Have you ever had pancakes at one of those chain restaurants. They are made from a highly leavened batter with lots of sugar so they get that great brown colour. They add extra salt to bump the flavour of the processed ingredients. They always remind me of paste. I like a pancake that is light but has some texture and taste other than sweet. Sourdough Oatmeal Blueberry Pancakes have no added sugar. All the sweet comes from the blueberries. There is no salt, the flavour comes from the sourdough.
To make them, I put the flour, baking powder, baking soda and oatmeal in one bowl. I put the sourdough starter, milk, egg and vegetable oil in a second bowl.
I preheated my large electric fry pan to 400 F and greased it lightly.
I poured the liquid ingredients into the dry ingredients and mixed just until the dry ingredients are moistened. Don’t worry about small lumps. I stirred in the blueberries.
I spooned the batter into the fry pan and waited until the surface was covered with bubbles to turn.
As the pancakes were cooked, I put them in a 200 F oven to keep warm until all were cooked.
I served them with bacon and fried ham.
I love these. The oatmeal gives them a nice chew. The baking soda and sourdough combine to give an airy texture. The blueberries give a sweet touch and the sourdough give a touch of sour. These are pancakes that will set you up for a good day.
The Old Fat Guy
- 125 ml (1/2 cup) all purpose flour
- 125 ml (1/2 cup) rolled oats
- 10 ml (2 teaspoons) baking powder
- 2 ml (1/4 teaspoon) baking soda
- 250 ml (1 cup) sourdough starter
- 125 ml (1/2 cup) milk
- 1 egg, beaten
- 15 ml (1 tablespoon) vegetable oil
- 250 ml (1 cup) fresh or frozen blueberries, if using frozen, do not thaw berries
- Mix the flour, oats, baking powder and baking soda together in a bowl.
- Mix the sourdough starter, milk, egg and vegetable oil together in a separate bowl.
- Preheat your griddle to 400 F.
- Add the wet ingredients to the dry ingredients and mix just until moistened. Don't worry about small lumps.
- Stir in the blueberries.
- Spoon the batter onto the griddle and cook until the surface is covered with bubbles.
- Flip and brown the other side.
- Keep pancakes warm in a 200 F oven until all are cooked and ready to serve.
That’s a splendid idea! And the pancakes do look beautifully golden and fluffy ?
Thanks, Maria. We did enjoy them.
Wishing we would have had these for breakfast today!
I need to get some starter going asap!
I do like my sourdough starter so I would recommend it!
Take the same recipe, omit the berries. Add an extra egg, and a cup or so of finely shredded veggies (carrot, onion, kale is nice) and 1/2 c. of finely shredded old cheddar (and maybe 1/2-1 tsp of parsley garlic salt or adobo seasoning). Serve with sour cream.
Thanks for the suggestion.
I followed this recipe with one change. I took the sourdough, milk, flour and oats and let it sit overnight. This gave the sourdough a chance to develop overnight. Next morning I added the rest of the ingredients. Delicious.
Sounds like good changes!
Best SD discard pancakes we’ve tried – even the hubby who doesn’t like blueberries loved them! Thanks for this – printing & adding into weekend plans.
Sorry for the delay in responding! Thanks so much for your kind words.