Banana Sour Cream Pancakes Recipe | Ina Garten

Banana Sour Cream Pancakes

Level: Easy
Yield: 12 pancakes
Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min

Nutritional Analysis Per Serving

Serving Size: 1 of 12 servings

Calories: 137
Total Fat: 4 g
Saturated Fat: 2 g
Carbohydrates: 21 g
Dietary Fiber: 1 g
Sugar: 7 g
Protein: 4 g
Cholesterol: 44 mg
Sodium: 176 mg

Ingredients

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Instructions

Step 1: Prepare the Batter

Sift the flour, sugar, baking powder, and salt into a bowl. In another bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Pour the wet mixture into the dry ingredients and stir just until everything is blended.

Step 2: Cook the Pancakes

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it starts to bubble. Spoon the pancake batter into the pan to make 3 or 4 pancakes at a time. Place a rounded tablespoon of diced bananas onto each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the bottom is golden brown. Flip the pancakes and cook for another minute until the other side is browned. Wipe the skillet with a paper towel, add more butter, and repeat with the remaining batter.

Step 3: Serve

Serve with sliced bananas, a pat of butter, and maple syrup.