These Sourdough Banana Pancakes with Spelt are so light and fluffy, you won't mind waking up a bit earlier to whip them up. With whole grain spelt flour, ripe bananas, tangy sourdough discard and creamy yogurt, these pancakes are filled with ingredients that make them both delicious and good for you. Even with the extra step of whipping egg whites, you can have pillowy, nutritious pancakes in less than 30 minutes.
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Why I love this recipe
- Great way to use up overripe bananas and sourdough discard.
- Easy recipe that’s ready in 30 minutes!
- Rich, soft and fluffy pancakes made with yogurt.
- Generous amount of spelt in the batter.
Why use sourdough starter in pancakes
Incorporating sourdough discard enhances these pancakes with a rich and nuanced flavor reminiscent of the delicious yeasty notes and tangy flavor in a good loaf of Sourdough Brioche. Since the sourdough starter is used solely for flavor enhancement, there's no need to activate it; you can use it directly from the refrigerator.
Using sourdough discard that has been in the refrigerator for some time will impart a more tangy, intense flavor. This provides distinct results compared to a freshly fed starter. However, both options work well in this recipe.
How to maintain your sourdough discard
The acidity of sourdough discard prevents the growth of mold and bacteria that cause spoilage. This is why sourdough discard can be kept in the refrigerator without being fed or refreshed for months.
If you notice any green or furry growth as well as pink or beige hues, this is a sign that your discard has gone bad and can no longer be used and should be tossed.
What is spelt flour?
Spelt is a type of wheat. It's considered an ancient grain since it has been farmed in its present form for thousands of years and hasn’t been selectively bred for hardiness and productivity (source: The Whole Grains Council). Unlike white flour which only consists of the endosperm, spelt flour is usually not sifted and is sold with all parts of the grain; the bran and germ included. This makes it more nutritious and higher in fiber.
Like all wheat, spelt contains gluten. It is quite high in protein, however, because of the molecular structure of gluten in spelt (it has more gliadin than glutenin), it forms weaker bonds that are more water soluble. This, combined with all-purpose flour in the recipe, yields exceptionally soft and fluffy pancakes, even with a substantial portion of whole grain in the batter.
Curious about Spelt Flour? Try my recipe for Spelt Sourdough Bread!
What You Need
All-purpose flour: The low protein content imparts softness and lightness to these biscuits, don’t substitute bread flour or whole wheat flour or they will be too dense.
Spelt flour: Thanks to its unique gluten structure, spelt flour keeps these pancakes light and fluffy while enhancing their nutritional value. You can substitute Einkorn, whole wheat pastry flour or all-purpose. Learn more about this grain and its unique qualities in my guide to The Best Flour for Sourdough.
Ripe bananas: The riper your bananas are the more flavor they will add to your pancakes. I love to use really brown bananas but spotted yellow bananas will work too. If you don’t have any overripe bananas, simply microwave them 1 minute, this concentrates the sugars in the fruit and brings out their flavor. No bananas? Try my sourdough discard pancakes recipe instead!
Yogurt: The acidity of yogurt reacts with baking soda and makes these pancakes fluffier. Substitute your favorite plant-based yogurt.
Nutmeg: I love how nutmeg compliments the flavor of bananas without being overpowering, it’s optional but highly recommended. I always add it into my banana recipes like my Sourdough Banana Bread, Sourdough Banana Cookies and Sourdough Banana Muffins.
See recipe card for detailed ingredient information.
Check the expiration date on your baking powder and baking soda. These products have a shelf life and will eventually lose their leavening abilities. If yours have been in the pantry for some time, combine a pinch in a small amount of vinegar. If the mixture fizzes, then they will work.
Step-by-step instruction
STEP 1 Mash the banana.
STEP 2 Separate egg whites into a clean bowl, and add egg yolks to the mashed banana.
To increase your chances of success, wipe the egg white bowl with white vinegar or lemon juice to remove any greasy spots that could prevent the whites from whipping effectively. Avoid getting any egg yolk into the bowl, as it will prevent the whites from foaming.
STEP 3 Stir in the wet ingredients.
STEP 4 Gently fold the dry ingredients in.
Make sure all the sourdough discard is dissolved in the batter, otherwise you may end up with gummy spots in your pancakes.
STEP 1 Mash the banana.
STEP 2 Separate egg whites into a clean bowl, and add egg yolks to the mashed banana.
Make sure all the sourdough discard is dissolved in the batter, otherwise you may end up with gummy spots in your pancakes.
STEP 5 Whisk egg whites until soft peaks form.
STEP 6 Fold the egg whites into the batter.
