My Banana Sourdough Pancakes taste best when freshly made and still lovely and warm. Whether you pour golden maple syrup, honey, sprinkle some sugar or coat them with whipping cream is up to you! For me a plain banana sourdough pancake roll-up is pretty perfect on its own, but maple syrup or Nutella and maybe some fresh berries are always welcomed too.
Light and fluffy Banana Sourdough Pancakes
I’ve been baking sourdough bread on a regular basis for a while now, so there has never been a shortage of sourdough starter in my kitchen. Quite the opposite actually! And the banana sourdough pancakes are the result of that. I don’t know… maybe I’m a bit crazy in this department, but it feels a bit awkward and sad to pour this living creature, which I nurtured for weeks, down the drain just because suddenly there is a bit too much of it. And if you bake with the sourdough starter frequently you know exactly what I mean!
So anyway, if you happen to have too much of it do me a favour: make some banana sourdough pancakes and give it to neighbours instead of pouring it away! And if they don’t like bananas make them with raw apple or pear, or even plain ones instead!
So the banana sourdough pancakes recipe contains some of the sourdough starter, some sugar, salt, eggs and a bit of baking soda. And a banana of course, sliced thinly and mixed in the batter. Although the soda makes the whole world of difference when it comes to the fluffiness and the lightness of the banana sourdough pancakes, I recommend to stick to no more than ½ teaspoon of soda per every cup of batter.
I had added more before and it affected the flavour of my pancakes. The pancake batter is quite runny and there just isn’t enough flour for the soda to bite into. If you add more flour on the other hand the texture of the pancakes becomes gooey, which I didn’t like either.
- 1 cup sourdough starter
- 1 whole egg
- 3 tablespoons sugar
- ½ teaspoons baking soda
- 1 banana - sliced thinly into 5 cent size pieces
- Oil in spray
- In a medium size bowl, mix sourdough starter with egg and sugar until combined. Whisk baking soda into the batter mixture until you see that the batter doubled in volume.
- Now gently mix in the fruit.
- Bring a small, shallow pan to medium heat and then spray the pan with oil in as spray. Pour about ¼ cup batter into the pan. When the top of your pancake is filled with tiny holes and the surface starts losing the shine, flip the pancake onto the opposite side. Leave to cook for about a minute and a half and then remove the pancake onto a plate. Repeat until the batter is exhausted.
- Serve your banana sourdough pancakes with more fresh fruit, maple syroup, honey, Nutella, jam or whipping cream.