Combine the flour, sugar, baking powder, salt in a large bowl.
Whisk the milk, eggs, sourdough starter, melted butter, and mashed banana together.
Pour the wet ingredients over the dry ingredients.
Whisk until the mixture is smooth and combined.
Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
Ladle some batter in the hot skillet.
Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling, it's time to flip. Cook for another 2-4 minutes on the other side.
Remove the pancake to a plate and proceed with the remaining batter.
Serving options: maple syrup, berries, melted chocolate, Nutella, caramelized bananas, nut butter, honey.
This pancakes are fantastic when made fresh, but you can also keep them in the fridge overnight, and re-heat them in a frying pan or in a toaster.
These pancakes freeze really well. Layer the pancakes between sheets of parchment paper and place them in a ziploc bag. Freeze for up to 2 months. To eat, simply pull the pancake out of the freezer and re-heat it in a frying pan at low heat, and covered, so it will defrost the inside of the pancakes, or in a toaster oven.
*Make sure to mash the banana really well so the batter is smooth.
*The taste of banana in this recipe will be stronger according to how ripe the banana is. Riper bananas will yield a bolder banana taste.
*If I am making particularly thick pancakes, I like to cover the pan with a lid while cooking, so it helps the pancake cook in the center without burning the outside.