These Sourdough Discard Sheet Pan Pancakes are fluffy and delicious, making breakfast super easy! You simply pour the batter on a sheet pan and bake it—no flipping required!
I love how quickly these pancakes come together, and they’re perfect for feeding a crowd. Plus, you get to use that sourdough discard, so it’s a win-win! Yum! 🥞
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! It adds a unique flavor to pancakes. If you don’t have sourdough starter, you can use plain yogurt or buttermilk as a substitute, but the flavor will differ.
All-Purpose Flour: This is a versatile choice, giving the pancakes a great texture. If you want a gluten-free version, almond flour or a gluten-free flour blend can be good alternatives, but the texture might be slightly different.
Milk: You can use any milk, including almond, oat, or soy milk. For a richer taste, whole milk works well. I often go with almond milk for its nutty flavor—feel free to choose what you like best!
Fresh Blueberries: While fresh blueberries are wonderful, you can swap them for frozen blueberries. Just be careful to fold them in gently, as they can be mushy. If you want to skip berries, try chocolate chips or banana slices instead!
Butter vs. Oil: I usually prefer melted butter for flavor, but a neutral oil like canola or vegetable works too if you want a dairy-free option.
What’s the Best Way to Mix the Batter Without Overmixing?
Mixing the pancake batter carefully is essential for fluffy pancakes. Too much mixing develops gluten, which can make them tough. Here’s how to do it right:
- Combine the dry ingredients and wet ingredients separately to ensure even distribution.
- Pour the wet mixture into the dry ingredients, then gently stir with a spatula or wooden spoon.
- Stop mixing as soon as there are no dry spots. It’s okay if there are lumps—this helps keep the pancakes tender!
Remember, a gentle hand is key to great sheet pan pancakes!
How to Make Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup sourdough starter discard (unfed or discard starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or any plant-based milk)
- 1 large egg
- 2 tablespoons melted butter or neutral oil (plus more for greasing the pan)
For Topping:
- 3/4 cup fresh blueberries (plus extra for topping)
- Powdered sugar (for dusting)
- Butter or whipped cream (for serving)
- Maple syrup (for serving)
How Much Time Will You Need?
This pancake recipe takes about 10 minutes to prep and 15-20 minutes to bake. In total, you can expect to spend around 30-35 minutes, from start to finish, enjoying these delicious pancakes in no time!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 425°F (220°C). While it’s heating up, lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup later on. This will make serving and washing up a breeze!
2. Mix Dry Ingredients:
In a large mixing bowl, add your flour, sugar, baking powder, baking soda, and salt. Whisk them together until everything is well combined. This is an important step for evenly distributed flavors!
3. Combine Wet Ingredients:
In another bowl, whisk together the sourdough discard, milk, egg, and melted butter (or oil). Keep mixing until it’s nice and smooth. This mixture will bring moisture and flavor to your pancakes.
4. Make the Batter:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Remember, it’s okay to have some lumps—overmixing can lead to tough pancakes!
5. Add Blueberries:
Gently fold in the blueberries into the batter, being careful not to mash them too much. This will help distribute those juicy bursts of flavor throughout the pancake!
6. Pour Batter into Pan:
Next, pour the lovely batter into your prepared sheet pan. Use a spatula to spread it evenly across the surface so you have a nice, even pancake.
7. Bake:
Place the pan in your preheated oven and bake for about 15-20 minutes. You’ll know they’re ready when the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool Slightly and Slice:
Once baked, remove the pancake from the oven and let it cool for a few minutes on a wire rack. Then, using a serrated knife, cut the pancake into squares or rectangles—whatever shapes you prefer!
9. Serve:
Serve your warm sheet pan pancakes with dollops of butter or whipped cream, extra fresh blueberries, a light dusting of powdered sugar, and a generous drizzle of maple syrup. Enjoy this delightful breakfast with family and friends!
These pancakes are thick and fluffy, and they’re perfect for serving a crowd with minimal effort! The sourdough discard adds a unique tang and flavor depth, while the blueberries provide juicy bursts of sweetness.
Can I Use Different Types of Milk?
Absolutely! You can use any milk you prefer—dairy or plant-based options like almond, oat, or soy milk work just fine. Each will give a slightly different taste, but all will keep the pancakes moist and delicious!
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or pop them in the toaster oven until warmed through!
Can I Add Other Mix-ins?
Yes! Feel free to add other mix-ins such as chocolate chips, chopped nuts, or even banana slices. Just make sure to fold them in gently into the batter to avoid breaking them apart.
What if I Don’t Have Sourdough Discard?
If you’re out of sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. The pancakes will still be tasty, but will have a slightly different flavor profile!