Banana Sour Cream Pancakes
Hey, I may not have made up the recipe to these, but this was 4 years ago when I didn’t even think about attempting to make up my own recipe. Ina Garten is a totally amazing woman anyway, so why make up my own when she’s already done the work for me? And trust me, these are the best pancakes ever. Sour cream pancakes do not taste like they have sour cream, but they are obviously more tender, fluffy and delicious, give these Banana Sour Cream Pancakes a try.
Every Saturday morning is hot breakfast at our house (yes, we do cereal oatmeal all week long for the kids) and that generally means pancakes. These ones have never disappointed, but I will say this, follow the instructions. There’s a reason she lists specific salt to use, and to mix dry and wet separate. I’ll save you the hassle of messing these up, just do as she says.
(and yup, I left the old photos on here from back in the day. Things have certainly changed)
The best pancakes ever and it’s served with our favorite syrup.
We are homemade pancake people. Not really into mixes. In fact, my husband is picky about pancakes. It’s my fault. When we got married he was a VERY strict eater. Healthy foods only and no sweets at all. One day I made him chocolate chip pancakes and he slowly came to my side. Now he is picky about pancakes. They have to be fluffy, not overly though, and they have to have chocolate chips. That being said, both Cade and I have decided these are one of our favorites.
Next time we want to try using some whole wheat flour etc so it’s a little more healthy.
Banana Sour Cream Pancakes
- 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
Mom’s Buttermilk Syrup
- 1 Stick Unsalted Butter (1/2 cup)
- 1 Cup Sugar
- 1 Cup Buttermilk
- 1 Tablespoon Vanilla
- 1 Tablespoon Corn Syrup
- 1/2 Teaspoon Baking soda
Sift together the flour, sugar, baking powder, and salt.
Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
Add the wet and dry together and mix until just combined. You really don’t want to over mix pancakes
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
Ladle the pancake batter into the pan.
Place banana slices on top and cook until bubbles appear and begin to pop.
Flip the pancakes and then cook for another minute until browned.
Bring the butter, sugar, karo syrup, vanilla and buttermilk to a boil.
Add baking soda and boil 10 seconds then remove from heat to avoid boil over. This stuff goes crazy so make sure you are paying attention!!!
Serve over those sweet, delicious pancakes or whatev’!
Kosher Salt should be used, but if you have to use regular or sea salt, half the amount.
This recipe is from Ina Garten
Yield: 10-12 pancakes, Serving Size: 1 pancake with syrup
- Amount Per Serving:
- Calories: 278 Calories
- Total Fat: 11.4g
- Cholesterol: 62.5mg
- Carbohydrates: 40.1g
- Fiber: 0.9g
- Sugar: 25.9g
- Protein: 4.5g
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