Ooooh heyyy!!! Remember these pancakes I posted on Female Foodie?! I’m sharing the recipe with my Foodwright peeps (that’s you) today and I’m SO excited.
Also, I used the word peeps, and for that I am sorry.
I mean, is there anything better than a fluffy pancake filled with banana-walnut-chocolate goodness?!
Now, there’s something you need to know. I’m kind of a pancake snob. Like, no pancake mix, please and thank you – that simply won’t do. Which is a *large* part of the reason why I don’t often order pancakes at restaurants – because they’re always from a mix.
Unlessssssss I know they’re from scratch. (Hello, Penny Ann’s Heavenly Hot Cakes in Draper, Utah –> SWOON!)
I think my pancake snobbery stems from the fact that growing up, my dad would make homemade whole wheat pancakes every. single. weekend. Freshly ground wheat flour and everything! Amazing, right? That set a pretty high bar.
I’ve discovered a really fantastic secret, though – sour cream makes the richest, most divinely fluffy pancakes on the planet. (Buttermilk comes in as a close second.) Once you try sour cream pancakes, you’ll never be able to go back.
You’ve been warned, friends – this is a point of no return. (No worries, though – it’s a good thing.)
^^ Do you SEE the fluff?! The thickness. The pillowyness. The perfection. DO YOU SEE IT?! ^^
- 2 c all-purpose flour
- 2 t baking powder
- ½ t baking soda
- ½ t salt
- 1 c full-fat sour cream
- 1½ c milk
- 2 T sugar
- 2 eggs
- ¼ c unsalted butter, melted & slightly cooled
- 1 t vanilla
- 1 very ripe banana, mashed
- ¼ c chopped walnuts
- ½ c semi-sweet chocolate chips
- 2 T salted butter, for cooking
- maple syrup, for serving
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the sour cream, milk, sugar, eggs, butter, vanilla, and mashed banana.
- Pour the wet ingredients into the dry and mix until well combined, but don't overmix. There will still be lumps in the batter and that's okay!
- Fold in the walnuts and chocolate chips.
- In a skillet heated to medium-low heat, melt 1 T of the butter. Using a ⅓ cup as a measure, scoop the pancake batter onto the skillet. Let cook for 2-3 minutes, until the top is covered in bubbles, then carefully flip. Let cook another 1-2 minutes, until fully cooked all the way through. Repeat until pancake batter is gone.
- Top with syrup, butter, extra banana slices, chocolate chips...anything your heart desires!