Sourdough Oatmeal Pancakes With Old Fashioned Oats
Pancakes are a weekend treat at our home. I love treating my family to homemade sourdough oatmeal pancakes, fresh fruit, bacon, and scrabbled eggs. We try to make it a point to slow down on Sunday mornings before church and enjoy this meal together while discussing whats on our hearts. This has been a tradition in our home for years. This recipe is so easy to whip up and using oats as the flour is such a healthy swap for regular all-purpose flour.
Why You’ll Love These Sourdough Oatmeal Pancakes
Healthy whole-grain oats
Use up sourdough discard
Easy to make
Tools and Equipment
Griddle
The number one thing I use to simplify my pancake-making is using a large griddle. I love our Blackstone for this, but I am often more comfortable inside, especially on busy Sunday mornings, and prefer to grab our Zojirushi griddle instead. This griddle has been a workhorse for over 12 years!
Step-by-Step Instructions
Blend the old-fashioned oats
Place 1 1/2 cups of rolled oats in a blender. Blend until the oats turn into fine flour. Just a few pulses should do the trick.
Mix Dry Ingredients
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the leavening agents, so your pancakes puff up beautifully.
Mix Wet Ingredients
In another bowl, whisk together the sourdough discard, milk (starting with 3/4 cup), cane sugar, vanilla, eggs, and melted butter. Make sure your butter has cooled so it doesn’t scramble the eggs. The mixture should be smooth and cohesive.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir until just combined—lumps are okay! Check the batter consistency. If it seems too thick to pour, stir in more milk one tablespoon at a time until it’s just pourable but still thick enough to hold its shape.
Pour batter on skillet
Heat a nonstick skillet or griddle over medium heat. Lightly grease it if needed. Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter, if necessary.
Flip pancakes
When bubbles form on the surface and the edges look set (about 2–3 minutes), gently flip the pancake using a spatula. Cook for another 1–2 minutes on the second side until golden brown and cooked through.
Serve
Serve sourdough oatmeal pancakes warm with butter, syrup, fruit, or any of your favorite toppings. To keep cooked pancakes warm, transfer them to a baking sheet in a 200°F (95°C) oven while you finish cooking the batch.
Sourdough Oatmeal Pancakes Recipe
Sourdough Oatmeal Pancakes
These hearty sourdough oat pancakes are a delicious way to use up your sourdough discard. Made with blended oats, they're fluffy, wholesome, and perfect for a cozy breakfast.
Ingredients
Dry Ingredients
- 1 1/2 cups (155 grams) whole rolled oats
- 3 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup (250 grams) sourdough discard
- 3/4 cup (180 grams) milk, plus more if needed (see note below)
- 3 tablespoons (38 grams) cane sugar or honey
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3 tablespoons melted butter, cooled
Instructions
- Add the oats to a blender and pulse until they turn into a fine flour.
- In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- In another bowl, whisk the sourdough discard, milk, cane sugar, vanilla, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter should be thick but pourable. If it feels too thick, add a little more milk, one tablespoon at a time, until it reaches your preferred consistency.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed. Scoop the batter onto the skillet (about 1/4 cup per pancake) and cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes.
- Serve warm with your favorite toppings—maybe even more sourdough vibes, like a swipe of cultured butter and a drizzle of honey.
Notes
Keeping pancakes warm: To keep your pancakes warm while you cook the rest, place them on a baking sheet in a 200°F (95°C) oven. This also keeps them soft and fluffy.
Milk and batter consistency: Start with 3/4 cup (180 grams) of milk. If the batter feels too thick, stir in more milk, one tablespoon at a time, until it’s pourable but not runny. Pancake batter consistency is key for perfect results!
Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the toaster, a dry skillet, or a low oven.
Freezing: Let pancakes cool completely, then layer them with parchment paper in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, pop them into the toaster or heat in the oven at 350°F (175°C) until warmed through.
