Pancakes are a popular breakfast in our home. My picky kids love them! I try to keep things interesting by mixing in different flavours because the regular boxed pancake mixes can become a little blah after a while. Our most recent batch of pancakes had two yummy mix-in’s: cinnamon and bananas! They pair beautifully.
I grew up eating ginormous and thick pancakes my dad used to make. They were at least half an inch thick. Though I enjoyed them back then, I now prefer my pancakes on the thinner side. Sorry Dad.
My family gobbled up this batch of pancakes before I could blink. Ok, maybe not that fast, but there were no leftovers. I served them with maple syrup and some sliced bananas. So good.
You might also like this waffle recipe.
This post contains affiliate links.
I recommend eating with a good quality maple syrup like any of the varieties from Maple Lifestyle.
I’d love to hear what you like to mix in your pancakes? I need some more ideas to try!
- 2 eggs
- 1/2 cup sour cream
- 1 1/4 cup milk
- 1 cup flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 banana, mashed
- 1 tablespoon vegetable oil
- Whisk eggs, sour cream and milk in a bowl.
- In a large bowl, stir together flour, brown sugar, baking powder and cinnamon.
- Pour wet mixture into dry mixture and stir to combine. Mix in banana.
- Heat oil in a skillet over medium heat. Pour about 1/4 cup into the skillet for each pancake. Cook each side about 1 to 2 minutes, until golden. Serve with banana slices and maple syrup.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 94mgCarbohydrates: 12gNet Carbohydrates: nagFiber: 1gSugar: 3gSugar Alcohols: nagProtein: 3g