Ingredients
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional but adds warmth and coziness)
Wet Ingredients
- 3/4 cup (180g) sourdough discard (unfed is fine—just make sure it’s fresh and smells tangy)
- 2–3 medium ripe bananas (mashed with a fork—about 1 cup/240g total)
- 2 large eggs
- 1/4 cup (60ml) milk (any kind works—dairy or non-dairy)
- 1 tablespoon sugar or honey (sweetness is optional—bananas are naturally sweet enough for some folks)
- 1 teaspoon vanilla extract
- Butter or neutral oil (for greasing your pan or griddle)
Instructions
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon (if using). Stir until evenly mixed and set aside.
In a separate bowl, mash your bananas with a fork until mostly smooth (a few small lumps are fine). Mix in your sourdough discard, eggs, milk, sugar/honey, and vanilla extract. Whisk it all up like your life depends on it.
Gradually pour the wet mixture into the dry mixture, gently folding until just combined. Be like Elsa from Frozen here and let it go—don’t overmix, or you’ll end up with dense, rubbery pancakes. A few small lumps of flour in the batter are totally normal.
Preheat your skillet or griddle over medium-low heat. Add a pat of butter or a drizzle of oil and let it melt/coat evenly. Test the heat with a droplet of water—it should sizzle gently, not aggressively.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip with confidence (you got this!) and cook 1-2 minutes more on the other side until golden brown.
Repeat until your batter is gone, adding more butter or oil to the pan as needed.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Calories: 90-110
- Sugar: 5-7g
- Fat: 2-3g
- Saturated Fat: 1g
- Carbohydrates: 15-18g
- Fiber: 1g
- Protein: 2-3g
- Cholesterol: 10-20mg
Keywords: Sourdough Discard Banana Pancakes