Sourdough Discard Pancakes
Soft, Naturally Sweet Sourdough Pancakes for the Whole Family
These banana sourdough pancakes are a simple, wholesome upgrade from traditional pancakes. Made with everyday ingredients and no added sugar, they’re naturally soft, lightly sweet, and easy to digest.
Perfect for babies, toddlers, kids, and adults, this recipe turns sourdough discard into a nourishing breakfast that actually feels good to eat. The banana adds natural sweetness, the sourdough gives a light, fluffy texture, and the result is a pancake that works for busy mornings, meal prep, or family brunch.
If you’re looking for an easy, real-food recipe that everyone at the table can enjoy, these pancakes are it.
Why These Sourdough Pancakes Are Better
These pancakes are a simple, healthier twist on regular pancakes.
- No added sugar – naturally sweet from banana
- Softer texture – perfect for babies, toddlers, and adults
- Easier to digest – thanks to sourdough fermentation
- Simple ingredients – no boxed mix needed
Regular pancakes can feel heavy and rely on sugar for flavor.
These are lighter, naturally sweet, and made with real food.
They’re an easy, everyday option for the whole family—whether you’re feeding a baby or just want a better breakfast.
Step-By-Step: How to Make Sourdough Discard Pancakes
Step 1: Mash & Mix the Banana and Egg
In a medium mixing bowl, add ½ ripe banana and mash it thoroughly with a fork until mostly smooth. A few small lumps are okay, but avoid large chunks so the batter mixes evenly.
Crack in 1 egg and whisk it into the banana until fully combined. The mixture should look slightly creamy and uniform.
Step 2: Add Sourdough Discard (and Optional Purée)
Pour in 1 cup sourdough discard and stir until fully incorporated.
Pour in 1 cup sourdough discard and stir until fully incorporated.
If using, add 2–4 tablespoons of peach purée or applesauce at this stage. Mix until the batter is smooth and cohesive.
The batter will look thick but slightly stretchy from the sourdough.
Step 3: Fold in Toppings of Your Choosing
Add ¼ cup of toppings you selected. For babies and toddlers, lightly mash or chop them beforehand to reduce choking risk if the topping is large.
Gently fold them into the batter using a spoon. Avoid overmixing to keep the batter light.
Step 4: Adjust Batter Consistency
Add 2–4 tablespoons of flour, one tablespoon at a time, mixing after each addition.
The goal is a batter that is:
- Thick and scoopable
- Holds its shape slightly on the spoon
- Falls slowly rather than pouring
If the batter is too runny, pancakes may turn out gummy inside.
Step 5: Preheat the Pan Properly
Place a non-stick pan or griddle over medium-low heat and let it preheat for 3–5 minutes.
Lightly grease with butter or oil. The pan should be warm but not hot enough to smoke.
Proper preheating ensures even cooking and prevents burnt outsides with raw centers.
Step 6: Scoop and Shape Small Pancakes
Using a spoon or small scoop, place 1–2 tablespoons of batter per pancake onto the pan.
Gently spread each pancake slightly to avoid thick centers. Leave space between pancakes for easy flipping.
Smaller pancakes cook more evenly and are ideal for babies and toddlers.
Step 7: Cook, Flip, and Steam
Cook pancakes for 3–4 minutes on the first side, until:
- Edges look set
- Small bubbles appear
- Bottom is lightly golden
Flip carefully, then immediately cover the pan with a lid. Cook for 1–2 more minutes to allow the centers to fully cook through.
This “steam step” is key for soft, fully cooked pancakes.
Step 8: Check, Cool, and Serve
Remove one pancake and break it open to check doneness:
- Fully cooked = soft and fluffy with no wet batter
- Slight moisture is okay, but it should not be gooey
Let pancakes cool for a few minutes before serving. They will firm up slightly as they cool, making them easier for little hands to hold.
Pro Tips
- Get the batter right: Aim for a thick, scoopable consistency (like cake batter) so the pancakes cook through without becoming gummy.
- Cook low and slow: Use medium-low heat and make smaller pancakes to ensure the centers fully cook.
- Don’t overload moisture: Too much fruit or purée can make pancakes undercooked—add a little flour if needed to balance it out.
- Use smart finishing tricks: Let the batter rest for a few minutes before cooking and briefly cover the pan after flipping to help the centers set.
Pin It For Later
Sourdough Discard Pancakes
Ingredients
- 1 cup Sourdough Discard
- 1 Egg
- 1/2 Mashed Banana
- 2-4 tbsp Flour
Instructions
1. Mash & Mix
- In a bowl, mash the banana until smooth. Add the egg and whisk together.
2. Add Sourdough
- Stir in sourdough discard and optional purée until fully combined.
3. Fold in Topping of Your Choosing
- Gently mix in the batter.
4. Adjust Batter
- Add 2–4 tbsp flour until the batter is thick and scoopable (like thick cake batter, not runny).
5. Preheat Pan
- Heat a non-stick pan over medium-low heat for 3–5 minutes. Lightly grease.
6. Cook Small Pancakes
- Scoop 1–2 tbsp batter per pancake. Gently spread.
- Cook for 3–4 minutes, until edges are set and bottom is golden.
7. Flip & Steam
- Flip pancakes and cover pan with a lid. Cook 1–2 minutes to finish the centers.
8. Check & Cool
- Break one open to ensure no wet batter remains. Let cool slightly before serving.
Notes
- Babies & Toddlers: cut into strips or bite-sized pieces or make mini pancakes (as seen in the recipe card picture)
- Kids & Adults: serve as-is or top with yogurt, fruit, nut butter, or a drizzle of maple syrup
- Naturally sweet—no added sugar needed
- Fridge: up to 3 days
- Freezer: up to 2 months
- Place parchment paper between pancakes to avoid freezing them to each other
- Reheat in toaster or pan until warmed through
