Sour Cream Banana Pancakes


Ina Garten is a culinary goddess.  I’m not sure who I’d rather be: her, or her husband Jeffrey, who gets to eat all of her masterpieces.  This recipe is an ode to Ina.  I don’t even like pancakes, but these are something special.  They are moist with a kick of lemon and leave you wanting a long afternoon nap.  Dig in readers, you’re in for a doozy.

Makes 12 pancakes


  • 1.5 cups all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsp. baking powder
  • 1.5 tsp. salt
  • 1.5 cups sour cream
  • 1/4 cup plus 1 Tbsp. milk
  • 2 extra large eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. grated lemon zest
  • Unsalted butter
  • 3 ripe bananas
  • Pure maple syrup

In a medium bowl, mix the flour, sugar, baking powder, and salt.  Whisk together, in a separate bowl, the sour cream, milk, eggs, vanilla, and lemon zest.  Add the wet ingredients to the dry ones, mixing only until combined.  Melt 1 Tbsp. of butter in a large skillet over medium-low heat until it bubbles.  Ladle the pancake batter into the pan one ladle at a time.  Cook until bubbles appear on the top and the underside is nicely browned.  Then flip and cook until the other side is browned.  Stack these ‘cakes on a plate and served with sliced bananas and maple syrup.


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