These Sourdough Discard Sheet Pan Pancakes are fluffy and easy to make! Just mix everything and bake it all at once on a sheet pan, making breakfast a breeze.
Who doesn’t love pancakes, especially when they’re ready to serve for the whole family? I enjoy cutting them into squares and adding my favorite syrup or fruit on top—so good!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Unfed sourdough starter adds a unique tang and flavor. If you don’t have any, you can mix one cup of yogurt or buttermilk with a teaspoon of baking soda for a similar tangy profile.
Flour: All-purpose flour works perfectly, but if you want to add more nutrition or a different flavor, you can replace up to half with whole wheat flour. Just keep an eye on the liquid as it may need slight adjustment.
Milk: Use whole milk for richness, but any milk (dairy or non-dairy) will work. Almond or oat milk are nice plant-based options. If you want a denser pancake, try buttermilk!
Blueberries: Fresh blueberries add wonderful pops of flavor, but frozen works just as well. If you’re looking for a pocket-friendly choice, feel free to leave them out or substitute with chocolate chips or diced bananas!
How Do You Get Fluffy and Tender Pancakes?
The key to fluffy pancakes is mixing just enough without overdoing it. When combining wet and dry ingredients, it’s perfectly fine to have a few lumps. Overmixing can lead to tougher pancakes, so be gentle.
- Mix dry ingredients in one bowl and wet in another to keep it organized.
- Fold the wet and dry mixtures together until just combined. If you see a few lumps, that’s okay!
- Allowing the batter to rest for about 5-10 minutes can help it become even fluffier.
Don’t forget to spread the batter evenly on your sheet pan for even cooking. Happy pancake-making!
How to Make Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tablespoons melted butter (plus extra for the pan)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries (optional)
For Serving:
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, in less than an hour, you’ll have delicious, fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a rimmed half-sheet pan (around 9×13 inches) and lightly grease it with melted butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step helps ensure your pancakes rise beautifully and have even flavor.
3. Prepare the Wet Ingredients:
In a separate bowl, combine the sourdough discard, milk, egg, melted butter, and vanilla extract. Mix these together well until you have a smooth consistency.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined. It’s okay if the batter has a few lumps—avoid overmixing to keep the pancakes tender!
5. Add Blueberries:
If you’re using blueberries, gently fold them into the batter, making sure they’re evenly distributed without breaking them apart.
6. Pour and Spread the Batter:
Pour the batter into the prepared sheet pan, using a spatula to spread it out evenly. This ensures that all your pancakes cook evenly.
7. Bake to Perfection:
Place the sheet pan in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the top is golden and a toothpick inserted into the center comes out clean.
8. Cool and Slice:
Remove the sheet pan from the oven and let it cool slightly. After a few minutes, cut the pancakes into squares.
9. Dust with Sugar:
Generously dust the pancakes with powdered sugar for a sweet touch. If you like, you can add more fresh blueberries on top for extra flavor!
10. Serve and Enjoy:
Serve the pancakes warm with a drizzle of maple syrup on top. Enjoy your fluffy, tender sourdough discard sheet pan pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just be cautious with the liquid, as whole wheat flour can absorb more moisture.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. To reheat, simply pop them in the toaster or microwave, and they’ll be ready to enjoy again!
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative with mix-ins like chocolate chips, nuts, or even diced bananas. Just make sure that any additional ingredients are evenly distributed in the batter for the best texture.
What Can I Substitute for Milk?
If you don’t have milk on hand, you can use any non-dairy milk like almond, soy, or oat milk. Yogurt or buttermilk can also work well in place of milk to give a nice tang and moisture to the pancakes.
