This Easy Banana Pancakes Recipe with, no added sugar, has the option of using a sourdough discard/sourdough starter. No more wasting overripe bananas or sourdough starter/discard. Serve with Maple Syrup if you wish and lots of fresh fruits.
I make this Banana Pancake recipe quite a lot. But I don't always add the sourdough starter, this depends on whether I've made any sourdough bread the day before and have enough starter leftover to use. I hate wasting sourdough discard, so use some of it in the pancake mixture. But this is optional, so don't worry if you don't have any to hand. Just make the pancakes in the same way, but without the discard.
It is important that you use Self Raising Flour as this contains a raising agent which gives your pancakes lots of little air bubbles making them light and fluffy.
How to Make Easy Banana Pancakes
Have ready a large thick-bottomed frying pan or flat griddle, a few nobs of butter and a spatula. Turn the oven on to medium heat and place a large plate inside to keep the pancakes warm.
Add all the ingredients to a large mixing bowl and give it a good mix until everything is well combined. Ensure that all the Banana is mashed beforehand and well combined. Do not overbeat
Heat the frying pan over medium heat add a small amount of butter and allow this to gently melt. Drop tablespoons of the pancake mixture into the pan and leave to cook for a couple of minutes.
Carefully lift the edge of one of the pancakes, they should cook to a nice golden brown colour. Leave them to cook a little longer if needed, before turning over to cook on the other side. Cook for a couple of mins until nice and golden and cooked in the middle.
If you are making extra thick pancakes, check they are cooked in the middle by inserting a thin knife or cake skewer. If it comes out clean, they are cooked.
Remove the pancakes from the pan and serve straight away or add to the warmed plate in the oven. Keep covered with greaseproof paper to help prevent drying out. Continue to cook the rest of the pancakes in the same way.
TIP: DO NOT, under any circumstances, flatten down the pancakes when you turn them over, or you will lose all the air bubbles that have been created as a result of using self raising flour and sourdough starter - if using. This will result in flat dense, rubbery pancakes.
Serve with Maple Syrup, slices of Banana or other fresh seasonal fruits.
Learn more about Sourdough Baking
If you enjoyed making these Banana Pancakes with the additional Sourdough starter being added and are interested in doing sourdough baking, I have a review of Elaine Boddy's cookbook Whole Grain Sourdough at Home. It's my bible for all my Sourdough bread making.
Tips and FAQ's
You can use overripe or ripe bananas to make this recipe. Overripe Bananas are also a little sweeter and are easier to mash.
One of the secrets to making light fluffy pancakes is not to flatten them down when you turn them over to bake. You will crush all the air bubbles if you do. Just flip them over and leave them to cook and turn golden.
Keep them covered with baking parchment on a large plate in a warm oven.
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Easy Banana Pancakes
Equipment
- Large heavy duty frying pan
- Large plate to keep pancakes warm
- Sheet of Baking parchment to cover pancakes while keeping them warm.
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 300 g Self Raising Flour
- 1 ripe banana mashed
- 3 medium sized eggs
- 150 g full fat milk
- 1 tablespoon active Sourdough starter optional
Instructions
- Have ready a large thick bottomed frying pan or flat griddle, a few nobs of butter and a spatula. Turn the oven on to a medium heat and have a large plate inside to keep the pancakes warm.
- Add all the ingredients to a large mixing bowl and give it a good mix until everything is well combined. But do not overbeat.
- Heat the frying pan over a medium heat add a small amount of butter and allow this to gently melt but not sizzle.
- Drop tablespoons of the pancake mixture into the pan and leave to cook for a couple of minutes.
- Carefully lift the edge of one of the pancakes, they should start cook to a nice golden brown colour. If not leave them a little longer, before turning over the cook on the other side. Cook for a couple of mins until nice and golden.
- Remove the pancakes from the pan and serve straight away or add to the warmed plate in the oven. Keep covered with greaseproof paper to help prevent drying out.
- DO NOT, under any circumstances, flatten down the pancakes or you will lose all the air bubbles that have been created as a result of the self raising flour and sourdough starter - if using. This will result in flat dense, rubbery pancakes.
- Continue to cook the rest of the pancakes in the same way.
- Serve with Maple Syrup, slices of Banana or other fresh seasonal fruits.
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