Easy Sourdough Banana Pancakes Recipe

These banana sourdough pancakes are fluffy, easy to make, and make for a great freezer meal.

Why You'll Love This Recipe

I am always looking for ways to use my sourdough starter, especially since I often make a lot at once.

• Great way to use discard starter. I made these pancakes with discard and fresh starter, and both ways turned out fantastic.
• Easy to make. This recipe is so easy to make and makes for a delicious breakfast for the kids.
• Great freezer meal. I make several batches at once and freeze them for busy mornings.

Ingredients Needed

Milk - I use whole milk and prefer it in all my desserts.

Sourdough Starter - discard or fresh starter works equally well.

Banana - a very ripe banana. The riper the banana, the sweeter it is, and the sweeter the pancakes will be.

Vanilla Extract - adds a little depth to the banana's flavor.

Greek Yogurt - I love adding a little extra protein to the pancakes to make my meal a bit more balanced.

Eggs - help keep the pancake mix together.

Olive Oil - prevents pancakes from sticking to the pan.

All-purpose flour - I use King Arthur All-Purpose Flour.

Baking Powder - Makes the pancakes fluffy and light.

How to Make Sourdough Banana Pancakes

Place the peeled banana in a bowl and mash with a fork until the banana. There will be some small chunks left, but mix until there are no large pieces of banana in the bowl.

First, add the eggs and whisk together.

Then, add the Greek yogurt and starter, whisking until combined.

Combine milk, vanilla, and olive oil and mix together.

Add the flour and baking powder and fold into the wet ingredients just until combined. Do not overmix. It is normal to have clumpy pieces in the mix.

Heat a pan to medium-low heat. Spray the pan with oil or butter. Add 2 tablespoon of pancake mix per pancake.

Cook the pancake 2-3 minutes on one side. When bubbles start to form on the top, flip to finish cooking on the other side for 1-2 minutes more.

Place ready pancakes on a platter to cool slightly.

Serve with berries and maple syrup.

More Sourdough Recipes

Same Day Sourdough Sandwich Bread

Same Day Sourdough Bread

Sourdough Crepes

Sourdough Bagels

Inna Kondramashin

Easy Sourdough Banana Pancakes Recipe

These banana sourdough pancakes are fluffy, easy to make, and make for a great freezer meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 15 pancakes

Course: Sourdough

Ingredients Method

Ingredients

  

• 1 banana
• 2 eggs
• ½ cup Greek yogurt
• 150 grams starter
• 1 cup of milk
• 1 teaspoon vanilla extract
• 1 tablespoon olive oil
• 1 ¼ cups of flour
• 1 ½ teaspoon baking powder

Method

 

1. Place the peeled banana in a bowl and mash with a fork until the banana. There will be some small chunks left, but mix until there are no large pieces of banana in the bowl.
2. Add the eggs and whisk together.
3. Next, add the Greek yogurt and starter, whisking until combined.
4. After, add the milk, vanilla, and olive oil and mix together.
5. Combine the flour and baking powder and fold into the wet ingredients just until combined. Do not overmix. It is normal to have clumpy pieces in the mix.
6. Heat a pan to medium-low heat. Spray the pan with oil or butter. Add 2 tablespoon of pancake mix per pancake.
7. Cook the pancake 2-3 minutes on one side. When bubbles start to form on the top, flip to finish cooking on the other side for 1-2 minutes more.
8. Place ready pancakes on a platter to cool slightly.
9. Serve with berries and maple syrup.