These delicious sourdough vegan banana pancakes are the best way to use up extra sourdough starter and brown bananas. Long-fermented for easy digestion and made with simple ingredients, these pancakes make for a healthy, easy breakfast.
We love making fancy breakfasts in my house whenever we have time. It’s such a delightful way to slow down and savor the morning. While there are so many fantastic choices for relaxing breakfasts, pancakes make the top of the list.
These vegan sourdough banana pancakes are the perfect weekend breakfast. They are fluffy, lightly sweet, and great for your gut health. Best of all, you can make extras and eat the leftovers all week long!
A Few Notes on Making Sourdough Pancakes
If you are active in the kitchen and like bananas and sourdough, you likely run into a similar problem to mine: brown bananas and oodles of extra sourdough starter.
In my search for a recipe that would allow me to avoid this waste, I discovered that I couldn’t find many recipes for sourdough discard banana pancakes that are also vegan. Whether you eat plant-based or not, this recipe is a tasty way to use up old bananas and sourdough discard. It’s especially helpful if you’re out of milk or eggs!
My favorite thing about this sourdough banana pancake recipe is that the batter is long-fermented. In sourdough terms, this means that the batter is left out at room temperature for 8-12 hours for the sourdough starter to break down the sugars in the flour, which reduces the gluten and phytic acid. Long fermentation makes flour-based treats more easily digestible and healthier for your gut.
For the sourdough starter in the recipe, I generally use extra levain from bread making. I use this discard when it’s ripe and at its best. Because of the baking powder in the recipe, you can also use sourdough discard that is unfed.
Sourdough Banana Pancake Substitutions
If you’re missing one of the ingredients in this pancake recipe, don’t worry! Pancakes are generally forgiving of substitutions.
These pancakes are vegan, but if you don’t need a plant-based recipe, you can make lots of substitutions to fit what you have on hand!
- Plant milk: Any milk will do for this recipe. You can substitute whole cow’s milk if you aren’t dairy-free.
- Flax eggs: Feel free to substitute regular eggs (not vegan) or chia seed eggs.
- Sugar: You can swap the sugar for maple syrup if you’re looking to avoid white sugar. You can also omit it altogether; the bananas make this recipe fairly sweet on their own!
- Melted coconut oil: You can substitute any neutral oil or melted butter.
How to Freeze Sourdough Banana Pancakes
Making a big batch of these pancakes and freezing them is a great way to meal prep quick breakfasts! To freeze the pancakes, lay them in a freezer bag or freezer-safe airtight container in a single layer. Place a piece of parchment paper before adding another layer of pancakes. Freeze for up to 6 months.
When you are ready to eat them, take out as many pancakes as you need and heat them in a microwave, toaster oven, or on a skillet.
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Frequently Asked Questions
Do these pancakes taste sour from the sourdough?
No, they don’t. Sourdough starter does not tend to make baked goods taste sour unless the bread ferments too long, or the baker adds citric acid to make it sour. You wouldn’t even know these pancakes have sourdough starter in them!
What else can I make with fresh sourdough starter?
Sourdough starter can be used in just about any baked good that has flour in it. I love making sourdough English muffins, banana bread, and rolls.
Best Toppings for Vegan Sourdough Banana Pancakes
These pancakes are perfect for any of your favorite sweet pancake toppings! Try them with:
- chocolate chips
- banana slices, fresh berries, or other fresh fruit
- vegan butter
- peanut butter or almond butter
- pure maple syrup
- fruit compote