Easy Sourdough Banana Pancakes With Discard

These heavenly sourdough banana pancakes are better than pancakes from your favorite breakfast place! They are light and fluffy, sweet, and loaded with flavor. These sourdough pancakes are so easy to make, they are the perfect weekend breakfast!

Sourdough discard pancakes on a white place. There are sliced bananas on top. Someone is pouring maple syrup on top of the pancakes.

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Why You’ll Love These Easy Sourdough Pancakes

  • Easy to Make
  • Incredibly light and fluffy pancakes
  • Uses sourdough discard. No need for a ripe starter.
  • Perfect for breakfast
  • No mixer required.
  • Crowd pleaser. Your entire family will love these sourdough pancakes.
sourdough discard pancakes on a white plate. There are bananas and chocolate chips.

FAQ

Is sourdough pancakes good for you?

The fermentation process that the sourdough starter undergoes breaks down gluten in wheat. This may make sourdough pancakes easier to digest.

Why are my sourdough pancakes tough?

They are tough because you overmixed the batter. Overmixing the batter will develop the gluten in the flour, leading to tough pancakes.

What consistency should sourdough starter pancake batter be?

The consistency should be a thick batter that is not runny. You should mix the batter until it is combined, no more no less.

Fluffy pancakes with sliced bananas and chocolate chips on top. There is syrup on the pancakes.

Tips For Making The Best Sourdough Pancakes

Do NOT overmix the sourdough pancake batter.
Overmixing will lead to flat, tough pancakes which is the opposite of what we want. In fact, it is better to undermix the batter.

Do NOT press down on the pancakes while they are cooking.
I bet you’ve seen your mom use a spatula to press down on a pancake after it’s been flipped to the other side. Sorry mom, but that’s incorrect.

Riddle me this: Why press down on a pancake if you are trying to achieve a fluffy texture pancake? Pressing down will deflate it! All the air will leave the pancake. You’ll end up with a flat, dense pancake. Resist the urge! Trust me, you’ll thank me.

Grease your skillet with butter (and sprinkle with salt) after each pancake. 
This is a great way to get perfectly buttered pancakes. You can also grease your skillet with coconut oil, vegetable oil, or peanut oil.

Resist the urge to flip the pancake too early.
Flipping too early will give you raw pancakes. You will know when the pancakes are ready to flip when you see many holes on the surface.

ingredients for sourdough banana pancakes on a table. Flour, bananas, melted butter, egg, salt, sugar, sourdough discard, vanilla extract.
Ingredients for sourdough banana pancakes

Ingredients For Sourdough Banana Pancakes

  • All-Purpose Flour: You can also use bread flour.
  • bananas: Use overripe bananas. The riper the banana, the sweeter it is. Brown bananas would be better than a green banana.
  • Sourdough Starter Discard: The tang of sourdough is perfect for pancakes.
  • Sugar: Added for sweetness.
  • Salt: Flavor enhancer.
  • Baking Powder and Baking Soda: Leavening ingredients.
  • Milk: Milk has fat and fat has flavor. You can also use non-dairy milk such as almond milk.
  • Butter: Full of flavor! 
  • Egg
  • Vanilla Extract: Enhances the flavor. I get mine from Costco.

NOTE: Your ingredients do not need to be at room temperature. In recipe testing, I found no difference in the pancakes if the ingredients were cold or room temperature. 

a person eating banana pancakes with chocolate chips. The pancakes look fluffy
Chocolate chips and fresh bananas. So YUMMY!

How To Top Your Pancakes

I top mine with slices of bananas. Then, I drizzle it with pure maple syrup. 

You can also top them with various fresh fruits, nuts, and chocolate chips.

Step By Step Photos of Sourdough Discard Banana Pancakes

Scroll down for the printable sourdough banana pancake recipe card.

Whisking together flour, salt, sugar, baking powder, and baking soda to make sourdough pancakes

In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda. Set the flour mixture aside.

You can use my sourdough baking conversion chart to get accurate weight and measurements of all the ingredients.

Mashing bananas with a fork in a glass mixing bowl

In a medium bowl, mash the bananas with a fork. Then, pour in the milk, sourdough discard, melted butter, vanilla extract, and egg. Whisk together until combined.

pouring sourdough discard into liquid ingredients for banana pancakes and then whisking

Pour the wet ingredients into the dry ingredients. Mix until just combined. The batter should be thick and have medium lumps.

close up of sourdough banana pancakes to show the consistency. there are different size lumps in the batter
The correct batter consistency. There are different sized lump.

