Banana Sour Milk Pancakes

Did you know you could make the best banana sour milk pancakes in less than 30 minutes? Sour milk pancakes are the easiest & the most delicious everyday breakfast that can be made in no time. You don’t require any special ingredients that are not part of your pantry, yet make this dish delicious!

Check also oat milk pancakes, fluffy pumpkin pancakes and almond milk pancakes.

These fluffy pancakes taste best with butter, maple syrup and fresh bananas or strawberries. If you love chocolates, you could also have them with chocolate syrup.

Why this recipe works?

This banana sour milk pancake recipe is so easy and versatile; you can replace bananas with any fruit you fancy. Also, it makes a quick and delicious breakfast, and all kids love it. Sour milk pancakes are so fluffy and soft; serve it with a cup of milk or tea for a healthy breakfast. The recipe also is easy to adapt; try adding some chopped nuts, chocolate or a handful of berries.

What's in this Banana Sour milk Pancakes?

• Sour milk: This recipe uses sour milk to get the fluffiest pancakes. If you don’t have sour milk, you can add 1 cup whole milk and 2 tablespoons white vinegar.
• All-purpose flour: Gives the right texture to the pancakes, you can also use whole wheat flour, if you like.
• Granulated sugar: Use sugar for some added sweetness.
• Baking powder: Helps in giving the pancakes the perfect texture.
• Baking soda: It also helps in achieving a fluffy texture when combined with baking powder.
• Salt: Add just the right amount of salt.
• Egg: Use room temperature eggs, so it combines well with other ingredients.
• Butter: Use melted butter which gives a great flavour to the pancakes. You may also use it as a topping for some extra richness. In this recipe, I used unsalted butter. However, if you like to use salted butter, just skip adding the salt. Coconut oil is a good substitute for butter.
• Vanilla extract: Use Vanilla extract as it adds some extra flavour to the pancakes. Also, other extracts will work fine in this recipe such as lemon or almond extract.
• Ripe Bananas: This recipe uses 2 bananas, diced and some more bananas for serving, which is optional.
• Maple syrup for serving.

How to make banana Sour milk Pancakes?

• In a mixing bowl, whisk egg, sugar and vanilla extract. Add sour milk and melted butter, whisk.
• Add flour, baking powder, salt, baking soda and sugar; whisk until combined.
• Grease a non-stick pan with butter or spray with oil, then heat over medium heat.
• Scoop ¼ cup of the butter into the pan, top it with some diced banana, cook for two minutes, and then use a spatula to flip it on the other side and cook for two more minutes. Repeat with the remaining butter.
• Put the sour milk pancakes on a serving plate and top them with maple syrup and any fruits you like (I used diced bananas). Then serve.

Tips for making the perfect banana sour milk pancakes

• Make sure the eggs and the milk are at room temperature, so they combine well with other ingredients.
• Remember, overmixing the ingredients will give hard and chewy pancakes. Only mix until all the ingredients are combined well.
• As soon as the pancakes are done, place them on a baking sheet which is preheated on low heat in the oven. Transfer the pancakes to the baking sheet. This will keep them warm until you are ready to eat.
• Make sure the bananas are ripe and sweet; there is no substitute for bananas.
• You may combine dry and wet ingredients separately. After that add dry ingredients to wet ingredients and stir until everything is evenly combined.
• You may freeze these banana sour milk pancakes for up to 3 months. To reheat them, let them cool down and reheat in the microwave.
• Always combine the batter by hand. Simply stir the wet and dry ingredients together until no lumps are remaining.
• You may also use electric griddles to make more pancakes at once, and the temperature also stays constant.
• If the batter is thick, add ¼ cup of water to water it down.

Recipe Variations

• You can substitute sugar with natural sweeteners like maple syrup or honey.
• Substitute all-purpose flour with whole wheat flour or whole wheat pastry flour.
• You can top these pancakes with berries or even Greek yoghurt.
• Use coconut oil or olive oil instead of butter to make it dairy-free.
• You may add some nuts as toppings over the pancakes to give a nutty taste.
• You can make multiple variants with the same recipe. Add ½ cup semi-sweet chocolate chips or fresh strawberries or blueberries to the batter and follow the same recipe.

Recipe FAQs

Why use sour milk over regular milk?

The acidity in sour milk when coming with baking soda makes the pancakes extra fluffy. You can easily make sour milk at home. All you have to do is add vinegar or lemon juice to regular milk, let it sit for about 5 minutes, and whisk it well. Now you could use this just as directed in the recipe.

Why are my banana sour milk pancakes gooey?

If your pancakes are gooey and mushy, it is most likely because the heat on the non-stick pan is too high and cooks the outside faster than the inside. Make sure to cook over medium-low heat.

Why does my banana pancake fall apart?

Pancakes, in general, fall apart because the ingredient ratios are not right. Use the right amount of all ingredients to get the perfect pancake.

How to fix a pancake that tastes like eggs?

If you think that your pancakes taste eggy, then you may add some extra vanilla, melted butter or olive oil. You can also add few drops of any food flavour you like, such as lemon, orange or mint.

Can I store Banana sour milk pancakes?

Yes, you can store any leftovers in an air-tight container for up to 5 days. To reheat them, simply place them in a microwave or toaster.

More Breakfast Recipes

• Basic overnight oats
• Breakfast egg casserole
• Chocolate chips banana bread
• Healthy lemon and blueberry baked oatmeal
• Easy pumpkin bread recipe
• Healthy pumpkin pancake recipe

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