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

Two stacks of banana sourdough pancakes on a white background

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!

Two stacks of banana sourdough pancakes on a white background with black matte utensils and syrup being poured over one stack

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!).

Two stacks of banana sourdough pancakes on a white background, a close up shot of one stack with maple syrup falling over the edges

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.

Two stacks of banana sourdough pancakes on a white background with maple syrup being poured on one stack

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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Inspired Homemade Recipes to Try!

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Close-up of a stack of Banana Sourdough Pancakes on a plate with butter and syrup

Banana Sourdough Pancakes

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  • Author: Megan Keno
  • 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
Print Recipe

Description

Easy overnight banana sourdough pancakes use up leftover sourdough discard for perfectly crispy edged pancakes with a hint of banana and almond!

Ingredients

Units Scale

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

  1. Starting the night before, make the sponge.
  2. In a large mixing bowl, whisk together the ingredients.
  3. Cover with plastic wrap and leave a small vent to allow any accumulated gas to escape. Set it on the counter and wait.

Pancakes

  1. In a bowl, whisk together the remaining pancake ingredients, eggs, mashed banana, butter, vanilla, almond, salt and baking soda.
  2. Pour the pancake sponge into the bowl, and whisk together to create the final batter.
  3. Preheat a griddle to 350 degrees.
  4. Lightly spray with non-stick spray and pour 1/4 cup portions of the pancakes on top.
  5. Cook until the tops are bubbly and begin to look dry, and then flip, about 3-4 minutes.
  6. 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