Fluffy Sourdough Banana Pankcakes Recipe

Learn how to make these easy, fluffy sourdough banana pancakes with just a few wholesome ingredients. These sourdough pancakes can be made with discard — or use an active starter if you’d prefer overnight sourdough pancakes with the added benefit of fermentation.

Who can resist a good sourdough breakfast recipe? Not me. If I can throw discard into a beloved and classic recipe like pancakes, you better believe that I’m going to do it.

With the addition of healthy and sweet bananas and a pinch of cinnamon, there’s nothing more to be desired — except perhaps a thick pat of butter and a generous drizzle of maple syrup.

If you are looking for another sourdough spin on a quick and satisfying breakfast treat, you can try my sourdough banana bread or these easy sourdough scones.

I love the simple ingredients used in this sourdough pancake recipe. The basic dry ingredients are the same as in most pancake recipes, including flour, baking powder, baking soda, and salt, plus my secret ingredient — a bit of cinnamon.

The wet includes sourdough starter; either active or discard will work fine, mashed bananas (I use two), eggs, milk, sugar, and vanilla extract. Variations and add-ins can be easily incorporated if you like chocolate chip pancakes or blueberry. Fold whichever add-ins you’ve chosen into the batter right before cooking.

I especially appreciate how easy these banana pancakes are to throw together in the mornings. When you have a troop of hungry toddlers and kids questioning you about what is for breakfast the instant you crack open your eyelids in the morning, it’s good to have quick and easy breakfast recipes like this on standby.

These sourdough granola bars are a perfect example of an excellent make-ahead breakfast or snack food for just such occasions!

Notes on Substitutions and Serving Suggestions

Can I use whole wheat flour?

Yes, you can substitute 100% whole wheat flour for the all-purpose flour in this recipe. You could also try buckwheat flour or oat flour.

Can I reduce the sugar?

If you’d like to use a bit less sugar, you can swap the 1/4 cup sugar for 2 tablespoons of brown sugar.

There are so many fun ways to dish up these banana pancakes. We like to keep it simple with some extra sliced bananas, butter, and maple syrup, but another favorite is to spread on some peanut butter and sprinkle a bit of brown sugar over the top.

Out of pancake syrup? No problem, mix up this easy blueberry syrup instead for a sweet and fruity pancake topping.

In a saucepan over medium heat mix 1/2 cup of sugar, 1 tablespoon of cornstarch, 1/2 cup water, and 1 tablespoon of lemon juice. Bring it to a boil and add 2 cups of fresh or frozen blueberries.

Simmer the mixture for 5-10 minutes until it reaches your desired consistency, and serve it warm poured over the pancakes.

For Overnight Sourdough Banana Pancakes

Some people like to ferment this batter overnight for health benefits, for the added depth of flavor, or even just for the convenience of having it made ahead of time. To do this, swap out the regular milk for buttermilk.

Choose a buttermilk with live cultures in it because this will allow you to safely leave the batter out on the counter overnight without risk of spoilage. I have also used raw milk in this way because it also has live cultures. I wouldn’t recommend using plain store-bought milk unless you keep the batter in the refrigerator overnight instead of on the counter at room temperature.

For overnight sourdough banana pancakes, grab a large bowl and mix up all the ingredients except the baking soda, baking powder, and salt. Cover the bowl with a lid and leave it on the counter overnight to ferment. In the morning, when ready to bake, add the baking soda, baking powder, and salt — whisk until incorporated and proceed with the cooking instructions.