Sourdough Oatmeal Pancakes

close up of a stack of sourdough oatmeal pancakes topped with blueberries

Print Recipe

5 from 2 votes

Weekends were meant for these quick and easy Sourdough Oatmeal Pancakes.

Prep Time10

Cook Time10

Additional Time10

Total Time30

Course: Breakfast Recipes

Cuisine: American

Servings: pancakes

Calories: 106kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

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.

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.

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 degrees Fahrenheit oven.

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

Nutrition