Sourdough Banana Pancakes

A stack of pancakes made with sourdough discard, topped with banana slices.

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These sourdough banana pancakes are so tender and they are a great way to use up discard. Mashed bananas add moisture and sweetness, while the discard brings a subtle tang. For more pronounced sourdough flavor, cover the batter and refrigerate it overnight, no extra work required.

Traditional overnight pancakes use a sponge (discard, flour, and liquid) and add everything else the next day, but this method is simpler and still delivers great flavor with less fuss.

Prep Time15

Cook Time20

Course: Breakfast, brunch

Cuisine: American

Keyword: sourdough banana panckes, sourdough discard banana pancakes

Servings: pancakes

Author: Dahn Boquist

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

Batter consistency: The thickness will vary depending on your sourdough discard. Older, runnier discard will make a thinner batter, while fresh discard (just a day or two old) tends to be thicker. Either is fine, just add a splash of milk if needed to reach your preferred consistency.

Overnight option: For an overnight ferment, cover the surface of the batter with plastic wrap and refrigerate overnight. This gives the discard more time to develop deeper flavor.

Cooking tips: Cook over medium heat to give the pancakes time to cook through without burning. Flip when bubbles form and the edges begin to set.

Storing leftovers: Pancakes will keep in the fridge for up to 3 days or can be frozen for longer storage. Reheat in a toaster, toaster oven, or microwave using short bursts.

Add-ins: Stir in chopped walnuts, candied pecans, chocolate chips, or blueberries after mixing the batter. Don’t go overboard, too many mix-ins can make the pancakes heavy.

This recipe was adapted from my buttermilk banana pancakes.

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