Buttermilk Sour Cream Banana Pancakes

Updated 4.25.21.

I am a lover of pancakes. I could eat them for breakfast, lunch or dinner every day of the week and probably not get sick of them.

This morning I offered to make pancakes for my dad who is visiting from Milwaukee. The last two mornings we went out to eat for breakfast but decide to put a moratorium on eating out (for breakfast) today (as we are already planning on going to a steak house in Portland tonight for dinner). Between the two of us combined, we have had pancakes five times in the past three days. I guess my dad is a lover of pancakes, too.

With the combination of lemon zest, sour cream and banana these pancakes seemed almost dessert-like. As if they should be sold from a case in a bakery. I think I used closer to two cups of flour which made the pancakes thicker/more dense. I prefer a thick pancake but if you find the batter is too thick for your liking just add a bit more buttermilk.

I chose this recipe because I had bananas I needed to use.


  • 1 ½ to 2 c. flour
  • 3 T. sugar
  • 2 rounded tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. kosher salt
  • ½ c. sour cream
  • 1 ½ c. buttermilk
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • zest from 1 small lemon
  • butter or vegetable shortening
  • 2 ripe bananas, sliced thin, plus extra for serving
  • Butter and pure maple syrup, for serving


  1. Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, buttermilk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
  2. Melt 1 tablespoon of butter or vegetable shortening in an extra-large skillet over medium or medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 pancakes. Distribute bananas slices on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook until browned. (I cooked two minutes per side and this worked perfectly.)
  3. Wipe out the pan with a paper towel, add more butter or shortening to the pan and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Recipe rating: 

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