Sourdough Banana Pancakes

Sourdough banana pancakes: some mornings I need a quick, hot breakfast for the starving masses. (Well, it seems like the masses when three little boys are relentlessly begging for food when I still haven’t poured my coffee!)

This banana pancake recipe uses up sourdough starter that has been fed at least the night before. It’ll be good and bubbly. But I have made these with only discard that has been left out of the fridge overnight, unfed, and they turned out fine. If you’re not sure what I’m saying with all the sourdough lingo, check out this post: Sourdough 101

The banana adds a nice flavor, and I especially like getting small chunks of banana in a bite. I do not use the banana extract listed, but for that extra flavor punch, just add a dash. I may take my advice and do that next time I make these.

 My husband and boys really liked these pancakes, and I hope you do too! This recipe makes around 9-12 pancakes, depending on the size of your cakes, how big the banana is, and the thickness of your batter. If for some reason your batter is way too thick for a batter consistency, just add a tablespoon or two of some milk, almond milk, or even water. My little guys eat two pancakes a piece, sometimes three!

If you are serving a bigger crowd, this recipe is easily doubled.

(If you follow me for THM recipes, this would be considered a Crossover. A delicious, warm Crossover!! All this means is it is combining the fuel groups of fat and carbs.)

-This post also contains a few affiliate links: which means if you choose to purchase through my link, I’ll receive a small commission at no extra cost to you! Thank you!

Sourdough Banana Pancakes

1 cup sourdough starter (preferably fermented for at least 12 hours)

1 ripe banana, smushed up with a fork

1 egg

1 tbsp melted or softened coconut oil (or butter)—I have left the oil out of the recipe before, and they turned out fine.

1 tbsp honey (or other non-sugar sweetener)

Dash vanilla extract

Optional dash of banana extract for extra ‘nanner flavor.

½ tsp baking soda, set aside for when your griddle is hot!


Combine the sourdough starter, mushy banana, egg, oil, honey, and extracts if using, and mix it all together well. (Leave out baking soda for now.)

Heat your pancake griddle or skillet. Spray lightly with a coconut oil spray.

Right before you are ready to pour the pancake batter to cook, add in the ½ tsp baking soda.

Do you see how fluffy the baking soda made the sourdough? So cool!

**Important note: make sure your bowl or container that you are mixing your batter in is big enough. You will have about two cups of liquid batter before adding the baking soda. Once you do add the soda, it will almost double in puffiness! So word of warning…watch out, or you will have bubbly pancake batter all over the place.**

Scoop or pour out your desired bigness of pancake into your griddle. Once it starts to bubble, flip it, and cook it through. Pretty easy, nothing fancy.

It’s about time to flip!

My boys love these with more butter on top, and pure maple syrup.

Curious about getting started with your own sourdough creations? Check out my post all about sourdough!

Sourdough 101

As always, comment or email with your lovely questions!

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