Sourdough Banana Pancakes

5 from 1 vote

These Sourdough Banana Pancakes are light and airy, with just the right amount of crisp on the edges. They are seriously pancake perfection!

Prep Time5

Cook Time6

Total Time11

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 164kcal

In a medium bowl, add the flour, baking soda, baking powder, and salt. Mix until fully combined.
In a large mixing bowl, add the bananas. Mash well until a puree forms.
Add the starter, milk, eggs, vanilla extract, and melted butter. Mix well.
Add the dry ingredients to the wet ingredients. Mix until just combined, it's ok if there are a few lumps left in the batter.
Preheat a nonstick pan and add 1 tablespoon of butter to the pan. When the butter is melted, add a scoop of the batter to the pan.
With the heat on medium to medium high heat, cook the pancakes. When the outside of the pancakes start to look dry and there are bubbles in the middle of the pancake, carefully flip the pancake over.
Let the other side cook for 2-3 minutes until both sides are golden brown. Repeat this process for the rest of the pancakes.

Depending on how big you make the pancakes will depend on how many pancakes you get from this batter. I was able to get 10 pancakes from this recipe using a ¼ cup measuring cup.
The bananas should be very ripe, brown and spotty. If they are too yellow they won't add the sweetness to the pancakes that we are looking for.
Once the cooked pancakes are cooked, store leftover pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.