Made with sourdough discard and rolled oats, these sourdough oatmeal pancakes are filled with both whole grains and long fermented grains. Sourdough oatmeal pancakes are easy to make, delicious and healthy.
Why I Love This Recipe
I seriously can’t get over these sourdough oatmeal pancakes! They’re fluffy, filling, and they’ve got a slight cinnamon kick. I’m telling you, they’re totally addictive.
Not only are they delicious, but whipping them up is a breeze. I love that this recipe is also so easy to reheat – those mornings when you’re racing against the clock, you can actually stash some of these in the freezer to be warmed up in just a few minutes. Trust me, it’s a lifesaver!
Pancakes aren’t just for dinner. Have you ever tried having breakfast for dinner? It’s a thing, and it’s amazing. Almost every week, we do a breakfast for dinner night, and whip up some pancakes and crispy bacon. These sourdough oatmeal pancakes make a delicious breakfast or dinner.
What is Sourdough Discard?
Sourdough discard refers to a portion of starter that is removed or discarded during the regular feeding and maintenance of a sourdough starter. The term “discard” doesn’t mean that the removed portion needs to be wasted though.
Many bakers save this discard and use it in various recipes, like sourdough pancakes, instead of throwing it away. Sourdough discard can add a tangy flavor to recipes and is often used in pancakes, waffles, muffins, crackers, or other baked goods. It’s a way to minimize waste and make use of the excess starter that would otherwise be discarded during the feeding process.
Why Use Discard in Pancakes?
Why would you use sourdough discard in pancakes? There isn’t one good reason for it, but many!
To Add Flavor
Sourdough discard can add depth and so much flavor to your pancakes. The tanginess from the sourdough discard adds to the overall taste, giving you pancakes with a interesting sweet yet tangy flavor profile.
Tangy sourdough notes pair perfectly with real maple syrup, balancing the flavor and making your pancakes not too sweet or sour. I find the flavor of sourdough discard pancakes so much more appealing than just regular pancakes.
To Reduce Waste
Incorporating sourdough discard into discard recipes is a sustainable practice that helps reduce food waste. Rather than discarding the excess starter during the regular feeding process, you can repurpose it in various recipes, such as pancakes, to make delicious treats without wasting the flour used to make sourdough starter.
For the Health Benefits
Sourdough has many health benefits and can be a great alternative for those with mild gluten sensitivities. The long fermentation and beneficial bacteria break down much of the gluten a phytic acid. This makes sourdough much easier to digest and more nutrient and antioxidant rich.
Sourdough also acts as a prebiotic and can be great for improving digestive issues and overall gut health. Using it to make pancakes could potentially make them easier to digest and increase the availability of certain nutrients.
Natural Leavening
Sourdough discard is acidic and helps with leavening discard pancakes by reacting with any baking soda called for in a recipe. The wild yeast present in sourdough starter may also contribute to some leavening in your cookies. While it won’t replace baking powder or baking soda entirely, it can add a subtle lift to the pancakes, making them fluffier than non-sourdough recipes.
Tips for Making Sourdough Pancakes
- Use the Right Oats – Choose either old-fashioned oats for a slightly chewier texture or quick oats for a softer texture, depending on your preference. Avoid using steel-cut oats in this recipe.
- Soak the Oats – Soaking the oats helps to soften them and give your pancakes a better overall texture.
- Measure the Flour – To avoid dry pancakes, make sure your flour is measured out correctly. To do this, spoon the flour into the measuring cup and level it off, ensuring it doesn’t become packed, or weigh the flour for exact measurements.
- Whisk the Dry Ingredients – Whisk the dry ingredients separately to ensure the baking powder is evenly distributed before adding it to the wet ingredients.
- Don’t Overcook – Keep the stovetop temperature low to prevent burning the outside of the pancakes while they cook through.
Sourdough Oatmeal Pancakes
6
servings3
minutes15
minutesMade with sourdough discard and rolled oats, these sourdough oatmeal pancakes are filled with both whole grains and long fermented grains. Sourdough oatmeal pancakes are easy to make, delicious and healthy.
Ingredients
1 cup rolled oats
1 cup milk
2 large eggs
1/2 cup sourdough discard
2 tbs unsalted butter, melted
1/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon (optional)
Directions
- In a medium-sized mixing bowl, whisk together the rolled oats and milk. Allow the oats to soak for 15 minutes.
- Once soaked whisk in the eggs, sourdough discard, melted butter, and granulated sugar. Mix until all the ingredients are fully incorporated.
- Sift the all-purpose flour, salt, cinnamon, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining. The batter’s consistency should resemble that of glue containing oats.
- Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).
- Once the skillet is preheated, add a pat of butter to prevent your pancakes from sticking, and to give them lightly crisped edges.
- Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 2 minutes until the underside is golden, then flip and cook the other side for another minute.
- When they’re done, plate and serve your cinnamon sourdough oatmeal pancakes warm with real maple syrup and butter.
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