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Fluffy Bisquick Banana and Sour Cream Pancakes

I’m always looking for new recipes and breakfast ideas. Sundays at our home can be chaotic, but I make it a habit to come up with a meal plan so that we, as a family, can enjoy each other’s company over brunch. The bananas and sour cream combined in this recipe give these pancakes a tangy but sweet taste. All three of my kids can be picky eaters, but they look forward to the Sundays when I make these.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 poeple

Ingredients
  

  • 2 cups Bisquick
  • 2 tbsp granulated sugar
  • ¾ cup sour cream
  • ¾ cup milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 overripe bananas (diced)

Toppings

  • Maple syrup
  • Whipped cream
  • Chopped walnuts

Instructions
 

  • In a large bowl, sift together two cups of Bisquick with two tablespoons of granulated sugar. Set aside.
  • In a separate bowl, combine three-quarter cups of sour cream, three-quarter cups of milk, two large eggs, two teaspoons of vanilla extract, and one teaspoon of grated lemon zest.
  • Add the wet and dry ingredients together until incorporated. Be careful not to over mix. Fold in the diced bananas.
  • Melt one tablespoon of butter in a heated skillet.
  • Pour the batter into the skillet to the desired size or separate each pour to make three to four at once. Flip the pancakes when bubbles appear on the surface and cook until golden brown.
  • Serve while warm with your choice of toppings and enjoy.
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