Sourdough Discard Sheet Pan Pancakes

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. Use 150g of sourdough discard to create this easy breakfast recipe!

Course Breakfast

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Total Time 30

Servings Serves

Calories 283kcal

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

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 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.

Nutrition