Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.

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  • Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.

  • Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

Nutrition Facts

173 calories; protein 4.1g; carbohydrates 20.5g; fat 8.4g; cholesterol 39.5mg; sodium 246.9mg. Full Nutrition
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