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You are here: Home / Recipes / Oatmeal Sourdough Pancakes

Oatmeal Sourdough Pancakes

December 4, 2020

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sourdough pancakes ready to enjoy

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
  • Flavorful
  • Hearty enough to fill you up
oatmeal sourdough pancake texture

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.

Recipe Inspiration

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!

Swedish Oatmeal Pancakes
A family favorite! These pancakes are hearty and delicious!
Check out this recipe

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.

plate full of 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!

eating sourdough pancakes

Oatmeal Sourdough Pancakes

Fluffy sourdough pancakes get an extra boost with oatmeal! These are flavorful, tender, and hearty.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Course: Breakfast
Cuisine: American
Servings: 12 4-inch diameter pancakes
Calories: 114 kcal

Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Nonstick skillet or griddle

Ingredients
 

Dry

  • ½ cup all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup rolled old-fashioned oats

Wet

  • 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

Instructions

  • 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!

Notes

These pancakes keep well in the fridge for 3-4 days! Reheat in toaster or microwave.
If you don’t have 240g of starter, use 120g (1 cup) and increase flour to 1 cup and milk to 1 1/2 cups.
If you need a substitute for the sourdough starter all together, check out my original Swedish Oatmeal Pancake recipe instead.
You want the skillet to be hot enough that the batter sizzles as you pour it on. This will help the pancakes take shape right away and not spread all over the pan. If they run a little outside their boundary, just use your spatula to scoot the batter back into your round pancake shape. They should set up pretty quickly once on the pan.
Add a little butter to the pan and swirl it around to melt, before each new batch of pancakes so that they all get a nice crispy butter edge!

Nutrition

Serving: 1 pancake | Calories: 114 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Fiber: 1 g | Sugar: 3 g
Tried this recipe?Let’s see it! Mention @cookcraftcultivate or tag #cookcraftcultivate!

Post Category: "Recipe Box" Family Recipes, Breakfast, Featured Recipes, Fermentation, Holiday, Recipes Tagged With: breakfast, discarded sourdough, oatmeal, pancakes, sourdough

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