Banana Sourdough Pancakes with Sourdough Discard
Turn your sourdough discard into a breakfast delight! These banana sourdough pancakes are fluffy, flavorful, and nutritious. The combination of ripe bananas and tangy sourdough creates an irresistible morning treat.
Ingredients
- 2 large Ripe Bananas
- 1 cup Sourdough Discard
- 1/3 cup Milk (dairy or non-dairy)
- 2 large Eggs
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract
- 1 cup Spelt or All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
Instructions
- Mash the ripe bananas in a large mixing bowl until smooth.Add the sourdough discard, milk, eggs, melted butter, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined. A few lumps are okay.
- Cover the batter and refrigerate it overnight (8–12 hours) for enhanced flavor and texture.
- Preheat a skillet or griddle over medium heat (350°F). Lightly grease with butter or oil.Scoop about 1/4 cup of batter for each pancake onto the skillet.Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Top with your favorite toppings like maple syrup, fresh berries, or nut butter. Enjoy!
Notes
- For extra fluffiness, let the batter sit for 10 minutes before cooking if skipping fermentation.
- Adjust the consistency with a splash of milk if the batter is too thick.
- Refrigerator: Store pancakes in an airtight container for up to 4 days. Reheat in a toaster oven or on a stovetop pan.
- Freezer: Freeze pancakes individually wrapped in plastic and placed in a freezer bag for up to 4 months. Reheat directly from frozen in a toaster oven.