Makes 4-6 Servings

For the Pancakes
1 ½ cups all-purpose flour
3 tb sugar
2 tspns baking powder
1 tspn kosher salt
½ cup sour cream
¾ cup milk
2 eggs
1 tspn pure vanilla extract
1 tspn grated lemon zest (approximately ½ lemon)
Unsalted butter
2 ripe bananas, diced

For the Caramelized Bananas
½ cup sugar
Juice of ½ lemon
2 bananas sliced
2 tb rum (optional)


Prep time: 10 minutes  |  Cook time: 20 minutes


Sift together flour, sugar, baking powder, and salt. Meanwhile, in a different bowl whisk together sour cream, milk, vanilla, lemon zest and vanilla until mixed. Add the wet ingredients to the dry and mix.

In a medium skillet over medium heat melt ½ tablespoon butter. Ladle a generous heap of batter into the skillet and sprinkle a tablespoon of diced bananas on top. Cook for 3 minutes until you see bubbles on top. You will see the underside nicely browned with the browning becoming faster as you progress through each pancake. Flip the pancake and cook for another minute or so.

Wipe the skillet with a paper towel and repeat with the butter and the next pancake.

For the caramelized bananas:

In a saucepan, I use a 3-quart, pour ½ cup sugar and just enough water to moisten it, mix and heat over medium high heat until the sugar melts and the mixture becomes golden brown. Do not touch or swirl the caramel until you see the golden color. The sugar will first melt, then bubble, then you will see a golden color on the outsides forming a circle.

Once the caramel turns a lovely golden color, swirl it and add bananas, lemon juice, and rum, if you are using it. Stir and cook for another 2-3 minutes.


Serve 1-2 pancakes per plate topped with the caramelized bananas

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