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Fluffy Sourdough Discard Banana Pancakes Recipe with Brown Butter and Maple Syrup

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These fluffy sourdough discard banana pancakes combine the tang of sourdough with the natural sweetness of ripe bananas, enhanced by a nutty brown butter maple syrup drizzle. Perfect for a cozy weekend brunch, they are quick, easy, and a delicious way to use sourdough discard.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (active or discard starter, unfed or fed)
  • 2 medium ripe bananas, mashed
  • 1 cup (120 g) all-purpose flour (can substitute whole wheat or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, beaten
  • ¾ cup (180 ml) milk (whole or preferred dairy-free alternative)
  • 4 tablespoons (55 g) unsalted butter, browned
  • Pure maple syrup, for drizzling
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 4 tablespoons (55 g) of unsalted butter. Stir frequently as it foams and browns, releasing a nutty aroma — about 3-4 minutes. Remove from heat and set aside to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together 1 cup (120 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  3. Prepare wet ingredients: In another bowl, mash 2 medium ripe bananas until smooth but still a bit chunky. Add 1 cup (240 ml) sourdough discard, 1 beaten large egg, ¾ cup (180 ml) milk, 1 teaspoon vanilla extract (if using), and the cooled brown butter. Stir gently until combined.
  4. Combine batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are okay. Overmixing can make pancakes tough.
  5. Heat the skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil if needed.
  6. Cook pancakes: Scoop about ¼ cup (60 ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden brown and cooked through.
  7. Serve warm: Stack the pancakes and drizzle generously with warm maple syrup. Add an extra pat of butter or a sprinkle of chopped nuts if you like.

Notes

Brown the butter carefully to avoid burning; it adds a rich nutty flavor. If batter is too thick, whisk in a tablespoon or two of milk to loosen. Avoid overmixing the batter to keep pancakes tender and fluffy. Keep cooked pancakes warm in a 200°F (90°C) oven. For vegan adaptation, replace egg with flax or chia egg and use plant-based milk and butter alternatives.

Nutrition

Keywords: sourdough discard, banana pancakes, brown butter, maple syrup, breakfast, brunch, easy recipe, fluffy pancakes, sourdough, banana

Find it online: https://yumyep.com/fluffy-sourdough-discard-banana-pancakes-recipe-with-brown-butter-and-maple-syrup/