Sourdough Discard Banana Pancakes
Sourdough Discard Banana Pancakes (Fluffy, Moist & Easy)
These sourdough discard banana pancakes are soft, fluffy, and naturally sweet with rich banana flavor in every bite. They’re the perfect way to use up sourdough discard while turning a simple breakfast into something extra cozy and satisfying.
The mashed bananas add moisture and sweetness, while the sourdough discard brings a subtle depth that makes these pancakes taste homemade in the best way.
Why You’ll Love This Recipe
- Perfect use for sourdough discard
- Soft, fluffy, and extra moist
- Naturally sweet from ripe bananas
- Easy, one-bowl friendly recipe
- Great for breakfast or brunch
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar (slightly reduced since bananas add sweetness)
- Pinch of salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sourdough discard
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas (about 2 medium bananas)
Instructions
1. Make the Batter
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
In another bowl, mix sourdough discard, eggs, milk, vanilla, and mashed bananas until smooth.
Combine wet and dry ingredients and stir until just mixed (don’t overmix).
2. Cook the Pancakes
Heat a skillet or griddle over medium heat and lightly grease.
Pour batter onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface.
Flip and cook another 1–2 minutes, until golden and cooked through.
3. Serve
Serve warm with butter, maple syrup, or sliced bananas.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–25 minutes
- Servings: 8–10 pancakes
Tips for the Best Banana Pancakes
- Use very ripe bananas for the best flavor
- Don’t overmix the batter—this keeps them fluffy
- Cook on medium heat so they cook through evenly
- Add a splash more milk if batter feels too thick
Variations
- Add chocolate chips
- Sprinkle in cinnamon or nutmeg
- Top with peanut butter or honey
- Add chopped nuts for texture
More Sourdough Recipes You’ll Love
If you’re loving sourdough baking, here are some of my favorite recipes to try next:
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Cinnamon Roll Pancakes
- Sourdough Discard Banana Pancakes
- Sourdough Discard Pancakes (Classic & Fluffy)
- Sourdough Discard Waffles
- Sourdough Discard Biscuits
Save these recipes for later and start making the most of your sourdough discard!
Jennie’s Thoughts
This is one of my favorite ways to use sourdough discard because it just makes pancakes feel a little more special without any extra work. And once you add bananas, it’s even better.
They turn out really soft and moist, and the banana flavor comes through in the best way—sweet, but not overpowering. It’s one of those breakfasts that feels comforting and easy at the same time.
I also love that it uses up two things at once—ripe bananas and discard—so it feels practical but still really good.
Storage
- Store in the fridge for up to 3 days
- Reheat in microwave or skillet
- Freeze for up to 2 months
These sourdough discard banana pancakes are soft, fluffy, and full of warm, comforting flavor. They’re simple, satisfying, and a perfect way to turn everyday ingredients into something really good.
