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Sourdough Banana Pancakes on pink plate with syrup and strawberry slices

Sourdough Banana Pancakes Recipe

Flossie
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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Dessert, Snack, Tea time
Cuisine American
Servings 8 tall pancakes or 12 thinner ones

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

One heaped tablespoon makes 12 thinner pancakes, 1½ tablespoons make 8 tall fluffy pancakes.
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Keyword banana sourdough pancakes, sourdough discard banana pancakes
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