Banana Sour Cream Pancakes

Whenever Kyle leaves before the crack of dawn on the weekends for avalanche training or ice climbing or whatever mountaineering class he’s currently in, I always think I’m going to be able to sleep in and make myself a decadent breakfast and eat while catching up Masterpiece’s Victoria in bed.

Well, with a dog, sleeping in is a thing of the past. And also because of the dog, so is eating breakfast in bed. But I was able to whip up some delicious pancakes before 8 am on Saturday while Kyle was scaling frozen waterfalls.

I never make banana pancakes – I prefer blueberry. But I didn’t plan ahead and therefore, had no blueberries. And when I went to pull the almond milk out of the fridge, I realized Kyle had emptied it making his protein shake the night before. So,  I was left to devise an experimental recipe with what I had on hand.

Banana Sour Cream Pancakes


  • 1 Tbsp butter, softened
  • 1 banana, halved
  • 1 egg
  • 1/2 C water, plus more if needed
  • 1 Tbsp sour cream
  • 1 C flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • maple syrup (optional)
  • walnuts (optional)


  1. Mash half of the banana and mix it with the butter, egg, water, and sour cream.
  2. Stir in the flour, sugar, salt, and baking powder until well blended and let rest for a few minutes. Add more water if needed to achieve desired consistency.
  3. Cook pancakes as normal on a hot griddle, flipping after a few minutes
  4. Slice the other half of the banana for serving. Serve pancakes topped with sliced bananas, walnuts, and maple syrup

This made about 8 4″ diameter pancakes – double it up if you’re cooking for a crowd.


Let me know how these turned out for you in the comments below!

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