Banana Sourdough Pancakes

If you love banana bread and fluffy pancakes, you’re going to flip for these banana sourdough pancakes! They’re soft, golden brown, full of banana flavor, and bring just the right amount of sourdough tang to the table.

Whether you’re trying to reduce food waste by using up leftover sourdough discard or just want a fun twist on your usual breakfast recipes, this easy recipe is the perfect way to start your day (or end it)!

As someone who bakes a lot of sweet treats, it was a fun change of pace to recipe test something my whole family could eat for breakfast, lunch, or dinner. My kids always know when I’m deep in recipe testing mode. Sometimes because they’re helping me mash bananas, other times because I’ve fed them the same sourdough banana pancakes for three days straight.

But the final version of these banana sourdough pancakes got enthusiastic thumbs-up all around, especially when I tossed in a few chocolate chips and topped them with maple syrup. These fluffy sourdough pancakes now have a permanent spot in our rotation!

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Why You’ll Love This Sourdough Banana Pancake Recipe

• Fluffy texture, golden brown perfection: These fluffy sourdough banana pancakes rise beautifully thanks to the baking powder and baking soda combo, giving you that classic pancake cook with a tender, cloud-like texture.
• Delicious way to use sourdough discard: If you’ve got extra sourdough starter on hand, this is a great way to turn it into something warm, comforting, and totally crave-worthy.
• Banana bread vibes in every bite: The overripe bananas bring that sweet, delicious flavor we all love, and the slight tang of the sourdough takes it up a notch.
• Flexible and family-approved: Serve them with maple syrup, peanut butter, fresh fruit, or a sprinkle of chocolate chips. You can make larger pancakes, thinner pancakes, or even reheat leftovers in the toaster oven for a quick snack.
• Perfect for meal prep: Store cooked pancakes in an airtight container in the fridge, or freeze in a single layer and stash them in a freezer bag for later.

Ingredients You’ll Need

Here’s what you’ll need to make a stack of these fluffy banana sourdough pancakes.

• all-purpose flour 
• granulated sugar
• baking powder
• baking soda
• salt
• sourdough starter discard (100% hydration, equal parts flour to water, room temperature)
• milk (dairy or non-dairy, room temperature)
• 2 medium ripe bananas, mashed
• egg, beaten, room temperature
• vegetable oil (or melted butter)
• pure vanilla extract

How to Make Banana Sourdough Pancakes

Making these fluffy sourdough banana pancakes is super simple and doesn’t require much more than a few bowls and a hot pan. Here’s how to do it:

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Combine the wet ingredients

In a medium bowl, mash the ripe bananas with a fork until mostly smooth. Add the sourdough discard, milk, beaten egg, vegetable oil, and vanilla extract. Stir until well combined.

Step 3: Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula. Be careful not to overmix. A few lumps are totally fine! Let the pancake batter rest for 5–10 minutes while your skillet heats up.

Step 4: Cook the pancakes

Preheat a cast iron skillet or nonstick griddle over medium heat. Lightly grease with a little butter, a little oil, or cooking spray. Scoop about ¼ cup of batter for each pancake onto the hot pan, spreading slightly if needed.

Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.

Step 5: Serve and enjoy!

Serve warm with maple syrup, peanut butter, fresh fruit, or even a pat of fresh butter. These pancakes are also delicious plain. The banana and sourdough flavor shines on its own!

Tips for the Fluffiest Sourdough Discard Banana Pancakes

• Don’t overmix the batter: A light hand keeps the pancakes fluffy, not tough.
• Let the batter rest: Even a short batter rest helps the flour hydrate and improves texture.
• Use room temperature ingredients: Especially the milk and sourdough discard. It helps the leavening agents work properly and leads to a better rise.
• Cook over low-medium heat: If the pan is too hot, the pancakes can burn on the outside before the inside finishes cooking, but if it’s not hot enough, they won’t rise properly and may turn out flat.
• Use brown bananas for more flavor: The riper the banana, the sweeter and more pronounced the banana flavor will be. Brown bananas are your best friend in this recipe.
• Customize it! Toss in chocolate chips, blueberries, or chopped nuts for fun twists.

How to Store & Reheat Banana Sourdough Pancakes

Once the pancakes have cooled completely, I like to store them in an airtight container in the fridge. They’ll stay fresh for 2 to 3 days, making them perfect for quick breakfasts during the week.

To freeze, place the cooked pancakes in a single layer on a piece of parchment paper and freeze until solid. Then transfer them to a freezer bag for easy grab-and-go access. You can reheat them straight from frozen! When it comes to reheating, you can reheat in a toaster oven, microwave or in a warm skillet.

Sometimes, I make a batch of these pancakes after my kids go to bed so they can wake up to a warm, homemade breakfast. No mixing bowls or measuring cups needed during the morning rush, just delicious banana sourdough pancakes ready to go.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!