Sourdough Banana Pancakes
Fluffy and naturally tangy, these sourdough banana pancakes combine ripe bananas with fermented starter for a delicious twist on a classic breakfast favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter, active and bubbly
- 1 large ripe banana, mashed
- 1 large egg
- 1/2 cup milk (dairy or plant-based)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, combine the sourdough starter, mashed banana, egg, milk, maple syrup, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip pancakes and cook for another 1-2 minutes until golden and cooked through.
- Serve warm with your favorite toppings such as extra banana slices, syrup, or nuts.
Notes
For extra fluffiness, let the batter rest for 10 minutes before cooking. Serve with fresh berries and maple syrup for a delightful breakfast.