Sourdough Banana Pancakes
Fluffy and flavorful pancakes made with sourdough starter and ripe bananas, offering a tangy twist on a classic breakfast favorite. These pancakes are a great way to use up sourdough discard while enjoying a delicious meal.
Equipment
- 1 Mixing bowl Large, for batter
- 1 Whisk or fork For mixing ingredients
- 1 Measuring cups For dry and wet ingredients
- 1 Measuring spoons For smaller measurements
- 1 Skillet or griddle Non-stick or cast iron recommended
- 1 Spatula For flipping pancakes
Ingredients
- 2 eggs slightly beaten
- 4 tsp baking powder 16 grams, 0.56 oz
- 1/2 cup sourdough starter 100 grams, 3.5 oz
- 1/2 cup mashed banana 118 grams, 4.16 oz
- 2 1/4 cups all-purpose flour 283 grams, 10 oz
- 2 cups milk 480 ml
- 1 tbsp sugar 12 grams, 0.4 oz
- 4 tbsp melted butter 56 grams, 2 oz
- 1 tsp kosher salt
Instructions
- Start by combining the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, eggs, sourdough starter, melted butter, and mashed banana together.
- Pour the wet ingredients into the dry ingredients and whisk until smooth and fully combined.
- Next, heat a non-stick skillet over medium-high heat. Coat it with cooking spray or melt a small amount of butter in the pan.
- Ladle some batter into the hot skillet.
- Cook for 2-4 minutes until golden, flipping when the top is bubbling. Cook the other side for another 2-4 minutes.
- Once done, transfer the pancake to a plate and continue with the remaining batter.
- Make sure to monitor the heat to prevent burning the outside while leaving the inside undercooked.
- Suggested toppings: maple syrup, berries, melted chocolate, Nutella, caramelized bananas, nut butter, honey.
Notes
- For extra fluffiness, separate the egg and whip the egg white before folding it into the batter.
- You can add cinnamon, nutmeg, or chocolate chips for more flavor.
- Best served fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.