Sourdough Banana Pancakes Recipe
A brilliant way to use up and extra sourdough starter or discard. These Sourdough Banana Pancakes makes an incredibly fluffy and flavourful American Style Pancake. I got this recipe from The Dutch Baker’s Daughter, Sourdough Banana Pancakes Recipe, I just changed the recipe to grams.
How many Sourdough Banana Pancakes does this recipe make?
This recipe makes a hefty 15 ish pancakes. I use a 1/4 cup measure to measure out each pancake as I prefer them a little on the small size. You could use 1/2 cup measure for larger pancakes if you prefer.
Can I make the batter ahead of time and make them later?
You can! You can keep the batter in the fridge for a day and you will still get light and fluffy pancakes. However, as it contains sourdough starter the flavour may develop a more sour taste. You also want to leave it in a container at least twice as large as the batter. It contains sourdough starter and will likely rise the longer you leave it.
Okay so how do I make them?
This Sourdough Banana Pancake Recipe is pretty straightforward. Begin by adding the dry ingredients to a large mixing bowl. In a measuring jug or another bowl, add the banana. Mash this up a little with a whisk or fork. Add the wet ingredients and whisk till combined. Add the liquids to the dry ingredients and whisk until mostly combined. Be careful not to over mix, a few lumps left is fine. Heat your frying pan on a medium heat and spray with cooking spray or add a little oil. Scoop 1/4 cups of the batter onto the hot frying pan, two at a time. Let the pancake cook for 2-3 minutes until the top starts to dry out and bubbles form. Flip over and cook for a further 1-2 minutes until both sides are a light golden brown.Repeat until you’ve used all the batter.
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Sourdough Banana Pancakes
Equipment
- Large mixing bowl
- Whisk
- Measuring jug or medium sized mixing bowl
- Frying pan
- 1/4 cup measure
- Spatula for pancake flipping
Ingredients
- 315 grams plain flour
- 45 grams caster sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 bananas mashed
- 200 grams sourdough starter
- 200 grams buttermilk
- 2 whole eggs
- 60 grams melted butter
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, add the flour, sugar, salt and baking soda.
- In the measuring jug or medium sized bowl, add the bananas. Mash them well with a whisk/masher until mostly pureed.
- Add the sourdough starter, buttermilk, eggs, melted butter and vanilla. Whisk well until combined.
- Add liquids to dry ingredients and whisk again until just barely combined. You may have some lumps left and this is fine.
- Heat up a frying pan on medium. Spray with cooking spray or put a teaspoon of oil in the pan. Make sure the pan is hot before you start to spoon the pancake batter on.
- I used a 1/4 cup measure to measure my pancakes but if you prefer larger ones I would recommend a 1/3 or 1/2 cup. I also only cooked two at a time in my pan. If you go smaller, you could fit 3, if you go larger you can probably only fit one.
- Cook until they start to form air bubbles on top (about 2-3 minutes). Flip and cook for another 1-2 minutes until they have risen slightly and both sides are a nice light golden brown colour.
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