Sourdough Buttermilk Banana Pancakes Recipes

SOURDOUGH BUTTERMILK BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
• Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
• Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
• Fold in the diced banana.
• Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
• Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter - about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
• Serve warm with maple syrup or sugar and lemon juice.

SOURDOUGH BUTTERMILK PANCAKES

Steps:

• Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

SOURDOUGH BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, salt in a large bowl.
• Whisk the milk, eggs, sourdough starter, melted butter, and mashed banana together.
• Pour the wet ingredients over the dry ingredients.
• Whisk until the mixture is smooth and combined.
• Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
• Ladle some batter in the hot skillet.
• Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling, it's time to flip. Cook for another 2-4 minutes on the other side.
• Remove the pancake to a plate and proceed with the remaining batter.
• Keep your eye on the heat so it's not too high and burning the outsides of the pancakes while leaving the inside undercooked.
• Serving options: maple syrup, berries, melted chocolate, Nutella, caramelized bananas, nut butter, honey.

SOURDOUGH AND BANANA PANCAKES

Steps:

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

BUTTERMILK BANANA PANCAKES

Steps:

• Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
• Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

BANANA BUTTERMILK PANCAKES

Steps:

• In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
• Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
• In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
• Pour in about 3 tbsp.
• of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
• Flip and cook the second side for about 1 minute or until golden.