Fluffy Sourdough Banana Pancakes

5 from 1 vote

Fluffy Sourdough Banana Pancakes

These ultra Fluffy Sourdough Banana Pancakes are made with sourdough starter and two bananas for a stack of pancakes that are thick, fluffy, and naturally sweet.

Prep Time10

Cook Time20

Rest Time15

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 506kcal

Author: Lauren Skardal

Ingredients

1 cup milk
¼ cup white vinegar
1 cup mashed bananas about 2 medium bananas
2 large eggs
4 tablespoon butter melted and cooled to room temperature
½ cup sourdough starter (110g)
2 cups all-purpose flour (280g)
2 tablespoon granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Instructions

In a medium bowl, combine the milk and vinegar. Let sit for 15 minutes.
Add the mashed bananas, eggs, melted and cooled butter, and sourdough starter, and whisk to combine.
Add the flour, sugar, baking powder, baking soda, and salt, and combine.
Bring a large sauté pan to medium heat (heat setting of #4 out of #10). When it is at medium heat, add a small sliver of butter. Then add ¼ cup of batter per pancake to the pan. Cook for 2-4 minutes.
The pancakes are ready to be flipped when the bubbles on the top start popping and the edges of the pancake look set. The bottoms should be a nice golden brown.
Flip and cook for 1-2 more minutes or until the bottom is a light golden brown. Repeat with the remaining batter.
Serve warm with butter and maple syrup.

Notes

Bananas: For a mild banana flavor choose ripe bananas, but for a stronger banana flavor choose overripe bananas. The more ripe the bananas, the stronger the banana flavor. Overripe bananas are not actually sweeter than ripe bananas.
Milk: I recommend whole milk, but I use 1% milk all the time when that’s all we have on hand, and it works great.
White Vinegar: It may seem like a strange ingredient, but when you combine it with the milk, it makes a kind of homemade buttermilk, which, along with the sourdough starter, creates super fluffy pancakes. If you do not have vinegar, you can omit it, but it does help to use it. Don't worry, using vinegar does not make the pancakes taste like vinegar.
Sourdough Starter: This can be active sourdough starter or sourdough discard.
Pancake Size: You can use a measuring cup to portion out the size of the pancakes. I use a ¼ cup measuring cup for each pancake. You could also use an ice cream scoop to scoop the batter onto the pan. I find that ¼ cup batter per pancake works well for my kitchen set up and it makes it easier to cleanly flip the pancakes, but you could always use more or less batter to make larger or smaller pancakes.
Flipping the Pancakes: Flip the pancakes when the bubbles on the top start popping and the edges of the pancake look set.
Test Pancake: When making pancakes its always worth making a single "test pancake" first. This will help you to know if the heat needs to be turned up or down or if you prefer your pancakes thinner (add more milk) or thicker (add more flour).

Nutrition