These Sourdough Oatmeal Pancakes are light, fluffy, and made with sourdough discard and rolled oats. It’s a simple, same-day recipe that’s perfect for a cozy weekend breakfast or brunch.
This past week, I’ve been on a total pancake and waffle testing spree for the blog. I started with my classic sourdough buttermilk pancakes and then experimented with whole wheat, banana, pumpkin, and now these oatmeal pancakes.
Honestly, these sourdough oatmeal pancakes are my favorite so far. Maybe it’s because I’m a huge oatmeal fan (I eat it almost every morning!). Or maybe it’s how soft, fluffy, and tender they turn out.
These pancakes are buttery, lightly sweetened, and hearty enough for a cozy weekend breakfast or brunch.
They’re made with rolled oats that soak to get nice and soft, which gives the pancakes a great texture. Plus, they use sourdough discard, so you’re using up extra starter while making something delicious.
And here’s the best part—no overnight ferment needed! You can make the whole batch the same day in under an hour.
If you want a quick and tasty way to use up sourdough discard, give this recipe a try. I hope you love them as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds flavor and moisture, and it’s a great way to use up extra starter.
- Rolled Oats- Provide texture and heartiness. Soaking them softens their texture and helps make the pancakes more fluffy and tender. If using quick oats instead, only soak them for 5–10 minutes to avoid getting too mushy.
- All-Purpose Flour- For best results, measure with a food scale or use the spoon-and-level method. You can swap up to one-third with whole wheat flour for a nuttier taste and more fiber.
- Butter- Adds rich flavor, moisture, and helps create those crispy, golden edges. You can substitute with a neutral oil like vegetable or canola oil if preferred.
- Greek Yogurt- Adds creaminess and tang while keeping the pancakes moist and tender. You can use non-fat, low-fat, or whole milk yogurt depending on your preference.
- Whole Milk- Adds moisture and helps soften the oats. Whole milk gives the most tender pancakes, but you can use fat-free, low-fat, or even plant-based milk if you prefer.
- Granulated Sugar- Just 2 tablespoons add a touch of sweetness. You can swap for brown sugar, honey, or maple syrup if you want a different flavor.
- Eggs- Use room temperature eggs to help the batter mix smoothly and rise better.
- Baking Powder & Baking Soda- Both help the pancakes rise and become fluffy.
- Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use about half as much or weigh it out.
Mix-Ins Ideas
Feel free to fold in up to 1 cup of these mix-ins to your sourdough oatmeal pancake batter:
- Fresh or frozen berries (no need to thaw frozen ones)
- Chocolate chips or chunks (dark, milk, or white)
- Mashed or sliced banana
- Chopped nuts like walnuts, pecans, or almonds
- Shredded coconut
- Diced apples with a sprinkle of cinnamon
- Warm spices such as cinnamon, nutmeg, or pumpkin pie spice
Tips for Success
- Soak the oats. Letting the rolled oats soak in milk for about 30 minutes softens them and helps create a better pancake texture.
- Measure carefully. Using a kitchen scale or gently spooning flour into your measuring cup helps get the batter just right.
- Mix gently. Fold the dry ingredients into the wet until just combined—over-mixing can make pancakes dense.
- Adjust your heat. Make sure your skillet or griddle is hot before adding batter, then lower the heat as needed to cook evenly and get that perfectly golden brown pancake.
- Watch for bubbles. Flip the pancakes when bubbles start forming and popping on the surface and the edges look set.
- Keep pancakes warm. Place cooked pancakes in a low oven (around 200°F) while finishing the rest of the batch.
How to Make Sourdough Oatmeal Pancakes
Here is how to make sourdough oat pancakes with discard (step-by-step pictures included!).
Step 1: Soak oats. Soak rolled oats in milk for 30 minutes to soften.
Step 2: Mix dry ingredients. Whisk dry ingredients in a separate bowl.
Step 3: Whisk wet ingredients. In a large bowl, whisk eggs. Add soaked oats, discard, yogurt, melted butter, and vanilla.
Step 4: Combine batter. Add dry ingredients and gently fold until just combined. Let batter rest 5 minutes.
Step 5: Cook pancakes. Cook pancakes in a buttered skillet over medium-low heat, about 2 minutes per side. Serve warm with your favorite toppings!
For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle maker. Cook according to your waffle iron’s instructions, usually 4–5 minutes or until the steam slows down.
How to Store
Store leftover pancakes in an airtight container in the fridge for up to 5 days.
For longer storage, wrap each one individually in plastic wrap or layer them with parchment paper to prevent sticking. Then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.
When you're ready to enjoy, let them thaw at room temperature and reheat in the oven, toaster oven, or microwave until warm.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Pancake Recipes
📖 Recipe
Sourdough Oatmeal Pancakes
Equipment
- 10-inch cast iron skillet or griddle, or a non-stick skillet
Ingredients
- 1 cup (80 grams) rolled oats
- 1 cup (240 grams) whole milk
- 1 ½ cups (180 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
- 2 large (100 grams) eggs room temperature
- 1 cup (200 grams) sourdough starter discard room temperature
- ½ cup (113 grams) plain Greek yogurt
- ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, stir together the rolled oats and milk. Let them soak for about 30 minutes while you prep the rest of the ingredients. This softens the oats and helps create that tender, fluffy texture.1 cup (80 grams) rolled oats, 1 cup (240 grams) whole milk
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk the eggs until smooth. Add the soaked oats and milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.2 large (100 grams) eggs, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 2 teaspoons vanilla extract
- Add the dry ingredients into the wet mixture and fold together using a rubber spatula. Mix just until everything is combined. The batter will be thick and bubbly- a few lumps are okay. Let the batter sit for about 5 minutes to give the flour time to hydrate.
- Heat a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed while cooking to avoid burning the pancakes.
- Scoop about ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, or until golden brown and cooked through.
- Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh berries, or a dollop of yogurt. Enjoy!
Notes
- For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
- Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months.
Comments
No Comments