Banana Sourdough Pancakes
Easy overnight banana sourdough pancakes use up leftover sourdough discard for perfectly crispy edges pancakes with a hint of banana and almond!

There is never a bad day for pancakes, or ways to use your sourdough starter discard. Or those quarantine bananas that never seem to get eaten before they turn brown and need some other use. I mean, don’t get me wrong, this sour cream chocolate chip banana bread is never, ever a bad thing, but sometimes you have to branch out. And this two for one recipe to use two things that we can’t seem to use enough of during was a slam dunk!

Sourdough pancakes are slightly different than other super fluffy pancakes, like buttermilk that use added leaveners to get the lift. The sourdough starter adds the sour flavors, and some natural lift to the pancakes with the help of a touch of baking soda, but generally, if you like the crispier edged pancakes, these are for you. Sourdough pancakes like these require a “sponge” that is made overnight to get those bubbles developed, and it is well worth the time.
But even then, the time to create the sponge is minimal and it just requires it to rest overnight. Frankly these almost seemed like less work than my favorite buttermilk pancake recipe (which I have also been meaning to share for AGES – silly how working from home gets in the way of blogging. RUDE! ha!).

The other thing about these sourdough pancakes is that they definitely are a homage to me and my best friend because of the addition of the bananas. In our drunken college days, we dubbed “our song” to be Banana Pancakes from Jack Johnson. It has stuck with us all these fifteen years – and we even danced to it at each of our weddings! Trust me, it’s not a pretty dance, we look more like drunk chickens hopping on one leg at a time. But it’s us.
I texted her while I made these and turned up some J.J. for that nostalgic best friend feeling.
And I added in a touch of almond extract for fun.

Lastly, can I commend Ben on his most excellent hand modeling and syrup pouring skills for these photos? Being an “instagram husband” is not an easy job – and most definitely thankless, but dang hunny, you pour that syrup goooddddddd.
Need more breakfast ideas? Got you covered!
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Banana Sourdough Pancakes
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Yield: 2 dozen pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Easy overnight banana sourdough pancakes use up leftover sourdough discard for perfectly crispy edged pancakes with a hint of banana and almond!
Ingredients
Overnight Sourdough Pancake Sponge
- 2 cups Unbleached All Purpose Flour
- 3 Tbsp Sugar
- 2 cups Buttermilk
- 1 cup Sourdough Starter, discard
Pancake Batter
- All of the Overnight Pancake Sponge
- 2 Eggs
- 1 Overripe Banana, mashed
- 4 Tbsp Butter, melted
- 1 tsp Vanilla
- 1/2 tsp Almond Extract, optional
- 1/2 tsp Salt
- 1 tsp Baking Soda
Instructions
Sourdough Sponge
- Starting the night before, make the sponge.
- In a large mixing bowl, whisk together the ingredients.
- Cover with plastic wrap and leave a small vent to allow any accumulated gas to escape. Set it on the counter and wait.
Pancakes
- In a bowl, whisk together the remaining pancake ingredients, eggs, mashed banana, butter, vanilla, almond, salt and baking soda.
- Pour the pancake sponge into the bowl, and whisk together to create the final batter.
- Preheat a griddle to 350 degrees.
- Lightly spray with non-stick spray and pour 1/4 cup portions of the pancakes on top.
- Cook until the tops are bubbly and begin to look dry, and then flip, about 3-4 minutes.
- Continue cooking until the other side is golden brown. Remove from griddle and serve.
Notes
Adapted from King Arthur Flour’s Classic Sourdough Waffles or Pancakes recipe
Keywords: easy banana pancakes, sourdough discard pancakes, healthy banana pancakes recipe
Tried these this morning and they were great! Thanks for the recipe.
I made this and followed to the letter. I tend to start improvising right away. I am glad that I didn’t cuZ this recipe is golden. I’m a big fan of overnight sourdough batter proofing so the delaying of adding the adds is a nice touch just in case the eggs take a bacterial turn. I did improvise by adding blueberries to the pancakes before turning over but really they are so banana flavorful they didn’t need it. These browned very well, no discarded ‘experimental’ first one. Also, I think these freeze extremely well and revive quickly in the microwave. I think the softening combo of the banana, buttermilk, and sourdough yeast aspect, boosted by soda helps them stay fluffy and light tasting even after freezing. I could serve reheated frozen to my family and they would never know the difference.
Russ, thank you so so much for your GLOWING review! I am so pleased that these were a hit with you and the fam! 🙂
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