Sourdough Banana Pancakes

A few years back I picked up a recipe for Banana Pancakes at the wheat booth of the Oregon Ag Fest, and it immediately became my family’s favorite. However, pancakes made with white flour and baking powder aren’t very healthy, so I thought I would try my hand at adapting a conventional recipe to whole-grain sourdough. It worked beautifully! After a couple attempts I hit on the perfect combination. My whole family loves these pancakes! I usually make a big batch on the weekends and freeze the extras to reheat for breakfasts on busy weekdays. TIP: When your bananas turn brown and spotty freeze them whole. Take them out a few hours before you’re ready to cook to defrost them. The insides will be very soft – you can then cut off the top and squeeze out the mushy banana. 😉

Sourdough Banana Pancakes

Sourdough Banana Pancakes

Sourdough Banana Pancakes
Makes 8 pancakes

1c sourdough starter
2c whole grain flour (spelt or wheat preferred)
1c water
1c mashed banana (2-3, depending on size)
2 eggs
3T coconut oil or butter, melted
2T sugar or sucanat
1t baking soda
½t salt

The night before: combine sourdough starter, flour, and water in a medium bowl. Stir to combine, cover, and set in a warm place to ferment for 8-12 hours.

In a small bowl combine the mashed banana with remaining ingredients. Stir this mixture into the sourdough sponge until well incorporated. Ladle about ½c batter per pancake onto a hot griddle. Cook until top is bubbly and edges appear dry and cooked, then flip and cook the other side. Transfer to a rack in warm oven until ready to serve.

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5 Responses

  1. Renée says:

    This is one of the clearest sourdough pancake recipes I’ve found. Hoping to make a peanut butter version for tomorrow’s breakfast. Thanks!

  2. Debra Meadow says:

    What if one didn’t want banana pancakes? If you left out the banana, how would you suggest adjusting the recipe?

    • Sarah says:

      Applesauce would probably be a good substitute, or you could increase the water in the sponge by about a 1/2 cup or so, or add milk (3/4 cup maybe?) when whisking in the eggs for a richer flavor.

  3. Robyn Newman says:

    Sarah, can you help me with your recipe for sour dough starter. Many thanks.

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