Sourdough Oatmeal Pancakes

Light. Fluffah. Easy.

Weekends call for pancakes! And when they’re this simple to whip up, why not? Overnight or same day sourdough pancakes can be made in a blender or whipped up in a bowl. So easy! I’ve been making these sourdough pancakes, tweaking the recipe ever so slightly for about a year now. A little more or less of this or that makes a big difference in the fluffy factor as well as taste. 

This recipe calls for oats, so you can use whole rolled oats and make the pancake batter in a high speed blender, or you can use oat flour and whip up the batter in a bowl. Either produces delicious results!

Top your sourdough oat pancakes with your favorite seasonal toppings like stewed apples (pictured here), fresh summer berries, bananas, jam such as rhubarb jam or simply with pure maple syrup.

If you prefer to DIY oat flour, I’ve a tutorial on how to. It’s easy, quick and SO economical!

Two Ways to Make Sourdough Oat Pancakes

Using oats in this recipe takes the texture, flavor and whole grain goodness of these pancakes over the top! In addition, the sourdough starter discard makes an ordinary pancake recipe extraordinary and with little effort. 

There are two ways to approach this recipe: blending or hand mixing, depending on kitchen equipment and/or type of oats. I like using a high speed blender (I use VitaMix) to make this recipe simply because it’s so easy, but either will work. In summary, here’s how to do it (see recipe card for full details):

High Speed Blender Method (using rolled oats):

• For Same Day Sourdough Pancakes:
  • First, into the pitcher of the blender, add whole rolled oats, sourdough discard, milk (whole or dairy free – I like homemade cashew milk), eggs, vanilla extract, maple syrup, butter, salt, and baking powder and soda.
  • Second, blend for about 40 seconds, until the batter is smooth.
  • Next, set aside to rest at room temperature for 30 – 60 minutes.
  • Last, spoon batter onto a griddle, bake and enjoy!
• For Overnight Sourdough Pancakes: 
  • First, into the pitcher of the blender, add the whole rolled oats, sourdough discard, milk (whole or dairy free – I like homemade cashew milk), vanilla, and maple. Cover the bowl with a tea towel and rest overnight at room temperature.
  • Second, the next morning, add the eggs, salt, baking powder and soda to the batter.
  • Next, blend for about 40 seconds.
  • Last, spoon batter onto a griddle, bake and enjoy!

Bowl Mixing Method (using oat flour):

• For Same Day Sourdough Pancakes:
  • First, into a large mixing bowl, add the sourdough discard, milk (whole or dairy free – I like homemade cashew milk), eggs, vanilla extract, maple syrup, butter, oat flour, salt, and baking powder and soda.
  • Second, whisk for about 40 seconds, until the batter is smooth.
  • Next, set aside to rest at room temperature for 30 – 60 minutes.
  • Last, spoon batter onto a griddle, bake and enjoy!
• For Overnight Sourdough Pancakes: 
  • First, into a large mixing bowl add the sourdough discard, milk (whole or dairy free – I like homemade cashew milk), vanilla, maple and oat flour. Whisk until smooth. Cover the bowl with a tea towel and rest overnight at room temperature.
  • Second, the next morning, whisk the batter then add the eggs, salt, baking powder and soda to the batter.
  • Next, whisk for about 40 seconds or until smooth.
  • Last, spoon batter onto a griddle, bake and enjoy!

Let’s Whip Em’ Up! 

Managing Sourdough Discard

I store my sourdough discard in a jar in the refrigerator and add to it when I refresh my sourdough starter. When ready to use the sourdough discard, like in a this pancake recipe, I stir the discard down, then add it to the pancake ingredients. I also use sourdough discard in other recipes like easy sourdough biscuits, shortcakes, waffles and cookies! It adds so much flavor to many baked recipes. 

Using sourdough starter discard is a practical way to use all the ingredients it takes to maintain a sourdough starter rather than throwing it in the trash. Discarded sourdough starter also freezes well. So if it’s going to be a few weeks before using it in a recipe, I freeze the discard then thaw it in the refrigerator before using it again.

Love Sourdough? Check out my Sourdough Collection of Recipes! 

Tips for Making the Best Pancakes!

• Use a nonstick griddle or skillet. I use no added oil when using nonstick surfaces.
• Test to see if the griddle is hot enough. I set mine between 350F – 375F but notice the temperature fluctuates a bit as it attempts to maintain the proper temperature. To see if the griddle is ready, flick a few drops of water on it. If the drops sizzle and evaporate fast, it’s ready. You can also make a tiny pancake!
• Leave enough room between the pancakes for flipping. There’s nothing like flipping a pancake only to have it land, overlapping on another!
• The edges of the pancakes will cook first, so that’s where you’ll see bubbles first appear. As the pancakes cook, bubbles will appear and pop in the center. Once you see these bubbles, gently lift the pancake and take a peak underneath. When golden, flip and finish cooking the pancake.
• Keep the pancakes warm in a 200F oven, covered with foil to keep them soft, until ready to share or even better, share right off the griddle.

Enjoy with real maple syrup, stewed apples, or blueberry compote a sprinkle of pecans or walnuts, or fresh seasonal berries! 

A Few Recipe Notes

• This sourdough discard pancake recipe calls for whole rolled oats or oat flour, depending on the mixing method used (blender or bowl mixing). I DIY my own oat flour when using the bowl mixing method. It’s super easy and economical – see my how to make oat flour post for more details.
• Because these pancakes contain oats, you’ll notice the batter is thicker than regular pancakes. Because of this, the batter needs to be scraped out of the measuring cup rather than poured onto the griddle.
• New to sourdough? Check out my easy sourdough starter guide.
• Freezer Friendly? Yes Please! Although the pancakes are best fresh, they can be frozen. Freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container until ready to use. Reheat in a 350F oven for about 4-5 minutes, wrapped in foil so they don’t dry out, or until heated through. Toasting dries them out too much.
• Use a nonstick griddle or nonstick pan to create the best sourdough pancakes! No added oil is required.
• Make it Dairy Free: use plant butter and plant milk. I use homemade cashew milk.

