One of my favorite breakfast foods that I will indulge in for a treat from time to time are pancakes. I LOVE a fluffy, tender, delicious pancake drizzled with REAL maple syrup. Are you with me?
Making the perfect pancake at home has often been a struggle for me – that perfect texture, flavor, fluffiness… I often resort to saving pancakes for a treat when we get breakfast out on a weekend or holiday. Well, I am happy to report that these oatmeal sourdough pancakes I am going to share with you today are a pretty amazing at home treat! They are:
- Fluffy and tender
- Hearty enough to fill you up
And as a bonus, they are a great way to use some of that leftover sourdough starter you have sitting around after feeding your starter on the weekend!
Don’t have a sourdough starter yet? Read my post on how to get your own started today.
My favorite pancake recipe to make at home is one I have had for years. It is a recipe from a family friend that has always been a go-to of mine. “Swedish Oatmeal Pancakes” that are full of flavor, and very hearty. These will fill you up better than a fluffy Bisquick pancake for sure. And so much tastier!
One of the key ingredients for these oatmeal pancakes is buttermilk. This is not an ingredient I often just have on hand, so I have to plan ahead if I want to make these. However, sourdough starter is something I always have on hand! And I am always looking for new ways to use up the leftover unfed starter after a refresh. (For another leftover starter recipe, check out my Seeded Sourdough Crackers.) Since sourdough starter is acidic, I thought it might be a good substitute for the buttermilk in this recipe. Enter – Oatmeal Sourdough Pancakes.
These sourdough pancakes turned out really good! Hearty from the oatmeal for that stick-to-your-ribs affect, but also super flavorful, tender, and fluffy. These are definitely going to be a new staple in our weekend breakfast repertoire. I hope you give them a try soon!
Toppings for Oatmeal Sourdough Pancakes
Some of the toppings I suggest in this recipe are slightly unconventional. They are classics that my family has always indulged in on the original Swedish Oatmeal Pancakes, so I wanted to share them with you here. If you are feeling adventurous and want to branch out from butter and maple syrup, I recommend you give these a try!
- Measuring cups
- Measuring spoons
- Nonstick skillet or griddle
- ½ cup all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup rolled old-fashioned oats
- 240 g (2 cups) 100% hydration starter (leftover discard, or fresh and bubbly)
- 1 cup milk
- 2 large eggs
- 4 tbsp melted unsalted butter
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- Whisk together dry ingredients except oatmeal.
- Stir oatmeal into dry ingredients.
- Whisk together wet ingredients (include sugar with the wet ingredients).
- Slowly add dry ingredients to wet ingredient and mix until fully incorporated.
- Let the batter rest 15-20 minutes. It should slightly thicken.
- Preheat a nonstick skillet or griddle on medium heat. Once warm, add a little butter – if the butter doesn't sizzle immediately, the pan is not hot enough.
- Measure about 1/3 cup per pancake for a 4-inch diameter pancake.
- Cook pancakes in buttered skillet or griddle until pancakes are bubbly throughout, and nicely browned on one side – flip and cook til golden on the second side.
- To serve, top with: butter & syrup; peanut butter & syrup with a dash of cinnamon; plain or vanilla yogurt & applesauce & syrup. Or any other favorite toppings you have!