Fluffy Sourdough Banana Pancakes

A stack of sourdough banana pancakes with maple syrup drizzled on top and a pat of butter.

Fluffy Sourdough Banana Pancakes

These sourdough banana pancakes are super easy to make and a sweet breakfast treat. Toddlers love them, big kids love them, and even the grown-ups can't resist the fresh banana flavor in these sourdough flapjacks. This recipe yields about 12 pancakes (4" diameter).

Prep Time5

Cook Time20

Servings:

Calories: 172kcal

Author: Alicia Pyle

Ingredients

1 and 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sourdough starter active or discard
2/3 cup mashed banana 2 ripe bananas
2 eggs
3/4 cup milk
1/4 cup granulated sugar
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In another large bowl, whisk the sourdough starter, banana, eggs, milk, sugar, and vanilla together until combined. Pour the dry ingredients into the wet ingredients and gently whisk to combine. The batter can be thick with a few lumps.
Heat a griddle or large skillet over medium heat. Coat the surface of the pan with butter or non-stick cooking spray. Once the griddle is heated up, scoop a heaping 1/4 cup of batter onto the pan. Cook until the edges of the pancake look set and bubbles form in the surface and around the border, about 2-3 minutes per side. Add more butter or cooking spray as needed to keep the pancakes from sticking.
Keep pancakes warm in a preheated oven (180 degrees F) until all the pancakes are cooked. Serve pancakes warm with maple syrup, sliced banans, or your favorite toppings.

Video

Notes

Yields about twelve 4" pancakes.

For overnight sourdough pancakes, use buttermilk (with live cultures) instead of regular milk. This allows you to leave the batter safely on the counter overnight. I have also used raw milk since it contains live cultures. In a large bowl, 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 cooking instructions.

The batter should be pretty thick. If you find it is too thick, you can add a few more tablespoons of milk at a time until it reaches the desired consistency. If it is too thin, add a few more tablespoons of flour.

Optional add-ins: After mixing up the batter, you can fold in a handful of chocolate chips or blueberries for a fun spin on the plain banana pancakes. I recommend 1/2 cup.

Nutrition