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Sourdough Oatmeal Pancakes with maple syrup being poured over the top.
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Sourdough Oatmeal Pancakes

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.
Course Breakfast
Cuisine American
Keyword Sourdough Discard Pancakes, 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

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 your favorite toppings, butter and maple syrup.

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

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