Sourdough Buttermilk Banana Pancakes

Are you looking for a delicious and unique pancake recipe to try your next weekend morning? Look no further than these mouthwatering sourdough buttermilk banana pancakes.

Sourdough buttermilk banana pancakes have a tangy flavor, fluffy texture, and the added goodness of sweet bananas.

These pancakes are a perfect way to use up your sourdough starter discard or use your established sourdough starter.

This post will guide you through the step-by-step process of making these delicious pancakes from scratch.

Let’s get started!

Why You Will Enjoy Sourdough Buttermilk Banana Pancakes

If you’re wondering why you should give these pancakes a try, let us explain.

if you’re already maintaining a sourdough starter, you know you often end up with excess discard that needs to be used.

These pancakes provide a delicious solution for utilizing that discard and avoiding waste.

Also, the combination of buttermilk and sourdough gives these pancakes a unique rich flavor that adds more punch than using a sourdough recipe with water.

The tanginess of the sourdough perfectly complements the sweetness of the bananas.

HEALTH BENEFITS OF BANANAS

Speaking of which, bananas are not only delicious but also loaded with an array of health benefits.

Packed with essential vitamins and minerals like potassium, vitamin C, and vitamin B6, bananas can do wonders for your overall health.

They promote heart health by maintaining healthy blood pressure levels, support digestion with their fiber content, and provide a natural energy boost to keep you going throughout the day.

Plus, their rich potassium helps maintain strong muscles and helps to replenish the body.

Adding daily doses of bananas can help you reap the amazing health benefits they can offer!

WHY USE SOURDOUGH STARTER AS THE PANCAKE BATTER

When using sourdough starter in baking recipes, you’re essentially replacing a portion of the flour and water in the recipe.

This not only adds a lift from the wild yeast present in the starter but also enhances the flavor with the distinctive tang of sourdough.

However, unlike making sourdough bread, using sourdough starter in pancakes doesn’t replace all the leavening ingredients.

In this recipe, we’ll still be adding baking soda to ensure the pancakes achieve the perfect fluffiness.

To incorporate the sourdough starter into the batter, we’ll mix it with buttermilk, egg, and softened butter. Our batter will be ready to go once the wet and dry ingredients are combined!

GET CREATIVE WITH YOUR PANCAKES

One of the best things about pancakes is the ability to personalize them with various additions.

Whether you’re a fan of bananas, blueberries, strawberries, or even chocolate chips, feel free to add your favorite fruits to the batter.

One of our family favorites is Sourdough Strawberry Pancakes with fresh strawberries.

And, another sourdough twist we enjoy is Sourdough blueberry waffles, which is essentially the same recipe added to a waffle maker.

Adding bananas or other fruit to your sourdough pancake batter not only adds extra flavor and health benefits but also brings a delightful surprise to each bite.

TIPS FOR THE PERFECT BUTTERMILK BANANA PANCAKE

• Plan Ahead: Plan your pancake-making adventure in advance. Prepare your sourdough batter with buttermilk the night before and let it ferment overnight in the refrigerator. This allows more time for the flavors to develop.

• Adjust Consistency: Adjust the consistency of your batter to achieve the desired thickness. If the batter seems too thick, add a small amount of liquid (water, milk, or buttermilk). If it’s too thin, add a bit more flour. The ideal consistency should be similar to traditional pancake batter.
• Gently add in fruit pieces: Many recipes call for folding fruit in. I prefer hand placing to keep the pieces of fruit whole and it gives more control over how much fruit is in each pancake.

• Use a hand mixer: When removing the bowl of sourdough starter and buttermilk from the refrigerator the mixture can be harder to combine the remaining ingredients. A hand mixer can help.

• Cook on Medium Heat: Use medium heat. Avoid using high heat, as it can lead to uneven cooking and burnt pancakes. A moderate temperature ensures golden brown pancakes with a soft and fluffy interior.

• Grease the Pan: Lightly grease the cooking surface with butter or oil before pouring the batter. This prevents sticking and helps achieve a lovely crispy exterior.

• Watch for Bubbles: Once you pour the batter onto the hot pan, keep an eye out for bubbles forming on the surface. When the bubbles start to pop and leave small holes, it’s time to flip the pancake.

• Flip with Care: Use a spatula to gently flip the pancake. Be patient and avoid flipping too early, as this can result in unevenly cooked pancakes. Cook the other side until golden brown.

KITCHEN TOOLS:

• Large bowl
• Whisk or hand mixer
• Castiron pan or skillet
• Spatchula

INGREDIENTS:

• 3 cups of sourdough starter fermented overnight with buttermilk
• 1-2 bananas
• 2 eggs
• 1/2 teaspoon salt
• 2 tablespoons of honey
• 1/4 cup butter
• 1 teaspoon baking soda

HOW TO MAKE SOURDOUGH BUTTERMILK BANANA PANCAKES

The night before, measure 1 cup (it’s okay if it’s a little more than 1 cup) of sourdough starter in a separate bowl.

Add 3 cups of all-purpose flour with 3 cups of buttermilk.

Mix and allow to ferment overnight in the refrigerator.

The next morning, sit out on the counter for about 30 minutes to allow the batter to soften. (If you have to skip this part it’s okay).

Add into the bowl, eggs, salt, honey, and butter.

Mix with a hand mixer.

Once combined add baking soda. Mix with a spoon, whisk, or hand mixer.

Pour pancake batter into the preheated pan.

Add thinly sliced bananas to the pancake batter in the pan.

After heat bubbles form, flip the pancake over. (Don’t worry, this will not burn the bananas).

Remove and repeat the process.

Why do you put buttermilk in pancakes?

The tangy, creamy richness of buttermilk gives your pancakes a more wholesome flavor, and the acidity of the buttermilk makes your pancakes soft and fluffy.

The acid helps activate the leavening agents, resulting in a light and airy pancake.

Plus, buttermilk adds a hint of creaminess that makes each pancake melt in your mouth.

Why are my sourdough buttermilk pancakes tough?

When it comes to combining the wet and dry ingredients, you don’t want to overmix the batter.

Overmixing can lead to the development of excess gluten, resulting in tough and chewy pancakes.

To avoid this stir the batter (by hand or hand mixer) just enough to ensure that there are no streaks of ingredients.

Once the wet and dry ingredients are fully incorporated you’re ready to pour the batter.

Why are my banana pancakes soggy?

When it comes to banana pancakes, there are a couple of things to keep in mind to avoid ending up with soggy pancakes.

One key factor is the moisture content of the bananas you use.

If your bananas are overly ripe and mushy, they can release excess moisture into the batter, resulting in a soggy texture.

To counter this, make sure your bananas are ripe but still firm.

Also, aim for smaller-sized pancakes and cook them in batches.

Make sure your pan is adequately preheated and maintained at medium heat.

Cooking the pancakes slowly and evenly will help to achieve that perfect golden-brown exterior while ensuring they are cooked through without being soggy.

Can you make sourdough buttermilk banana pancakes with discard?

Yes! You would follow the exact same steps whether you are using sourdough discard or an established sourdough starter.

Just make sure you add enough flour and buttermilk to reach your preferred level of pancake thickness.

YOU MAY ALSO ENJOY:

Chocolate Chip Pumpkin Sourdough Waffles

Sourdough Cinnamon Rolls

FAMILY FAVORITES:

Wholesome Organic Pancake Syrup