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Sourdough and Banana Pancakes

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"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."
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Ingredients

25 m servings 160
Original recipe yields 8 servings (8 pancakes)

Directions

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  1. Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
  2. 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.
  3. 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


Per Serving: 160 calories; 8.4 17.1 4 40 247 Full nutrition

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