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
- 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