These sourdough pancakes are fluffy and soft with great banana flavor. Delicious fresh, or made in advance and freeze! Perfect for breakfast.
I made these a few times to test the batter’s overnight fermentation. In my classic sourdough pancakes, I mix everything except the baking powder and baking soda the night before, cold-ferment it, and then add the raising agents in the morning. I did this because when I first started baking, I was told baking soda would lose its viability if added too soon.
But when I make sourdough quick bread like banana bread, I mix everything in and cold-ferment, and it always works well. So I thought I’d test the two options—mixing in everything all at once and leaving overnight versus waiting to add the raising agents—and see which works best.
Long story short, I found that mixing everything in these banana pancakes, including the baking powder and baking soda, and leaving the batter to ferment made them fluffier and, in my opinion, better tasting than when adding the raising agents in the morning. It also makes it all easier, since in the morning, all that’s left to do is cook them!
Here’s how you make them
I use discard starter in these – one that hasn’t been fed recently so it’s pretty acidic. This helps make a more tender pancake.
Mash the bananas, then combine them with all the ingredients except for the flour.
It’ll make a pretty lump mixture but that’s okay.
Then add in the flour and whisk til combined.
Once mixed, cover the bowl tightly and place in the refrigerator overnight.
In the morning, cook the pancakes, about 1/4 cup of batter for each in hot skillet.
Flip them and cook the other side but don’t let the pan get too hot because the banana can burn.
Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.
Serve with cream and berries and maple syrup. Yum!
More sourdough recipes you’ll love!
Sourdough Banana Pancakes
Fluffy and soft, with delicious banana flavor. The batter is best made the evening before and refrigerated overnight, for pancakes in the morning!
- 125 g banana extra ripe, mashed
- 320 g whole milk
- 150 g discard sourdough starter
- 12 g granulated sugar
- 2 large eggs
- 45 g butter melted (plus more for frying)
- 1 tsp vanilla extract or paste
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 220 g all-purpose flour
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In a large bowl, add the mashed banana, milk, sugar, sourdough discard, eggs, butter, vanilla, salt, baking powder, and baking soda, and whisk to combine.
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Add the flour and whisk it in; it’s okay if it’s a bit lumpy.
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These can be cooked right away, or you can cover the bowl and refrigerate it overnight (or up to 24 hours).
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When ready to cook, preheat a cast-iron or non-stick pan over medium heat and grease it with butter.
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Ensure the pan is hot and the butter is sizzling, then pour in around 1/4 cup of batter for each pancake. If the pan gets too hot, turn down the heat a little once you’ve poured in the batter. The banana in the pancake can cause these to burn easily if it gets too hot.
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Cook the pancake for around 2-3 minutes until bubbles appear on the surface. Flip the pancake over and cook the other side for another minute or 2.
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Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.
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Serve with banana, berries and maple syrup.
Serving: 1pancakeCalories: 167kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 375mgPotassium: 171mgFiber: 1gSugar: 6gVitamin A: 152IUVitamin C: 1mgCalcium: 97mgIron: 2mg
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