Sourdough Oatmeal Pancakes

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.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings 6-inch pancakes

Calories 166kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Whisk
Rubber spatula
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.