These Sourdough Discard Sheet Pan Pancakes are fluffy, delicious, and super easy to make! You can whip up a big batch on one pan, perfect for feeding a crowd or meal prep.
Who doesn’t love pancakes? Plus, using sourdough discard gives them a unique flavor. I love enjoying them with fruit or syrup on lazy weekend mornings—it’s the best way to start the day!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient. It gives the pancakes a slight tang and fluffy texture. If you don’t have any, you can mix 1 tablespoon of vinegar or lemon juice with milk to create a buttermilk-like substitute.
All-Purpose Flour: This is the base for the pancakes. You can swap it for whole wheat flour for a nuttier flavor or gluten-free flour if you need a gluten-free option. Just make sure it’s a 1:1 gluten-free blend.
Milk: You can use any milk you prefer, whether dairy or plant-based like almond, soy, or oat milk. Each milk type will lend a slightly different flavor, but they all work well.
Blueberries: Fresh or frozen blueberries are great for adding sweetness. If you’re out of berries, feel free to swap in chocolate chips, sliced bananas, or even nuts for a different twist!
How Do I Combine the Wet and Dry Ingredients Without Overmixing?
Mixing the batter correctly is crucial for fluffy pancakes. Overmixing can make them tough and rubbery. Here’s how to do it right:
- First, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in one bowl.
- In another bowl, beat together the wet ingredients (sourdough discard, egg, milk, and melted butter) until smooth.
- Pour the wet mixture into the dry ingredients.
- Using a spatula, stir gently until you see no dry flour. It’s okay if there are a few lumps!
Remember, less is more here. Just mix until incorporated to keep your pancakes fluffy!
How to Make Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil, plus extra for greasing
- 1 cup fresh or frozen blueberries (optional)
For Serving:
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes for preparation and 20-25 minutes for baking. In total, you’ll need around 35-40 minutes to bring these fluffy pancakes to the table. Perfect for a cozy weekend breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a rimmed sheet pan (around 9×13 inches) and lightly grease it with butter or oil so the pancakes won’t stick.
2. Combine Dry Ingredients:
In a large bowl, whisk together the sourdough starter discard, flour, granulated sugar, baking powder, baking soda, and salt. This mix will give your pancakes structure and flavor!
3. Prepare Wet Ingredients:
In a separate bowl, beat the egg and mix it with the milk and melted butter (or oil). This will be your liquid goodness that brings everything together.
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together until just combined. It’s perfectly fine if there are a few lumps—overmixing can make your pancakes tough!
5. Fold in the Blueberries:
If you’re using blueberries, gently fold them into the batter. You can save a few whole berries to sprinkle on top for a lovely presentation!
6. Pour and Spread the Batter:
Transfer the pancake batter into your prepared sheet pan. Use a spatula to spread it out evenly across the pan so it cooks uniformly.
7. Top with Blueberries:
Sprinkle the reserved blueberries over the top of the batter for extra fruity goodness.
8. Bake the Pancakes:
Place the sheet pan in the oven and bake for 20-25 minutes. Watch for the edges to turn golden and the center to set. A toothpick inserted in the center should come out clean.
9. Cool and Slice:
Once baked, let the pancakes cool in the pan for a few minutes. Then slice them into squares for easy serving.
10. Dust and Serve:
Before serving, dust your pancakes with powdered sugar and offer maple syrup on the side, along with extra fresh berries if you’d like. Enjoy your fluffy, blueberry-speckled sourdough sheet pan pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a nuttier taste and added nutrition. You might need to adjust the liquid slightly, as whole wheat flour can absorb more moisture than all-purpose flour.
What Should I Do If My Sourdough Discard Is Liquidy?
No worries! Liquid sourdough discard can still be used. Just combine it with your dry ingredients as usual. The final pancakes may be a bit thinner, but they’ll still turn out tasty!
Can I Make This Recipe Vegan?
Yes! To make these pancakes vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use plant-based milk and a vegan butter alternative.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or quickly warm them in a skillet until heated through. You can also freeze them for longer storage!