Fluffy Sourdough Banana Pancakes
Jump to VideoSourdough Banana Pancakes are not only a delicious twist on a classic breakfast recipe but also an easy one, perfect for engaging young kids in the kitchen. These fluffy pancakes are a great way to start a leisurely weekend morning!
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Equipment
- 1 Large mixing bowl
- 1 whisk
- 1 non-stick skillet or cast iron skillet
- 1 spatula
- 1 Measuring cups and spoons or a kitchen scale
Ingredients
- 2 bananas mashed
- 240 mL milk 1 cup
- 3 eggs large
- 300 grams sourdough starter discard 1¼ cups
- 180 grams all-purpose flour 1½ cups
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon ground
- 1 tablespoon sugar (if you prefer your pancakes sweeter, add more!)
- 28 grams butter melted (for batter), 2 tablespoons
- additional butter or oil (for frying)
Instructions
- In a large mixing bowl, mash the bananas until pureed. Add sourdough discard, milk, eggs, and melted butter, to the mashed bananas. Whisk to combine.
- In a separate bowl, combine the dry ingredients: flour, sugar, salt, and baking soda.
- Gently fold the flour mixture into the wet mix, aiming for medium lumps for that perfect texture of the pancakes.
- Heat a non-stick skillet or cast iron pan over medium heat, using a little butter or oil. Pour the batter (about ¼ cup for 1 pancake) onto the hot cooking surface, forming pancakes.
- Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden brown.
Video
Notes
- For measuring the pancake batter, I used a ¼ cup measure. However, if larger pancakes are your preference, opting for a ⅓ or ½ cup measure would be ideal. In my pan, I cooked two pancakes at the same time. Depending on the size, you might be able to cook three smaller pancakes at once or just one if they are larger.
- Allow the batter to rest: before cooking, let the pancake batter rest while your skillet is heating up. This resting period, ideally around 5 minutes, allows the sourdough discard to activate the baking soda in the batter completely.
- Grease correctly: for beautiful browning, lightly coat the griddle with vegetable oil. Even nonstick griddles require a bit of oil to prevent sticking.
- Timing the flip: patience is key when flipping pancakes. Wait until the right moment: the edges should start to look matte, and the surface should show broken bubbles. This indicates that the pancake is about two-thirds done on the first side. Flipping too early can prevent the pancakes from rising fully and setting properly, compromising their fluffy texture.
- Turn up the heat if you want thinner pancakes: cook the pancakes on medium-high heat if you decide to want them a bit thinner.
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Nutrition
Serving: 1small pancake | Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 133mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
