sourdough roll-up pancakes

Sourdough Roll-Up Pancakes

Blend. Pour. Sizzle. Flip. Fill. Sourdough roll-up pancakes are fast, 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. 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.

Sourdough Discard in Pancakes

Sourdough discard is excess sourdough that you discard–get rid of–as you maintain a sourdough starter. I don’t like throwing away this mixture (have you seen the price of flour these days?!), and instead find recipes to use it up in. Less food waste, more flavor and the health benefits of sourdough. When you are ready to feed your sourdough starter, discard the majority of the starter into a container and keep it refrigerated. This discard can be used in a whole bunch of delicious recipes. In this recipe, you can also use bubbly sourdough starter, which will have a much more mild sourdough flavor. I use 100% hydration sourdough discard in my discard recipes unless otherwise stated. This 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.

Looking for more Sourdough Discard Recipes? Click for: Sourdough Discard White Rolls, Pretzel Bites with Sourdough Discard, Sourdough Discard Zucchini Bread, Crispy Sourdough Waffles and so many more amazing discard recipes!

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 and spin the skillet in a circle to spread out the pancake. It will be thicker than a crepe. When the pancake batter bubbles, flip the pancake over to cook on the other side for about 30 seconds 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!

Frequently Asked Questions

How do you store leftover sourdough roll-up pancakes?

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.

My sourdough discard is a couple weeks old. I’ve kept it in the refrigerator. Can I still use it?

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.

What are the best toppings to use for roll-up pancakes?

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.

How are roll-up pancakes different from crepes?

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.

sourdough roll-up pancakes

Roll-Up Sourdough Pancakes

Sourdough roll-up pancakes are fast, easy and made with 100% sourdough discard. Spread with jam, fruit, syrup, whipped cream or any topping you'd like. Roll-up and enjoy the perfect breakfast!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 pancakes

Ingredients
  

  • 1 cup cottage cheese
  • 6 large eggs
  • 1/2 cup sourdough discard see recipe notes
  • 1/4 cup vegetable oil or any other neutral flavored oil
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • butter for the bottom of the pan

Instructions
 

  • Combine all ingredients in a blender. Blend 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 batter into the pan and spin the skillet around in a circle to spread out the pancake (these will be thicker than a traditional crepe).
  • Cook the pancake until it bubbles up and is golden underneath, then flip with a wide spatula and cook the other side for about 30 more seconds.
  • 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! These pancakes are also delicious with syrup, butter, powdered sugar, fresh fruit, whipped cream, etc…

Notes

Sourdough Discard: This recipe is based on 100% hydration discard. If your discard was fed with a higher ratio of flour to water, you may need a little milk to the batter. If you have less flour in the discard, you’ll need to add a little extra flour.
Keyword beginner sourdough, blender pancakes, easy sourdough, pancakes, roll up, roll up pancakes, sourdough, sourdough discard recipe, sourdough pancakes

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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2 responses to “Sourdough Roll-Up Pancakes”

  1. Kris Avatar
    Kris

    Yummmmm X 💯!! Thanks for sharing your thoughts and recipe! 😍🥞😋

  2. […] Sourdough Roll-Up Pancakes — Amy Bakes Bread […]

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Puff Oven Pancake AKA: Quick Breakfast

This Puff Oven Pancake is a tried and true family favorite. It may not be a new recipe to you, but I had to post it because we love it and eat it so often. A friend in college introduced me to this “quick breakfast” as her family had called it and it has become one of my go-to breakfasts ever since. I love that it has a whole bunch of eggs in the batter which means lots of protein. It is so versatile with all the different toppings you can put on it. I especially love how easy it is for a busy morning.

Jump to Recipe for Puff Oven Pancake AKA: Quick Breakfast

Set it and Forget It: A Quick Breakfast is Served

If you haven’t gone back to school yet (like us, my kids start virtually tomorrow), this quick breakfast is the perfect back to school breakfast. It feels fancy with all the toppings but it whips up super fast. Cut up some fruit the night before, wake up a few minutes early and melt the butter in the preheating oven. Whisk up the batter (it’s only 5 ingredients), pour it on top of the melted (or even partially melted) stick of butter to bake for about twenty minutes and viola…a hot and filling breakfast is ready in no-time at all. I love how simple this is and how much my kids devour it. Win. Win.

Eggs = Protein

One of my children was a self-selected vegetarian for a long time. I think meat was a texture issue but I was always trying to figure out ways to sneak protein into our diets. I love how this breakfast is filled with eggs. Normally my kids are crying for more food an hour or two after eating a bowl of cereal but not with this quick breakfast. They are nice and full for the morning and not constantly craving snacks by 10 AM. I need them to eat hearty breakfasts this year so they aren’t snacking their way through the virtual school day.

Mountains of Pancake

This is a fun pancake to turn your oven light on for. It forms “mountains” while in the oven and puffs up really tall. You may want to double check your oven rack and move it out of the way to let this pancake expand. I’ve had best results using a 9 by 13 metal pan to get the highest “mountains.” A few minutes out of the oven and the puffiness comes back down a bit, which makes it easy to top with your favorite toppings.

Favorite Toppings

Our family’s favorite topping on this pancake is probably powdered sugar. We love topping the pancake directly out of the oven with a light coating of powdered sugar because it melts in with the butter and gets all into the nooks and crannies of the pancake. I also love dicing up some strawberries or peaches to put on top and truthfully I choose whatever fruit needs to be used up from the fridge. A small dollop of whipped cream takes this pancake over the top for special occasions too.

More Quick Breakfast Recipes

School mornings can be quick and crazy. I love my kids to eat a hot breakfast in the morning (we save cold cereal for special occasions). Some of my other favorite breakfasts are muffins (I freeze them and reheat in the morning), eggs, oatmeal, toast with cinnamon sugar on top, pancakes, waffles and french toast, all served with some type of fresh fruit or protein. I love making double batches of these recipes, freezing them and re-heating for a quick morning breakfast. All are delicious, but if you’re looking for a hot, quick, delicious, rock-star-status breakfast, give this Puff Oven Pancake a try. I hope you love it as much as we do!

Puff Oven Pancake or Quick Breakfast

This quick puff oven pancake breakfast is filled with protein and perfect for kids heading back to school.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 4 Tablespoons unsalted butter
  • 1 cup milk
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour 50/50 whole wheat and all purpose flour works well here too (may have less "mountains")
  • powdered sugar for topping
  • fresh fruit for topping

Instructions
 

  • Preheat the oven to 450 degrees. Put the butter into a 9 by 13 pan (affiliate link to my favorite pan) and place pan in the oven. Let the butter melt while you combine the other ingredients.
  • Whisk together the milk and eggs. Add the flour, salt and vanilla. Whisk until fully incorporated and a little bubbly.
  • Pour the pancake mixture directly on top of the butter in the hot pan. 
  • Bake for about 20 minutes until it has risen and forms "mountains." You may want to make sure no oven racks are above this pancake because the mounds can get large. 
  • Once the pancake is lightly brown and has risen, take it out of the oven, sprinkle with powdered sugar and serve immediately with your favorite toppings. 
Keyword Puff Oven Pancake

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