Sour Cream Banana Chocolate Chip Pancakes

Our house guest for the weekend told me these pancakes are “breathtaking”. He’s 9 years old, but with a discerning palate. He liked them so much that I made them on Saturday and Sunday morning.

Sour Cream Banana Chocolate Chip Pancakes

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 medium banana, thinly sliced

Combine the dry ingredients in a mixing bowl. Combine the sour cream, milk, and egg in another bowl and whisk until smooth. Gently fold the wet ingredients into the dry, then stir in the chocolate chips. The batter will be very thick, almost like biscuit dough.

Heat a skillet or griddle over medium heat and melt enough butter to coat the pan. Add the batter 1/4 cup at a time. Press 3 banana slices into each pancake, pushing down to flatten the cakes. Reduce heat to medium-low.

Cook the pancakes on the first side until golden brown, then flip and cook until batter is set. Use care when removing as the bananas will caramelize and may stick a little. Repeat with the remaining batter.

Adapted from Pancakes A to Z.

Leave a Reply