Sourdough Banana Pancakes
Experience the perfect blend of tangy sourdough and sweet bananas with these sourdough banana pancakes. Made with wholesome and vegan ingredients, they're a delight for breakfast or brunch. Fluffy, flavorful, and easy to make, they're the most delicious way to start your day!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Ripe bananas
Almond milk
Dairy free yogurt
Sourdough discard or unfed starter
Vanilla extract
Salt
Baking powder
Baking soda
Cinnamon
All-purpose flour
Tips for Sourdough Banana Pancakes:
Healthy Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. While it won't leaven as much as a fresh starter, the discard will still contribute to flavor and texture.
Room Temperature Ingredients: Use room temperature sourdough discard, mashed bananas, and any other wet ingredients, such as milk and eggs, to facilitate proper mixing and fermentation, resulting in flavorful and fluffy pancakes.
Mix Until Just Combined: Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing can result in dense pancakes, so mix until there are no large lumps of flour, but some small lumps are okay.
Preheat Crumpet Rings: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Place crumpet rings onto the skillet and allow them to heat up for a few minutes.
Fill Crumpet Rings: Spoon the pancake batter into the heated crumpet rings, filling them about two-thirds full. The crumpet rings help the pancakes maintain a uniform shape and ensure they cook evenly.
Cook Until Bubbles Form: Cook the pancakes until bubbles form on the surface and the edges start to set, typically 2-3 minutes. This indicates that it's time to flip the pancakes.
Remove Crumpet Rings and Flip: Carefully remove the crumpet rings using tongs or oven mitts. Then, use a spatula to carefully flip the pancakes and cook them for an additional 1-2 minutes on the other side until golden brown and cooked through.
Keep Warm: As you cook the pancakes, keep them warm on a baking sheet in a low oven (around 200°F or 95°C) until ready to serve. This ensures they stay warm and fluffy.
Serve and Enjoy: Serve the sourdough banana pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, chopped nuts, or whipped cream. Enjoy them for breakfast, brunch, or any time of day!
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough banana pancakes!
