So, Banana Sourdough Pancakes With Walnuts (Vegan)… My Sunday MVP

If you live in my house on Sunday mornings, you’re waking up to the smell of these banana sourdough pancakes with walnuts (vegan, of course). Honestly, I started throwing these together just to use up my stubborn sourdough starter, but somewhere along the way, they became a breakfast tradition. My little niece calls them “fluffy flying saucers” (which, okay, is maybe a bit generous—they’re more like slightly uneven clouds, but I’m not arguing). I always end up making a double batch and still, they vanish faster than I can say “breakfast is—never mind.” Oh! And one time, my cat tried to swipe a whole cooled pancake. So… they’re animal approved, I guess?

Why You’ll Love This (Or At Least Like It Quite a Lot)

I whip these up when I have bananas going brown and that jar of bubbly sourdough starter is giving me the side-eye again, like, “use me or lose me.” (Does anyone else feel semi-guilty about neglecting their sourdough? Just me?) The texture is this magical cross between a traditional pancake and a light, tangy crumpet—my family goes bonkers for them, especially when walnuts get toasted first. Or, well, let’s be real, sometimes I skip the toasting if I’m still in pajamas. You do you! My only complaint? Washing the griddle. But that’s a universal pancake law, I suppose…

Here’s What You’ll Need (With My Usual Substitutions)

1 cup overripe banana, mashed (usually 2 medium bananas—but the more spotty, the better! I once substituted in applesauce when I ran out. Not bad, actually!)
1/2 cup bubbly sourdough starter (doesn’t have to be super active; I’ve used slightly sleepy starter and it was still decent)
3/4 cup unsweetened plant milk (soy, almond, oat—all those work. If the only thing you have is boxed coconut milk, it’ll make them richer. I dig it.)
2 tbsp maple syrup (agave is okay, or just regular sugar if it’s what you’ve got at hand—a squeeze of honey for non-vegans, but that’s not what we’re after here)
1 tbsp oil or melted vegan butter (I use sunflower, but olive oil works in a pinch—it adds earthiness!)
1 tsp vanilla extract (I sometimes leave this out when I forget, honestly)
1 cup all-purpose flour (whole wheat is fine, but they’re denser, warned ya)
1/2 tsp salt (regular or fancy salt—it’s up to you)
1 tsp baking powder (don’t mix up with baking soda—been there!)
1/2 tsp cinnamon (my gran insists on this; I’ve skipped it and lived to tell the tale)
2/3 cup chopped walnuts (toasted if you’ve got the time, and you can sub pecans or leave out nuts altogether. Chocolate chips—yes, sometimes.)

Let’s Get Cooking (A Mix of Precision and Chaos)

In a large-ish bowl, mash the bananas—get them smooth, but don’t stress over a few lumps. (This is where I usually sneak a taste, by the way—nothing wrong with banana mush!)
Pour in your sourdough starter, plant milk, maple syrup, oil, and vanilla. Stir until it’s like…a lovely, gooey swamp. Not the prettiest, but it gets better, I promise.
Add flour, salt, baking powder, and cinnamon (I just sprinkle straight in, but you could sift it for extra airiness if you’re *that* organized).
Mix it all gently—don’t overdo it. A few stray bits of flour? Totally fine. If you beat it like you’re making bread, you’ll have sad, rubbery pancakes and that is no way to start a day.
Fold in the walnuts (and, okay, chocolate chips or blueberries if you’re feeling wild). If the batter looks crazy thick, a dash more plant milk helps. If it’s thin? Let it sit for five and it thickens up.
Heat your nonstick skillet or griddle over medium. A dab of vegan butter or splash of oil is nice, but if you’re using a fancy nonstick pan, you could probably get away without it (but why risk it?).
Drop the batter in—around a quarter cup for each pancake works well, or eyeball it like I do. Don’t worry if looks a bit…shapeless. They puff up! Cook for about 2–3 minutes, until you see bubbles form and the edges seem set. Flip and cook for another minute or two. Repeat with the rest.
Keep the pancakes warm in a low oven if you actually manage to save any before everyone pounces. Or just eat them off the griddle—your call.

Notes from My Own Discoveries

This batter’s forgiving. Once, I let it sit for half an hour and the pancakes came out fluffier (probably the starter doing its magic).
If you accidentally use unripe bananas, add a pinch more sugar. Learned that the hard way—tasted like raw plantains.
Walnuts can be subbed with pecans or left out. I’ve even done sunflower seeds, though it was, eh, not my best work.

Variations I’ve Played Around With (+ One Flop)

Blueberries instead of walnuts—super good! (But they explode sometimes and make weird blue streaks, fair warning.)
Swapping out half the flour for oat flour tasted nostalgic, though the pancakes sort of crumbled more easily.
Tried with shredded coconut… let’s just say my family asked me to stick to the original after that.

No Fancy Equipment? No Problem

All you really need is a bowl, a spoon, and some kind of frying pan. I’ve tried flipping with a butter knife when my spatula was MIA. Not ideal, but hey, it’s breakfast—making do is kind of the tradition.

How to Store (If There’s Anything Left…)

I mean, technically you can keep them in an airtight container for a couple of days, or freeze them and reheat in the toaster. But—honestly? They’re gone in hours at our place. Leftovers might be a myth.

How We Serve Them (And My Odd Habit)

Classic: a thick pour of maple syrup and maybe a slab of vegan butter melting all over the top. My cousin dunks hers in peanut butter, which honestly makes them almost a lunch. Once, I tried stacking them with yogurt and berries and calling it a “breakfast trifle.” Nobody complained.

Pro Tips (Judgement-Free Zone)

I once tried rushing the cook time with too-high heat—the outside burned, and the middles were still goo (not ideal; patience is your best friend here).
If your starter isn’t super bubbly, let the batter sit 10–15 minutes before cooking and you’ll get more “poof.”
Don’t skip the bananas. I made them once when I was out and tried pumpkin instead—let’s just say, call those something else.

FAQ – Real Questions, Real Answers

Can I make these gluten-free? Sure thing—swap in a trusty 1-to-1 GF blend. They’re a bit more fragile, but still tasty!
What if I don’t have sourdough starter? You could use non-dairy yogurt in the same amount, but then it’s not quite the same flavor. Actually, it works better if you add a bit more baking powder to make up for the lost tang.
How ripe do my bananas need to be? Spotted or basically black is best. Yellow ones just, I dunno, don’t have the flavor punch. Trust me (my freezer is packed with the truly sketchy ones).
Can I skip the nuts? Absolutely. Or swap in seeds if allergies are an issue. The pancakes are still lovely—just maybe less “crunchy-granola” breakfast vibes.
Do I have to rest the batter? No, but if you do, about 10 minutes lets the starter work its magic. Or, make the batter the night before and refrigerate—slightly more tang.
Do these taste better cold or reheated? I actually think the flavor deepens after a rest, but eat them hot if you want that squishy, just-off-the-pan thing.

And, just before you go—remind me to tell you sometime about the espresso I once spilled straight into a bowl of batter. Unintentional, but kind of amazing, actually. Not very kid-friendly, though! Happy breakfasting—text me if you ever figure out a way to avoid washing the griddle.

Banana Sourdough Pancakes with Walnuts (vegan)