Looking for a tasty way to use that sourdough discard? These banana pancakes are the perfect solution! They combine the tanginess of sourdough with the sweetness of ripe bananas, creating a delightful breakfast treat that will have everyone coming back for seconds.
Imagine waking up to the smell of fluffy pancakes cooking on the griddle, each bite bursting with flavor. The sourdough discard adds a unique depth while the bananas provide natural sweetness, making these pancakes a wonderfully satisfying dish for lazy weekends or busy weekday mornings.
With just a few simple ingredients, you can whip up a batch of these scrumptious pancakes in no time. Plus, they’re a great way to reduce food waste and enjoy a delicious breakfast at the same time!
Why Use Sourdough Discard?
Sourdough discard is often overlooked, yet it carries a unique tangy flavor that can enhance a variety of dishes.
Transforming what would be waste into a delicious breakfast staple not only reduces food waste but also adds a delightful twist to traditional recipes.
By incorporating sourdough discard into pancakes, you get a fluffy texture with a subtle complexity that makes each bite memorable.
Creating the Perfect Pancake Batter
Preparing the batter for these pancakes is a straightforward process that yields fantastic results.
Start by mixing the sourdough discard with ripe mashed bananas for a naturally sweet base.
Incorporating an egg gives structure, while the addition of milk ensures the batter reaches the right consistency for fluffy pancakes.
Mixing Dry Ingredients
Combining dry ingredients separately allows for even distribution, ensuring that each pancake rises beautifully.
Using baking powder and baking soda together creates a light and airy texture.
Don’t forget to add a pinch of salt to balance the flavors, enhancing the overall taste of the pancakes.
Hangree Pick: “Sourdough Science for Beginners: A Step-by-Step Guide to Fermentation, Baking, and Perfect Homemade Bread”
Discover the Science Behind Perfect Sourdough—No Experience Required! Do you dream of baking delicious, crusty sourdough bread at home but feel overwhelmed by the process? Sourdough Science for Beginners breaks it all down into simple, science-backed steps, so you can confidently master fermentation and baking—even if you’ve never baked a loaf before!
🛒 Shop Now on AmazonCooking Techniques for Fluffy Pancakes
When it comes to cooking pancakes, a preheated non-stick skillet is essential for achieving a golden brown exterior.
Pouring a measured amount of batter onto the skillet guarantees that each pancake is uniform in size and cooks evenly.
Be attentive to the bubbles forming on the surface; this is your cue to flip and ensure perfectly cooked pancakes without burning.
Topping Ideas to Enhance Flavor
Toppings can make or break a pancake experience.
Drizzling warm maple syrup over the pancakes adds a touch of sweetness that complements the tang of the sourdough.
Slicing fresh bananas and sprinkling chopped walnuts not only enhances the visual appeal but also adds texture and additional flavor layers.
Serving Suggestions
These pancakes are ideal for a cozy breakfast setting.
Arranging them on a plate with a fork beside creates an inviting display ready to be enjoyed.
Pair with a side of yogurt or fresh fruit to round out the meal and enhance your breakfast experience.
Delicious Sourdough Discard Banana Pancakes
These pancakes are soft, fluffy, and slightly tangy, with a hint of banana flavor that makes them irresistible. They’re perfect topped with maple syrup, fresh fruit, or a dollop of yogurt.
Ingredients
- 1 cup sourdough discard
- 1 ripe banana, mashed
- 1 large egg
- 2 tablespoons milk (or more for desired consistency)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Mix the Batter: In a medium bowl, combine the sourdough discard, mashed banana, egg, and milk. Stir until smooth.
- Add Dry Ingredients: In another bowl, whisk together the sugar, baking powder, baking soda, vanilla extract, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake.
- Flip and Serve: Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Serve warm with your choice of toppings.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 pancakes
- Calories: 200 kcal
- Fat: 6g
- Protein: 4g
- Carbohydrates: 34g
