Sourdough banana pancakes
Sourdough banana pancakes are a great way to start your day. These fluffy pancakes are made with nutritious ingredients like bananas and whole wheat flour, and they are quick and easy to make!
Why you will love this recipe
- Soft, fluffy sourdough banana pancakes are the perfect recipe to use up your discard and make a healthy quick breakfast!
- They are ideal for meal prep! Prepare enough for several days and freeze them to have ready on busy mornings.
- All you need is sourdough discard! There’s no need to feed it before making these pancakes; just use what’s left!
Ingredient notes
Bananas: You can use any banana you have lying around, but the riper the banana, the sweeter it becomes, and that will make all the difference in your pancakes.
Sourdough discard: A sourdough discard is the part of your starter you throw away before feeding, but it is a great ingredient to add a slight tangy flavor to your dishes. If you don’t already have a starter, check out our tutorial on making a sourdough starter from scratch.
Flour: When I make sourdough banana pancakes, I like to use a mixture of whole wheat and all-purpose flour. The whole wheat flour gives the pancakes a mild nutty flavor, and the all-purpose flour helps give them a soft, fluffy texture.
How to make sourdough banana pancakes
When making pancake batter, I always mix the wet and dry ingredients in separate bowls. This prevents over mixing, which is key to creating soft, pillowy pancakes.
Allow the batter to rest for a few minutes before scooping it onto a hot skillet. This gives the flour time to absorb the milk. Flip the pancakes when the top starts to dry and bubbles appear. Cook until the other side is golden brown.
Our tips for the best sourdough banana pancakes
- Never overwork your batter. Stop mixing when all the ingredients are just combined. Overworking your batter will result in tough pancakes and nobody likes that. Don’t worry if there are a few dry bits left, they will disappear.
- Use ripe bananas with brown spots! They are a lot sweeter and will improve the flavor of your sourdough banana pancakes.
- Don’t flatten your pancakes while cooking! It is tempting, but if you just leave them until they are ready to flip, they will be a lot fluffier than if you press them down.
- Allow the batter to rest for 10 to 20 minutes. This gives the flour time to absorb moisture, resulting in softer pancakes.
Storage
Homemade sourdough banana pancakes will keep wrapped in plastic wrap for up to four days. If you make them to eat for breakfast at a later date, you can freeze them. In the freezer, they will stay fresh for three months. You can take them out of the freezer the night before, let them thaw in the fridge, and reheat them in a dry skillet.
More easy sourdough breakfast recipes
Sourdough banana pancakes
Ingredients
- 2 bananas
- 1 egg
- 1/4 cup milk
- 1/2 cup sourdough discard
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Add the mashed bananas, the egg, the milk, melted butter and sourdough discard to a bowl and mix until completely combined.
- In another bowl whisk together the flour, salt, cinnamon, baking powder and pour in the wet ingredients.
- Mix until just combined. Don’t worry if there are still a few dry spots left, they will disappear.
- Heat your skillet and scoop the batter into the pan. I like to use a 1/4 cup for this to make sure all my pancakes are the same size.
- Cook the pancakes until the top starts to dry and bubbles appear.
- Flip them and cook for a few more minutes until both sides are golden.
Love anything sourdough! I yet have to try it in pancakes though and thank you for sharing! 🤩🤩🤩
We love to hear how your pancakes turned out!