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.
Prep Time: 9 minutes
Cook Time: 10 minutes
Total Time: 19 minutes
Servings: 6 Pancakes
Ingredients
Dry Ingredients
- 3/4 Cups (93.75 g) All- Purpose Flour
- 4 Teaspoons (4 Teaspoons) Sugar
- 1/2 Teaspoons (0.5 Teaspoons) Salt
- 1 Teaspoons (1 Teaspoons) Baking Powder
- 1/2 Teaspoons (0.5 Teaspoons) Baking Soda
Wet Ingredients
- 1/2 Cups (118.29 ml) Milk
- 4 Teaspoons (4 Teaspoons) Butter Melted
- 1/3 Cups (100 g) Sourdough Discard 100 grams
- 1 (1) Egg
- 1 Teaspoons (1 Teaspoons) Vanilla Extract
Fruit
- 2 (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:
