Directions

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. This recipe yields 12 pancakes.

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