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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


  • 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


  • 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...


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.
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