Fluffy Banana Sour Cream Pancakes for the Perfect Morning

There’s something magical about waking up to the smell of pancakes sizzling in the pan, especially when they’re packed with the sweet comfort of ripe bananas. These Banana Sour Cream Pancakes aren’t just breakfast — they’re a weekend ritual waiting to happen. The sour cream adds a subtle tang and creamy richness that makes every bite feel like a little hug. I first made these on a rainy Sunday, when the bananas on my counter were begging to be rescued from the “banana bread fate.” One whisk, one flip, and a plate stacked high later — I knew I’d never go back to plain pancakes again.

Fluffy Banana Sour Cream Pancakes for the Perfect Morning

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Print Recipe

Fluffy, tender, and naturally sweet, these Banana Sour Cream Pancakes are the ultimate cozy breakfast. The sour cream adds richness and tang, while ripe bananas bring natural sweetness and flavor. Perfect for weekend brunch or a quick morning treat.

• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x

Ingredients

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• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 large egg

• 1/2 cup sour cream

• 1/2 cup milk

• 1 cup mashed ripe bananas (about 2 medium)

• 2 tbsp melted butter (plus more for cooking)

• 1 tsp vanilla extract

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Instructions

• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

• In another bowl, whisk egg, sour cream, milk, mashed bananas, melted butter, and vanilla until smooth.

• Pour the wet mixture into the dry ingredients. Stir gently until just combined — batter should be slightly lumpy.

• Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter.

• Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, 2–3 minutes.

• Flip and cook another 1–2 minutes until golden brown.

• Serve warm with maple syrup, butter, or your favorite toppings.

Notes

• Overripe bananas with brown spots give the best flavor.

• Don’t overmix; it keeps the pancakes fluffy.

• Resting the batter for 5 minutes before cooking improves texture.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 2 pancakes
• Calories: 210 kcal
• Sugar: 9g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg

Why You’ll Love This Banana Sour Cream Pancakes Recipe

If you’ve ever had pancakes that were flat, dry, or bland, this recipe is the opposite. These are:

• Super fluffy with a melt-in-your-mouth texture
• Naturally sweet from ripe bananas, so you can cut back on added sugar
• Rich and tender thanks to the sour cream’s magic touch
• Quick to make with just one bowl and a skillet
• Perfect for any occasion from lazy brunches to holiday mornings

If these Banana Sour Cream Pancakes sound like your kind of morning, you’ll also love my Fluffy Greek Yogurt Blueberry-Lemon Pancakes for another fruity, fluffy breakfast win.

The Secret to Great Banana Sour Cream Pancakes

It’s all about balance — moisture without heaviness, sweetness without overpowering the banana flavor. Sour cream is the unsung hero here. It adds creaminess while keeping the batter thick enough to create tall, fluffy pancakes. Ripe bananas do double duty: they bring sweetness and bind the batter, meaning you don’t need too much fat or sugar. And here’s the thing — don’t overmix. Stir until just combined, even if you see a few lumps. That’s where the fluff lives.

I first discovered the magic of adding creamy dairy to pancake batter after seeing these Fluffy Lemon Ricotta Pancakes with Fresh Berries – Easy, Protein-Packed & Crowd-Pleasing, and it completely changed how I make breakfast.

Pro Tips to Nail It Every Time

Want those perfect, golden-brown pancakes with a tender middle? Here’s how to make them happen:

1. Go for overripe bananas – the ones with freckles. They mash smoother and pack the most flavor.
2. Preheat your skillet fully – medium-low heat is the sweet spot for even browning without burning.
3. Rest the batter for 5 minutes before cooking. This lets the flour hydrate for softer pancakes.
4. Flip only once – wait until you see bubbles across the surface and the edges look set.
5. Serve immediately – pancakes wait for no one, so have your syrup, butter, or toppings ready.

Fun Variations to Try

One of the best things about Banana Sour Cream Pancakes is how easily you can change them up:

• Chocolate Chip Banana Pancakes – Stir in a handful of mini chocolate chips before cooking. Dessert for breakfast, no judgment.
• Nutty Banana Pancakes – Add chopped toasted pecans or walnuts for crunch and a rich, nutty twist.
• Tropical Pancakes – Swap half the banana for mashed pineapple and top with shredded coconut for a sunny vacation vibe.

Final Thoughts

Banana Sour Cream Pancakes aren’t just about feeding your stomach — they’re about feeding your soul. They take the humble banana and turn it into something warm, inviting, and worth slowing down for. Whether you’re making them for family brunch, a cozy breakfast in bed, or just because you deserve something special, this recipe delivers every single time. Make a stack, pour the syrup, and savor the kind of morning you’ll want to repeat again and again.