Banana Sourdough Pancakes Recipes

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SOURDOUGH AND BANANA PANCAKES



Sourdough and Banana Pancakes image

A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.

Provided by Carolyn Meigs

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 13

¾ cup all-purpose flour
1 ½ tablespoons white sugar
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 ripe banana
½ cup sourdough starter
½ cup sour cream
1 egg, lightly beaten
2 tablespoons butter, softened
½ teaspoon vanilla extract
½ cup milk, or as needed
1 tablespoon butter, melted, divided

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.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.5 g, Cholesterol 39.5 mg, Fat 8.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 246.9 mg, Sugar 5.3 g

EASY 15 MINUTE SOURDOUGH BANANA PANCAKES



Easy 15 Minute Sourdough Banana Pancakes image

Great breakfast idea for a busy morning!

Provided by Natashashome

Categories     Breakfast

Time 20m

Number Of Ingredients 4

2 eggs (1 egg per person )
2 bananas (if bananas are large, add 1 egg)
100 grams (6 tbsp) sourdough discard (can use gluten free)
butter (for frying)

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!

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

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