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Fluffy Sourdough Banana Pancakes Recipe

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4.2 from 13 reviews

These Fluffy Sourdough Banana Pancakes are a delicious twist on classic pancakes, incorporating tangy sourdough starter and ripe bananas for extra flavor and moisture. Perfect for a cozy breakfast, they combine the natural fermentation benefits of sourdough with the sweetness of bananas, resulting in a tender, airy texture and rich flavor.

Ingredients

Wet Ingredients

  • 1 cup milk
  • ¼ cup white vinegar
  • 1 cup mashed bananas (about 2 medium bananas)
  • 2 large eggs
  • 4 tbsp butter, melted and cooled to room temperature
  • ½ cup sourdough starter (110g)

Dry Ingredients

  • 2 cups all-purpose flour (280g)
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Prepare the buttermilk substitute: In a medium bowl, combine the milk and white vinegar. Let the mixture sit for 15 minutes to curdle and become a homemade buttermilk substitute, which will help activate the baking soda and add tenderness to the pancakes.
  2. Mix wet ingredients: To the milk and vinegar mixture, add the mashed bananas, eggs, and melted butter. Whisk these ingredients thoroughly until the mixture is smooth and well combined.
  3. Add dry ingredients: Stir in the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix gently until all ingredients are just incorporated, being careful not to overmix, which can make the pancakes tough. Then fold in the sourdough starter until evenly blended into the batter.
  4. Heat the pan and cook pancakes: Preheat a large sauté pan over medium heat (around setting 4 on a scale of 1 to 10). Add a small sliver of butter to grease the pan. Pour about ¼ cup of batter per pancake onto the pan. Cook for 2 to 4 minutes, watching until bubbles form and pop on the surface and the edges appear set. The underside should be golden brown before flipping.
  5. Flip and finish cooking: Flip the pancakes carefully and cook the other side for 1 to 2 minutes until it is lightly golden brown and the pancakes are cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
  6. Serve: Serve the pancakes warm, topped with additional butter and maple syrup for a classic, comforting breakfast experience.

Notes

  • Allowing the milk and vinegar to sit creates a buttermilk substitute that helps the pancakes rise and become fluffy.
  • Do not overmix the batter to avoid dense pancakes; lumps are okay.
  • The sourdough starter adds a subtle tang and improves texture; use active starter for best results.
  • If the batter is too thick, add a tablespoon of milk to thin it out slightly.
  • Adjust heat as needed to prevent burning while ensuring the pancakes cook fully.
  • For a vegan adaptation, substitute eggs with flax eggs and use plant-based milk and butter alternatives.

Find it online: https://bitezly.com/fluffy-sourdough-banana-pancakes-recipe/