The Best Sourdough Discard Pancake Recipe

To me, nothing makes a morning more special than pancakes. Even on busy weekdays, waking up a bit earlier to take the time to mix the batter, stand at the stove, and make pancakes without rushing helps me feel present and calm going into the day. And sometimes, that’s what you need on a random Tuesday—or every Tuesday. These easy sourdough pancakes are made with sourdough discard (fed or unfed), all-purpose and oat flour, yogurt, and eggs for the fluffiest, crispiest, and lightest pancakes ever. They are protein-packed and make a healthy, balanced breakfast.

Can Pancakes Be a Healthy Breakfast?

Yes! And they don’t have to be low-carb, dairy-free, or what have you. I spent years in the “healthy pancake” phase, avoiding traditional pancakes because I thought I couldn’t afford to start my day with something so “unhealthy.” But, honestly, I started to hate the healthy pancakes because they are, frankly, not as good. I’m gonna say it, I’ll never again make a flourless banana/egg/oat pancake. Banana slices added to actual pancake batter with flour, though? Absolutely. And, as you’ll see from this recipe, this is not to say that oats have no place in pancakes. It also doesn’t mean that there aren’t other ways to make traditional pancakes healthy and balanced, adding to that feeling of starting the day off on the right foot. 

A Healthy Banana Oat Pancake You’ll Actually Want to Eat

I don’t think pancakes need a healthy or unhealthy label; flour, milk, eggs, and butter are not “bad” foods. These ones have both all-purpose and oat flour to give them a bit more texture, flavor, and added fiber. I use coconut oil instead of butter both in the mix and the frying pan (but butter would totally work, too!). I use yogurt (Greek or regular) and water instead of milk for a probiotic and protein boost. And, of course, I use sourdough discard because it makes the pancakes so fluffy and tall. My favorite way to top these is with butter, stewed raspberries, hemp seeds, and maple syrup for even more fiber, healthy fat, and protein.

Easy to Make, Crispy, and Light

They crisp up in the coconut oil better than any other pancake recipe I’ve ever made. The combination of the sourdough starter and the oat flour makes them both light as air on the inside but also chewy and satisfying, so you don’t feel like you’re only eating air.

No more dense, gooey, banana oat pancakes. These pancakes taste like pancakes, but don’t weigh you down or spike your blood sugar. Thanks to the fiber, protein, and fat from the “healthier” ingredients of oats, yogurt, and coconut oil, they’ll keep you full and energized for hours.

A Perfect Way to Start Your Day

If you’re me, you’ll plan to freeze the leftovers, but in reality, you’ll leave them on a baking sheet on the counter all day, and by mid-afternoon, they’ll be gone. There’s something about eating a plain, room temperature pancake …

If you’re my boyfriend, you’ll use two as bread for your turkey and jam sandwich for lunch (I do not condone that ingredient combo). If you’re normal, you really will freeze the leftovers to make another weekday morning extra special even when you don’t have the time to cook.

Bake Notes

• I’ve never actually bought oat flour; I just throw oats in the blender.
• For toppings, I like to add butter, frozen berries cooked down into a sauce-like consistency in a pot over medium heat for a few minutes, hemp seeds, and maple syrup.
• You can use any type of yogurt; Greek, European, regular. Whatever you have on hand will work!
• I’ve used active and bubbly starter and unfed starter; they both work.

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