The Best Sourdough Banana Pancakes with Discard

Imagine waking up to the softest, fluffiest sourdough banana pancakes, with touches of cinnamon and the health benefits of sourdough. Now imagine that you whipped up the batter the night before so all you had to do was pour the batter onto a steaming skillet in your sleepy state. Perfect breakfast goodness.

I love recipes I can make up in advance and have ready to go in the morning. It’s even better when making it in advance enhances the health benefits – and that’s exactly what happens in this recipe! The sourdough discard is not used as a leavening agent in this recipe. Instead, it’s used as a way to make it more healthy, by giving the wild yeast time to essentially “eat up” the gluten and sugars present in the flour during the overnight fermentation. This makes the flour more digestible and makes the pancakes easier on your gut.

You’ll find the fluffy texture of these sourdough banana pancakes will rival the best restaurant pancakes, but in a way that benefits your family’s health! So read on for the super simple instructions on how to make this delicious fall breakfast.

Ingredients for Sourdough Banana Pancakes

The ingredients for sourdough banana pancakes are super simple and are usually found in a well stocked pantry. This is a perfect way to take those pantry staples, pair them with a few overripe bananas and end up with a delightful fall breakfast! You can use up all the extra sourdough starter discard you have in your fridge from making sourdough bread. Plus, finding another great way to use up your overripe bananas can’t be a bad thing, right?

So, if you’re ready to go beyond the classic sourdough pancakes, and to have less work in the morning follow along!

This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

Wet ingredients

• 2 overripe bananas, mashed
• 1/2c extra starter ( active sourdough starter or sourdough discard)
• 1 egg
• 1T melted butter, vegetable oil, or melted coconut oil
• 1t. vanilla extract
• 1c cultured buttermilk

Dry Ingredients

• 1 1/4c all purpose white flour, fresh milled flour, or whole wheat flour (do not use bread flour)
• 1t ground cinnamon
• 1T raw sugar, white sugar or brown sugar
• pinch of Himalayan sea salt, or any salt you have on hand
• 1t baking powder
• ADD LATER! 1t baking soda

Instructions for Sourdough Banana Pancakes

The night before:

Mash bananas in a large mixing bowl or medium bowl. Add the active sourdough starter (or extra sourdough discard), egg, melted butter or oil, vanilla extract, and buttermilk. Whisk to combine.

In a separate bowl, combine flour, cinnamon, sugar, salt, and baking powder (DO NOT ADD THE BAKING SODA AT THIS TIME! IT WILL BEGIN TO REACT IMMEDIATELY)

Add the dry ingredients into the wet ingredients in the large bowl and mix with a wooden spoon until the flour is just combined. Any time you are working with things like pancakes, cakes, and cookies, you’ll want to make sure to stop mixing as soon as it’s all coming together. If you overmix the pancake batter, you’ll work the gluten in the flour and it will make the pancakes tough.

Cover the large bowl with plastic wrap and put in the refrigerator. If you’re like me and you have an ADHD brain, you may want to write “add 1t. baking soda!” to the top of the plastic wrap so you don’t forget in the morning!

The next morning:

After you’ve had the batter rest overnight, heat a cast iron skillet on medium-high heat for 2-3 minutes. While that is preheating, take the batter out of the fridge and add the baking soda, mixing with a wooden spoon or a dough whisk (this is my new favorite kitchen tool!!!) until it is just combined.

Turn the hot pan down to medium heat and use fresh butter, cooking spray, or a little oil on the pan to prevent sticking. Then use a 1/4 cup batter to make medium pancakes and 1/3 to 1/2 cup measure for larger pancakes.

Let the pancakes cook until you see bubble on the surface begin to pop. Flip them over and allow the second side to cook until it’s golden brown. Take the cooked pancakes off the pan and put on a serving platter. Cover them with a tea towel to keep in the heat while you finish cooking the pancakes.

Serve immediately.

FAQs

How do I store banana sourdough pancakes?

I store these either in my refrigerator or the freezer. To store in the fridge, put them in an airtight container or zip top bag. You’ll want to use them over the next 3-5 days.

I often make a double batch and put the extras in the freezer for longer storage and for quick meals in the future. When I do that, I freeze them on a sheet pan covered in parchment paper. Put them in a single layer and freeze until completely frozen. Put the frozen pancakes into a Ziplock freezer bag or an airtight container.

By freezing them individually, it keeps them from freezing together and allows you to pull out one at a time. Then you can pull out fluffy sourdough banana pancakes any time your heart desires without having to make them fresh!

How do I reheat sourdough banana pancakes?

I find the best way to reheat these is in the toaster oven. It makes them a bit crispy on the exterior, but if you want them super soft, you can just wrap them in aluminum foil first. Alternately you can heat them up in the microwave!

What kinds of toppings do you recommend for sourdough banana pancakes with discard?

Here are some of our favorite things we use as toppings, plus some ideas I want to try here at home:

*pure maple syrup and butter

*brown sugar and pecans

*butter and cinnamon sugar

*chocolate chips and whipped cream would be amazing!!!

*cinnamon chips would be sooooo good

*I think my warm caramel buttermilk syrup would be divine on these!

*My recipe for cream cheese whipped cream would take these to the next level!

*Maybe a bit of natural peanut butter with more fresh bananas on top

*Marshmallow fluff and peanut butter for a little fluffer nutter pancake?

I’d love to hear your favorite toppings or what other ideas you come up with!

Do I have to make them the night before?

No you can absolutely make these right before cooking them! Leaving them in the refrigerator overnight is just to give the wild yeast time to have a long fermentation and give the health benefits of sourdough. Additionally, it gives the slight tang of the sourdough to add to the flavor. However, these are just as yummy if you mix them up and cook them right away!

Can I use something instead of cultured buttermilk?

Yes absolutely! I love using cultured buttermilk because it makes such fluffy pancakes! However, in a pinch, you can put a splash of vinegar or lemon juice in the bottom of the measuring cup before you pour in the milk. Then after you pour the milk in, give it a stir and let it sit for about 5 minutes for it to begin to curdle.

That acidity from the lemon juice or vinegar will react with the baking soda to create the chemical reaction that allows the pancakes to rise.

So, if you’re looking for an easy recipe and different ways to use up overripe bananas outside of the typical sourdough banana bread before you add them to your food waste, this is the recipe for you!

Printable sourdough banana pancake recipe card below: