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

Banana Sourdough Pancakes

  • Author: Country Cleaver
  • 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


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



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


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.


  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.


Adapted from King Arthur Flour’s Classic Sourdough Waffles or Pancakes recipe

Keywords: easy banana pancakes, sourdough discard pancakes, healthy banana pancakes recipe