These Sourdough Banana Pancakes use a cup of sourdough discard and ripe bananas for a soft, fluffy, and lightly sweet breakfast or brunch treat. Easy to make and ready in 30 minutes, they're perfect with your favorite toppings!
I buy a bunch of bananas every week to enjoy with my yogurt in the mornings—it's my favorite post-workout snack. But sometimes, the bananas get way too ripe before I can finish them all.
While I love using ripe bananas in sourdough banana bread and muffins, nothing beats a big stack of pancakes drenched in maple syrup on a lazy weekend morning.
These sourdough banana pancakes are just perfect for a cozy breakfast or brunch because they come together in only 30 minutes. Made with a whole cup of sourdough discard and overripe bananas, they’re also a great way to avoid food waste.
Plus, they freeze really well, so you can make a batch ahead and have breakfast ready whenever you want.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a subtle tangy flavor. And it’s a great way to use up extra starter.
- Banana- Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. The riper, the better!
- Cinnamon- Adds warm, cozy flavor that pairs perfectly with the banana. Feel free to increase the amount or swap in other warm spices if you’d like.
- All-Purpose Flour- Be sure to measure accurately using a scale or the spoon-and-level method. You can substitute up to ⅓ of the flour with whole wheat for a heartier texture.
- Whole Milk- Helps create a soft, tender pancake. You can use a lower-fat or non-dairy milk if needed.
- Greek Yogurt- Adds protein and a subtle tang. You can use plain Greek yogurt with any milkfat—non-fat, low-fat, or full-fat all work.
- Butter- Adds moisture and flavor. You can swap with a neutral oil like avocado or canola oil if you prefer.
- Granulated Sugar- Since bananas add natural sweetness, just one tablespoon is enough for a lightly sweet pancake. Brown sugar, maple syrup, or honey can be used instead.
- Eggs- Help bind the batter and add structure. Room temperature eggs mix in more easily.
- Baking Powder & Baking Soda- Work together to give the pancakes lift and fluffiness.
- Kosher Salt- Enhances flavor. I use Diamond Crystal. If you’re using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
Mix-Ins Ideas
Want to switch things up? You can stir in up to 1 cup of mix-ins into this sourdough banana pancake batter for added flavor and texture. Here are a few fun ideas:
- Fresh or frozen berries (like strawberries, blueberries, or raspberries)
- Chocolate chips or chopped chocolate (dark, milk, or white)
- Peanut butter chips
- Extra sliced banana
- Chopped nuts (like walnuts, peanuts, or pecans)
- Shredded coconut
- Diced apples with a pinch of cinnamon
- A dash of warm spices like pumpkin pie spice or nutmeg
Tips for Success
- Use very ripe bananas. The riper, the better. Soft bananas with lots of brown spots will mash easily and add natural sweetness and moisture to the batter.
- Measure accurately. For the best outcome, use a kitchen scale or the spoon-and-level method when measuring flour.
- Don’t overmix. Gently fold the dry ingredients into the wet. Overmixing can make the pancakes tough instead of light and fluffy.
- Adjust heat. Start with a hot skillet or griddle, then lower and adjust to cook the pancakes through without burning.
- Watch for bubbles. Once you see bubbles form and pop on the surface and the edges look set, it’s time to flip.
- Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven to stay warm while you finish the batch.
How to Make Sourdough Banana Pancakes
Here is how to make banana sourdough pancakes with discard (step-by-step pictures included!).
Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 2: Whisk wet ingredients. In a separate bowl, whisk eggs, then milk, sourdough discard, mashed banana, Greek yogurt, butter, and vanilla.
Step 3: Combine batter. Add dry to wet and mix gently. Let it rest 5 minutes.
Step 4: Cook pancakes. Pour ¼ cup batter onto a hot, greased pan. Cook until bubbles form, then flip and cook until golden. Enjoy warm with butter, maple syrup, or your favorite toppings.
For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle iron. Cook for 4–5 minutes, or until the steam slows and the waffle is golden and crisp (follow your waffle maker’s instructions).
How to Store
Keep leftover pancakes in an airtight container in the fridge for up to 4–5 days.
For longer storage, wrap each one in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe bag or container. They’ll freeze well for up to 2 months.
When you're ready to enjoy, let them thaw at room temperature. Reheat in the oven, toaster oven, or microwave until warm.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Pancake Recipes
📖 Recipe
Sourdough Banana Pancakes
Equipment
- 10-inch cast iron skillet or griddle, or a non-stick skillet
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
- 1 teaspoon ground cinnamon
- 2 large (100 grams) eggs room temperature
- 1 cup (240 grams) whole milk room temperature
- 1 cup (200 grams) sourdough starter discard room temperature
- 1 cup (200 grams, or about 2 medium) ripe bananas mashed
- ½ cup (113 grams) plain Greek yogurt
- 4 tablespoons (57 grams) unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.1 ½ cups (180 grams) all-purpose flour, 1 tablespoon (12 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
- In a large bowl, whisk the eggs until smooth. Add the milk, sourdough discard, mashed banana, Greek yogurt, melted butter, and vanilla. Whisk until well combined.2 large (100 grams) eggs, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, 1 cup (200 grams, or about 2 medium) ripe bananas, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet and fold everything together with a rubber spatula. Mix just until no dry bits remain. The batter will be thick and a little lumpy—that’s totally fine. Let it rest for about 5 minutes to allow the flour to hydrate.
- Heat a cast iron skillet, griddle, or non-stick pan over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to coat the surface. Adjust the heat as needed to keep the pancakes from burning.
- Scoop about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and pop on the surface and the edges look set. Flip and cook another 1–2 minutes, or until golden and cooked through.
- Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh fruit, or yogurt. Enjoy!
Notes
- For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
- Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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