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Sourdough Banana Pancakes

These fluffy sourdough banana pancakes bring all the warm goodness of banana bread to the breakfast table, and are made with sourdough discard. Top them with sliced bananas, chopped pecans, and real maple syrup for the perfect breakfast.

sourdough banana pancakes

Banana bread is good, but why not switch it up? If you have some over ripe bananas on hand, these sourdough banana pancakes are such a treat. The bananas add sweetness, moisture and a ton of flavor. They are sweet and delicate enough you don’t even really need syrup. This easy pancakes recipe is such a hit with my kids, and sourdough discard adds some fermented goodness that makes me confident in serving them.

Curious how to make a sourdough starter? Check out my How to Make a Sourdough Starter guide. Sourdough has many health benefits and can be used to make everything from sourdough sandwich bread to sourdough crepes. It’s been a huge part of my journey to nourishing myself and my family.

Sourdough Banana Pancake Ingredients

  • Bananas – The more ripe your bananas, the more flavor they will add to these pancakes.
  • Milk – I used raw milk in this recipe, but any milk or milk substitution will work.
  • Egg – Eggs give your pancakes structure and allow them to fluff up. A good vegan egg substitute to use in pancakes is canned chickpeas that have been blended.
  • Sourdough Discard – My sourdough starter is 100% hydration, meaning I feed it equal parts flour and water by weight.
  • Salt – A small amount of salt enhances the flavor of your pancakes without making them salty.
  • Baking Powder – Baking powder is the leavening agent in this recipe. It is what makes your pancakes nice and fluffy.
  • Flour – I used unbleached organic all-purpose flour to make these sourdough pancakes.

How to Make Sourdough Banana Pancakes

Step 1: Mix the Pancake Batter

In a medium sized mixing bowl mash your overly ripe bananas with a fork until they are as lump free as you can get them.

Stir in the milk, eggs, and sourdough starter until they are all fully incorporated.

Sift together the salt, baking powder, and flour in a separate bowl to evenly distribute the baking powder. Mix together the wet and dry ingredients until an smooth lump free batter forms.

Can I make vegan sourdough banana pancakes? Yes! Replace the dairy with your favorite milk substitute and the egg with 2 tablespoons of blended canned chickpeas. Chickpeas have a similar protein structure to eggs and bind fairly well. Don’t worry, the pancakes wont taste like chickpeas.

Step 2: Cook the Pancakes

Heat a skillet or griddle over medium low heat. Once heated add a small pat of butter to the pan to prevent sticking and give your banana pancakes nice crispy edges.

Use a 1/3 measuring cup to scoop the sourdough banana pancake batter on to the griddle or skillet. Cook each pancake for 2 minutes before flipping, then cooking on the other side for about 1 minute.

Repeat the process of cooking the pancakes until there is no batter remaining.

Step 3: Serve and Enjoy

Serve your sourdough banana pancakes straight from the griddle or while still warm. Top them with sliced bananas, chopped pecans and real maple syrup if desired.

Can I freeze the pancakes? Freeze your pancakes in a sealed container with a sheet of parchment paper between each. Reheat them on the stove or in the microwave for a quick and delicious breakfast. These pancakes will last for two months in the freezer.

sourdough discard banana pancakes

Tips for Making Sourdough Pancakes

  • Use extra ripe bananas to give these pancakes the most flavor.
  • Mash the bananas well, or blend them, so that they are fully distributed throughout batter.
  • Keep the stovetop temperature low to prevent burning the outside of the pancakes while they cook through.
  • Whisk the dry ingredients separately to ensure the baking powder is evenly distributed before adding it to the wet ingredients.

More Sourdough Breakfast Recipes to Try

Sourdough Banana Pancakes

4 from 25 votes
Recipe by Samantha Citro
Servings

8

servings
Cooking time

15

minutes
Total time

30

minutes

These fluffy sourdough banana pancakes bring all the warm goodness of banana bread to the breakfast table, and are made with sourdough discard. Top them with sliced bananas, chopped pecans, and real maple syrup for the perfect breakfast.

Curious how to make a sourdough starter? Check out my How to Make a Sourdough Starter guide. Sourdough has many health benefits and can be used to make everything from sourdough sandwich bread to sourdough crepes. It’s been a huge part of my journey to nourishing myself and my family.

Ingredients

  • 2 medium 2 ripe bananas

  • 3/4 cup 3/4 whole milk

  • 1 large 1 eggs

  • 1 cup 1 sourdough discard, 100% hydration

  • 1 tsp 1 sea salt

  • 2 tsp 2 baking powder

  • 1 cup 1 unbleached all-purpose flour

Directions

  • Mix the Pancake Batter
  • In a medium sized mixing bowl mash your overly ripe bananas with a fork until they are as lump free as you can get them.
  • Stir in the milk, eggs, and sourdough starter until they are all fully incorporated.
  • Sift together the salt, baking powder, and flour in a separate bowl to evenly distribute the baking powder. Mix together the wet and dry ingredients until an smooth lump free batter forms.
  • Cook the Pancakes
  • Heat a skillet or griddle over medium low heat. Once heated add a small pat of butter to the pan to prevent sticking and give your banana pancakes nice crispy edges.
  • Use a 1/3 measuring cup to scoop the sourdough banana pancake batter on to the griddle or skillet. Cook each pancake for 2 minutes before flipping, then cooking on the other side for about 1 minute.
  • Repeat the process of cooking the pancakes until there is no batter remaining.
  • Serve and Enjoy
  • Serve your sourdough banana pancakes straight from the griddle or while still warm. Top them with sliced bananas, chopped pecans and real maple syrup if desired.

Notes

  • Can I make sourdough banana pancakes vegan? Yes! Replace the dairy with your favorite milk substitute and the egg with 2 tablespoons of blended canned chickpeas. Chickpeas have a similar protein structure to eggs and bind fairly well. Don’t worry, the pancakes wont taste like chickpeas.
  • Can I freeze the pancakes? Freeze your pancakes in a sealed container with a sheet of parchment paper between each. Reheat them on the stove or in the microwave for a quick and delicious breakfast. These pancakes will last for two months in the freezer.

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7 Comments

  1. These are delicious

  2. These pancakes are sooo tasty! I’ve made them twice this week! I used almond milk and they still turned out so fluffy. I also added a little vanilla the second time. Such a quick and easy sourdough breakfast and great way to use ripe bananas!

  3. With 2 littles, I stalk the Internet for pancake recipes. I’ve made a LOT of banana pancakes, and a LOT of sourdough ones. They were all good, but never ones that blew me away. They’re so fluffy! Thank you!

  4. These were very good! Most banana pancakes I’ve tried don’t have quite enough banana flavor, but these turned out great. Added bonus for not having to ferment overnight!

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