Sourdough Discard Banana Pancakes

Sourdough pancakes are a favorite breakfast in our home! I love this recipe because it is easy, delicious, filling and an easy clean up meal. I love to bulk-bake these pancakes to enjoy them through the week and make mornings a little bit easier. My recipe is right at the top, and I’ve added some tips and tricks after the instructions. Enjoy!

Ingredients

1 medium size ripe banana
1½ cups flour
2 tablespoons honey (can sub granulated sugar)
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sourdough discard
1 cup milk
3 tablespoons melted butter

Instructions:

Turn burner to medium to low-medium heat to preheat skillet.
Mash banana in a large mixing bowl. I use a fork.
Add flour, honey, baking powder, baking soda, salt, discard, and milk in bowl. Stir slightly.
Add melted butter. Stir until all ingredients are well combined.
Grease skillet, then start cooking pancakes!
Top with desired toppings
Enjoy!

Tips, Tricks, and Toppings

The best tip I can share – especially for busy households – is to BULK BAKE!! Bulk baking is when you make more than what is needed for one meal. I love these for zapping in the microwave for the kids before school or daycare. These pancakes can be made at any size. I generally use a quarter cup to scoop them onto the skillet. The pancakes can be stored in an air-tight container in the fridge for 5 days or in the freezer for 3 months. If you are on a budget, or wanting to save money, you can often find overripe bananas at a discount in store.

In our house, maple syrup is our usual topping for pancakes. We do change it up occasionally. My husband loves chocolate chips in his pancakes, but I find them a bit sweet. If you want to add chocolate chips to the batter, my suggestion ½ cup chocolate chips to the batter. Mix in with the bulk of ingredients. Peanut butter has also been a topping on occasion. Other topping ideas: sliced bananas, walnuts, caramel sauce, strawberries, fruit jelly or a combination of a few.

This is how I cook my pancakes to perfection. You will know to flip the pancake once you see bubbles consistently popping throughout the entire pancake. In this image here, the pancake is ready to be flipped. If your pancakes are burned once flipped, the heat needs to be turned down.

These are the ingredients I use in my pancakes. As an Amazon Associate I earn from qualifying purchases.

Flour: I purchase unbleached flour from Costco, but when I’m in a pinch, this is the flour I use!
Honey: local honey is the best!
Salt: Redmond’s I my favorite, and I use in all of my cooking in the kitchen.
Baking powder: I use Bob’s Red Mill. This item comes to my door from Thrive Market. If you are interested in learning more about shopping with Thrive Market, click here! I get several of our pantry staples from Thrive.
Baking Soda: The real question here is, is there really any other baking soda?? 🙂
Milk: Whole milk is what we use in our home, however, I would imagine any milk would be a fine substitute.
Butter: We use unsalted butter here.
Maple syrup: We purchase our maple syrup in bulk from Costco, but here is a similar syrup.
Air-tight container: If I am going to be freezing my pancakes, I store them in this reusable bag. If I will be throwing them in the fridge, I store them in this glass container.
Skillet: Cast iron is my preferred stove top cookware. This skillet is great for pancakes!