Cook: Heat your cast iron skillet or hot griddle to medium heat. Place a little butter and let it melt. Sprinkle a pinch of salt. You can also use a little oil instead of butter (though I highly recommend the butter).

pouring pancake batter into a hot skillet on a stove.
The pancake is ready to flip when there are many holes!

Pour ⅓ cup batter into the hot skillet. 

Cook until golden brown on the sides and you see numerous holes on the top (roughly 2-3 minutes). 

cooked side of a sourdough banana pancake on a skillet
Look at that golden brown exterior! YUM!

Flip the pancake and cook for an additional minute. Be patient during this step. Do not be tempted to press down on the pancake with a spatula as that will flatten the pancake.

poking a sourdough banana pancake with my finger to check if it is done.
Poke the pancake with your finger. If the pancake is cooked, then it will feel firm and bounce back

Repeat for the remainder of the pancake batter.

three plates with pancakes on a table.

How To Store Banana Sourdough Pancakes

You can store sourdough discard pancakes in the refrigerator for up to three days. To store, simply place it in an airtight container.

You can also freeze them. They can be frozen for up to three months. To defrost, place in the refrigerator the night before. 

To reheat, simply place them on a baking sheet and heat them in an oven or toaster oven at 300°F for five minutes. 

Other Recipes You May Like

Easy Sourdough Crepes With Nutella and Berries

Simple Sourdough Apple Muffins With Applesauce

Flakey Sourdough Discard Scones With Chocolate Chips

Sourdough Banana Pancakes Recipe Card

sourdough banana pancakes with sliced bananas on top. Someone is pouring maple syrup on the pancakes
5 from 6 votes

Fluffy Sourdough Banana Pancakes

TESTED & PERFECTED RECIPE. These sourdough banana pancakes are fluffy on the inside, crispy on the outside, and packed with delicious flavor.
Xena Kai
Prep Time: 9 minutes
Cook Time: 10 minutes
Total Time: 19 minutes
Servings: 6 Pancakes

Ingredients
 
 

Dry Ingredients

  • 3/4 Cups All- Purpose Flour
  • 4 Teaspoons Sugar
  • 1/2 Teaspoons Salt
  • 1 Teaspoons Baking Powder
  • 1/2 Teaspoons Baking Soda

Wet Ingredients

  • 1/2 Cups Milk
  • 4 Teaspoons Butter Melted
  • 1/3 Cups Sourdough Discard 100 grams
  • 1 Egg
  • 1 Teaspoons Vanilla Extract

Fruit

  • 2 Bananas

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda. Set aside.
  • In a separate mixing bowl, mash the bananas with a fork. Then, pour in the milk, sourdough discard, melted butter, vanilla extract, and egg. Whisk together until combined.
  • Pour the wet ingredients into the dry ingredients. Mix until just combined.
  • Heat your skillet to medium heat. Place some butter and let melt. Sprinkle a pinch of salt onto the skillet. Pour ⅓ cup of pancake batter into the hot skillet. Cook until golden brown on the sides and you see numerous holes on the top (roughly 2-3 minutes). Flip the pancake and cook for an additional minute.
  • Repeat for the remainder of the pancake batter.

Notes

  • Check my post for detailed pictures. I have step-by-step pictures that are easy to follow. Moreover, I’ve written descriptive instructions. 
  • Do NOT overmix the pancake batter! Overmixing will lead to flat pancakes. Check my post to see pictures of the correct batter consistency
  • Use ripe bananas. The more ripe the banana, the sweeter the pancakes will be.
  • Do NOT press down on the pancakes as they cook. Pressing down with your spatula will lead to flat, dense pancakes.
  • Grease your skillet with butter and sprinkle salt before adding pancake batter. This is a great way to get perfectly buttered pancakes.
  • To Store: Store covered in the fridge for up to three days. You can also freeze the pancakes for up to three months.
  • You’ll love these other sourdough recipes:
sourdough crepes with nutella, raspberries, and blueberries.
Easy Sourdough Crepes With Nutella And Berries

Freshly baked sourdough apple muffins. With a bowl of applesauce and oatmeal.
Simple Sourdough Apple Muffins With Applesauce

sourdough scones with chocolate chips and discard
Flakey Sourdough Discard Scones With Chocolate Chips

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