Sourdough Cinnamon Roll Pancakes [baked in a sheet pan]

These sourdough cinnamon roll pancakes are baked in a sheet pan, making them so simple and easy, but packed with all the flavors you love about cinnamon rolls! Crispy edges and cinnamony swirls topped with creamy vanilla icing! Save this recipe because it's going to be your favorite pancake breakfast!

Course Breakfast

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Total Time 30

Servings Serves

Calories 589kcal

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

Brown Sugar Swirl

70 g Brown Sugar
60 g Butter (melted)
1 teaspoon Cinnamon (ground) - can add more if you want to

Icing

50 g Butter (melted)
40 g Milk
220 g Powdered Sugar
5 g Vanilla Extract

Instructions

Grease a sheet pan with butter or cooking spray and set aside. Preheat your oven to 220C (430F).

Brown Sugar Swirl

Mix together brown sugar, melted butter and cinnamon til it's smooth and fairly runny. Pour into a piping bag and set aside until you've made the batter. (You don't have to pipe it, you can just use a spoon and drizzle if you prefer).

Sourdough Pancake Batter

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.
Snip the end of the piping bag filled with brown sugar cinnamon swirl and drizzle the mixture all over the pancake batter. Use a skewer to create a pretty pattern with the brown sugar mixture.
Bake at 220C (430F) for 20 minutes or until the pancake batter has baked through.

Icing

While the sourdough cinnamon roll pancakes are baking, mix together the icing ingredients until smooth and creamy. Set this aside until the pancake batter is cooked.
Once the sheet pan has been removed from the oven and cooled slightly, drizzle with the icing. Cut into 8 pieces and serve immediately!

Notes

TO FERMENT PANCAKE BATTER OVERNIGHT:

If you'd prefer to 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, 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.

DAIRY FREE SUBSTITUTIONS:

If you'd prefer to make these sourdough discard pancakes dairy free, you can use any type of plant milk instead of dairy milk (almond and oat milk both work well). You can use vegan butter or just leave it out altogether. Cook them in whatever oil you prefer.

MILK OR BUTTERMILK:

You can use either milk or buttermilk in this recipe. If you make your own butter or cultured butter, you will have plenty of buttermilk on hand. This is perfect to include in this recipe. If you want to turn your milk into buttermilk, add a dash of vinegar and allow it to thicken for 5 minutes before using.

SHEET PAN

I've baked these sourdough cinnamon roll 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.

Nutrition