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Blend. Pour. Sizzle. Flip. Fill. Sourdough Roll-Up Pancakes are quick, easy and the perfect breakfast for a special occasion, or a school morning when you want that extra protein to tide you over until lunchtime. Another quick and nutritious breakfast idea is my homemade sourdough pancake mix – easy and delicious!
Use a blender to whip up the batter, pour into a sizzling hot frying pan and bake until bubbly. Then flip the giant pancake to cook on the other side while you gather up the fillings: homemade jam, fresh fruit, syrup, powdered sugar and whipped cream – all delicious options. Spread your filling on the finished pancake and roll it up. Kids love these, and parents do too.
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Sourdough Starter or Discard in Pancakes
In this recipe, I like using bubbly active sourdough starter or thick sourdough discard. There is no other flour in this recipe. If your pancakes are tearing too easily, you can add a little extra starter or a few Tablespoons of flour. I use 100% hydration sourdough discard in this recipe which just means that I feed my sourdough starter equal weights of flour and water. If you feed your starter different amounts, you’ll want to add a little flour or milk depending on how thick the batter is.
How to Make Sourdough Roll-Up Pancakes
Blend Up the Ingredients
These sourdough roll-up pancakes couldn’t be easier, because you combine all the ingredients together in a blender and then process until smooth. Talk about quick and easy! I love using a Vitamix to blend, but any high-powered blender will work. If you don’t have a high powdered blender, you could probably use an immersion blender or food processor in a pinch. The blender is needed to blend up the cottage cheese to a creamy consistency, which makes for really decadent roll-up pancakes. These Sourdough Roll-Up Pancakes have 6 large eggs in them (I often double this recipe as the pictures show) and a whole cup of cottage cheese. That’s a lot of protein which makes these roll-up pancakes perfect for a school morning breakfast.
Butter the Pan for Crispy Edges
I love buttering a frying pan with a stick of butter before pouring in the pancake batter. The butter crisps up the edges of the roll-up pancake and tastes buttery and delicious. Once the butter is sizzling, pour the batter in the pan. Don’t spin the skillet too much – these are like my sourdough blender crepes but much thicker. Pour the batter an let it spread out by itself. When the pancake batter bubbles after a couple of minutes, flip the pancake over to cook on the other side for about 30 seconds to a minute before removing from the pan. Repeat the process, adding more butter to the pan and more roll-up pancake batter.
Roll-Up the Pancakes
Set out a bunch of toppings (ie: fresh fruit, syrup, powdered sugar, butter, jam, whipped cream) or just put out a jar of jam. Either way, the roll-up pancakes will become a new family favorite. Let everyone roll their own or roll a bunch of them up as a quick morning breakfast. I like to put some homemade jam in the center of a pancake and then roll it up. These are delicious served warm. Enjoy!
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Frequently Asked Questions
Store leftover cooled pancakes in a ziplock bag on the counter for 24 hours. After 24 hours, freeze them for up to 3 months. Pull out and thaw to room temperature and/or re-heat as needed.
Pour off any excess hooch. Stir up the discard and smell it. If it smells very strong and you are okay with that flavor in your pancakes, go ahead and use it. I tend to throw away discard that has been sitting in my refrigerator for over 2 weeks because I don’t like the super strong sour flavor in baked goods.
We love homemade jam that I make using this low sugar pectin. Fresh fruit and whipped cream is also amazing on these roll-up pancakes.
Roll up pancakes are thicker and have more protein than crepes thanks to the cottage cheese and amount of eggs in them. If you want an amazing crepe recipe check out our favorite here.
Roll-Up Sourdough Pancakes
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Equipment
- frying pan
Ingredients
- 225 grams cottage cheese, about 1 cup
- 6 large eggs, about 300 grams
- 140 grams active sourdough starter or thick sourough discard, heaping 1/2 cup, see recipe notes
- 60 grams vegetable OR liquid coconut oil, about 1/4 cup, see recipe notes
- 3 grams vanilla extract, about 1/2 teaspoon
- 25 grams granulated sugar, about 2 Tablespoons
- 3 grams salt, about 1/2 teaspoon
- butter for the bottom of the pan
Instructions
- To a blender, add cottage cheese, eggs, sourdough starter, oil, vanilla extract, sugar and salt. Blend together until smooth.
- Heat a 10-12 inch skillet over medium heat. Place a pat of butter in the bottom of the pan and let it melt. Pour about 1/4 cup of batter into the pan and let it spread out a little- these roll-up pancakes will be thicker than a traditional crepe.
- Cook the pancake for about 2 minutes until it bubbles up and is golden underneath, then flip with a wide spatula and cook the other side for about 30 seconds to a minute more.
- Slide the pancake onto a plate and repeat with the remaining batter, buttering the pan and making sure the skillet is hot in between pancakes. I like to get two skillets going at once if I have really hungry kids or am in a time crunch.
- Spread some homemade jam over the pancakes, roll up and enjoy warm! Roll-up sourdough pancakes are also delicious served with syrup, butter, powdered sugar and fresh fruit.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The meal my kids request most for breakfast!
It’s a winning recipe for sure! Thanks for the review.
these are delicious, simple, and great for kids who don’t love to eat protein
Agreed! Thanks for the review.