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Sourdough whole wheat oatmeal pancakes

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 cup sourdough starter, unfed
  • 1/2 cup milk (I use 2%, any should work)
  • 2 tbsp unsalted butter
  • 1 large egg
  • 2 tbsp honey
  • 3/4 cup regular rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. First, melt your butter in a small saucepan on the stovetop (or in the microwave). You want it to cool slightly before adding it to the other ingredients. 

  2. In a large bowl, whisk together the starter, milk, egg, and honey. 

  3. Add the oats. They need to soak in the liquid for a few minutes to soften up.

  4. Combine the remaining dry ingredients in another smaller bowl, and mix with a fork: whole wheat pastry flour, baking powder and baking soda, and the salt. 

  5. Begin heating your griddle or frying pan over medium-high heat. I usually use a large griddle and can do all the pancakes in one batch, but sadly that griddle is in storage, so I used my crepe cast iron pan.

  6. The butter should be cooled slightly by now, so add it into the wet ingredients and give it all a good whisk to combine.

  7. Add the dry ingredients into the bowl of wet ingredients and stir just until combined.

  8. Put a pat of butter on your griddle or pan. It should be nice and hot and melt the butter quickly (but try not to burn it).

  9. Drop pancakes onto the pan by about 3/4 cup scoops. Help them spread if needed using a spatula. 

  10. Watch closely to ensure they won't burn. You'll know it is time to flip when the small bubbles on the surface are beginning to pop, 2-3 minutes. 

  11. Flip and cook on the other side to your liking, we do another 1-2 minutes. 

  12. Serve with butter, maple syrup, and whatever other fixings you like. We like Greek yogurt and whatever fruit we have lying around.