Easy & Delicious Banana Chocolate Sourdough Discard Pancakes

These Banana Chocolate Chip Sourdough Discard Pancakes are the perfect addition to you weekend plans! Thick, fluffy, and perfectly sweet with a hint of sourdough flavor. True pancake perfection!

If you have never made sourdough pancakes of any kind, this is a great place to start. Or if you’ve made them before and want a delicious and easy recipe to try this is also for you!

This is an extremely easy pancake batter with the addition of sourdough discard, banana, chocolate chips and a hint of cinnamon. They are thick and fluffy without being dry and only take a few minutes to make. It really doesn’t get any better than this!

Brunch foods are a favorite in this house and I don’t know about you, but I don’t want to have to pull out my mixer and spend a ton of time making breakfast. I just don’t! I’m hungry and want a tasty meal that makes both my heart and my tummy happy :).

Tips For Perfect Sourdough Discard pancakes

1. Use sourdough discard that is not too old. I personally don’t like to use discard that has been in the fridge for longer than 1-2 weeks. I find that it can end up giving your pancakes a slight off taste if it is really old.
2. Do not over mix the batter. You want to just stir the batter well enough so that there are no dry spots of flour remaining. Over mixing the batter can result in dense pancakes and we want to keep them light and fluffy.
3. Make sure you cast iron pan or whichever pan you cook them in, is the right temperature. You want to aim for a medium low heat. If it is too hot, the pancake will burn before they are cooked through. Find my favorite non toxic pan for cooking pancakes here https://amzn.to/43a1sam
4. Cook the pancakes for long enough on one side before you flip them. You will know they are ready to flip when the little bubbles that arise on the surface of the pancake pop. This ensure that your pancakes will be perfectly and evenly cooked.

Banana Chocolate Chip Sourdough Discard PancakeS Ingredients

Flour– Any all purpose flour is fined for these pancakes.

Baking powder– This aids in the rise and fluffy texture.

Sourdough Starter Discard– If you don’t keep any of your discard, let this recipe be the reason you do so! I like to keep my discard in the fridge and use it within 2 weeks.

Milk– Whole milk is always my favorite in pancakes but 2% or skim will work too.

Butter– There is a touch of melted butter in the batter. Be sure to melt it and let it cool for a couple minutes before adding it to the batter.

Egg– Of course, every good pancake recipe needs an egg to help with the structure.

Sugar– There is just 1 tbsp of sugar in these pancakes. I did not want them to be too sweet with the addition of banana and chocolate.

Banana– This recipe uses fresh diced banana not mashed over ripe bananas like banana bread does.

Chocolate– Use any type of chocolate you like. Dark, semi sweet, milk, chunks, chips etc.

The Steps

1. Start by whisking together the flour, baking powder, salt, cinnamon and sugar in a large bowl.
2. Next, mix together the egg, melted and cooled butter, milk and sourdough starter in a medium size bowl.
3. Pour the wet ingredients into the dry and gently stir just until there are do dry spots remaining. Try not to over mix the batter. This with make your pancakes less fluffy and more tough.
4. Finally, gently fold in the banana and chocolate.
5. Preheat a large skillet over medium low heat.
6. Add a tbsp of butter to the pan then spoon the batter onto the pan. I use about 1/3 cup of batter per pancake but you can make them any size you like.
7. Allow them to cook for 3-4 minutes before flipping. You want the bubbles on top of the surface to start popping. That is how you know the pancakes are ready to flip.
8. Cook for another couple minutes on the second side, then remove from the pan.
9. Top with butter and warm maple syrup and enjoy!

Comment below if you give this recipe a try and happy brunching 🙂