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Easy No Sugar Sourdough Banana Pancakes

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If you’re searching for an easy and delightful sourdough breakfast recipe that adds a twist to your morning routine, look no further than these sourdough banana pancakes. These fluffy pancakes combine the tangy flavor of sourdough with the sweetness of ripe bananas, creating the perfect fusion of taste and texture. Whether you’re an avid sourdough enthusiast or simply looking to explore new breakfast ideas, these pancakes are a perfect choice.

With just a handful of ingredients (literally only FIVE) and a little bit of fermentation time, you’ll be rewarded with a stack of golden-brown pancakes that are both wholesome and delicious. My favorite part about this recipe is that there is no additional flour added (aside from what’s in the sourdough starter), keeping these pancakes fully fermented and gut-healthy.

Let’s dive into this simple sourdough banana pancake recipe that will make your mornings brighter and more flavorful!

sourdough banana pancakes stacked and topped with butter

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the role of sourdough in banana pancakes

It shouldn’t take long to figure out I’m a big fan of sourdough. I use it to make my trusty rustic sourdough bread recipe every single week. But I also use it in every baked good I possibly can! This includes brownies, chocolate chip cookies, and pancakes.

I started developing this particular sourdough pancake recipe because I was on a mission to find some pancakes my husband and I could enjoy while on a sugar fast. Also, fully fermented sourdough was the only grain we wanted to consume. Meaning, these pancakes perfectly fit the bill.

When flour and water is transformed into sourdough starter, it creates a nutritional powerhouse full of health benefits. The fermentation process that sourdough undergoes creates beneficial probiotics, which help to keep the gastrointestinal tract healthy. It allows some people who are gluten-sensitive to still enjoy bread and other traditional baked goods.

Have I convinced you to get more into sourdough yet? If not, feel free to read more about why it’s amazing and holds my heart.

sourdough banana pancakes cooking on griddle

ingredients for sourdough banana pancakes

  • Sourdough starter – You can use active starter or sourdough starter discard. Just be aware that using unfed sourdough starter will give your pancakes more of the sour flavor.
  • Bananas – Obviously, you will need bananas for this recipe! It’s an especially great way to use up overripe bananas. Make sure they are soft enough to easily mix into the batter.
  • Eggs – Room temperature is best, but not necessary. We use farm fresh eggs from our own chickens.
  • Salt – A necessary ingredient to bring out the flavor in these pancakes.
  • Baking soda – Baking soda helps to add extra leavening action, especially if your starter is in the discard stage. I find it oddly satisfying to watch the batter bubble and fluff up immediately after adding it.
sourdough pancake batter in glass bowl

tips for making banana pancakes

  • Banana pancakes can easily become mushy in the middle if cooked too quickly. While I use medium-high heat for most regular pancake recipes, I recommend keeping your griddle set on low to medium heat for these banana pancakes.
  • You can fancy up your sourdough banana pancakes by sprinkling mini chocolate chips or chopped walnuts on top immediately after pouring the batter on the skillet.
  • Using active, bubbly sourdough starter will help with getting more fluffy pancakes. If you know how to play around with the hydration of your starter, using a starter with lower hydration (having more flour than water) will also help the pancakes turn out thicker and fluffier.
  • Using ripe to overripe bananas will yield the best flavor.
  • Be sure to fully preheat your griddle or cast iron skillet before pouring the batter.
stack of sourdough banana pancakes on plate

toppings for sourdough banana pancakes

If you are trying to keep this breakfast completely free of added sugar, you can simply top with fresh butter, any unsweetened nut butter, or you could try an alternative syrup like this maple-flavored sugar free monk fruit syrup from Thrive Market. Thrive is an online membership program that allows you to shop and get healthy groceries shipped to your door, while also staying on budget. Sign up here and get an extra 30% off your first order plus a FREE gift!

other topping ideas for banana pancakes:

  • Chocolate hazelnut spread
  • Peanut butter
  • Raw honey
  • Pure maple syrup
  • Strawberries, blueberries, or other fresh fruit
  • Mini chocolate chips

how to make sourdough banana pancakes

Making this sourdough banana pancake recipe couldn’t be simpler. Get your skillet or griddle preheating, then start by scooping 2 cups of sourdough starter into a large mixing bowl. Peel 2 bananas and crack 2 eggs to throw in. I like to use my immersion blender for mixing up this recipe, because honestly, it’s less work. You could also do it in a regular blender, or with a simple whisk.

sourdough banana pancakes ingredients with immersion blender

If you do hand mix, you may need to pre-mash your bananas depending on ripeness. But this should only be necessary if your bananas are just beginning to ripen. I’m willing to bet your bananas are already pretty ripe if you’re making this recipe. 😉

Once all the wet ingredients are well blended, add two simple dry ingredients: baking soda and salt. Then whisk or blend again. Your batter should have a light and fluffy texture at this point.

Scoop onto preheated and greased skillet. I usually use a 1/4 or 1/3 cup scoop to make evenly sized pancakes. Cook on one side for 2-3 minutes until the tops start to bubble and the edges dry out a bit. Then flip and cook for another minute or two until golden brown on both sides.

Stack ’em up and enjoy! That’s all there is to it.

sourdough banana pancakes cooking on griddle

frequently asked questions

Why are my banana pancakes soggy?

Sogginess in banana pancakes is typically caused by cooking the outside too quickly on too high of a heat setting. It can also be caused by undercooking, but this isn’t usually the case. For sourdough pancakes, using a thicker sourdough starter will also help sogginess.

Can I make banana pancake batter ahead of time?

You can mix up everything but the baking soda the night before and store the batter in the fridge. Just don’t add the baking soda until right before you’re ready to cook, because it will ensure that the leaven is active.

How long can I store cooked pancakes, and can they be frozen?

These sourdough banana pancakes are surprisingly good cold straight from the fridge. I can’t say that about most pancakes. You could also heat them up in a toaster oven or quickly on a hot cast iron skillet.

I have personally not tried to freeze these banana pancakes yet. But I believe they would freeze pretty well. To reheat, place them in the toaster and heat on medium-low.

Are sourdough banana pancakes okay for gluten-free diets?

It depends on the reason for avoiding gluten. Traditional sourdough is not completely gluten free, although some gluten-sensitive people can tolerate it quite well. Alternatively, you can try to get your hands on a gluten-free sourdough starter so you can make plenty of gluten-free sourdough recipes!

Find the printable recipe card below, and let me know in the comments what you think.

5 from 1 vote

Sourdough Banana Pancakes

If you're searching for an easy and delightful sourdough breakfast recipe that adds a twist to your morning routine, look no further than these no added sugar sourdough banana pancakes.
Print Recipe
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes

Ingredients

  • 2 cups sourdough starter
  • 2 bananas mashed or overripe
  • 2 eggs
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Instructions

  • Preheat griddle or cast iron skillet to medium heat.
  • Whisk or blend sourdough starter, bananas, and eggs in large mixing bowl.
  • Add baking soda and salt and whisk again.
  • Pour 1/4-1/3 cup of batter on griddle and cook 2-3 minutes until the edges start to dry a bit and you see some bubbles.
  • Flip and cook another 1-2 minutes on the other side.
  • Serve with toppings of choice and enjoy!

Notes

This recipe can be used with active sourdough starter or discard stage starter. Discard stage starter will be more sour.
Course: Breakfast
Cuisine: American
Keyword: pancakes, sourdough
Servings: 6 servings
Calories: 208kcal

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