Description
Fluffy pancakes made with sourdough starter, topped with caramelized bananas and toasted pecans, perfect for breakfast or brunch.
Ingredients
Scale
- 2/3 cup sourdough starter (bubbly or hungry, stirred down)
- 2/3 cup milk (or plant-based milk), add more to the desired consistency
- 1 large egg, beaten (or sub a flax egg)
- 1 tablespoon oil or melted butter
- 1–2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder (if fermenting overnight, add in the AM)
- 1/2 teaspoon baking soda (if fermenting overnight, add in the AM)
- 1/2 teaspoon salt
- Butter or oil for skillet or griddle
- Maple syrup for drizzling
- 2 tablespoons butter
- 1/4 cup pecans
- Pinch salt
- 1 firm banana, sliced
- 2–3 tablespoons maple syrup
Instructions
- Whisk wet ingredients together in a medium bowl.
- Mix dry ingredients together in a small bowl. (* see notes if fermenting overnight)
- Gradually add flour mixture to wet mixture, whisking until just combined. If the batter feels thick, add a little more milk to thin to the desired consistency. Let sit for 15 minutes.
- Heat a dry skillet over medium-low heat until very hot. Add oil or a combo of oil and butter to the skillet and swirl.
- Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
- Keep in a warm oven or cover with foil. Repeat with the remaining pancakes.
- Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas and sear each side for 2-3 minutes, or until golden.
- Once the bananas are golden, pour the maple syrup over the bananas and pecans, stir, turn the heat off and remove the pan from the burner.
- Serve the pancakes and top with the Maple Glazed Bananas and Pecans.
Notes
- If fermenting overnight, add the baking powder and baking soda in the morning just before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8 grams
- Sodium: 200 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 70 mg