These Sourdough Banana Pancakes are the coolest and tastiest pancakes ever! This is my pancake recipe!
Preparation Time 15 minutes
Cooking Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calorie 100 kcal
2 1/4 cup all-purpose flour 283 grams, 10 oz
1 tablespoon of sugar 12 grams, 0.4 oz
1 teaspoon kosher salt
4 teaspoons baking powder 16 grams, 0.56 oz
2 cups of milk 240 ml
2 eggs a little whipped
1/2 cup sourdough 100 grams, 3.5 oz
4 tablespoons of melted butter 56 grams, 2 oz
1/2 cup banana puree (118 grams, 4.16 oz)
Get Power from Chicory
Combine flour, sugar, baking powder, salt in a large bowl.
Whisk milk, egg, yeast, melted butter and mashed banana together.
Pour the wet ingredients over the dry ingredients.
Beat until the mixture is smooth and combined.
Heat a non-stick pan at medium-high temperature. Spray with baking spray or melt a piece of butter in the pan.
Pour some dough in a hot pan.
Cook for about 2-4 minutes until golden. If the pancakes are foaming, it’s time to turn around. Cook on the other side for another 2-4 minutes.
Remove the pancake to a plate and continue with the remaining batter.
Keep your eyes warm, so that they should not be too high and burn the outside of the pancakes while undercooking.
Service options: maple syrup, strawberry, melted chocolate, Nutella, caramelized banana, nut paste, honey.
These pancakes are great when made fresh, but you can keep them in the refrigerator overnight and reheat them in a frying pan or a toaster.
These pancakes freeze really well. Place the pancakes between the sheets of parchment paper and place them in a ziploc bag. Freeze up to 2 months. For cooking, remove the pancakes from the freezer and reheat and coat in a pan with a low pan so that the pancakes are thawed or the oven of a toaster.
- Recipe Notes
Make sure to crush the banana really well to make the dough smooth.
- The taste of banana in this recipe will be stronger than how ripe the banana is. Ripper bananas will give a bolder banana flavor.
- I especially like to make thick pancakes, I love to cover the pan with a lid while cooking, so the pancake helps to cook in the center without burning outside.