Banana Sour Cream Pancakes
Sour cream pancakes do not taste like they have sour cream, but they are obviously more tender, fluffy and delicious, give these Melt in your Mouth Sour Cream Pancakes a try.
Servings: 10 -12 pancakes
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
- 2 Extra-Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Grated Lemon Zest
- 1 1/2 Tablespoons Unsalted Butter melted, plus more for the pan
- 2 Ripe Bananas diced, plus extra for serving* optional
Instructions
Pancakes
- Sift together the flour, sugar, baking powder, and salt.1 1/2 Cups Flour, 3 Tablespoons Sugar, 2 teaspoons Baking Powder, 1 1/2 teaspoons Kosher Salt
- Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.1/2 Cup Sour Cream, 3/4 Cup Milk, 2 Extra-Large Eggs, 1 teaspoon Pure Vanilla Extract, 1 teaspoon Grated Lemon Zest
- Add the wet and dry together and begin to mix until just combined, drizzling in the melted butter and gently folding at the very end. You really don't want to over mix pancakes1 1/2 Tablespoons Unsalted Butter
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.1 1/2 Tablespoons Unsalted Butter
- Ladle the pancake batter into the pan.
- Place banana slices on top and cook until bubbles appear and begin to pop.2 Ripe Bananas
- Flip the pancakes and then cook for another minute until browned.
- Serve buttermilk syrup over those sweet, delicious pancakes or whatev'!
Notes
Kosher Salt should be used, but if you have to use regular or sea salt, half the amount. This recipe is adapted from Ina Garten
Left overs may be reheated in a microwave, toaster, or griddle.
Nutrition
Serving: 1pancake with syrup | Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 434mg | Fiber: 1g | Sugar: 7g