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Sourdough Pancakes Recipe Using Oats
My pancakes with oats recipe ensures an easy and delicious breakfast. Packed with fiber, protein, and flavor, oats are a great addition to your morning routine. Combined with whole wheat flour, these oatmeal pancakes offer a high-fiber option to keep you full and satisfied.
Why Use Oats in Your Pancake Recipe
Along with whole wheat pastry flour, these pancakes are packed with fiber and flavor. Oats are loaded with nutrients like protein, and antioxidants. They give the pancakes a nice mouthfeel and are a satisfying way to start your day. Oats are also an economical ingredient. They add variety to the grains in your pantry, have multiple uses, and have a nice shelf life.
How to Make Pancakes with Oats (Recipe Highlights)
This recipe is exceptionally fail-proof. You need about 2 cups of liquid. I mix homemade yogurt with milk to provide a slightly tangy flavor. The amount of yogurt to milk doesn’t matter much – you need about two cups. The thicker liquid makes for more dense pancakes. If you don’t want whole wheat flour, use all-purpose.
Sourdough Pancakes with Oats Recipe Option
In the recipe card below I added the option to add sourdough discard to the batter. I like this option when I make these the night before. I’ll let them long ferment in the refrigerator overnight.
The longer the oats can soak in the wet ingredients, the softer they will be. But don’t worry if you want to throw these together quickly, they will be ready to cook within 10 minutes of starting. If the oats soak for 5-10 minutes while you put the other ingredients together, you’ll still get a nice textured pancake.


- In a mixing bowl, combine oats, with a mixture of milk and yogurt. You could also use buttermilk.
- Add sourdough discard if you choose to use it.
- In a separate bowl, whisk together eggs, milk, oil, and vanilla extract and add them to the oats and milk.
- Mix whole wheat flour, baking powder, salt, and other desired spices (like cinnamon or nutmeg).
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Let the batter rest while you preheat a skillet or griddle over medium heat. (Or if you want you can let the batter sit overnight in the refrigerator)
- Preheat your skillet and pour the batter onto the skillet, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings and enjoy!


Oat Pancake Variations & Serving Suggestions
- Add-ins: Try chocolate chips, fresh berries, chopped nuts, or mashed bananas for extra flavor and texture. About 3/4 cup of add-ins should be an optimal amount.
- Toppings: Serve your oatmeal pancakes with a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of powdered sugar. Fresh fruit, whipped cream, and nut butter are also delicious options.
- Pairings: These pancakes with oats pair perfectly with a hot cup of coffee or tea. For a complete breakfast, serve them alongside scrambled eggs, bacon or sausage, and fresh fruit.
This is one of those recipes you will want to bookmark. I make these a few times a month!
For more wholesome breakfast ideas using oats, check out my Pumpkin Coffee Cake Recipe and How to Make Porridge with Any Grain posts.

Oat Pancakes
Equipment
- Whisk or fork
- Spatula
Ingredients
- 480 g milk and plain yogurt combination approximately 2 cup, you can use all milk if you do not want to use yogurt, or buttermilk
- 130 g oats approximately 1 1/2 cups
- 50 g pure olive oil approximately 1/4 cup
- 100 g eggs approximately 2 large eggs
- 60 g sourdough discard optional
- 3 g vanilla extract approximately 1/2 teaspoon
- 20 g cane sugar approximately 1 tablespoon
- 3 g fine sea salt approximately 1/2 teaspoon
- 170 g whole wheat pastry flour approximately 1 1/4 cups
- 12 g baking powder approximately 2 1/2 teaspoons
Instructions
Soak the Oats & Make the Batter
- In a mixing bowl, combine the milk and yogurt (with the sourdough discard if using) and oats.
- Add the olive oil, eggs, vanilla extract, cane sugar, and fine sea salt.
- Add the flour and baking powder to the wet ingredients and mix until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Optional Overnight/Long Ferment Step:
- Cover and let it sit at room temperature for at least 2 hours and refrigerate overnight.
Cook the Pancakes
- Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
- The optional sourdough discard adds flavor and nutrition, but it can be omitted if you don’t have any on hand.
- Adjust the consistency of the batter by adding more milk or yogurt if needed. For a thicker batter, add less liquid; for a thinner batter, add more liquid.
- These pancakes can be made ahead and stored in the refrigerator for a few days or frozen for longer storage.
Nutrition
Other Healthy Breakfast Ideas







