Banana Bread-Sour Cream Pancakes - Kraft Recipes Top
Comida Kraft
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Banana Bread-Sour Cream Pancakes

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7 servings, 2 pancakes each

Put something on the brunchtime menu that will please the banana bread lovers: These subtly tangy Banana Bread-Sour Cream Pancakes ought to do the trick!

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What You Need

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Make It

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  • Whisk first 4 ingredients in medium bowl until blended. Stir in baking mix just until blended. (Batter will be thin.)
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 2 Tbsp. batter for each pancake. Immediately top batter for each pancake with 3 banana slices; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, cook syrup and nuts in saucepan on medium heat until heated through, stirring frequently.
  • Serve pancakes topped with syrup mixture.

Special Equipment Needed


Prepare using chopped PLANTERS Pecans.


  • 7 servings, 2 pancakes each

Nutritional Information

Serving Size 7 servings, 2 pancakes each
Calories 230
Total fat 11g
Saturated fat 4.5g
Cholesterol 80mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 16g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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