Sourdough Discard Banana Pancakes Recipe

5 from 1 vote

Sourdough Discard Banana Pancakes Recipe

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 nourishing 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.

Prep Time15

Cook Time5

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 106kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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.

Nutrition