Best 5 Sourdough And Banana Pancakes Recipes

SOURDOUGH BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, salt in a large bowl.
• Whisk the milk, eggs, sourdough starter, melted butter, and mashed banana together.
• Pour the wet ingredients over the dry ingredients.
• Whisk until the mixture is smooth and combined.
• Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
• Ladle some batter in the hot skillet.
• Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling, it's time to flip. Cook for another 2-4 minutes on the other side.
• Remove the pancake to a plate and proceed with the remaining batter.
• Keep your eye on the heat so it's not too high and burning the outsides of the pancakes while leaving the inside undercooked.
• Serving options: maple syrup, berries, melted chocolate, Nutella, caramelized bananas, nut butter, honey.

SOURDOUGH AND BANANA PANCAKES

Steps:

• Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
• Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
• Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

BANANA PROTEIN PANCAKES

Steps:

• Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

EASY 15 MINUTE SOURDOUGH BANANA PANCAKES

Steps:

• Beat the eggs with a fork and add mashed bananas. You don't have to use ripe bananas for this recipe, but it is easier to mash ripe bananas. Add sourdough discard and mix.
• Add butter to a preheated pan. I use cast iron pan as it gets really hot and provides evenly cooked through pancakes. Scoop the batter onto the pan and fry the pancakes on one side for 2-3 minutes. Flip and fry on the other side for another 2 minutes.
• Serve the pancakes with sour cream, jam, honey, maple syrup, or fresh fruit. Enjoy!

SOURDOUGH PANCAKES

Steps:

• Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.