These banana pancakes are sweet, chewy, and delicious. Made with sourdough discard and einkorn flour, these also have health benefits and a subtle sour flavor as well. This easy breakfast recipe will be loved by the whole family.
These sourdough discard banana pancakes are sweet, chewy, and delicious. Made with einkorn flour, these also have a delicious, nutty flavor. This cast iron skillet breakfast is kid friendly and loved by everyone.
Why We Love This Recipe
This banana pancake recipe is easy to whip up and combines sourdough starter with einkorn flour, two very nutritious and delicious ingredients. It’s a great way to use up over ripe bananas and, of course, extra sourdough discard.
I love that this recipe doesn’t use any processed sugar. For us, we only sweeten this with maple syrup and pumpkin spice. Usually in most other pancake recipes you would need to add more sugar to make them palatable. But with this sourdough discard banana pancake recipe, the bananas do all the sweetening for you.
Easy to flip and serve. I find that the thickness of the bananas make these pancakes easy to throw on the cast iron skillet and then very easy to flip and serve. There’s no dripping or mess as you might fun with a more runny pancake batter.
Lastly any chance I get to eat chocolate chips in the morning is a win for me 🙂 I throw chocolate chips in almost anything – from pancakes, to French toast, and more. So these are no exception!
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Can you substitute the einkorn flour for regular flour?
If you don’t have einkorn flour, simply use 3/4 cup regular flour instead. Because all flour is different, a good rule of thumb is simply add enough flour until your pancake batter reaches your desired consistency. Batter should be medium thickness; if it’s runny after stirring, add 2 tbsp more flour.
New to Sourdough?
If you are just getting into the world or sourdough, you are going to love all of the amazing recipes you can make with sourdough discard!
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
Tools Needed
Large mixing bowl
Potato masher or wooden spoon
Sourdough Discard Banana Pancakes Ingredients
Makes 8-10 small/medium pancakes. For more pancakes, you can easily double this recipe.
2 bananas
2 eggs
1 cup einkorn flour (or 3/4 cup regular flour)
1/2 cup sourdough discard
1/2 tsp Baking soda
Pinch salt
1/2 tsp pumpkin spice
1/4 cup maple syrup
2-4 tbsp Butter (for seasoning the cast iron skillet)
Chocolate chips (optional)
The Process
Preheat a cast iron skillet on medium-high heat.
Meanwhile, combine all the ingredients into a large mixing bowl (except for the butter and chocolate chips).
Next, combine all the ingredients with a potato masher. This will help get the bananas mashed down and incorporated with the rest of the ingredients. Once the bananas are mashed, I like to then use a wooden spoon to stir everything together.
Add 1-2 tbsp of butter into the cast iron skillet. The butter should sizzle, but not burn.
Ladle about 1/4 cup of batter into the cast iron skillet for each pancake. You should fit 3-4 pancakes in each skillet. Don’t overcrowd them, because they will grow in size once they start cooking.
Next sprinkle in 5-6 chocolate chips into each pancake (always do this before flipping).
Pancakes are ready to flip with the bottom is golden brown but not burnt. You can tell they’re ready if they come up easily when lifted with a spatula.
Cook pancakes 2-4 minutes on each side.
Serve with fresh butter (we like to make homemade butter!) and maple syrup. Enjoy!
More Sourdough Discard Recipes
Sourdough Discard Chocolate Muffins
Iced Pumpkin Cookies with Sourdough Discard
Sourdough Discard Pumpkin Biscuits
Sourdough Discard Chocolate Chip Cookies
FAQ
Is einkorn the healthiest flour?
Einkorn flour contains higher levels of protein, iron, antioxidants, fiber, and other nutrients compared to its grain counterparts. It is non-hybridized, which means the wheat is only bred with other wheat of its same variety. Most wheat you buy from the store today is hybridized, which means it’s crossbred with different varieties to produce a higher-yield crop. This process also increases the gluten content, which is perhaps why many people can no longer tolerate gluten like they used to.
Einkorn flour, however, is non-hybridized so it is generally tolerated much better by many people. Some people exclusively eat einkorn flour!
Some food for thought about the evolution of grain.
What can I do with sourdough discard?
Almost anything! Sourdough discard is simply sourdough starter that isn’t active. Active sourdough starter just means that the starter has been fed recently and is ready to make bread rise. However, if you accumulate sourdough discard after discarding starter before feeding it again, don’t throw it out! You can use sourdough discard in almost any recipe.
Starter that has not been fed (sourdough discard) for 5 or more days: this can be used in “flat” bread products like homemade pancakes, tortillas, or most baked goods like muffins, cookies, and cakes, assuming there is another rising agent such as baking soda in the recipe.
Starter that has not been fed (sourdough discard) for 2-3 days: this is best used in “small rise” bread products such as english muffins or pizza crust.
Sourdough discard that is fresh (1-2 days since last feeding): this may even be good enough to use in sourdough bread. Part of it will depend on how strong your starter was to begin with. I’ve had my sourdough starter for 7 years, so I know the discard is strong enough to make a good loaf of bread even if it’s not freshly fed.
Is eating sourdough discard healthy?
Yes! It’s just like eating sourdough starter. However, you’re not getting the benefit of long fermentation like you would with a recipe that you let ferment over 12 or more hours. Fermentation strips the phytic acid from the grain, which allows you to more easily digest it and absorb more nutrients.
If your starter is brand new, it may not have the health benefits of starter that is say, 1 year old. The cultures just haven’t formed yet. But don’t let that stop you from using the starter in sourdough discard recipes such as this one!
More Einkorn Recipes from the Homestead
How to Make an Einkorn Sourdough Starter
Sourdough Einkorn Peach Cobbler
Best Sourdough Discard Banana Pancakes
These banana panckes are simple yet delicious. The combination of sourdough discard and einkorn flour make these pancakes fluffy, moist, and flavorful for a family-favorite breakfast.
Ingredients
- 2 bananas
- 2 eggs
- 1 cup einkorn flour (or 3/4 cup regular flour)
- 1/2 cup sourdough discard
- 1/2 tsp Baking soda
- Pinch salt
- 1/2 tsp pumpkin spice
- 1/4 cup maple syrup
- 2-4 tbsp Butter (for seasoning the cast iron skillet)
- Chocolate chips (optional, but necessary in my opinion 🙂
Instructions
- Preheat a cast iron skillet on medium-high heat.
- Meanwhile, add all the ingredients into a large mixing bowl (except for the butter and chocolate chips) and combine them. I like to use a potato masher to mash the bananas. Once the bananas are mashed, use a large wooden spoon to stir everything together.
- Add 1-2 tbsp of butter into the cast iron skillet. The butter should sizzle, but not burn.
- Ladle about 1/4 cup of batter into the cast iron skillet for each pancake. You should fit 3-4 pancakes in each skillet. Don’t overcrowd them, because they will grow in size once they start cooking.
- Next sprinkle in 5-6 chocolate chips into each pancake (always do this before flipping).
- Pancakes are ready to flip with the bottom is golden brown but not burnt. You can tell they’re ready if they come up easily when lifted with a spatula.
- Cook pancakes 2-4 minutes on each side.
- Serve with fresh butter (we like to make homemade butter!) and maple syrup. Enjoy!
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