Sourdough Banana Pancakes

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings 6-inch pancakes

Calories 130kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Whisk
Rubber spatula
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.