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+ servings

Banana Sour Cream Pancakes

Preheat your griddle for the ultimate light and fluffy Banana Sour Cream Pancakes. The sour cream in this recipe lends a touch of tang that balances out the added sweetness of the bananas.
5 from 4 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings


  • 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 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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