These sourdough banana pancakes are my go-to when I want a sweet homemade breakfast that also puts sourdough discard to good use. The ripe bananas give them natural sweetness, balancing out the slight tang of the sourdough. They are absolutely fail proof and always a weekend favorite, although they’re so quick and easy to make, I often whip a batch in the morning before work. The office gang absolutely adores them!
What you’ll love about this recipe
- Perfectly Fluffy & Soft: Thanks to the buttermilk, sourdough discard, and baking powder.
- Great Way to Use Sourdough Discard: No waste, just deliciousness!
- Naturally Sweetened: The ripe banana adds natural sweetness, you will only need a tiny amount of sugar.
- Versatile: Add your favorite toppings like, nuts, or berries or some good dark chocolate chips.
- Quick & Easy: Have you ever asked your mum for a recipe? My mum can never tell me exact measurements for any recipe. But even mum remembers 125/125/125 for my sourdough pancake recipe! I guess my dad can have these banana pancakes any day of the week for breakfast.
Watch how to make sourdough banana pancakes
Ingredients notes
- Sourdough Discard: Adds a slight tang and makes the pancakes soft and tender. You can also use an active sourdough starter for extra fluffiness.
- Banana: The riper, the better! It brings natural sweetness and moisture to the batter. This way, you will only need a tiny amount of sugar or just skip it altogether.
- Buttermilk: Makes these pancakes moist and helps them to get a better rise in the pan.
- Vanilla & Lemon Zest: These are optional, but I love the sweet flavor of vanilla and a hint of freshness from lemon. You can experiment with other flavors like cinnamon or orange zest.
- Flour: plain flour works best for a light, fluffy texture, but you can use self raising flour too, just skip the baking powder if you do.
- Baking Powder & Baking Soda: They help make light and airy pancakes, just remember to add them just before you are ready to cook the batter.
- Butter: I use it to coat the pan, giving the pancakes a golden, crisp edge. Or use vegetable oil instead.
- Icing Sugar, Berries and Maple Syrup: optional for those yummy finishing touches.
How to make sourdough banana pancakes (step-by-step)
Time needed: 15 minutes
Pile these sourdough banana pancakes high, drizzle with maple syrup, add a handful of fresh berries, or a dollop of Greek yogurt and let’s make breakfast extra special!
- Mix the Ingredients
Firstly, mash the banana. In a medium bowl, combine all the ingredients except the baking powder and baking soda. Stir until the batter is well combined.
- Add Leavening Agents
Just before cooking, mix in the baking powder and baking soda. This helps the batter become light and airy while the pan heats up.
- Cook the pancakes
Warm a non-stick or well-seasoned pan over medium heat. Lightly coat with melted butter for golden, crisp edges. Use a tablespoon or a small cookie scoop to scoop out the batter into the pan or pancake molds. Leave space between each pancake to allow for spreading. Let the pancakes cook for about 3 minutes on one side, or until you can see small bubbles on the surface and the edges look set. Flip carefully and cook for another 3 minutes, or until golden brown.
- Serve and Enjoy
Stack the pancakes on a plate, dust with icing sugar, and serve warm with your favorite toppings. Two pancakes per person should be enough, but be warned, they are hard to resist!
Pro Tips
- Use ripe bananas for maximum sweetness and moisture.
- Let the batter rest for a few minutes to activate the baking powder.
- Cook on medium heat for even browning without burning.
- Flip when bubbles form on the surface and edges start to look set.
- Use a well-seasoned pan or non-stick griddle for easy flipping.
- Coat the pan with melted butter for extra golden and flavorful pancakes.
What to serve with Sourdough Banana Pancakes
- Classic: Drizzle with maple syrup.
- Fruity: Top with fresh berries (strawberries, raspberries, blueberries) or a homemade fruit compote like in my Blueberries and Ricotta Toast.
- Nutty: Add chopped pecans, walnuts, or your favorite nut or peanut butter.
- Indulgent: Serve with a dollop of Greek yogurt and a drizzle of honey.
- Savory twist: Skip the sugar, then pair with crispy bacon or scrambled eggs.
- Extra sweet touch: Dust with 1 tbsp icing sugar before serving.
- Or just serve them at the end of a savory breakfast like my Moroccan Shakshuka.
variations and substitutions
- VEGETARIAN: These pancakes are vegetarian.
- No buttermilk? Use yogurt instead.
- Experiment with different flours, like wholemeal spelt flour or oatmeal.
- For more texture: Add a handful of chopped nuts, chocolate chips or add the blueberries to the batter.
These sourdough banana pancakes feel like a warm hug on a lazy morning. They’re a delicious way to use up sourdough discard and fill your kitchen with that cozy, just-made-pancakes aroma. Pile them high, drizzle with maple syrup, add a handful of fresh berries, or a dollop of Greek yogurt—whatever makes you happy. Give them a try this weekend, and let’s make breakfast extra special!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
I doubt you will have any, but hey! Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Yes, mix the batter up to a day ahead and keep it in the fridge, covered. Just remember to add the baking powder and baking soda just before cooking the pancakes
Yes, it will work pretty much the same way.
Sourdough Banana Pancakes Recipe
Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 kitchen scale
- 1 frying pan or pancake moulds
Ingredients
- 1 small to medium ripe mashed banana
- 1 egg
- 125 g sourdough starter discard or bubbly sourdough starter
- 2 tsp sugar
- 1/4 tsp salt
- 125 g buttermilk
- 1 tsp vanilla
- 1 tsp lemon zest
- 125 g plain flour all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 g butter to coat the pan
- 1 tbsp icing sugar optional
- Fresh berries optional
- Maple syrup optional
Instructions
Mix the Ingredients
- Firstly, mash the banana. In a medium bowl, combine all the ingredients except the baking powder and baking soda. Stir until the batter is smooth and well combined.
Add Leavening Agents
- Just before cooking, mix in the baking powder and baking soda. This helps the batter become light and airy while the pan heats up. Don't overmix.
Cook the pancakes
- Warm a non-stick or well-seasoned pan over medium heat. Lightly coat with melted butter for golden, crisp edges.
- Use a tablespoon or a small cookie scoop to scoop out the batter into the pan or pancake molds. One heaped tablespoon makes 12 thinner pancakes, 1½ tablespoons make 8 tall fluffy pancakes.Leave space between each pancake to allow for spreading. Let the pancakes cook for about 2 minutes on one side, or until you can see small bubbles on the surface and the edges look set.
- Flip carefully and cook for another 2 minutes, or until golden brown.
Serve and Enjoy
- Stack the pancakes on a plate, drizzle maple syrup or dust with icing sugar, and serve warm with fresh berries or your favorite toppings. Two pancakes per person should be enough, but be warned, they are hard to resist!
Video
Notes
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