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, diced, 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 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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