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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- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- Unsalted butter
- 2 ripe bananas, diced, plus more for serving
- Maple syrup, for serving
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a separate medium bowl, whisk together the milk, eggs, vanilla extract and sour cream. Add the wet ingredients to the dry ingredients and fold them together with a spatula. (Do not overmix the batter. It should be lumpy.)
- Heat a large nonstick skillet or griddle pan over medium-low heat. Add 1 tablespoon of butter and once it has melted, scoop ¼ cup of the batter into the pan. Top the pancake with about 1 tablespoon of diced bananas. Once bubbles form across the pancake, flip it once and continue cooking until it's cooked through. Repeat the cooking process with the remaining batter.
- Serve the pancakes topped with sliced bananas and maple syrup.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I’m so thrilled you enjoyed the recipe, Eileen!
Can us substitute Greek yogurt for the sour cream? I tend to do that for tacos.
Wow, so fluffy.
You are so welcome, Monika! I’m thrilled you enjoyed the pancake recipe!
These pancakes are so good! I had batter left over and made more pancakes the next day and they were just as good. I couldn’t really taste the sour cream, but I know they added a great texture to the pancakes. This recipe is a keeper and my 9 guests loved them too.
Woohoo! I’m so glad you enjoyed the recipe, Kay!
Super delicious! I made sure not to overmix like you said and they came out perfectly light and fluffy. Next time I’ll mix in chocolate chips for an extra treat!
So glad you enjoyed the pancakes, Patti!