Description
Banana pancakes are a favorite in our house. They are a great way to use up those overripe bananas and they freeze really well. They are my son’s favorite and are great for any meal of the day.
Ingredients
Scale
- 1/4 cup unsalted butter
- 3 large eggs
- 1 1/2 cups whole milk
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 2 tablespoons brown sugar
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 overripe bananas, mashed
Instructions
- Melt butter in the microwave and set it aside to cool.
- Preheat oven to 200 degrees Fahrenheit and place a parchment lined cookie sheet in the oven. You will use this to keep your cooked pancakes warm while you are cooking the rest of them.
- Preheat griddle to 325 to 350 degrees Fahrenheit.
- In a large bowl, lightly beat the eggs. Add cooled butter, milk, sour cream, pure vanilla and brown sugar.
- In a separate large bowl sift together flour, baking soda, baking powder and sea salt.
- Pour dry ingredients into the wet ingredients and stir. Don’t over mix.
- Add mashed banana and stir until combined.
- For each pancake scoop 1/4 cup batter onto griddle. Cook pancakes until you see bubbles forming. Between 2 to 3 minutes. Flip pancakes over with a turner and cook about another 2 minutes.
- Once you have a batch done, place them on your cookie sheet that is in your 200 degree oven and cover with foil in order to keep them warm while you finish cooking the rest of the pancakes. Serve with butter and pure maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast