Sourdough Banana Cinnamon Pancakes
These sourdough banana cinnamon pancakes are soft, fluffy, and full of cozy cinnamon flavor. Perfect for breakfast, brunch, or a snack, this blender pancake recipe makes excellent use of your sourdough discard!
These vegan banana pancakes are a delicious way to use sourdough discard and those overripe bananas sitting on your counter. Plus, they come together quickly, making them perfect for even a busy morning.
Serve them with a drizzle of maple syrup, a dollop of yogurt, a pat of cinnamon honey butter, or just a sprinkle of cinnamon—and you’ve got yourself the most heartwarming start to the day!
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Why You'll Love This Recipe
This is a great way to use sourdough discard and spotty bananas. A fabulous no-waste recipe!
Sourdough discard adds a wonderful, gentle tang that pairs beautifully with the sweetness of bananas.
With ripe bananas, a hint of cinnamon, and that sourdough magic, these pancakes turn out soft, fluffy, and irresistibly good!
The batter comes together in no time in a blender! So easy, and you can make it ahead of time, too. Make it the night before, and cook the pancakes the next morning.
These vegan cinnamon pancakes are always a hit at our table - whether it’s for breakfast, weekend brunch, or a snack!
What’s Sourdough Discard?
Sourdough discard is that part of your sourdough starter that you have to get rid of. Why? Because you have to keep feeding the sourdough starter, and that involves removing a certain amount of the starter. And since it's perfectly usable, why waste it, right?
The good thing is you can cook up a storm with a sourdough starter discard. If you have some in your refrigerator, then do consider making this easy sourdough discard bread, light and crispy waffles, or moist sourdough banana bread!
Recipe Ingredients
- Sourdough discard - for light, tender, and flavorful pancakes. An active sourdough starter will also work well here.
- Banana - Use a ripe, spotty banana for the best flavor.
- Milk - I used homemade almond milk. Feel free to use any kind of milk you prefer.
- Wholewheat flour. You can easily use all-purpose or buckwheat flour as I did in this gluten-free banana pancake recipe.
- Sugar- I used coconut sugar for a deeper flavor. You can easily switch to white or brown sugar.
- Oil- Any neutral-tasting vegetable oil is good here. Melted butter also works well.
- Cinnamon and vanilla extract for an extra flavor boost!
Please see the recipe card for full information on ingredients and quantities.
How To Make Sourdough Banana Pancakes
This is an easy blender banana pancake recipe - the kind I love the most!
Step 1: Place all the ingredients - banana, sourdough discard, flour, almond milk, oil, baking powder, salt, coconut sugar, cinnamon, and vanilla extract in a blender and blend until you get a smooth batter.
Step 2: This will be a thick batter. You can thin it a bit with some extra milk if you want thinner pancakes.
Step 3: Let this batter rest for 30 -40 minutes.
Step 4: Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 2-3 minutes till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
Step 5: Serve warm with honey or maple syrup!
Pro Tips
- Select the ripest banana for making these sourdough pancakes for the most flavor and natural sweetness.
- If you don't have sourdough discard or an active starter, you can use yogurt instead. The yogurt imparts the banana pancakes with the same delightful tang and zest as the discard. Greek yogurt is the best, but you can use any yogurt. Just drain it well to keep it thick.
- To make fluffy pancakes, do not press them with your spatula when they are cooking.
- Let the pancake batter rest for at least 30 minutes. This helps the flour to hydrate and the gluten to relax, resulting in tender, soft pancakes!
- You can also make the batter the night before! Just make sure you don't add the baking powder to the overnight mixture. Whisk it in the morning.
- You can make a big batch and freeze the extras. Just pop them in the microwave or warm them in a pan for a quick, cozy breakfast anytime.
How To Serve Sourdough Banana Pancakes
These sourdough banana cinnamon pancakes are a dream served warm with a drizzle of maple syrup, honey, or a dollop of creamy, tangy cream cheese or Nutella for an extra indulgence!
Top them with fresh fruits or spoon over some of my strawberry chia jam, easy cherry jam, or spiced apple butter.
However you top them, these pancakes are pure comfort on a plate!
Recipe
Sourdough Banana Cinnamon Pancakes
Ingredients
- 1 Banana, peeled and sliced Over ripe bananas work the best here
- 1/4 cup Sourdough discard You can use plain yogurt if you don't have the sourdough discard
- 1/3 cup Almond milk You can use any milk
- 1 tbsp Oil
- 1 cup Wholewheat flour you can use any flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tbsp Coconut sugar You can use any sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
Instructions
- Place all the ingredients in a blender and blend until you get a smooth batter. This will be a thick batter. You can thin it a bit with some extra milk if you want thinner pancakes.
- Let this batter rest for 30 -40 minutes.
- Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 2-3 minutes till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
- Serve warm with maple syrup or honey. Enjoy!
Notes
- Select the ripest banana for making these sourdough pancakes for the most flavor and natural sweetness.
- If you don't have sourdough discard or an active starter, you can use yogurt instead. The yogurt imparts the banana pancakes with the same delightful tang and zest as the discard. Greek yogurt is the best, but you can use any yogurt. Just drain it well to keep it thick.
- To make fluffy pancakes, do not press them with your spatula when they are cooking.
- Let the pancake batter rest for at least 30 minutes. This helps the flour to hydrate and the gluten to relax, resulting in tender, soft pancakes!
- You can also make the batter the night before! Just make sure you don't add the baking powder to the overnight mixture. Whisk it in the morning.
- You can make a big batch and freeze the extras. Just pop them in the microwave or warm them in a pan for a quick, cozy breakfast anytime.
These are great, filling, and a great use for sourdough discard! Definitely let the batter rest at least 30 minutes before putting in the (preheated) pan. Makes the pancakes much fluffier.
Natasha Author
Thank you for the fabulous tip, Michael! So glad you liked the recipe. ????????
Just made these and they were so great I had to come to leave a comment. They are filling, super fluffy for sourdough pancakes, great flavor.....really all-around a dream! I would say your photo doesn't do it justice for how thick and fluffy these really are! Great job, highly recommend!
Natasha Author
So so thrilled to hear that Denice! Thanks ever so much! xx
Hi Natasha,
Can the batter be made ahead of time and refrigerated?
Thanks,
Janet
Natasha Author
Hi Janet, I guess so. I haven't tried that but it should bring out the sourdough flavor even more, which is great!
Hope this helps! 🙂