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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 a great one to try.
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.
Recipe Variations
Chocolate Banana Sourdough Pancakes: Fold in ½ cup of chocolate chips..
Blueberry Banana Sourdough Pancakes: Add ½ cup of fresh or frozen blueberries right before cooking.
Nutty Banana Crunch: Stir in ½ cup of chopped walnuts or candied pecans for a little extra texture.
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.
Storing Leftovers
- Refrigerate: Store cooked pancakes in an airtight container for up to 3 days.
- Freeze: Layer cooled pancakes with parchment in a zip-top bag and freeze for up to 2 months.
- Reheat: Warm them in a toaster or toaster oven for best texture. You can also microwave in short bursts.
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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 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
- The thickness of the batter can vary depending on your sourdough discard. If you’re using older discard that’s more runny, the batter will be thinner. If your discard is fairly fresh (just a day or two old), it tends to be thicker, and so will your batter. Either way is fine, just adjust with a splash of milk, if needed to get the consistency you like.
- Overnight option: If you’d like to do a longer fermentation, you can cover the surface of the batter with plastic wrap and refrigerate it overnight. It’s an easy way to let the sourdough discard ferment a little longer and develop a more complex flavor.
- Cook the pancakes over medium heat so they have time to cook through without getting too dark on the outside. Flip when you see bubbles forming and the edges starting to look set.
- Leftover pancakes can be stored in the fridge for up to 3 days or frozen for longer storage. Reheat in a toaster, toaster oven, or microwave in short bursts.
- Add-ins: Feel free to fold in extras like chopped walnuts, candied pecans, chocolate chips, or blueberries after mixing the batter. Just don’t overdo it, too many add-ins can weigh the pancakes down.
- Serving ideas: Try topping these with extra banana slices or chopped candied walnuts.
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
