Easy Sourdough Discard Sheet Pan Pancakes
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These easy sourdough discard sheet pan pancakes are baked in the oven, rather than cooked in a pan, making them a quick and easy breakfast with minimal hands on time.
You can add in your own flavor variations like fresh berries or chocolate chips and serve with maple syrup or sweet yoghurt.
If you love no wait sourdough recipes, then make sure you check out these sourdough discard waffles, chocolate chip sourdough scones or 2 ingredient sourdough discard crackers.
Why You'll Love This Recipe!
Quick & Easy - These easy sourdough discard sheet pan pancakes are so easy! You can mix them in one bowl, pour them in a sheet pan and bake! This is such a great way to get breakfast on the table with minimal hands on time. Check out these other sourdough breakfast recipe ideas here.
Use Up Sourdough Discard - This easy recipe uses 150g of sourdough discard in one hit which is a great way to empty your sourdough discard jar.
Versatile Recipe - this recipe is so versatile because you can add in lots of different flavor variations from chocolate to berries, even nuts!
Active Sourdough Starter or Sourdough Starter Discard
One of the best things about these easy sourdough discard sheet pan pancakes is that you can use either active sourdough starter or sourdough starter discard.
It doesn't make too much difference to the flavor profile of this sourdough recipe because you're using baking powder as the leavening agent, rather than sourdough starter or sourdough discard.
You can read more about the difference between sourdough starter and sourdough discard here.
How To Make Sourdough Discard Sheet Pan Pancakes
This easy sourdough discard pancakes recipe is based on my recipe for fluffy sourdough pancakes. It's also similar to these sourdough cinnamon roll sheet pan pancakes.
I've baked these sourdough sheet pan pancakes in a sheet pan that measures 21cm x 31cm or 8" x 12". If you use a larger pan, your pancakes may be too thin, so you might need to double the recipe.
Grease a sheet pan with butter or cooking spray and set aside. Preheat your oven to 220C (430F).
Add all of the pancake batter ingredients to a large mixing bowl and whisk until well combined (you don't have to separate wet ingredients from dry ingredients, just pop it all in the same bowl).
The pancake batter is quite thick as it makes it easier to bake in a sheet pan.
Pour the pancake batter into the prepared sheet pan. Add blueberries to the top of the pancake batter (this is optional - you can make them plain if you prefer).
Bake at 220C (430F) for 20 minutes or until the pancake batter has baked through.
Remove from the oven and allow to cool a little before divide into portions. Sprinkle with powdered sugar and drizzle in maple syrup to serve.
Flavor Variations
These easy sourdough discard sheet pan pancakes are perfect plain, but if you'd like to add some different flavors, here are some suggestions:
Chocolate Chips - Add 200g of semi sweet chocolate chips to the bowl when mixing the wet and dry ingredients together.
Fresh Berries - Add 200g of fresh or frozen berries to the top of the pancake batter once you pour it into the pan.
Apple Pecan - Add 150g of diced, fresh apple and 100g of chopped pecans to the top of the pancake batter once you pour it into the pan.
Brown Sugar Cinnamon - If you love cinnamon then you just have to try these sourdough discard cinnamon roll sheet pan pancakes.
Make-Ahead Option (Overnight Fermentation)
If you'd like to make these pancakes ahead of time, you can ferment the batter overnight. You need to use the following instructions and then finish it off in the morning before you bake them:
- Add the Sourdough Starter, sugar, buttermilk and flour together in a bowl and mix until well combined. Leave it on the counter overnight (it's perfectly safe to leave the milk overnight, however if you're worried it can go in the fridge for up to 24 hours).
- In the morning, add eggs, baking powder, melted butter, salt and vanilla extract and mix well until it forms a batter.
- The batter made this way will be quite stretchy because of the overnight fermentation of the flour.
- Cook as instructed in the regular recipe below.
How To Store + Freeze
I recommend eating these sourdough sheet pan pancakes as soon as they are baked. They will hold up for a few hours though, if you needed to bake and then transport. They aren't suitable to bake and then eat the next day though. They're always better eaten fresh.
I have frozen these as my eldest son LOVES to eat them for morning snack at school. Then I place each piece into a ziploc bag and freeze for up to 2 months. They thaw just fine at room temperature and are yummy to eat even when cold.
Sourdough Discard Sheet Pan Pancakes
Equipment
- Mixing Bowl
- Sheet Pan (I've used one that is 21cm x 31cm or 8" x 12")
Ingredients
Pancake Batter
- 150 g Sourdough Starter (or sourdough discard)
- 200 g All Purpose Flour
- 200 g Buttermilk (can sub with regular milk if you prefer)
- 50 g Butter (melted)
- 40 g Sugar
- 1 Egg
- 8 g Baking Powder
- 3 g Salt (a pinch of salt)
- 5 g Vanilla Extract
- 200 g Blueberries (optional)
Instructions
- Grease a sheet pan with butter or cooking spray and set aside. Preheat your oven to 220C (430F).
- Add all of the pancake batter ingredients to a large mixing bowl and whisk until well combined. The pancake batter is quite thick as it makes it easier to bake in a sheet pan.
- Pour the pancake batter into the prepared sheet pan. Add blueberries to the top of the pancake batter (this is optional - you can make them plain if you prefer).
- Bake at 220C (430F) for 20 minutes or until the pancake batter has baked through.
- Remove from the oven and allow to cool a little before divide into portions. Sprinkle with powdered sugar and drizzle in maple syrup to serve.
Notes
- Add the Sourdough Starter, sugar, milk and flour together in a bowl and mix until well combined. Leave it on the counter overnight (it's perfectly safe to leave the milk overnight, however if you're worried it can go in the fridge for up to 24 hours).
- In the morning, add eggs, baking powder, melted butter, salt and vanilla essence and mix well until it forms a batter.
- The batter made this way will be quite stretchy because of the overnight fermentation of the flour.
- Cook as instructed in the regular recipe above.
Nutrition
