Did you know that today is National Pancake Day? True Story. I saw it on the news this morning. In honor of this wonderful holiday, I dragged my body (which is functioning at 60% capacity) into the kitchen to make some pancakes.
Here is a fun fact about me. I HATED pancakes growing up. I’m a French Toast and Waffle kind of girl. However, I had a little sister who LOVED herself some pancakes. As a result we had pancakes often. And by pancakes, I mean Bisquick mixture pancakes, which are a cheap cop out – sorry mom. I think this is why I HATED pancakes all those years. Who knew that outside of our little kitchen people actually made Pancakes from scratch – Banana, Pumpkin, Chocolate Chip, Blueberry, Sour Cream… the variations are endless.
Anyways, enough of my babbling. Here is a delicious Banana Sour Cream Pancake Recipe I whipped up today.
- 1 1/2 cups flour
- 3-4 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- 1 1/2 teaspoon cinnamon
- Unsalted butter
- 2 ripe bananas, mashed, plus extra for serving (the riper the better)
- Whipped Cream (Optional)
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, bananas, and cinnamon. Add the wet ingredients to the dry ones, mixing only until combined.
Heat a lightly oiled griddle or frying pan over medium heat. Ladle the pancake batter into the pan, using approximately 1/4 cup for each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Serve with sliced bananas, butter, whipped cream and syrup.