Sourdough Banana Pancakes Recipes
SOURDOUGH BANANA PANCAKES
These Sourdough Banana Pancakes are the fluffiest most delicious pancakes of all times! This is my go-to pancake recipe!
Provided by camila
Categories Breakfast
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 pancake, Calories 100 kcal
SOURDOUGH AND BANANA PANCAKES
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
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
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