Weekends were meant for these quick and easy sourdough discard oatmeal pancakes.
Top these pancakes with your favorite seasonal toppings like sauteed apples, fresh berries, sliced bananas, jam, or maple syrup.
If like me you are always looking for more sourdough discard recipes to try, here are a few recommendations: sourdough flatbread, sourdough pumpkin bread, sourdough blueberry and fresh thyme scones or sourdough fried chicken.
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Why you will love this recipe
- These are some of the easiest pancakes 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.
- And if you use gluten-free oatmeal these pancakes are naturally gluten free.
- These pancakes are freezer friendly. Make a batch today and enjoy them for an even quicker breakfast later.
Most of the ingredients in these pancakes are pretty standard. There are a few that make these pancakes unique.
Oats: Use old-fashioned rolled oats or quick oats. I don’t recommend steel-cut oats. They will be too hard and crunchy.
Sourdough Discard: Sourdough discard is the part of your sourdough starter that you usually throw away when you feed it. I feel guilty about throwing away food and am always looking for ways to reduce food waste. Sourdough discard adds tons of incredible flavor to baked goods.
This recipe can use sourdough discarded from any step in the sourdough starter process. It can be bubbly and freshly fed, dormant from sitting in your refrigerator, or anywhere in between. It also doesn’t matter what type of flour your starter has been fed with. All-purpose, whole wheat, or any variety of flour will work.
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.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Blender: I currently use this blender set from Ninja. It has been a workhorse in my kitchen. It is easy to clean and use and I like that it comes with different size containers. When I am ready to upgrade I will probably be investing in a Vitamix because they have a little more power for handling tougher tasks like chopping ice.
A rubber spatula: This one is my favorite. It is comfortable to hold and isn’t too floppy.
Electric Griddle: While not completely necessary, you could cook the pancakes in a skillet on the stovetop, I prefer cooking items like pancakes and french toast on an electric griddle because I can cook larger batches. This is my favorite electric griddle for making pancakes. It is huge! I can cook nine pancakes at one time.
Place all of the ingredients 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 1/4 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.
Frequently asked questions
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 degrees Fahrenheit oven.
- 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.
- Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
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. Ince 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.
Thanks for Reading!
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