Breakfast & Brunchbluejeanchef5.0
Sourdough Buttermilk Banana Pancakes
If you have a sourdough starter and are wondering what to do with your discard, Sourdough Buttermilk Banana Pancakes are the answer! These are the big puffy pancakes with great sourdough flavor that you've been waiting for.
👥 4 Servings⏱️ Prep & Cook: 21 min⏳ Prep: 10 min🔥 Cook: 11 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
- griddle
- oven
📝 Preparation Steps
1
Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
sugar1 tablespoon
2
Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
buttermilk1 cupbutter (melted)2 tablespoonsegg (beaten)1
3
Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
4
Fold in the diced banana.
banana (diced)1
5
Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
buttermilk1 cupbutter (melted)2 tablespoons
6
Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter – about 2 to ⏱️ 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
7
Serve warm with maple syrup or sugar and lemon juice.
sugar1 tablespoon
Nutrition Facts
calories
346 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
414 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
63 mg
carbohydrate Content
55 g
saturated Fat Content
5 g
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