Sourdough Banana Cinnamon Pancakes -

A stack of sourdough banana pancakes on a plate with a fork and knife.

5 from 2 votes

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!

Prep Time45

Cook Time15

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings: Small Pancakes

Calories: 79kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition