Made with oats and Sourdough Starter Discard, these pancakes can be made ahead and rested overnight or whipped up the same day. Because you mix them in a blender or bowl and with minimal ingredients, prep time is only 15 minutes. These sourdough oat pancakes are light, fluffy, full of flavor and freezer friendly! This recipe is vegetarian and easily dairy free. [ watch recipe VIDEO on recipe card ]
⭐️⭐️⭐️⭐️⭐️ Review: “This is my new favorite pancake, especially with the stewed apples. I’ve been looking for new sourdough pancake recipes, and this is perfect. Great texture, cook up great, yum!!” ~ Jennifer
Simple Sourdough Oatmeal Pancakes
Weekends call for pancakes! And when they’re this simple to whip up, why not? Overnight or same day these 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!
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.
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 pasteurized or dairy free – I use 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 pasteurized or dairy free – I use 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 pasteurized or dairy free), 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 pasteurized or dairy free), 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 Bread 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 Classic Sourdough Discard Pancakes with Buttermilk, easy Sourdough Biscuits, Shortcakes, waffles and Sourdough Chocolate Chip 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 out. Discarded sourdough starter also freezes well. So if it’s going to be a week before using the discard in a recipe, I freeze the discard then thaw it in the refrigerator before using it again.
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, sweet cherry compote, stewed apples, easy stewed pears or blueberry compote a sprinkle of pecans or walnuts, or fresh seasonal berries!
Thinking about a high speed blender? I use VitaMix (affiliate link) and have for over 10 years. I highly recommend it!
Traci’s Tips
- Overnight Ferment: if you prefer not to rest whole milk batter overnight at room temperature, you can put the batter in the refrigerator overnight to ferment. Pull the batter out of the fridge then rest at room temperature for about an hour before mixing in the eggs, butter and leaveners.
- About the Oats: this 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 recipe for more details.
- Because these pancakes contain oats, you’ll notice the batter may be thicker than regular pancakes. You may need to be scrape the batter out of the measuring cup onto the griddle. If your batter is thinner, that’s okay too, simply pour it onto your griddle.
- Use a nonstick griddle or nonstick pan to create the best sourdough pancakes! No added oil is required.
Sourdough Oatmeal Pancakes
Ingredients
- 1 1/2 cups (155 grams) Whole Rolled Oats or Oat Flour use rolled oats for blender, oat flour for bowl (see note)
- 1 cup (250 grams) Sourdough Discard stirred down
- 3/4 C + 2 tablespoons (190 grams) Milk whole (pasteurized) or plant milk (I like homemade cashew milk)
- 4 tablespoons (60 grams) Maple Syrup
- 1 1/2 teaspoons Vanilla Extract
- 2 Large Eggs
- 3 tablespoon Melted Butter dairy or plant, cooled
- 3 1/4 teaspoon Baking Powder aluminum free
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Fine Sea Salt
For Serving (optional)
- Stewed Apples
- Blueberry Compote
- 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 PancakesBlend: 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 PancakesMix: 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 (1/4 cup or 1/3 cup) to scoop up the batter, or about 3 - 4 tablespoons. Using a silicone spatula, scrape the batter out of the measuring cup and onto the griddle (if your batter is thinner, you can simply pour it onto the griddle). The pancakes should be about 4" in diameter for 1/4 cup 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, sweet cherry compote, stewed apples, easy stewed pears 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.
These are nice, but next time I am going to use less backing powder. It has a strange aftertaste, I’m convinced it’s the backing powder.
Wow! These are fantastic!! Light, thick and fluffy – the perfect pancake. I love that this recipe takes a good amount of discard and is made with oats instead of flour. I did the blender morning of method and they turned out perfect!
Hi Alyssa! Hooray! Nothing like a perfect pancake made with oats! Thank you for your note and sending a smile!
How can I substitute with active 60% hydration sourdough starter
Hi Yvette! I would hold out 2-3 tablespoons of milk when mixing. Assess the batter, then add as needed. Let us know how it goes, okay?
I used this recipe for waffles today (I LOVE it as pancakes, so figured I’d give it a try), and they were great! I did the day of blender version, needed to use a “chia seed egg” because I was out, and just added a little extra milk! Excited to use this for meal prepping and pop some waffles in my freezer!
What a tasty tip, Kelsey! Thank you for your note and sharing your success. I’m going to try it!
Can I sub the eggs for pumpkin puree? Trying to get my little one some more veggies!
Hi Katie! I’ve not tried it in this recipe, but my experience says you’d need a different recipe. Oats hold on to moisture, so without the drying effect of egg white, I’m afraid the pancakes would be soggy. *Maybe in a regular SD recipe with AP flour, this sub could work. If you experiment, please keep us posted!
My favorite discard recipe and they freeze well.
LOVE hearing this, Teresa! Thank you for your note and giving the pancakes a go!
I wanted to love these, but they weren’t fluffy and taste was off. Maybe the large amount of baking powder? After trying a few we tossed them. Sigh.
Hi Louise! Oh no! Can you tell me if there were any ingredient substitutions? I’m thinking maybe the leavener(s) could be expired due to the lack of fluffiness.
