Browned Butter Sourdough Banana Pancakes

As a first time mom, I am always trying to find more easy recipe ideas that my toddler will enjoy (and actually eat). She is a big lover of bananas so naturally, it was the best addition to these fluffy sourdough pancakes. With her taste for banana satisfied, I upped the flavors for mama too, by adding rich, nutty browned butter to the mix. I love to let this batter long ferment overnight to get all of those gut friendly sourdough benefits, but even if you make them right away, these are sure to be the fluffiest sourdough banana pancakes around.

browned butter sourdough banana pancakes on a plate

Three Reasons to Love this Recipe:

1. This recipe is an excellent and easy way to use up all of the extra discard that you have. In fact, it is *optional* to even ferment the batter which means this sourdough discard recipe is actually a no wait recipe. It is also great to freeze, to have on hand for those mornings where you just don’t have anything ready. Looking for another easy discard recipe? Check out my Sourdough Strawberry Cream Cheese Muffins.

2. Sourdough pancakes are in fact easier to digest compared to typical pancakes. I also use honey instead of refined sugar in the batter. With the bananas added in, these sourdough banana pancakes are a clean way to start the day. Want to learn more about the benefits of sourdough? Check out this article.

3. The flavors of these pancakes are chefs kiss. The tangy sourdough, rich brown butter, and subtly sweet banana flavors work so well together. Honestly, these flavors together were very nostalgic to me, reminding me of the eggo mini french toast waffles I used to eat in the early 2000s. Thankful to recreate that yummy flavor, while leaving those preservatives and other questionable ingredients back in the 90s and early 2000s.

Browned butter sourdough  pancakes cut in the middle on a plant

Frequently Asked Questions:

Can these pancakes be frozen?

Yes! One of my favorite ways to stock my freezer is with sourdough pancakes. I am guilty of making double or even triple batches to have plenty in my freezer. They are so easy to reheat, just microwave them for 1 minute 15 seconds and they taste just as delicious as the day they were made.

How can I get these pancakes to be fluffy?

Adding sourdough discard can really easily fluff your pancakes up a bit more than a traditional pancake, but the real secret is using a lid while you cook your pancakes. Seriously, keeping a lid on your pan will keep the steam in and help to fluff your pancakes and ensure they are fully cooked through.

Do I have to brown the butter?

Look, you can have an average tasting sourdough banana pancake, or you can have a mouth-watering, spectacular sourdough banana pancake. Take the extra few minutes to brown the butter, you will not be sorry.

Browned butter sourdough banana pancakes on a plate with a fort and knife and a glass of water

How to Make Browned Butter Banana Sourdough Pancakes:

  1. Brown the butter

    In a small saucepan over medium heat, add the stick of butter. Let the butter cook on medium heat, stirring occasionally until the butter bubbles, and is a golden brown color underneath. Be careful not to let the butter boil. Once browned, set aside to cool slightly. browned butter in a pan

  2. Combine the liquid ingredients

    Add the mashed bananas, browned butter, honey, eggs and milk, whisk until fully combined. It helps if your milk is close to room temp so that the butter stays liquidy. Then mix in the sourdough discard and stir until just combined.liquid sourdough banana pancake ingredients

  3. In a separate bowl combine the dry ingredients

    Add the flour, baking powder, cinnamon and salt in a small bowl. If you plan to long ferment, wait to add the baking powder until right before you make the pancakes.dry sourdough banana pancake ingredients

  4. Add the dry ingredients to the liquid ingredients

    Whisk together to ensure that there are no lumps. You don’t necessarily want to overmix the batter here. Sourdough banana pancake batter with whisk in a bowl

  5. Place in the fridge to ferment

    If you are like me and are a bit more sensitive to gluten, fermentation can help make gluten containing products easier to digest. Cover the bowl and refrigerate for 12-24 hours. This step is optional! If you tolerate gluten, go ahead and make them immediately.

  6. Make the pancakes

    Heat a large skillet with a lid over medium heat. Melt a small amount of butter or use avocado oil spray to grease the bottom of the skillet. Add 3 tablespoons of batter at a time to each pancake. Cover the skillet with the lid. This is the key to getting them to be so puffy. Cook for about 3 minutes on each side or until you start to see bubbles forming. 3 sourdough banana pancakes in a pan being flipped.

  7. Store pancakes

    Of course, enjoy the pancakes you have made but chances are, unless you are feeding quite a few people, you will have leftovers. I love freezing these pancakes and pulling them out when I need a quick breakfast. To do so, let each pancake cool completely before placing them in a freezer bag. Remove any remaining air from the bag. When you are ready to reheat from frozen, place on a microwave safe plate and microwave for 1 minute 15 seconds.

Browned Butter Sourdough Banana Pancakes

Fluffy sourdough banana pancakes with a rich browned butter note. These pancakes are sure to please your family and are an excellent way to use up lots of sourdough discard. Can be frozen or refrigerated for easy breakfast prep.
Prep Time15 minutes
Cook Time6 minutes
Course: Breakfast
Cuisine: American
Keyword: Browned butter, Browned butter pancakes, Sourdough banana pancakes, Sourdough discard pancakes
Servings: 24 pancakes


  • 200 g Organic All Purpose Flour
  • 200 g Organic Whole Wheat Flour
  • 12 g Baking Powder
  • 10 g Cinnamon
  • 5 g Salt
  • 400 g Milk room temp
  • 1 stick Salted Butter Browned
  • 40 g Honey
  • 10 g Vanilla Extract
  • 200 g Sourdough Discard
  • 2 Bananas Mashed
  • 2 Eggs


  • Brown the butter by placing it in a small saucepan over medium heat, stirring occasionally. It will first bubble, then when the bubbles clear it will turn a golden brown color. Continue stirring to ensure the butter does not burn. When the butter is uniformly brown in color, remove from heat and allow to cool a few minutes.
  • In a small bowl, combine the flours, baking powder, salt and cinnamon. Set aside.
  • In a larger bowl, combine the milk, eggs, honey, mashed bananas, vanilla, discard and browned butter. It is important to make sure your milk is room temp so the butter does not solidify. Mix until combined
  • Add the dry ingredients into the wet ingredients and mix until fully combined and somewhat smooth.
  • Heat a lidded skillet over medium heat. Using a ½ Tablespoon of butter to grease the pan.
  • Scoop batter in about 3 tablespoonfuls per pancake and place it into the hot skillet being careful not to overfill the pan. Place the lid on the skillet and let the pancakes cook for about 3 minutes. Flip the pancakes, then place the lid back on and cook for an additional 3 minutes.
  • Remove the pancakes and serve with butter, peanut butter, maple syrup or additional sliced bananas.


Pancakes freeze really well. Let them cool completely then add them to a freezer bag, removing any excess air.  Freeze.  When you are ready to use, place them on a microwave safe dish and heat for 1 minute and 15 seconds. 

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



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