Sourdough Banana Pancakes Made with Discard

Jump to Recipe Print Recipe

Enjoy the perfect breakfast with these fluffy Sourdough Banana Pancakes! Made with sourdough discard, ripe bananas, and a hint of sweetness, they’re a delicious and easy way to start your day.

These Sourdough Banana Pancakes are the perfect weekend breakfast for us or even a weekday treat. They’re soft, fluffy pancakes, and lightly sweet with just the right hint of banana. Whether you’re already knee-deep in sourdough bread baking or just looking to try something new, these fluffy sourdough pancakes are a simple and satisfying way to make your discard go the extra mile. I love finding new creative ways to use my sourdough starter discard!

stack of sourdough banana pancakes on a plate with syrup and butter on top

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!

Why You’ll Love These Pancakes

Aside from being a delicious twist on a breakfast classic, these pancakes are:

Quick and easy: You can have them on the table in under 30 minutes–simple recipes always means less work!
Flavorful: Ripe banana (or even overripe bananas or brown bananas) adds a subtle sweetness and depth, while the sourdough discard lends a gentle tang that balances beautifully. I love this part of sourdough discard recipes!

top view of the ingredients needed for sourdough banana pancakes

Key Ingredients

Ripe or Overripe Bananas–Whenever I have bananas that go begging, I peel them and stick them in the freezer for recipes just like this one! Just be sure to thaw before using.
Sourdough Discard–I absolutely love the tangy flavor discard brings to these recipes! You can use a little more if you want if you desire a little more tangy flavor to your pancakes.

Variations

Mash in another half of a banana–this variation gives a little more banana flavor to your pancakes.
Toss in a handful of chocolate chips–Sometimes we all get get a little chocolate craving! Adding chocolate chips is the perfect indulgent twist, the best way really in my opinion!

How to Make Sourdough Banana Pancakes

Start by whisking together the flour, sugar, salt, and baking powder in a large bowl. This ensures the dry ingredients are evenly distributed and helps prevent clumps. Whisking also adds a bit of air into the mixture, which contributes to fluffier pancakes.

bowl with dry ingredients for sourdough banana pancakes

In a separate bowl, stir together the milk, melted butter, eggs, mashed banana, and sourdough discard. Mix until everything is fully incorporated. Make sure the butter has cooled slightly before adding it in—if it’s too hot, it can scramble the eggs or cause the mixture to separate. A few small banana lumps are fine; they’ll add flavor and texture to the final pancakes.

bannanas beside a bowl full of pancake batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or spoon, gently fold the mixtures together just until combined. The batter should be slightly lumpy and thick—avoid overmixing, as this can make the pancakes tough and dense. Once mixed, let the batter rest for a few minutes. This short rest allows the flour to hydrate and helps create a lighter texture when cooked.

sourdough discard being poured into a bowl from a measuring cup

Use a little butter and heat a cast iron skillet over medium-high heat. Pour in your desired amount of batter and cook for 2–3 minutes, or until bubbles form. Flip once and cook for another 1–2 minutes until golden brown.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Tips

Use a hot skillet with melted butter for crisp, golden edges.
Avoid high heat—too hot, and the outside will burn before the inside cooks through.
Only flip once to keep them fluffy, and never press down while cooking.
Use a pancake mold if you want picture-perfect round pancakes.

syrup being poured onto a stack of pancakes

How to Serve Sourdough Banana Pancakes

These pancakes are best served warm, stacked high, and topped however you like. Some favorite toppings include:

A drizzle of pure maple syrup
Fresh fruit like blueberries, strawberries, or sliced bananas
A dollop of whipped cream
Or go all out with chocolate syrup, peanut butter, or Nutella

Make-Ahead & Freezer Tips

These pancakes store beautifully, making them a great option for meal prep:

Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Lay cooled pancakes on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer bag. Reheat in the toaster, microwave, or skillet for a quick breakfast. These breakfast recipes are a life saver for me in the mornings sometimes–my kids agree!

FAQs

What makes them fluffy?

Don’t overmix your batter! Gently folding the ingredients and allowing the batter to rest before cooking helps keep the texture light and airy.

Can I make them ahead of time?

Yes! These banana sourdough pancakes reheat well and are great for batch cooking.

How do I freeze leftover pancakes?

Freeze them in a single layer first, then transfer to a bag. This keeps them from sticking together and makes reheating easy.

So, next time you need an easy breakfast idea, remember these homemade pancakes! The extra step of adding bananas into your sourdough pancake batter will be the perfect way to elevate those classic sourdough pancakes! I promise you’ll love this easy recipe!

More Sourdough Breakfast Ideas

If you’re looking for more ways to use sourdough discard in your morning routine, check out these other cozy breakfast ideas:

Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest! If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!