These Sourdough Discard Sheet Pan Pancakes are a fun and easy way to use leftover sourdough starter. They’re fluffy, tasty, and perfect for serving a crowd!
Baking them in a sheet pan means less flipping and more fun. I just pour the batter in, pop them in the oven, and in no time, I have a big batch to enjoy with family. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! You can also use active starter if you have it, which adds more flavor. If you don’t have sourdough starter, consider using plain yogurt or buttermilk (adjust flour accordingly).
Flour: All-purpose flour is what this recipe calls for, but you can substitute with whole wheat flour for a heartier version. Just keep in mind the pancakes may be denser.
Milk: You can use dairy or any non-dairy alternative like almond, soy, or oat milk. I usually opt for almond milk for a slightly nutty flavor.
Egg: If you need an egg-free version, consider using flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken.
Butter: For a dairy-free option, use coconut oil or a neutral vegetable oil. I personally love the flavor of melted butter, but oil is equally good.
How Do You Ensure Fluffy Pancakes?
The trick to making these pancakes fluffy lies in how you mix the batter. Once you’ve combined the wet and dry ingredients, mix gently. A few lumps are okay and actually preferred to avoid overmixing.
- After prepping the wet and dry mixes, pour the wet into the dry.
- Using a spatula, stir just until combined. The more you mix, the denser your pancakes will become.
- Letting the batter rest for a few minutes can also help with fluffiness as it gives the baking soda time to activate.
How to Make Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
Basic Components:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or oil, plus extra for greasing
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries (optional)
- Powdered sugar for dusting
- Maple syrup for serving
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prep and around 15-20 minutes to bake. In total, you should allow about 25-30 minutes to enjoy these fluffy pancakes straight from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 425°F (220°C). While it’s heating, lightly grease a rimmed baking sheet that’s around 9×13 inches with some butter or oil. This will help prevent sticking and make for easy cleanup later!
2. Combine Dry Ingredients:
In a large mixing bowl, gather your dry ingredients. Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until everything is well mixed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the sourdough starter discard, milk, the large egg, melted butter or oil, and vanilla extract until everything is nicely blended. This creates a rich batter base for your pancakes.
4. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the bowl with your dry ingredients. Carefully stir them together until just combined. Remember, it’s okay to have some small lumps in the batter; don’t overmix it!
5. Add Blueberries:
If you’re using blueberries, gently fold them into the batter now, making sure they’re spread out evenly. These little bursts of flavor will make your pancakes even more delicious!
6. Pour and Smooth:
Pour the batter into the prepared baking sheet. Use a spatula to spread the batter out evenly and smooth the top so it bakes nicely.
7. Bake It Up!
Place your baking sheet in the oven and bake for about 15-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Slice:
Once baked, remove the pancakes from the oven and let them cool for a few minutes. This makes it easier to slice.
9. Serve and Enjoy:
Cut the pancakes into squares or rectangles right in the pan. Transfer them to plates and dust with powdered sugar. Serve warm with fresh maple syrup drizzled on top and berries if you’d like!
Enjoy your delightful, fluffy pancakes baked right on a sheet pan—perfect for breakfast or a sweet treat any time of day!
Can I Use Different Fruits Instead of Blueberries?
Absolutely! You can substitute blueberries with other fruits like raspberries, diced strawberries, or even chopped bananas. Just make sure to adjust the quantity as necessary, and be mindful that some fruits may add extra moisture to the batter.
What If I Don’t Have a Sourdough Discard?
If you don’t have sourdough discard, you can replace it with 1 cup of buttermilk or plain yogurt. You may need to decrease the amount of flour slightly by a tablespoon or so to maintain the right consistency.
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the egg with a flaxseed or chia seed “egg” (1 tbsp of ground flaxseed or chia mixed with 2.5 tbsp of water), and use a plant-based milk along with oil instead of butter.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toaster. For longer storage, freeze them in layers separated by parchment paper and place in a freezer bag for up to 2 months.
