I love pancakes, if we have an easy going weekend morning, where we are not working or don’t have any set plans, pancakes or waffles are definitely on the lazy weekend morning menu. Usually we have leftovers and they refrigerate well for a few days or even freeze for a quick snack or if you are craving delicious banana-y yumminess on a weekday.
These are awesome! The sour cream & lemon zest make the batter incredible, and once those bananas hit the pan, the sugars in them caramelize creating another layer of goodness.
Banana Sour Cream Pancakes
1 1/2 cups all-purpose 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
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 tbsp unsalted butter, plus extra for serving
2 ripe bananas, sliced
Pure maple syrup
In a medium bowl, using a whisk, whisk together the flour, sugar, baking powder and salt.
In a measuring cup, whisk together the sour cream, milk, eggs, vanilla and lemon zest.
Add the sour cream mixture to the dry ingredients, mix until combined.
Add chopped banana, mix.
Melt some butter in a skillet over medium heat.
Ladle batter into pan.
Cook for 2 to 3 minutes, until bubbles form, flip cook another minute or so.
Serve with maple syrup and/or some powdered sugar.