Start your day off on the right foot with a perfect blend of sourdough tanginess, banana sweetness, and nutty goodness with these simple sourdough banana nut pancakes! Get ready to elevate your morning routine with this simple, healthy recipe!
If you're looking for other recipes using sourdough discard, give my sourdough pumpkin muffins a try!
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Why You'll Love These Pancakes
There are several reasons to love this recipe but below are a few of my highlights!
These pancakes are super quick and easy! They are only 6 ingredients and take virtually no time to whip up!
They are a great way to use up sourdough starter discard! If you're like me, you are always looking for things to do with extra starter and you hate to throw any away. These pancakes are a great solution to that problem!
They are relatively healthy. These aren't loaded with fake sugars and compared to many pancakes, are pretty healthy.
The tanginess of sourdough with the sweetness of banana is perfect!
Ingredients
Eggs: Ideally you'll want to use large eggs and let them come to room temperature.
Banana: I recommend using bananas that are very ripe like you would in banana bread.
Sourdough Discard: This is left over, unfed sourdough starter. If you want more tanginess in your pancakes, you'll want starter that hasn't be fed in a longer amount of time.
Walnuts: You can omit these and make plain sourdough banana pancakes. However, I recommend you add chopped walnuts.
Vanilla Extract: This is for a bit of extra flavor. You can substitute vanilla bean paste or scraped vanilla beans.
Baking Soda: This is used to make your pancakes extra fluffy and allows them to rise!
How To Make These Pancakes
Step 1: Mash the two bananas in a medium-sized bowl. Add the eggs, sourdough discard, walnuts, vanilla extract, and baking soda. Whisk together until well combined.
Step 2: Heat an electric griddle to 375℉. Once it has heated up, spray with nonstick spray or melt some butter on the griddle to prevent sticking. Pour ¼ - ⅓ cup batter onto the griddle and cook for a few minutes before flipping over. You'll know that the pancake is ready to flip over because the bubbles in the batter will start to pop. Cook on the other side for a few minutes before transferring to a plate.
Variations and Substitutions
If you're looking to level up these pancakes even further, I recommend you add in a teaspoon of cinnamon or some cinnamon chips!
Alternatively, you can also add in a different kind of nut instead of walnuts such as pecans.
Lastly, you can make these extra fruity by adding in some blueberries or chopped strawberries!
Serving the Pancakes
There are a few different ways to serve these pancakes. My favorite is by adding peanut butter and then some sliced bananas. Finally, top it off with some maple syrup!
Other ideas for serving include topping the pancakes with the following:
- nutella
- powdered sugar
- almond butter
- caramelized bananas
Tips for the Perfect Pancakes
This pancakes are simple to make but here's a few things to keep in mind to ensure that you are successful when you make them!
- To get the most banana flavor, use super ripe bananas.
- Don't heat the griddle too hot. This can cause you to cook the outside of the pancake while the middle is still uncooked.
- Mash the bananas completely to ensure that they get fully incorporated into the batter and you aren't left with chunks in your batter.
Frequently Asked Questions
Sourdough discard is a form of the sourdough starter. Sourdough starter requires you to feed it every so often to keep it alive. After a while of feeding it, you'll end up with a lot! That's why it's recommended to discard some of the starter each time you feed it. This discard is still perfectly fine to use in a variety of recipes which is why you'll find many sourdough recipes calling for the use of discard!
Yes! While the term, sourdough discard may sound bad, it's completely fine to eat! It is essentially extra, unfed sourdough starter. Many people choose to use their discard in a variety of recipes.
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📖 Recipe
Simple Sourdough Banana Nut Pancakes
Equipment
Ingredients
- 2 large eggs room temperature
- 2 bananas mashed
- 1 c sourdough discard
- ⅓ c chopped walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- In a medium-sized bowl, mash the bananas. Add the eggs, sourdough discard, walnuts, vanilla extract, and baking soda. Whisk until well combined.2 large eggs, 2 bananas, 1 c sourdough discard, ⅓ c chopped walnuts, 1 teaspoon vanilla extract, ½ teaspoon baking soda
- Begin warming up your griddle to 375℉. Once it is warm, spray with nonstick spray or melt some butter to keep your pancakes from sticking. Drop ¼ - ⅓ cup of the batter and cook for a few minutes before flipping over. You'll notice bubbles on the batter start to pop when it's ready to flip over. Cook again for a few minutes before removing to a plate.
Carla says
I made these tonight for dinner. They're okay but they're pretty bland. I even stuck cinnamon in it and they don't really have much of a flavor. So if I try it again I'll probably add a little bit of salt and some sugar or something. They need doctored up