Banana Sourdough Pancakes
These fluffy banana sourdough pancakes are soft, golden brown, and full of banana bread flavor. Plus, they're the perfect way to use up your sourdough discard! Great for breakfast, lunch, or even dinner!
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Ingredients
- 2 cups (250g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (250g) sourdough discard (100% hydration, room temperature)
- 1 ¼ cups (300ml) milk (dairy or non-dairy, room temperature)
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 large egg, beaten, room temperature
- 2 tbsp vegetable oil (or melted butter for richer flavor)
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, mash the bananas until mostly smooth. Add sourdough discard, milk, egg, oil, and vanilla. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Let the batter rest for 5–10 minutes while you preheat the pan.
- Heat a lightly greased skillet or griddle over low-medium heat. Scoop about ¼ cup of batter per pancake onto the hot pan. Cook for 1-2 minutes, until bubbles form and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Enjoy warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
- Yield is approximately 15 pancakes, 4 inches wide and about 75 grams each.
- Store leftovers in an airtight container in the fridge for 2–3 days or freeze in a single layer for longer storage.
- Reheat in the toaster oven, microwave, or a skillet over medium heat.
- This recipe works with both sourdough discard and active sourdough starter. Discard adds a subtle tang and reduces food waste, while active starter may give a slightly fluffier result.
Servings: 15 pancakes (about 4 inches wide, ~75g each)