Banana Sourdough Pancakes

Easy overnight banana sourdough pancakes use up leftover sourdough discard for perfectly crispy edged pancakes with a hint of banana and almond!

There is never a bad day for pancakes, or ways to use your sourdough starter discard. Or those quarantine bananas that never seem to get eaten before they turn brown and need some other use. I mean, don’t get me wrong, this sour cream chocolate chip banana bread is never, ever a bad thing, but sometimes you have to branch out. And this two for one recipe to use two things that we can’t seem to use enough of during was a slam dunk!

Sourdough pancakes are slightly different than other super fluffy pancakes, like buttermilk that use added leaveners to get the lift. The sourdough starter adds the sour flavors, and some natural lift to the pancakes with the help of a touch of baking soda, but generally, if you like the crispier edged pancakes, these are for you. Sourdough pancakes like these require a “sponge” that is made overnight to get those bubbles developed, and it is well worth the time.

But even then, the time to create the sponge is minimal and it just requires it to rest overnight. Frankly these almost seemed like less work than my favorite buttermilk pancake recipe (which I have also been meaning to share for AGES – silly how working from home gets in the way of blogging. RUDE! ha!).

The other thing about these pancakes is that they definitely are a homage to me and my best friend because of the addition of the bananas. In our drunken college days, we dubbed “our song” to be Banana Pancakes from Jack Johnson. It has stuck with us all these fifteen years – and we even danced to it at each of our weddings! Trust me, it’s not a pretty dance, we look more like drunk chickens hopping on one leg at a time. But it’s us.

I texted her while I made these and turned up some J.J. for that nostalgic best friend feeling.

And I added in a touch of almond extract for fun.

Lastly, can I commend Ben on his most excellent hand modeling and syrup pouring skills for these photos? Being an “instagram husband” is not an easy job – and most definitely thankless, but dang hunny, you pour that syrup goooddddddd.

Need more breakfast ideas? Got you covered!

Homemade Blueberry Pancake Syrup

Lemon Poppy Seed Crepes

Print Recipe

Yield: 2 Dozen Pancakes

Banana Sourdough Pancakes

Prep Time: 12 Hours (or, Overnight)

Cook Time: 30 Minutes

Total Time: 12 Hours 30 Minutes

Ingredients:

Overnight Sourdough Pancake Sponge –

• 2 cups Unbleached All Purpose Flour
• 3 Tbsp Sugar
• 2 cups Buttermilk
• 1 cup Sourdough Starter, discard

Pancake Batter –

• All of the Overnight Pancake Sponge
• 2 Eggs
• 1 Overripe Banana, mashed
• 4 Tbsp Butter, melted
• 1 tsp Vanilla
• 1/2 tsp Almond Extract, optional
• 1/2 tsp Salt
• 1 tsp Baking Soda

Directions:

Starting the night before, make the sponge. In a large mixing bowl, whisk together the ingredients. Cover with plastic wrap and leave a small vent to allow any accumulated gas to escape. Set it on the counter and wait.

For the pancakes – In a bowl, whisk together the remaining pancake ingredients, eggs, mashed banana, butter, vanilla, almond, salt and baking soda. Pour the pancake sponge into the bowl, and whisk together to create the final batter.

Preheat a griddle to 350 degrees. Lightly spray with non-stick spray and pour 1/4 cup portions of the pancakes on top. Cook until the tops are bubbly and begin to look dry, and then flip, about 3-4 minutes. Continue cooking until the other side is golden brown. Remove from griddle and serve.

Adapted from King Arthur Flour’s Classic Sourdough Waffles or Pancakes recipe