I don’t like pancakes and I like these.
LOVE hearing this Sheryl! Thank you for your note!
These pancakes are sooo yummy! Made them exactly as listed using same day method – ground oats to flour and added a dash of cinnamon. A great way to use up lots of discard! Served with blueberries, butter and of course VT real maple syrup!
Hi Cathi! You’ve made my day! Thank you for your note and five star review! SO excited you’re enjoying the pancakes (I loooove these too!). Blueberries, butter and VT real maple is perfection!
Hey Traci, Look’s great. Does the maple feed the yeast or is it just to make them sweet? I don’t have a sweet tooth so will cut it down unless it’s important for the process.
Hi Mark! Thank you! Feel free to leave the maple out. Its only purpose is to sweeten the pancakes, and add a bit of moisture. I hope you enjoy them!
Yummy pancakes! Topped them with fresh peaches, blueberries, maple-sweetened Greek yogurt, & a little maple syrup!
So excited, Paula! Thank you for your note and giving the pancakes a go!
These were Awesome. I added 2 tablespoons of ground flax, 1 tablespoon of hemp hearts, and 1 tablespoon of chia seeds. I also added a bit more milk to account for the chia seeds. We loved this(I did the overnight oat flour method). Thank you for all your great recipes. The best whole-grain pancakes I have had. They are light fluffy, and not dry.
Quick Question: Could I just ferment the oat flour and sourdough discard together overnight and add milk the following morning? Or is there a specific reason it ferments with a liquid? I use raw milk so definitely don’t want to risk putting that out but I also don’t want to have to plan when I’m ready to take out my batter :)
Hi Sofia! If you like, you can ferment the batter overnight in the fridge. Since I’ve not tried the approach you’ve described, I’m not sure how the recipe will turn out. If you give it a go, please let us know how it goes.
Question about the overnight method. I’m using whole milk (which is mentioned as an option) and keeping the batter out overnight at room temp like the recipe says. How does this remain safe to consume in the morning? I’ve done this with buttermilk before and wasn’t worried in the same way, but not whole milk.
Hi Jess! This recipe can be overnighted in the fridge. Simply remove the batter from the fridge about an hour before you plan to bake. This from a food scientist friend: “The pH of the sourdough pancake mix plus the competition of the sourdough yeast/bacteria culture is probably sufficient to inhibit pathogen growth.” As long as you’re using pasteurized milk (not raw) and your “sourdough culture isn’t failing (pH between 3.5-5).” If in doubt, ferment in the fridge.
Is it possible to cook on a griddlepan on the stove top?
Hi Robin! You can! A nonstick griddle pan works or if you use a cast iron skillet, you’ll need some butter to fry the pancakes in, for each pancake. Keep the heat on low to medium low. Do a mini pancake test to test for proper heat before you cook a large pancake. I hope this helps!
What would be a good egg substitute for these? We have a dairy and egg allergy. The reviews look so good I want to try them!
Hi Kayla! I’ve not tried subbing anything for eggs in this recipe… but if I did, I’d start with 1/4 c apple sauce per egg. I’m not sure if it would work however. If you give the pancakes a go with apple sauce, please keep us posted!
These turned out so yummy. Batter was not thick at all for me, actually a little thin but not bad. As I was cooking them, I could smell the “sour” and I loved it! Haha Added chocolate chips to some. Would highly recommend trying these. This batter made soo many pancakes, I stopped counting.
Hi Melissa! Thank you for your note and giving the recipe a go! Isn’t the oat flour so delicious in these pancakes? Sounds like you’ve some leftovers ;).
I ran out of wheat flour and chose this recipe to help. I’m sure glad i did.
Light and fluffy with only a 2 hour rest before adding the baking powder and soda. I prefer these iver wheat pancakes now.
Hi Jen! Hooray! Thank you for coming back and leaving a note. I love their flavor too… so earthy and with that sourdough goodness. You can’t go wrong with sourdough and oats!
This is my new favorite pancake, especially with the stewed apples. I’ve been looking for new sourdough pancake recipes, and this is perfect. Great texture, cook up great, yum!! Thank you!
Hooray! Thank you for your note, Jennifer and giving the recipe a go! SO happy to hear you’re enjoying the pancakes. I love the flavor and texture too!
Do you have a sourdough waffle recipe made in the same way? I LOVE these and I wanted to get the same goodness with waffles.
Hi Kristen! So happy you’re enjoying the pancakes! I don’t have a sourdough oat waffle recipe, but will get to work on one!
These look great, but 3.25 teaspoons of Baking Powder…Can that possibly be right?
Hi Tim! Yes, 3.25 teaspoons is correct. I tested this recipe so many times with varying amounts of leavening and finally landed here. I find that oats are heavy and so to get the lightness/fluffy I was after, this is where I landed. Feel free to adjust down if you prefer, but the pancakes won’t be quite as fluffy as shown. I hope this helps and you enjoy the pancakes!
The pancakes look good and delicious… It fits the cold season… !Good Job Tracy……. Nathan
Thank you Nathan!