Oat Pancakes

These healthy oat pancakes are a nutritious and delicious breakfast option. Made with oats, whole wheat pastry flour, and optional sourdough discard, they are filling, flavorful, and easy to make.

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: healthy, high fiber, sourdough discard, wheat

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 320kcal

Cost: $3

Equipment

Mixing bowl
Whisk or fork
Skillet or griddle
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