Sourdough Banana Pancakes – Fluffy, Tangy, Naturally Sweet & Perfect for Breakfast

You know those weekend mornings when you’re craving something warm and cozy—but still easy? These Sourdough Banana Pancakes are my answer every time. I almost always have a couple overripe bananas on the counter and sourdough discard begging to be used. This recipe brings them together in the most satisfying way.

They’re perfectly fluffy with just the right amount of tang, and they’re sweetened naturally with bananas. These have become a family favorite—and bonus—they freeze beautifully, so you can make a big batch ahead of time.

Why You’ll Love These Sourdough Banana Pancakes

These pancakes are more than just delicious—they’re practical, filling, and made with real ingredients

• Fluffy texture with crispy edges
• Naturally sweet—no added sugar necessary
• A clever way to use up sourdough discard
• Super customizable (vegan and gluten-free options below)
• Great for meal prep or lazy brunches

Ingredients

• 2 medium ripe bananas
• ¾ cup whole milk (or almond milk for dairy-free)
• 1 large egg
• 1 cup sourdough discard (100% hydration)
• 1 tsp sea salt
• 2 tsp baking powder
• 1 cup unbleached all-purpose flour

Step-by-Step Instructions

1. Mash the bananas

Use a fork or masher to mash bananas in a mixing bowl until smooth. A few small lumps are okay.

2. Add the wet ingredients

Stir in the milk, egg, and sourdough discard. Mix until well combined.

3. Combine dry ingredients

In a separate bowl, sift together the salt, baking powder, and flour. Add to the wet mixture and stir until just combined. Don’t overmix.

4. Heat and grease your skillet

Place a skillet over medium-low heat. Grease with butter or oil.

5. Cook the pancakes

Use ⅓ cup of batter per pancake. Cook for 2 minutes, flip, and cook 1–2 more minutes until golden. Repeat until all batter is used.

Topping Ideas

• Sliced bananas and chopped walnuts
• Maple syrup (obviously!)
• Nut butter drizzle
• A sprinkle of mini chocolate chips
• Greek yogurt and honey

My Favorite Tips

• Use very ripe bananas—they’re sweeter and easier to mash
• Keep the heat medium-low for evenly cooked, fluffy pancakes
• Don’t skip the sourdough discard—it adds flavor and helps fluff the batter
• Freeze extras between parchment sheets for up to 2 months

Variations to Try

Vegan Sourdough Banana Pancakes

Use a flax egg and plant milk. These still come out fluffy and delicious.

Gluten-Free Version

Swap in a 1:1 gluten-free flour blend. The texture might be a little softer but still holds together great.

Banana Nut Pancakes

Add ¼ cup chopped pecans or walnuts to the batter for a banana bread twist.

Why Sourdough Discard Works So Well

Sourdough discard gives pancakes a mild tang and added complexity. Plus, it’s an eco-friendly way to reduce food waste. I love that it helps make these pancakes fluffier, more flavorful, and way more interesting than the boxed kind.

FAQ: Sourdough Banana Pancakes

Can I make the batter ahead?
Yes! Keep it in the fridge for up to 24 hours. Stir before cooking.

Can I skip the egg?
Yep, use a flax egg or ¼ cup applesauce as a substitute.

Why are my pancakes gummy?
Usually overmixing or too high heat. Mix just until combined and cook low and slow.

What does the sourdough add?
Tang, lift, and added nutrition—plus it reduces waste from your starter.

Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing.

Pair These With

• Crispy bacon or breakfast sausage
• A cold glass of oat milk or fresh-squeezed orange juice
• Fluffy Banana Pancakes
• Caramelized Banana Oatmeal
• Gingerbread Sourdough Donuts

Let’s Stay Connected

Follow me on Pinterest for more cozy, creative breakfasts
👉 https://www.pinterest.com/Ritzyrecipes/

Final Thoughts

These Sourdough Banana Pancakes are everything I want in a breakfast—warm, hearty, naturally sweet, and just a little special. If you’re new to sourdough, this is a stress-free, family-approved way to start.

If you give them a try, I’d love to hear how they turned out! Drop a comment or tag me @RitzyRecipes. Sharing your take is the best part.

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