Soft, fluffy and deeply flavorful, these Sourdough Banana Pancakes are all about letting your active starer shine. Made with nearly 100% sourdough starter, they have a beautifully developed tang that pairs perfectly with the natural sweetness of ripe bananas, creating a rich, well-balanced bite. Whether you're prepping for the busy week ahead or enjoying a cozy weekend breakfast, they bake up lightly crisp on the edges and tender in the center for a wholesome breakfast.
Why I Love This
- 100% Sourdough: These Sourdough Banana Pancakes are fully fermented using 100% active starter with only an optional ½ cup of flour. This makes them easy to digest and full of delightful flavor.
- Perfectly Balanced Flavor: While bananas can be very sweet, they pair perfectly with the tang of the starter creating the most natural flavor profile that isn't overwhelmingly sweet or tangy.
- Prep Ahead: Week mornings are hectic but breakfast is simplified as these - prep them ahead of time, freeze and reheat in the toaster for a quick, nourishing grab-and-go meal.
Want a protein pancake option? Try my Pumpkin Cottage Cheese Pancakes. Or for an even easier one pan pancake, check out my Sourdough German Pancake.
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Ingredients
- Active Sourdough Starter - using active starter rather than discard helps to keep the pancakes light and fluffy. Discard can be used but will result in a much thinner pancakes.
- Bananas - this is a great place to use up over-ripe bananas but you can also use ripe or frozen bananas. Just be sure to read my notes in the recipe card if using frozen.
- Flour - this is an optional addition of only a half cup. Adding it in gives a fluffier pancake but they will still turn out and be delicious if you choose to omit it.
- Baking powder and soda - these are leavening agents that help bring a lovely rise to the batter.
See recipe card for quantities.
Instructions
Step 1: If using frozen bananas, thaw and drain off any excess liquid. If using fresh bananas, simply peel. Puree until smooth using a blender or immersion blender.
Step 2: In a large bowl, combine the sourdough starter, banana puree, egg yolks (reserve the white for later), melted butter and honey. Whisk until smooth.
Step 3: Add the flour, salt, baking soda and baking powder. Stir gently until just combined.
Step 4: In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until mostly incorporated - a few lumps of whites is good. This helps keep the pancakes light and fluffy.
Step 5: Heat a skillet or griddle over medium heat and add 1 tablespoon of butter (or preferred cooking oil), letting it melt and lightly coat the surface. When the butter begins to sizzle, the skillet is ready.
Step 6: Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Flip and cook for another 1-2 minutes, until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Step 7: Serve warm topped with butter, maple syrup and fresh banana slices or your favorite fruit.
Hint: Whipping the whites separately is key to fluffy pancakes. Skipping this step will result in flat and dense pancakes.
Substitutions
- Dairy-Free - use coconut oil or another neutral oil in place of the butter
- Whole Wheat - feel free to use a whole wheat starter or make the ½ cup of additional flour your choice of grain.
- Eggs - if needed, flax eggs can be used but the pancakes will be denser in texture.
Variations
- 100% Sourdough - the addition of flour is optional (it helps create a fluffier pancake), but if 100% fermentation is important to you, they'll still taste wonderful!
- Deluxe - top your pancakes with whipped cream, berries and chocolate sauce!
- Kid friendly - add chocolate chips!
Try my Breakfast Chorizo Burritos or my Breakfast Chorizo Hash for another hearty breakfast option!
Storage
The first few days: Store fully cooled Sourdough Banana Pancakes in an airtight container or zip top bag in the refrigerator for up to 5 days.
Freezing: These freeze really well and is a great option for prepping ahead of time. Again, the Sourdough Banana Pancakes in an airtight container or zip top bag in the freezer for up to 3 months.
Reheating: To thaw, let the pancakes sit at room temperature or thaw overnight in the fridge. For a quicker option, microwave on a paper towel for about 30 seconds. To bring them back to life, pop them in the toaster until warm and lightly crisp.
Top Tip
Prep a double batch and freeze the leftovers. This makes for an easy, healthy breakfast on busy weekdays. Simply pop the frozen pancakes in the microwave for 30 seconds to take the edge off and then place them in the toaster to fully thaw and warm them up.
FAQ
No, you can use discard but the pancakes won't be as light and fluffy.
It's best to cook the batter right after mixing, especially after folding in the egg whites. For prep ahead, mix the wet and dry ingredients separately and combine just before cooking.
Whipping the eggs white and folding them in creates a lighter, fluffier texture. You can skip this step and use whole eggs, but the pancakes will be slightly denser.
Absolutely! See the notes above on storage and my top tip!
Look for bubbles forming on the surface and edges that appear set. The bottoms should be golden brown before flipping.
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Sourdough Banana Pancakes
- Total Time: 28-32 minutes
- Yield: 12 Pancakes 1x
Description
Soft, fluffy and deeply flavorful, these Sourdough Banana Pancakes are all about letting your active starer shine. Made with nearly 100% sourdough starter, they have a beautifully developed tang that pairs perfectly with the natural sweetness of ripe bananas, creating a rich, well-balanced bite. Whether you're prepping for the busy week ahead or enjoying a cozy weekend breakfast, they bake up lightly crisp on the edges and tender in the center for a wholesome breakfast.
Ingredients
1 cup (170 grams) active sourdough starter
½ cup (90 grams) banana puree about 1 banana
2 eggs
2 tablespoons (1 ounce) butter melted
2 tablespoon (40 grams) honey
½ cup (70 grams) flour optional
2 teaspoons (9 grams) baking powder
1 teaspoon (6 grams) baking soda
½ teaspoon (3 grams) salt
Instructions
- If using frozen bananas, thaw and drain off any excess liquid. If using fresh bananas, simply peel. Puree until smooth using a blender or immersion blender.
- In a large bowl, combine the sourdough starter, banana puree, egg yolks (reserve the white for later), melted butter and honey. Whisk until smooth.
- Add the flour, salt, baking soda and baking powder. Stir gently until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until mostly incorporated - a few lumps of whites is good. This helps keep the pancakes light and fluffy.
- Heat a skillet or griddle over medium heat and add 1 tablespoon of butter (or preferred cooking oil), letting it melt and lightly coat the surface. When the butter begins to sizzle, the skillet is ready.
- Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
- Flip and cook for another 1-2 minutes, until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Serve warm topped with butter, maple syrup and fresh banana slices or your favorite fruit.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutritional information is for the pancakes only, it does not take toppings into account.
Notes
It's best to use active sourdough starter for this recipe as it produces fluffier pancakes.
Whipping the egg whites separately also helps create rise in the pancakes. Ensure you fold them into the batter and do not fully incorporate them.
You'll know the pancakes are ready to flip when tiny bubbles begin to form in the batter and the bottoms are golden brown.
If your pancakes are sticking to your skillet, try adding more oil/butter.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Jenice Wallace says
These are so light and fluffy and just the perfect amount of sweetness from the banana. I love that they are made with nearly 100% sourdough starter making them an easy choice for the family.