Banana Sour Cream Pancakes

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Dry ingredients – all-purpose flour, white sugar, baking powder, baking soda and salt are combined in a mixing bowl. Eggs, sour cream, whole milk, and melted butter combined in separate bowl. Wet ingredients mixed with dry ingredients. Mashed bananas and walnuts are stirred into batter. Griddle prepared and heated to 375 F. Individual pancakes prepared on griddle in small batches. Pancakes served with warm syrup.


  • 2 cups Flour
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 1 cup Sour Cream
  • 1-1/2 cups Milk
  • 1/4 cup Melted Butter
  • 2 Ripe Bananas, 1 thinly sliced and the other mashed up
  • 1/2 cup Chopped Walnuts


  1. In a large bowl, combine the flour, sugar, baking powder and soda and salt.
  2. In a separate bowl, whisk in the eggs, milk, sour cream and butter.
  3. Add the egg mixture to the flour mixture.
  4. Stir to combine.
  5. Gently fold in the sliced and mashed bananas and the walnuts.
  6. Let the batter rest for 15 minutes.
  7. Heat the griddle to medium-high heat or set the heat dial to 375 degrees.
  8. Pour 1/4 cup batter onto the griddle per pancake.
  9. Cook the pancakes until lightly golden brown on the bottom and bubbles begin to form on the top.
  10. Flip them over and cook until golden brown.
  11. Serve with your favorite syrup.

Pancake Making Tips – Homemade Pancake Batter

Make a homemade pancake mix by combing all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt. The dry mix can be stored in an airtight container for up to six months. Add egg and milk or buttermilk to produce delicious, fluffy pancakes in a jiff.

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