These easy sourdough banana pancakes are your 15 minute breakfast recipe for a busy morning! All you need is 3 simple ingredients and you get your delicious flavorful pancakes on the table for your family to enjoy.
What are Banana Pancakes Made of?
- 2 bananas – ripe or not. Ripe bananas are easier to mash and they do bring more banana taste to the pancakes.
- 2 eggs – if your bananas are especially big you might need to add an extra egg to prevent the pancakes from falling apart.
- 100 grams sourdough discard (½ cup) – fed or unfed. Use gluten free discard if you want gluten free sourdough banana pancakes!
- Butter for frying
How to Make 3 Ingredient Sourdough Banana Pancakes
Step by Step Recipe
STEP 1 – Mix the Ingredients
Beat the eggs with a fork and add mashed bananas. You don’t have to use ripe bananas for this recipe, but it is easier to mash ripe bananas. Add sourdough discard and mix.
STEP 2 – Fry the Pancakes
Add butter to a preheated pan. I use cast iron pan as it gets really hot and provides evenly cooked through pancakes. Scoop the batter onto the pan and fry the pancakes on one side for 2-3 minutes. Flip and fry on the other side for another 2 minutes.
STEP 3 – Enjoy!
Serve the pancakes with sour cream, jam, honey, maple syrup, or fresh fruit. Enjoy!
Tips and Tricks for Making Sourdough Banana Pancakes
- Make these pancakes gluten free by using gluten free sourdough discard.
- Make these pancakes vegan by skipping the eggs.
- fry on low heat to ensure even cooking and avoid the pancakes becoming soggy.
- If your eggs are too small or bananas too big, add an extra egg to prevent the pancakes from falling apart.
- If you don’t have sourdough discard you can skip the discard and just make egg and banana pancakes.
- If you would like to start a sourdough starter check out my easy guide on how to grow a sourdough starter from scratch.
Frequently Asked Questions
What is Sourdough Discard?
Sourdough discard is what you need to get rid of regularly as you are growing and maintaining a sourdough starter. Sourdough starter is the yeast and bacteria that ferments and raises sourdough baked goods and makes them easier to digest while also adding a great sour flavor.
If you would like to grow your own sourdough starter then go to my sourdough starter ultimate guide where I have everything you need to get you started!
Why are My Banana Pancakes Soggy?
Your sourdough banana pancakes might be soggy because your pan is too hot. Make sure you are frying pancakes on medium-low heat so that the sourdough banana pancakes cook all the way through.
Can Bananas Replace Eggs in Pancakes?
Yes, you can actually replace eggs with bananas in baked goods. However, in this recipe you can just skip eggs if you want to make these sourdough banana pancakes vegan.
Why Won’t My Banana Pancakes Stay Together?
If your sourdough banana pancakes fall apart it might be because there is too much banana in the batter and not enough eggs. If your bananas are large, just balance the recipe out by adding an extra egg to the bowl!
Why Can’t I Flip My Banana Pancakes?
Use a metal spatula to flip fragile foods like sourdough banana pancakes.
What is the Best Pan for Pancakes?
In my opinion, cast iron is the best choice as it provides even and thorough cooking for your sourdough banana pancakes.
Why Do Pancakes Stick to Cast Iron?
Normally, if anything sticks to your cast iron pan, it most likely is because your cast iron is not seasoned enough. To season a cast iron pan just cover it with high smoke point oil and bake it at a high temperature for about an hour. Make sure that the temperature you are baking your cast iron at is not higher than the smoking point of the oil you are using! Frying oily foods in a cast iron pan also provides coating and strengthens the seasoning layer.
If you made these delicious sourdough banana pancakes, I would love to see your pictures! You can share them on Instagram and tag #natashashome. If you have any questions, please share them in the comment section below! I would love to help you on your journey to becoming a great home cook.
Easy 15 Minute Sourdough Banana Pancakes
- 1 Frying pan (non-stick or cast iron)
- 2 eggs 1 egg per person
- 2 bananas if bananas are large, add 1 egg
- 100 grams (6 tbsp) sourdough discard can use gluten free
- butter for frying
- Beat the eggs with a fork and add mashed bananas. You don’t have to use ripe bananas for this recipe, but it is easier to mash ripe bananas. Add sourdough discard and mix.
- Add butter to a preheated pan. I use cast iron pan as it gets really hot and provides evenly cooked through pancakes. Scoop the batter onto the pan and fry the pancakes on one side for 2-3 minutes. Flip and fry on the other side for another 2 minutes.
- Serve the pancakes with sour cream, jam, honey, maple syrup, or fresh fruit. Enjoy!