Sourdough and Banana Pancakes

This recipe is more than just another breakfast idea. It’s a delicious way to use up leftover sourdough starter, reduce food waste, and incorporate the natural sweetness of bananas into your diet. Whether you’re an experienced sourdough baker or just starting your journey, this dish might quickly become your go-to morning favorite.

Ingredients You’ll Need

To whip up a batch of sourdough and banana pancakes, you only need simple pantry staples. Here’s a basic list:

• 1 cup active sourdough starter (fed or discard both work)
• 2 medium ripe bananas, mashed
• 1 large egg
• ½ cup milk (dairy or non-dairy)
• 1 cup all-purpose flour (you can substitute with whole wheat for extra fiber)
• 1 tablespoon sugar or honey (optional, depending on banana ripeness)
• 1 teaspoon baking soda
• ½ teaspoon cinnamon (optional, for warmth and aroma)
• Pinch of salt
• Butter or oil for cooking

This combination keeps the recipe approachable while allowing for flexibility. For example, you can add chocolate chips for a treat, chopped walnuts for crunch, or even a spoonful of peanut butter to boost protein.

Step-by-Step Method

1. Mash the bananas
   In a large bowl, mash your ripe bananas until smooth. A few small lumps are fine, as they’ll add texture to the pancakes.
2. Add wet ingredients
   Mix in the egg, milk, and sourdough starter. Stir until everything is well combined. The sourdough starter doesn’t need to be bubbly; discard works great for this recipe.
3. Incorporate dry ingredients
   In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold the dry mixture into the wet mixture. Be careful not to overmix this can make the pancakes dense.
4. Heat the pan
   Place a non-stick skillet or griddle over medium heat and add a light coating of butter or oil. Wait until it’s hot enough that a drop of water sizzles immediately.
5. Cook the pancakes
   Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes until golden brown.
6. Serve warm
   Stack the pancakes high and serve with your favorite toppings maple syrup, fresh banana slices, a dollop of yogurt, or nut butter.

Tips for Success

• Use ripe bananas: The darker the peel, the sweeter the flavor. Overripe bananas also mash more easily.
• Don’t overmix: Stir the batter gently until just combined to keep pancakes light and fluffy.
• Adjust thickness: If the batter feels too thick, add a splash more milk. If it’s too thin, sprinkle in a little extra flour.
• Batch cooking: Keep cooked pancakes warm in a 200°F (90°C) oven until ready to serve, especially if you’re making a large batch for family or guests.
• Storage: Leftover pancakes freeze beautifully. Place them in a single layer on a baking sheet, freeze, then store in a zip-lock bag. Reheat in a toaster or oven for a quick weekday breakfast.

Final Thoughts

Sourdough and banana pancakes are proof that you don’t need complicated ingredients to create something extraordinary. By combining the tangy depth of sourdough with the natural sweetness of bananas, you end up with a stack of pancakes that are both comforting and nourishing.

This recipe also gives you a sustainable way to use sourdough discard, reducing food waste while bringing new flavors to the breakfast table. Whether you make them for a leisurely weekend brunch or batch-cook them for busy mornings, they’re sure to become a family favorite.

So, next time you see a couple of bananas turning spotty on your counter, don’t toss them pair them with your sourdough starter and treat yourself to a breakfast that’s both wholesome and delicious.