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Sourdough Banana Walnut Pancakes

Sourdough Banana Walnut Pancakes

Sourdough Banana Walnut Pancakes are a treat for breakfast! Light fluffy and with crunchy walnuts, these make a dreamy breakfast. Fantastic to use up extra sourdough starter.

Course Breakfast
Cuisine American
Keyword banana, sourdough, sourdough discard, sourdough pancakes, walnuts
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10 pancakes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1 ½ cups milk
  • 2 eggs slightly beaten
  • 1 cup sourdough starter
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup mashed ripe bananas 2-3
  • 1 cup finely chopped walnuts

Instructions

  1. Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  2. Whisk the milk, eggs, sourdough starter, melted butter, vanilla, and mashed banana together.
  3. Pour the wet ingredients over the dry ingredients.
  4. Whisk until the mixture is smooth and combined.
  5. Stir in the chopped walnuts
  6. Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
  7. Ladle about ½ cup of the batter in the hot skillet. Or a large griddle. You can cook more than one at a time in a large rectangular griddle.
  8. Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling and holes a ½ inch or so from the edge do not close back up, it is time to flip. Cook for another 2-3 minutes on the other side.
  9. Remove the pancake to a plate and proceed with the remaining batter.
  10. Keep your eye on the heat so it's not too high and burning the outsides of the pancakes while leaving the inside undercooked.
  11. Serve with maple syrup and a pat of butter.

Recipe Notes

These pancakes are fantastic when made fresh, but you can also keep them in the fridge overnight and reheat them in a frying pan or in a toaster.