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Maple syrup being poured over a stack of overnight sourdough banana pancakes.

Sourdough Banana Pancakes (With An Overnight Option)

These Sourdough Banana Pancakes are soft, fluffy and full of proper banana flavour, with just enough sourdough tang to make them more interesting than your usual homemade pancakes. They are made with sourdough starter discard, ripe banana and a few basic pantry ingredients, and you can either make them the same morning or let the batter rest in the fridge overnight.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Overnight Option - Chilling 8 hours
Total Time 25 minutes
Course Breakfast
Cuisine Worldwide
Servings 6 -8 pancakes (serves 2)
Calories 63 kcal

Equipment

  • Balloon Whisk
  • Pancake Griddle, or Large Frying Pan(s)

Ingredients
 
 

  • 100 g sourdough discard 100% hydration
  • 80 g ripe banana mashed
  • 60 ml milk
  • 50 g plain flour all-purpose flour
  • 1 teaspoon honey optional
  • 15 g unsalted butter melted and slightly cooled
  • 1 egg small/medium
  • a pinch of salt
  • ½ teaspoon baking powder

Instructions
 

For Overnight Option:

  • In a large bowl, whisk together sourdough discard, mashed banana, flour, milk and honey (optional). Cover with a plate or cling film (plastic wrap) and leave in the fridge overnight.

For Same Morning Option:

  • If you haven't made part of the sourdough pancake batter the night before mix the sourdough discard, mashed banana, flour, milk and honey (optional).

***Continue For Both Options:

  • Whisk in an egg, melted butter and a pinch of salt to the batter. Lastly, just before frying, whisk in baking powder.
  • Preheat a large frying pan (or two) or a pancake griddle with a little oil or butter brushed over the surface.
  • Pour one small ladleful per pancake and let the batter spread out naturally. Make sure you don't overcrowd the pan and keep them apart, so they don't merge with each other.
  • After about 2 minutes, bubbles cover most of the surface of the pancakes. It's a cue to flip them over and fry again for 1-2 minutes.
  • Repeat with the remaining batter. Keep the cooked pancakes warm by covering them with a clean kitchen towel or in a low oven, whilst you work through the batter.

Nutrition

Calories: 63kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 49mgPotassium: 84mgFiber: 0.5gSugar: 4gVitamin A: 120IUVitamin C: 1mgCalcium: 47mgIron: 0.1mg
Keyword Easy Sourdough Pancakes, Fluffy Sourdough Pancakes, Overnight Sourdough Pancakes, Sourdough Banana Pancakes, Sourdough Discard Banana Pancakes, Sourdough Pancakes
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