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Sourdough Banana Pancakes with Overnight Option Recipe

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3.9 from 78 reviews

Fluffy and flavorful sourdough banana pancakes that can be prepared the night before or fresh in the morning. Made with sourdough discard and ripe bananas, these pancakes offer a delightful tangy sweetness and a soft texture perfect for a wholesome breakfast.

  • Total Time: 25 minutes (excluding overnight resting time)
  • Yield: 6 servings

Ingredients

Wet Ingredients

  • 100 g sourdough discard (100% hydration)
  • 80 g ripe banana (mashed)
  • 60 ml milk
  • 1 teaspoon honey (optional)
  • 15 g unsalted butter (melted and slightly cooled)
  • 1 egg (small/medium)

Dry Ingredients

  • 50 g plain flour (all-purpose flour)
  • ½ teaspoon baking powder
  • a pinch of salt

Instructions

  1. Prepare Batter Overnight (Optional): In a large bowl, whisk the sourdough discard, mashed banana, flour, milk, and honey if using. Cover the bowl with a plate or plastic wrap and refrigerate overnight to develop flavor and texture.
  2. Prepare Batter Immediately: If not preparing overnight, mix the sourdough discard, mashed banana, flour, milk, and honey in a large bowl until combined.
  3. Add Remaining Ingredients: Whisk in the egg, melted butter, and a pinch of salt to the batter. Right before cooking, whisk in the baking powder to ensure the pancakes rise properly.
  4. Heat Pan: Preheat a large frying pan or pancake griddle over medium heat, brushing a little oil or melted butter over the surface to prevent sticking.
  5. Cook Pancakes: Pour a small ladleful of batter onto the hot pan, allowing it to spread naturally. Avoid crowding so pancakes don’t merge. Cook for about 2 minutes until bubbles cover most of the surface.
  6. Flip and Finish: Flip pancakes carefully and cook for another 1 to 2 minutes until golden and cooked through.
  7. Keep Warm: Place cooked pancakes on a plate and keep warm by covering with a clean kitchen towel or placing in a low oven while continuing to cook the remaining batter.

Notes

  • You can prepare the batter the night before for enhanced flavor and convenience.
  • Use ripe bananas for natural sweetness and better texture.
  • Adjust the milk quantity slightly if the batter is too thick or thin.
  • Keep pancakes warm in a low oven set around 90-100°C (200°F) while cooking the rest.
  • Brush the pan lightly with oil or butter between batches to prevent sticking.
  • Author: Madelynn
  • Prep Time: 10 minutes (plus overnight if preferred)
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sourdough-banana-pancakes-with-overnight-option-recipe/