For extra flavor, try adding a splash of bourbon or rum to the batter along with the vanilla extract. If your sourdough starter is very active, you may need to use slightly less baking soda. Don't overcrowd the pan, or the pancakes will steam instead of brown properly. Feel free to substitute with gluten free flour, but add 1 tsp of xanthan gum to provide structure. To keep pancakes warm while cooking the rest of the batch, place them on a wire rack in a preheated oven at 200°F (95°C).
Sourdough and Banana Pancakes
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS16
Transform your sourdough discard and a ripe banana into a stack of golden, tangy-sweet pancakes. These pancakes boast a delightful chewiness from the sourdough, complemented by the natural sweetness of banana and a hint of warm spice. A delightful breakfast or brunch indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol40 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium247 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined. (Prep time: 2 minutes)
02
StepIn a separate bowl, mash the ripe banana with a fork until smooth. Stir in the sourdough starter, sour cream, beaten egg, softened butter, and vanilla extract. (Prep time: 5 minutes)
03
StepPour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gradually add milk until the batter reaches a pourable consistency. (Prep time: 3 minutes)
04
StepHeat a lightly oiled griddle or large skillet over medium-high heat until a drop of water sizzles on the surface. (Prep time: 5 minutes)
05
StepPour 1/4 cup of batter onto the hot griddle for each pancake, leaving about 2 inches between them. (Cook time: 2 minutes)
06
StepCook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on the other side and cooked through. (Cook time: 2 minutes)
07
StepRepeat with the remaining batter, greasing the griddle with melted butter as needed. Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
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Please Rate
Floyd Lang
May 13, 2025My starter wasn't very sour, but the pancakes still had a wonderful tang. I will definitely make these again!
Oleta Stanton
May 7, 2025These were the best sourdough pancakes I've ever made! The banana added such a nice sweetness and the texture was perfect.
Bernita Kshlerin
May 4, 2025I didn't have sour cream, so I used Greek yogurt instead, and they turned out great! So fluffy and delicious.
Lyla Gutmann
May 3, 2025My kids devoured these! They loved the banana flavor. I added chocolate chips to half the batch, and those disappeared even faster.