Description
Fluffy, tender pancakes with a delightful tang from sour cream. These golden-brown beauties feature pockets of sweet banana and bright lemon zest for a breakfast that feels extra special. Perfect for lazy weekends or brunch gatherings!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup full-fat sour cream
- ¾ cup + 1 tablespoon whole milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 ½ tablespoons unsalted butter, melted, plus extra for pan
- 2 ripe bananas, diced (plus extra for serving)
Instructions
- Whisk together flour, sugar, baking powder, and salt in large bowl.
- In separate bowl, mix sour cream, milk, eggs, vanilla, lemon zest, and melted butter until smooth.
- Gently fold wet ingredients into dry ingredients until just combined (some lumps are fine). Fold in diced bananas.
- Heat griddle or skillet over medium heat. Lightly butter surface.
- Pour ¼ cup batter per pancake. Cook until bubbles form on surface (2-3 minutes).
- Flip and cook until golden brown (1-2 minutes more).
- Serve warm with maple syrup and extra banana slices.
Notes
Tips: Substitute buttermilk for sour cream+milk if preferred. Don’t overmix batter for fluffier results.
Storage: Keep cooked pancakes warm in 200°F oven. Refrigerate leftovers for 3 days or freeze for 1 month.
Substitute: Use blueberries instead of bananas for different flavor variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: pancakes, breakfast, homemade, sour cream