Fluffy banana pancakes made from sourdough
Jun 17, 2025
These banana sourdough pancakes are almost flourless and are the perfect choice for a super soft, fluffy breakfast.
Sometimes in the morning you just want something to kick start you up, but you don't want to feel sluggish all morning. That's why the recipe includes yeast, which makes the bananas soft and easy to digest. The result is less flour, more bananas, natural sweetness and a subtle sourdough tang that will take care of the fluffiness and taste.
The batter is so simple that you can have pancakes ready in minutes. Banana pancakes are also a great way to use up ripe bananas.
Why bake banana pancakes for breakfast tomorrow?
✓ If you have bananas and yeast, I report that they want to be together, so let's combine them
✓ Pancakes without excess flour = lighter mornings and afternoons
✓ A great way to save overripe bananas
✓ Naturally sweet, yet supple
Recipe for fluffy banana pancakes made from sourdough
Ingredients:
2 ripe bananas (unripe version is at the bottom of the recipe)
1 egg
50 ml milk
80 g thin wheat yeast
20 g plain wheat flour (another 20 g flour can be added depending on the consistency)
2 tablespoons maple syrup
a pinch of salt
1/2 teaspoon baking soda
butter or oil for frying
Procedure:
1) Mash the bananas with a fork until smooth. Add the eggs, milk, yeast, syrup and mix. Finally, stir in the flour , a pinch of salt and baking soda.
2) Let the dough rest for a while so that the yeast can work a little and the pancakes will be nice and fluffy.
3) Heat the butter or oil in a frying pan and use a spoon to form small pancakes, which you fry until golden brown on both sides. Serve them with fresh fruit or a little maple syrup. If you have a pancake maker, the pancakes will be exactly the same.
If the dough is not quite thick, be careful with the amount of pancakes in the pan, the dough tends to spread. If you are short on time, let the dough rise for only 15 minutes , but if you can, give it at least half an hour. Don't worry about the yeast surprising you - there is just the right amount in the pancakes, which will make them soft and light.
If you don't have overripe bananas, nothing will happen. Try the following:
Repeat the entire recipe, but this way: cut one banana into thin slices and prepare the batter above from the remaining ingredients – the second mashed banana and the remaining ingredients. You can then coat the individual banana slices in the resulting batter and fry them on both sides. It's a bit of a mess, but absolutely delicious.
I recently tested both versions and the first version suited me in terms of preparation.
Enjoy it and let it smell good at home, and the rising process will be effortless.
Mari
