Servings 4 servings
Ingredients
- 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, sliced, plus more for serving
- Maple syrup, for serving
Instructions
- 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 1/4 cup of the batter into the pan. Top the pancake with sliced 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.
Notes
- If the pancakes are browning on the outside before they’re done in the middle, turn down the heat.
- Flip the pancakes only when bubbles appear across the surface and the edges start to look set. Flipping too soon can lead to undercooked centers.
- Don’t press down on the pancakes. It’s tempting to flatten them with your spatula, but resist! Pressing pancakes removes air, making them denser rather than fluffy.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster, warm them in a dry skillet over low heat or microwave in 15-second bursts until heated through.
- To freeze: Once cooked, let the pancakes cool to room temperature. Then, layer them between parchment paper in a freezer bag and freeze for up to 3 months. When you’re ready, microwave for about 30 seconds for a quick and easy breakfast!
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