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.

For more Breakfast Recipes, check out my Breakfast Category, here.