1-First, start by mashing the 2 medium ripe bananas until they’re smooth and creamy. This step ensures the natural sweetness shines through and adds moisture to your banana sourdough pancakes. Next, stir in the 3/4 cup whole milk, 1 large egg, and 1 cup sourdough discard, whisking everything together until it’s well combined.

2-In a separate bowl, combine the 1 teaspoon sea salt, 2 teaspoons baking powder, and 1 cup unbleached all-purpose flour. Mixing the dry ingredients separately helps with even distribution, preventing lumps and ensuring your batter is smooth. Slowly fold the dry mixture into the wet ingredients, stirring gently to create a consistent batter without overmixing.

3-Once your batter is ready, heat a buttered skillet over medium-low heat to avoid burning. Use a 1/3 cup measure for each pancake, pouring the batter onto the skillet. Cook for about 2 minutes per side until they’re golden brown and fluffy. Serve them warm, topped with sliced bananas, chopped pecans, and a drizzle of maple syrup for a tasty finish.