Sourdough Discard Oatmeal Pancakes

Weekends were meant for these oatmeal pancakes with sourdough discard.

These pancakes are so quick and easy to make. In fact, your blender will do all of the work, no additional bowls necessary. Place all of the ingredients in the blender, blend until smooth, rest for 10 minutes, fry the pancakes in butter, and enjoy.

Top your sourdough oat pancakes with your favorite seasonal toppings like sauteed apples, fresh berries, sliced bananas, jam, or maple syrup.

I love eating pancakes for breakfast but I am always hungry a few hours later but not when I eat these pancakes. The extra fiber and protein from the oats in these pancakes help me to feel full longer.

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.

stack of sourdough oatmeal pancakes topped with blueberries on a black plate

This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate, I earn from qualifying purchases. For more information please read my Disclosure Policy.

sourdough oatmeal pancake ingredients

Ingredients

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 discard 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.

Equipment

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.

Directions

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.

sourdough oatmeal pancake on a griddle

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

Can pancake batter be made in advance?

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.

How do you know when pancakes are ready to flip?

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.

What is the best way to keep pancakes warm?

Keep cooked pancakes warm on a sheet pan in a 170 degrees Fahrenheit oven.

How long can you store pancakes?

Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.

How do you freeze pancakes?

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.

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.
  • Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
close up of a stack of sourdough oatmeal pancakes topped with blueberries

Sourdough Oatmeal Pancakes

Yield: 16
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

These pancakes are so quick and easy to make. In fact, your blender will do all of the work. Top these sourdough oat pancakes with your favorite toppings.

Ingredients

  • 2 cups (180g) old-fashioned oats
  • 1 cup (240g) sourdough discard
  • 1/2 cup (114g) milk
  • 1/2 cup (114g)Greek yogurt
  • 2 large eggs
  • 3 tablespoons (40g) brown sugar
  • 4 tablespoons (56g) melted butter
  • 1 tablespoon baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Instructions

  1. 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.
  2. Let the batter sit for 10 minutes while you preheat the griddle or skillet.
  3. Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter the griddle or skillet.
  4. 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.
  5. 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.

Notes

  • 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.
  • 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 degrees Fahrenheit oven.
  • Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 125mgSodium: 931mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 7g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More breakfast recipes

Thanks for Reading!

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

You can also follow along on InstagramPinterest, and Facebook for more recipe updates.

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

stack of sourdough oatmeal pancakes topped with blueberries on a black plate

Oatmeal blender pancakes

Leave a Reply

I accept the Terms and Conditions and the Privacy Policy