Sourdough Banana Pancakes

sourdough discard banana pancakes recipe on plate with maple syrup and sliced bananas.

These Sourdough Banana Pancakes are super soft, fluffy and delicious! Perfect for your sourdough girl era! Get your morning started off right with the perfect delicious and healthy breakfast.

Course Breakfast

Cuisine American, Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings pancakes

Calories 173kcal

Author Aubrey

Cost $5

Equipment

Bowl
Whisk
Pan
spatula

Ingredients

Sourdough Pancakes

2¼ cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 cups milk
2 eggs
½ cup sourdough discard starter
4 tablespoon butter (room temperature or melted)
½ cup banana mashed

Instructions

In separate bowls, mix wet ingredients (milk, eggs, sourdough starter, melted butter, mashed banana) and dry ingredients (flour, baking powder, sugar and salt). Combine wet and dry ingredients and thoroughly mix.
Over medium-high heat, grease pan and ladle approximately ¼ - ½ cup batter into pan.
Cook for approximately 1-3 minutes each side, until golden brown outside.

Notes

Non-Dairy Milk Options: Soy milk, coconut milk, pea milk or oat milk.

Flax Egg: To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

Vegan and Dairy Free Pancakes: Instructions as stated.

Vegan Protein Pancakes: Substitute 2 scoops of vegan protein powder for equal parts flour.

Nutrition