How to Make the Perfect Sourdough Banana Pancakes
American · Medium · 30 min · 4 servings
These fluffy pancakes are made with a sourdough starter discard that adds a gentle tang and provides naturally occurring wild yeast and lactic acid bacteria for improved digestibility. It is a weekend breakfast that transforms leftover sourdough starter into something truly spectacular.
Why this recipe works
This Sourdough Banana Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup sourdough starter discard
- 2 large ripe bananas mashed
- 2 large eggs
- 1 teaspoon baking soda
- 1 tablespoon coconut oil for cooking
- 1 teaspoon pure vanilla extract
Step by step instructions
Step 1: Mix the Batter
In a large bowl, combine the sourdough starter discard, mashed bananas, eggs, and vanilla extract. Whisk until well combined. The batter will be slightly lumpy from the banana and that is completely fine.
Step 2: Activate the Leavener
Add the baking soda to the batter and stir gently. You will notice the batter begin to bubble and puff slightly as the baking soda reacts with the acidity of the sourdough starter. Let rest for 3 to 5 minutes.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and brush lightly with coconut oil. Pour approximately one quarter cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more.
Step 4: Serve Warm
Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more coconut oil as needed. Serve stacked with fresh fruit, a drizzle of maple syrup, or a spoonful of plain yogurt for extra probiotics.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sourdough starter discard → buttermilk as a fermented dairy alternative that also adds tang and lift
- coconut oil → unsalted butter for a richer more traditional pancake flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter after adding baking soda which deflates the bubbles and produces flat dense pancakes
- Cooking on too high a heat which burns the outside before the center has time to cook through
Nutrition facts
Per serving: 340 calories, 10g protein, 52g carbs, 10g fat, 3g fiber.
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