Weekends were meant for these quick and easy Sourdough Oatmeal Pancakes.
Top these pancakes with your favorite seasonal toppings like sauteed apples, Pumpkin Spice Simple Syrup, fresh berries, sliced bananas, maple syrup, Roasted Strawberry Jam, or Small Batch Blueberry Jam.
You may also want to try one of my other favorite sourdough breakfast treats: Sourdough Dutch Baby, Ham and Cheese Sourdough Scones, Buttermilk Sourdough Discard Pancakes, Sourdough Discard Waffles, or Sourdough Scones.
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Why You Will Love This Recipe
- This is one of the easiest pancake recipes you will ever make. Simply blend all of the ingredients together in a blender and cook, no additional bowls are necessary.
- Adding oatmeal to pancakes gives them a nutty flavor and makes them a little more filling.
- These pancakes are freezer friendly. Make a batch today and enjoy them for an even quicker breakfast later.
Trying to add more oatmeal to your diet? Have a bowl of this Cinnamon Spice Oatmeal or a stack of these Flourless Strawberry Oatmeal Pancakes for breakfast. Oatmeal is also delicious for dessert. Bake up a batch of these Sourdough Oatmeal Cookies, Fresh Peach Oatmeal Bars or these Plum Oatmeal Bars.
Recipe Ingredients
You will need the following ingredients to make these easy Sourdough Oatmeal Pancakes.
Old-Fashioned Rolled Oats: Don't use quick oats or steel-cut oats. The texture won't be correct.
Sourdough Discard: Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
Greek Yogurt: Greek yogurt helps to make these pancakes soft and fluffy.
Cornstarch: Cornstarch helps to make a lighter fluffier pancake.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- Scrapings Method for Sourdough Starter
- How to Dehydrate Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Need a few more ways to use up your sourdough discard? Try one of these recipes: Sourdough Tortillas, Sourdough Fried Chicken, Sourdough Discard Banana Bread, Sourdough Snickerdoodles, Sourdough Sugar Cookies, or Sourdough Pumpkin Bread.
Substitutions and Variations
Experiment by sprinkling fresh berries, chocolate chips, or your preferred chopped nuts over the pancakes while the first side is cooking.
Step by Step Directions
Step 1: Place all of the ingredients in a blender.
Step 2: Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
Let the batter sit for 10 minutes while you preheat the griddle or skillet.
Step 3: Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter the griddle or skillet.
Once the griddle or skillet is hot, drop ¼ cupful of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.
Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep warm in the oven while you cook the remaining batter.
Storage, and Freezing Instructions
Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
To Freeze: Once they have cooled completely, lay the pancakes in a single layer on a parchment or wax paper-lined baking sheet. Place the baking sheet in the freezer. Once the pancakes have frozen solid transfer them to a ziptop bag labeled with the contents and date.
Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a microwave or toaster.
Recipe FAQs
No, the baking soda and baking powder are activated the moment they mix with the liquid ingredients. If the batter is mixed too far in advance the pancakes won't rise as well.
After a few minutes of cooking the top of the pancake will look dry and start to form bubbles. Now is when you want to flip it. Cook the second side for one to two minutes until it is golden brown. The second side usually cooks faster than the first side.
Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Expert Tips
- Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
- Don't skip the resting time for the batter. Resting the batter allows it to fully hydrate and gives the baking soda and baking powder time to start reacting leading to fluffier pancakes.
- Make sure to leave plenty of space between the pancakes for flipping. Few things are as disappointing as flipping a pancake only to have it land, overlapping with another!
- Be patient when cooking pancakes. Don't rush them on high heat, or flip them too early.
- Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
More Breakfast Recipes
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📖 Recipe
Sourdough Oatmeal Pancakes
Ingredients
- 2 cups old-fashioned oats
- 1 cup sourdough discard
- ½ cup milk
- ½ cup Greek yogurt
- 2 large eggs
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter melted
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Place all of the ingredients (2 cups old-fashioned oats, 1 cup sourdough discard½ cup milk, ½ cup Greek yogurt, 2 large eggs, 3 tablespoons brown sugar, 4 tablespoons unsalted butter, 1 tablespoon baking powder, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon baking soda, and ½ teaspoon kosher salt) in a blender and blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Let the batter sit for 10 minutes while you preheat the griddle or skillet.
- Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter the griddle or skillet.
- Once the griddle or skillet is hot, drop ¼ cupfuls of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.
- Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep warm in the oven while you cook the remaining batter.
Jackie says
Super good. Just like Dad used to make <3
Erica says
Yay! I am glad you liked them.
Cynthia says
This is our favorite sourdough oatmeal pancake recipe. Wow! These were really good! I followed the recipe exactly as written. They blended nice, fried up nice, and tasted very good. Thanks for the recipe!
Erica says
Yay! I am so happy you liked them.
Barbara says
Omigosh these were yummy! No extra flour was needed. The oatmeal soaked up all the liquid and it was difficult to blend. I have an old Osterizer, which is fine for very liquid items, but not very good for thick batter like this. Will be using the stand mixer bowl next time. I heated the frying pan to 350° and it was ok, but will try 325° next time. Also added two thawed small overripe bananas. I added the bananas because I had made another recipe that used them and liked the fact that I could downsize my collection of frozen bananas, as well as adding a nice flavor. Realized later I forgot the cinnamon. Didn't miss it.
Erica says
I'm so glad you liked them! Yes, the batter is pretty thick. I suggested blending everything in the blender to save on dishes but it will definitely work to do the final mixing by hand or in a stand mixer.
Barbara says
These sound very yummy, but I just need to know what medium-low heat means. My electric griddle has a dial to set the heat from 200-450°. I usually set it at 350° when I make regular pancakes. Also, I usually have buttermilk on hand, can I use that instead of Greek yogurt?
Erica says
I would set your griddle between 300-350. If you substitute buttermilk for the Greek yogurt you might have to add a little more flour, since Greek yogurt is thicker than buttermilk.