Light & fluffy with hints of cinnamon and vanilla and tons of banana flavor, this is truly the best banana pancake recipe! These banana pancakes are easy to make with no mixer required, and they're the perfect Saturday morning breakfast or brunch.
In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon and sugar. Set aside.
In a large bowl mash the bananas.
Add sour cream, egg and vanilla and whisk to combine.
Add milk and stir to combine.
Add dry ingredients and stir until fully incorporated and the batter is uniform throughout.
Grease the pre-heated griddle with cooking spray or butter.
Scoop ¼ cup portions of the pancake batter onto the electric griddle.
Cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center.
Flip and cook an additional 3-4 minutes on the second side, until it’s golden-brown.
Remove from griddle and serve warm with butter and maple syrup.
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Notes
Ingredient Substitutions
All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour. 1:1 all-purpose gluten-free flour also works well.
Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar.
Mashed Bananas. Make sure your bananas are extra-ripe and sweet. There is no substitution for bananas!
Sour cream. Plain or vanilla Greek yogurt can be used in place of sour cream.
Whole milk. 2% milk can be used in place of whole milk. I don't recommend skim or fat free varieties, the rich flavor of these banana pancakes depends on a little fat from the milk.
Store/FreezeStore any banana pancakes leftovers in an airtight container in the refrigerator for up to 5 days.To freeze, cool the pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen banana pancakes to an airtight container and store them in the freezer for up to 2 months.Reheat in the toaster or microwave.