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Ina Garten Banana Sour Cream Pancakes

Ina Garten Banana Sour Cream Pancakes - recipe card
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Ina Garten’s banana sour cream pancakes are light, fluffy, and bursting with banana flavor. The sour cream adds a tangy richness and a tender crumb that makes these pancakes truly special. Perfect for a weekend breakfast or brunch, they come together quickly and are sure to become a family favorite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups full-fat sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ripe medium bananas, mashed (about 1 cup)
  • Unsalted butter, for greasing the pan
  • Maple syrup, for serving

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents for consistent rise.
  2. In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract until smooth and fully incorporated.
  3. Add the mashed bananas to the wet ingredients and stir until combined. The mixture should be slightly lumpy from the bananas.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing will develop gluten and make the pancakes tough.
  5. Let the batter rest for 10 minutes while you preheat the griddle. This allows the flour to hydrate and the leaveners to activate, resulting in fluffier pancakes.
  6. Heat a large nonstick skillet or griddle over medium heat. Add a small amount of butter and swirl to coat. The butter should sizzle gently but not brown.
  7. Using a 1/4-cup measure, pour the batter onto the hot skillet, spreading slightly with the back of the measuring cup if needed. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  8. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, until golden brown on the bottom and cooked through. Adjust the heat as needed to prevent burning.
  9. Transfer the pancakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter. Add more butter to the skillet as needed between batches.
  10. Serve the pancakes warm with maple syrup and extra sliced bananas, if desired.

Notes

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months; place parchment paper between pancakes to prevent sticking. Reheating: Reheat in a toaster or microwave until hot. For oven reheating, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-banana-sour-cream-pancakes/