Pull Up a Chair, Let’s Talk About Sourdough Banana Pancakes

Okay, real talk: I never planned on becoming that person who keeps a sourdough starter by the sink. Yet here I am, naming mine (meet Dorothy) and plotting sneaky ways to use it up—especially because it multiplies so aggressively, like weeds or enthusiastic houseguests. These vegan sourdough banana pancakes, though? Legit my favorite thing to make when I want lazy, lazy comfort and something to do with the pile of spotty bananas that seems to spawn overnight. My kid once described these as “like banana bread on vacation”—which, honestly, beats any review I’ve read online. Oh, and more than once I’ve ended up making these in my pajamas while mentally preparing for Monday.

Why You’ll Want to Make These (Even on a Tuesday)

I make these whenever I need to deal with my wild sourdough starter (or when I’m supposed to make a responsible breakfast but can’t be bothered). My family goes wild for these—the tang from the starter with that sweet banana hits the spot. They’re mega-fluffy, but don’t sit like rocks in your belly. My partner, who’s weirdly skeptical about vegan things, admits he can’t even tell the difference (I’ve stopped telling him until after he’s finished three). If you hate washing a million bowls, you’ll love this too—one bowl, and sometimes I even mix things half-heartedly with a fork when the whisk is MIA.

Here’s What You’ll Need (and What I Swap When I’m Lazy)

1 cup ripe mashed banana (about 2 big bananas—sometimes I use frozen ones, defrosted!)
½ cup active sourdough starter (discard is fine; honestly, I’ve used bubbly and even “meh” starter and it worked)
1 cup non-dairy milk (soy, oat, almond—if I’m out, I water down oat cream)
1 tablespoon apple cider vinegar (or lemon juice in a real pinch, tastes slightly different but not bad!)
2 tablespoons maple syrup (agave works, or even brown sugar if that’s all you have)
1 teaspoon vanilla extract (my grandma swears by the expensive stuff, but store-brand is totally fine)
2 tablespoons melted coconut oil (or canola, or even a glug of olive oil—yes, really, but skip if you want oil-free)
1 ¼ cups all purpose flour (I sometimes use half whole-wheat if I want to “feel virtuous”—results a bit denser)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (I eyeball it—shh!)
Optional: a handful of chopped walnuts or vegan choc chips; makes it fun

How I Make Them (Don’t Stress Over the Order!)

Mash those bananas. I just use a fork. The lumpier the better, frankly, unless you want it ultra-smooth.
Add the sourdough starter, plant milk, vinegar, maple syrup, vanilla, and melted coconut oil. Whisk or fork it; it’ll look strange and maybe even separate a bit—don’t panic.
Now toss in the flour, baking powder, baking soda, and salt. Technically you’re supposed to sift, but who’s got time? I just pile it in and stir until it’s mostly combined. If you’re adding walnuts or choc chips, dump them in now.
Let the batter rest 5-10 minutes. Actually, I find it works better if you wait longer, but I’ve also started cooking right away in a fit of hunger and they survived just fine.
Heat a non-stick skillet or griddle (medium-low works for me). Grease it if you’re nervous, though dry often does fine if it’s a good pan.
Pour in about ¼ cupish of batter per pancake. Don’t overthink the shape; blobs are fine. Wait for a bunch of small bubbles to pop up and edges to look less raw—flip gently. Another couple minutes on the second side and you’re golden.
Eat warm, preferably in a stack taller than your coffee mug. Or room temp if hunger outweighs aesthetics.

Stuff I’ve Learned the Hard Way (AKA Notes)

If your sourdough discard is super sour-smelling, the pancakes will be tangier—sometimes I like that, sometimes not, so I add a bit more maple when serving.
The batter will seem thick and sticky. It loosens on the griddle, promise.
Whole wheat flour makes these heavier—good for “hearty” pancake moods. But all-white is fluffier.

“What If I Want to Mix It Up?” (Variations I’ve Actually Tried)

I once swapped in pumpkin purée for banana—didn’t taste bad, but texture wasn’t my favorite. Stick to banana unless you’re feeling odd.
Subbed half the flour with buckwheat once; earthy and nutty. Different, but kind of lovely with blueberry jam.
Chopped pecans instead of walnuts is a win, according to my aunt.
Once tried adding cinnamon, and actually, I think it’s pretty marvelous.

Do You Really Need Fancy Gear? Here’s What I Use

A bowl (sometimes the same one I mash the banana in—because who needs extra dishes?)
Fork or whisk
Non-stick frying pan or griddle; I mean, you can use a regular skillet if you’re OK with a bit of sticking and patience. I did once use a sandwich press in a moment of madness, wouldn’t recommend (messy, but edible... barely).
Flipper/spatula of any sort

Storing Leftovers (If They Don’t Mysteriously Vanish)

Let them cool, then pile into a container with a scrap of parchment or wax paper between each. Fridge for 3 days, freezer for a month—but honestly, they don’t usually last 24 hours here. When you do have leftovers, they reheat so well in a toaster or dry skillet. Cold, straight-from-the-fridge pancakes with peanut butter are also, I admit, my guilty pleasure.

When It’s Time to Feast: How to Serve These Pancakes

I pile them with sliced banana, a knob of vegan butter, and a dangerous river of maple syrup. My kid likes a sprinkle of cinnamon sugar on top, which feels slightly retro but actually great. Sometimes, if I’m feeling proper English, I have them with golden syrup or even marmalade—try it!

Mistakes I’ve Made (Pro Tips from Humble Experience)

I once rushed the resting stage and ended up with semi-raw middles—let the batter hang out a bit! Makes a difference, promise.
Don’t flip too soon; I get antsy and do it every time. Wait for those bubbles, even if you’re staring at the pan in mild agony.
Don’t stack them piping hot fresh on each other, or they steam and lose those crispy edges. Let ’em breathe just a second.

Hang On, Didn’t You Ask Me This Before? FAQ Time

Do I have to use ripe bananas? Well, I mean—it’s the whole game. Super ripe is best. Once I tried unripe and it was just, well, sad.
Can you make these without sourdough starter at all? I tried once (don’t ask), and just subbed in extra plant milk. Pancakes were fine, but honestly—not the same magic.
Why is my batter so thick? Sometimes bananas are different sizes or the flour is thirstier. Just splash in a little more plant milk till it feels like heavy cake batter.
Help, my pancakes are gummy! Oh, boy, been there. Means either you got a little overzealous with the mixing, or didn’t let the batter rest. Next time, stir just until it’s together and then get a cup of tea while it chills.
Can you freeze these? Yepp! They’re basically bouncy banana disks even after defrosting—just pop in the toaster or microwave.

And on a total aside: One time, I got distracted halfway making these and ended up adding half a mashed sweet potato instead of banana. I wouldn’t tell you to repeat it, but the result? Unexpectedly delicious (though the color was, um, questionable). Anyway, there you have it. Hope your pancakes are as nonchalantly perfect as you want them to be!

Vegan Sourdough Banana Pancakes