Fold the batter gently to avoid excessive gluten development and deflating the egg whites.
STEP 7 Cook batter until bubbles form on the surface.
STEP 8 Flip and cook for another 2 minutes or until both sides are golden brown.
Baker’s Tips
- Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
- Sourdough discard and active starter both work for this recipe: Sourdough discard will impart a deeper flavor.
- Use plain yogurt: This recipe was developed using plain yogurt not Greek yogurt. Greek yogurt could make your batter too thick, if it’s all you have add 1 tablespoon of milk or water to the recipe.
- Use a large cookie scoop: This will ensure your batter is evenly distributed and your pancakes cook at a uniform pace. If you don’t own a cookie scoop, use a ¼ cup measuring cup.
- Cook at a medium-high heat: Avoid using high heat, as this may cause the pancakes to burn before the interior is fully cooked.
- Don’t overcrowd the pan: Only cook two to three pancakes at a time, depending on the size of your pan. This will make flipping your pancakes much easier.
- Keep cooked pancakes warm in the oven: Transfer the cooked pancakes to a baking sheet and keep them warm in your oven set to 200°F until all the batter has been cooked.
Make ahead instructions
The best way to make these pancakes ahead of time is to cook the batter and then freeze the cooked pancakes.
To freeze the pancakes:
- Cook batter as instructed.
- Arrange pancakes in a single layer on a parchment-lined baking sheet.
- Freeze pancakes for 2 hours or until completely frozen.
- Transfer the frozen pancakes into a zip lock bag.
To reheat: simply microwave pancakes for 30 seconds or throw it in a toaster until warmed through.
Recipe FAQs
Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.
You can substitute all-purpose flour, Einkorn or whole wheat pastry flour. Do not use bread flour or your pancakes will be dense and gummy.
There are a few reasons:
Batter was overmixed and developed too much gluten: use all-purpose flour and try to fold your batter more gently.
Expired leaveners: make sure your baking soda and baking powder are fresh before trying this recipe.
Starter not dissolved in batter: before adding your flour, stir your starter in until it is completely incorporated into the wet ingredients.
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Sourdough Discard Banana Pancakes Recipe
Equipment
- 12-inch skillet
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Ingredients
Batter
- 120 grams banana overripe or heavily spotted
- 2 eggs
- 226 grams plain yogurt
- 56 grams sourdough discard
- 14 grams honey
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon nutmeg grated
- 60 grams all-purpose flour
- 120 grams spelt flour
For cooking
- 2 teaspoon vegetable oil or any neutral oil
Click US Customary to view volume measurements
Instructions
- Make the batter: Mash the bananas. Separate the eggs, placing the whites in a bowl and adding the yolks to the mashed bananas.120 grams banana, 2 eggs
- Add the wet ingredients to the bowl with the mashed bananas. Stir until no traces of sourdough discard remain.226 grams plain yogurt, 56 grams sourdough discard, 14 grams honey, 2 teaspoon vanilla extract
- Stir the leaveners, salt, and nutmeg into the batter. This ensures even distribution of these ingredients throughout the batter without promoting excessive gluten formation once the flour is added.1 teaspoon salt, ½ teaspoon baking soda, 1 teaspoon baking powder, ⅛ teaspoon nutmeg
- Fold the flours into the batter until only a few traces of dry flour remain. Don’t overmix, or your pancakes will turn out gummy.60 grams all-purpose flour, 120 grams spelt flour
- Whisk the egg whites until soft peaks form. You can use a wire whisk or a mixer. Fold the egg whites gently into the batter.
- Prep: Line a baking sheet with parchment paper and place it in an oven set to 200°F (93°C). Heat a large non-stick skillet over medium heat with ½ teaspoon (2 ½ grams) of vegetable oil.2 teaspoon vegetable oil
- Cook the batter: Using a large cookie scoop, portion out the batter (about 3 tablespoon to ¼ cup). Do not overcrowd the pan; only cook 2 or 3 pancakes at a time.
- Cook the pancakes until small bubbles appear on the surface and edges look dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with the remaining batter.
- Place the cooked pancakes in the oven to keep them warm until ready to serve.
- Enjoy: These pancakes are best enjoyed warm immediately after cooking. Serve with butter, syrup, and your favorite toppings.
- Store: Freeze leftover pancakes in a single layer on a baking sheet. Transfer to a zip-top bag and store in the freezer for up to a month.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your baking powder and baking soda is not expired before attempting this recipe or your bread may not rise.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Freeze leftover pancakes in a single layer on a baking sheet. Transfer to a zip top bag and store in the freezer for up to a month.
Did you make this recipe? Do you have questions? Let me know below!