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Sourdough banana pancakes are the perfect way to use up overripe bananas and sourdough discard in one easy recipe. They’re soft, fluffy, and slightly tangy, with a flavor that lands somewhere between classic pancakes and banana bread.
The batter comes together quickly, but if you’ve got the time, an overnight rest in the fridge gives the sourdough a chance to deepen the flavor even more. These pancakes freeze well, reheat beautifully, and hold up to a variety of add-ins. Ideal for slow weekends or quick weekday breakfasts.
If you don’t have a sourdough starter, my classic banana pancakes skip the discard but still deliver the same soft, banana-filled goodness. And if you’re curious about a long-ferment option, these overnight sourdough pancakes are so good.
Here’s Why This Sourdough Banana Pancake Recipe Works
Moist but not mushy: Bananas add natural moisture, but the flour-to-banana ratio keeps the texture fluffy instead of heavy.
Sourdough discard adds depth: A subtle tang enhances the flavor without overpowering the banana.
Make-ahead friendly: You can mix the batter the night before for even more flavor and a smoother morning.
Customizable and freezer-friendly: They hold up beautifully to add-ins and store well for meal prep.
If you have more discard, try my sourdough chocolate cake recipe.
If you have more discard, try our sourdough ricotta pancakes or our sourdough waffles.
Recipe Tips
Mash bananas thoroughly so they incorporate evenly. Lumpy banana bits can lead to uneven cooking.
Don’t overmix the batter: Fold just until the dry ingredients disappear to keep the pancakes tender.
Let the batter rest for 5–10 minutes before cooking. This gives the flour time to hydrate and improves the texture.
Adjust the milk if needed. If your discard is thin and runny, skip the splash of extra milk. If it’s thick, you might need a little more.
Use medium heat (and be patient): If your pan is too hot, the outside will brown before the inside is cooked through. Stick with medium heat and give each side time to set properly.
Flip only once: Wait until you see bubbles forming and the edges look set before flipping. Flipping too soon or too often can make the texture dense or rubbery.
Don’t crowd the skillet: Leave space between pancakes so they cook evenly and are easier to flip.
Got extra bananas and discard? Save a few for this sourdough banana cake.
If you’ve got more ripe bananas on the counter, this sourdough banana bread is another easy way to put them (and your discard) to good use.
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Sourdough Banana Pancakes
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Ingredients
- 2 to 3 bananas, 1 cup mashed; 227 grams, plus extra for topping
- ¾ cup sourdough discard, 170 grams
- ¾ cup whole milk, room temperature, 170 grams
- 2 large eggs
- 3 tablespoons granulated sugar
- 3 tablespoons butter, melted (or olive oil)
- 1¾ cups all-purpose flour, 210 grams
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
Instructions
- Mash the bananas in a large mixing bowl (you’ll need 1 cup mashed or 227 grams). Whisk in the sourdough discard, then stir in the milk, eggs, sugar and melted butter (or olive oil), and whisk until smooth.
- Place a sifter over the bowl and add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sift the dry ingredients directly into the wet mixture, then fold everything together until just combined. Try not to overmix. Fold the batter just enough so you don’t see dry streaks of flour. The batter should be fairly thick. If you prefer thin pancakes, add a splash of milk.
- Let the batter sit for 5 to 10 minutes to hydrate before cooking. If you want to prep ahead, you can cover the surface of the batter with plastic wrap and refrigerate it overnight. That’ll allow the sourdough to ferment a little longer and deepen the flavor.
- Set a nonstick skillet over medium heat and add a small pat of butter. Once it melts and starts to sizzle, scoop in the batter (about ¼ cup per pancake). Cook until the edges look set and bubbles start forming in the center, about 2 minutes. Flip and cook another 1 to 2 minutes, until the pancakes are cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Sourdough Discard Banana Pancakes
If you’re looking for a cozy, flavor-packed way to use up sourdough discard and ripe bananas, this is it. These pancakes are easy to make, freezer-friendly, and miles better than the average banana flapjack. They’re a solid weekend breakfast, and just as good reheated on a busy weekday morning.
The Ingredient Shot
The Process Shots
