Banana Pancakes
These banana pancakes are the kind of breakfast that makes people think you’ve got it all together—even if you're still in pajamas at 11am.
Servings: 6 pancakes
Calories: 228kcal
Ingredients
- 1 ½ cups flour
- 3 tsp. Baking powder
- 2 tbsp brown sugar
- 1 tsp. Salt
- ¾ cup whole milk
- ½ cup sour cream
- 2 eggs whisked
- 1 tsp vanilla extract
- 1 banana sliced
Instructions
- In a large bowl, whisk together flour, baking powder, brown sugar, and salt.
- In a separate bowl, whisk together milk and sour cream, then add eggs and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined. *Batter will be lumpy
- Preheat and grease a skillet or a large nonstick pan over medium-low heat.
- Ladle pancake batter into skillet, leaving space between each pancake to easily flip them. Top each with a few sliced bananas.
- Cook for about 3 minutes, or until bubbles start to form in batter and the underside of the pancake is golden, then flip. Continue cooking for another 2-3 minutes or until both sides are golden.
- Repeat with remaining batter, then serve warm with syrup or your favorite pancake toppings.
Nutrition
Serving: 2pancakes | Calories: 228kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 361mg | Potassium: 449mg | Fiber: 1g | Sugar: 9g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 2mg