Thinking about a high speed blender? I use VitaMix (affiliate link) and have for over 10 years. I highly recommend it!

More Sourdough Discard Recipes to Love

• Sourdough Discard Chocolate Chip Cookies
• Easy Sourdough Discard Biscuits
• Light and Tender Sourdough Shortcakes 

Print Recipe

the recipe

Sourdough Oatmeal Pancakes

Prep Time:15 minutes

Cook Time:12 minutes

Total Time:22 minutes

Servings:13 1/4 C Pancakes

Calories:102kcal

Author:Traci York | Vanilla And Bean

Made with oats and sourdough discard, these pancakes can be made ahead and rested overnight or whipped up the same day. Mix em' in a blender or in a bowl! Light, fluffy and full of flavor, these sourdough oat pancakes are freezer friendly too! This recipe is vegetarian, and easily dairy free.

*Time above does not include time to rest the pancakes: overnight pancakes rest 8 - 12 hours; same day pancakes rest 30 - 60 minutes.

Recipe Yields 13, 1/4 C Pancakes or 11, 1/3 C Pancakes.

Ingredients

• 1 1/2 C (155g) Whole Rolled Oats or Oat Flour use rolled oats for blender, oat flour for bowl (see note)
• 1 C (250g) Sourdough Discard stirred down
• 3/4 C + 2 Tbs (190g) Milk whole or nut milk (I like homemade cashew milk)
• 4 Tbs (60g) Maple Syrup
• 1 1/2 tsp Vanilla Extract
• 2 Large Eggs
• 3 Tbs Melted Butter dairy or plant, cooled
• 3 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp fine Sea Salt

For Serving (optional)

• Stewed Apples
• Bananas, berries, butter, nuts or simply with maple syrup.

Instructions

Blender Method (use rolled oats):

• A. Overnight Pancakes

  Blend: Into the pitcher of a high speed blender, add the whole rolled oats, sourdough discard, milk, maple, and vanilla extract.

  Blend for about 40 seconds, until the batter is smooth.

  Put the lid on the blender and set aside to rest at room temperature overnight for 8-12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).

  The next morning, add the eggs, melted butter, baking powder and soda, and salt to the batter. Blend for about 40 seconds.

  Now you're ready to bake (see below).

  OR

  B. Same Day Pancakes

  Blend: Into the pitcher of a high speed blender, add the whole rolled oats, sourdough discard, milk, maple, vanilla extract, eggs, melted butter, baking powder and soda, and salt. Blend for about 40 seconds until the batter is smooth. The batter will be thicker than regular pancakes (it's the oats!).

  Put the lid on the blender and set aside to rest at room temperature 30 - 60 minutes.

  Now you're ready to bake (see below).

Mixing Bowl Method (use oat flour):

• A. Overnight Pancakes

  Mix: Into a large mixing bowl, whisk sourdough discard, milk, maple, and vanilla extract. Add the oat flour and whisk until the batter is smooth. It will be thick.

  Cover the bowl with a tea towel and set aside to rest at room temperature overnight for 8-12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).

  The next morning, in a small mixing bowl, whisk the eggs and melted butter. Whisk the egg mixture into the oat mixture. Add the baking powder and soda, and salt to the batter. Whisk until smooth. The batter will be thicker than regular pancakes.

  Now you're ready to bake (see below).

  OR

  B. Same Day Pancakes

  Mix: Into a large mixing bowl whisk the sourdough discard, milk, maple, vanilla extract, eggs, melted butter, oat flour, baking powder and baking soda, and salt. Whisk until the batter is smooth. The batter will thicken as it rests.

  Cover the bowl with a tea towel and set aside to rest at room temperature for 30 - 60 minutes. The batter will be thicker than regular pancakes.

  Now you're ready to bake!

To Bake (both methods):

• Heat a nonstick griddle or skillet on medium heat (350F - 375F / 178C - 190C). There's no need to oil or butter the pan if using a nonstick pan. If not using a non stick pan, lightly oil or butter the pan.
• Before scooping the batter, stir it down. You'll notice it's thicker than regular pancakes. Use a measuring cup (1/4C or 1/3C) to scoop up the batter, or about 3 - 4 Tbs. Using a silicon spatula, scrape the batter out of the measuring cup and onto the griddle. The pancakes should be about 4" in diameter for 1/4C pancakes.
• When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it's golden-brown. Bake a little longer if needed. Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through. Finish with the remaining batter.

For Serving:

• Share right away or place on a pan and keep warm in a 200F (93c) oven, covered with a piece of foil, until ready to share with real maple syrup, stewed apples, or blueberry compote a sprinkle of pecans or walnuts, or fresh seasonal berries! 

For Storing:

• If not enjoying the pancakes the same day, freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container in the freezer until ready to enjoy. Reheat in a 350F oven for about 8-10 minutes, wrapped in foil so they don’t dry out, or until heated through. Toasting dries them out too much.

Notes

*I like Bob's Red Mill Whole Rolled Oats. To DIY oat flour, see my how to blog post. It's easy and so economical! 

MORE DISCARD? Give my Easy Sourdough Biscuits, Sourdough Chocolate Chip Cookies and Sourdough Shortcakes recipes a go! 

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Serving: 1Pancake | Calories: 102kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 113mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Calcium: 69mg | Iron: 1mg

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