With Mother’s Day right around the corner, I asked my husband to halt any restaurant reservations or big plans because I can think of no better way to spend my first official Mother’s Day than at home with my three boys (hubs, baby and fur baby, too). And that means I’m doing all of the cooking, but I’d have it no other way!

We’re planning a big brunch with all of our early morning favorites, and high atop that list is pancakes. Banana Sour Cream Pancakes, to be exact.

There are countless variations of light and fluffy flapjacks around here. Some made with yogurt or buttermilk, others topped with tangy glazes and fresh fruit. Best news of all? No matter how you mix ’em, pancakes are one of the fastest breakfasts in town.

Dry ingredients in one bowl, wet ingredients in another. Mix (but don’t overmix!) then ladle the batter into a hot, buttered pan, and 2 minutes later, a tall stack is all yours to snack on.

The sour cream in this recipe lends a touch of tang that balances out the added sweetness of the bananas. But skip stirring the bananas into the batter to to avoid pancakes that don’t fluff. Instead, drop small pieces of the bananas atop the ‘cakes once they’re in the pan. A simple flip, and then all that’s left to do is top them off with more sliced bananas and a drizzle of warm maple syrup.

Find more breakfast inspiration for Mother’s Day (or any day!) with recipes for Blueberry Cream Cheese Pastries, Baked Egg and Bacon Boats, and Easy Homemade Glazed Doughnut Holes.

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