Sourdough Banana Pancakes
Discover a delicious twist on breakfast with these sourdough banana pancakes! This easy-to-make recipe uses sourdough starter discard for a fluffy, flavorful treat.
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Non-stick skillet or griddle
- 1 Spatula
- 2 Measuring cups and spoons
Ingredients
- 1 cup sourdough starter discard or active
- 1 ripe banana mashed
- 1 cup all-purpose flour
- 1/2 cup milk or plant-based alternative
- 1 large egg
- 2 tablespoons sugar optional, adjust to taste
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Prepare the batter: Combine the sourdough starter and mashed banana in a large mixing bowl. Mix well until smooth.
- Add dry ingredients: Add the flour, sugar (if using), baking soda, and salt to the bowl.
- Add wet ingredients: Whisk in the milk, egg, and vanilla extract, blending everything until the batter is smooth. Adjust consistency with extra milk if the batter is too thick.
- Preheat the cooking surface: Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook for an additional 1-2 minutes until golden brown.
- Serve: Remove pancakes from the skillet and keep them warm. Repeat the process until all the batter is used. Serve hot with toppings like maple syrup, butter, or fresh fruit.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix.
You can add mix-ins like chocolate chips or chopped nuts for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet before serving.
You can add mix-ins like chocolate chips or chopped nuts for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet before serving.