As I’ve mentioned before, the Fruitaholic has a bit of a banana obsession. If he sees a banana on the counter or at the grocery store, he has to have it immediately. I have to keep the house constantly stocked so as to avoid any major meltdowns, so as I loaded 14 bananas into my cart on my latest Trader Joe’s run, I knew I had to come up with some new ideas.
What you may not know about the Fruitaholic is that his other major food source is pancakes, so when I came across Ina Garten’s recipe for banana pancakes and already had all of the ingredients, breakfast came together in no time.
The addition of sour cream to the pancake batter made them light and fluffy and added just a little bit of a welcome “zing” to the mix.
Banana Sour Cream Pancakes – slightly adapted from Ina Garten on the Food Network
- 1 1/2 Cups Flour
- 3 Tbsp. Sugar
- 2 tsp. Baking Powder
- 1 1/2 tsp. Nutmeg
- 1 1/2 tsp. Kosher Salt
- 1/3 Cup Sour Cream
- 3/4 Cup plus 1 Tbsp. Milk
- 2 Eggs
- 1 tsp. Vanilla
- Zest of 1 Lemon
- 2 Bananas, diced
Combine flour, sugar, baking powder, nutmeg and salt. In a separate bowl, combine sour cream, milk, eggs, vanilla and lemon zest. Slowly add the dry mix to the wet ingredients and mix to combine, then stir in bananas.
Melt butter in a skillet over medium heat. Spoon batter into the pan to make 3 or 4 pancakes and cook for 2-3 minutes. Flip and cook an additional minute. Continue, working in batches, until all batter is used. Serve with sliced bananas and maple syrup.