These Sourdough Discard Sheet Pan Pancakes are fluffy, golden, and oh-so-easy to make! You simply mix ingredients, pour into a sheet pan, and bake for a tasty breakfast treat!
Who doesn’t love pancakes without the flip? Just cut them up once they’re done and enjoy. Perfect for lazy mornings or when you’re feeding a crowd. I can’t get enough of them! 🥞
Key Ingredients & Substitutions
Sourdough Discard: This gives pancakes their unique flavor and helps use up leftover sourdough starter. If you don’t have any discard, you can use buttermilk or yogurt for a similar tangy taste.
Flour: All-purpose flour works perfectly, but you could substitute whole wheat flour for a heartier pancake. Just note that it might be denser!
Milk: Any kind of milk will do – dairy or non-dairy. Almond milk or oat milk are great dairy-free options that I often use for a lighter flavor.
Egg: If you’re looking for an egg-free version, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested for a few minutes).
Blueberries: Fresh blueberries are wonderful, but frozen ones work too. Just make sure to add them straight from the freezer to avoid a soggy batter.
How Can I Make Sure My Pancakes Are Fluffy?
Fluffiness is key in pancakes! Start with the right mixing technique: mix the wet and dry ingredients separately first, and then combine them. It’s okay to have some lumps; overmixing can make them tough!
- Preheat your oven properly to ensure an even bake.
- Let the batter rest for about 5-10 minutes before pouring it into the pan. This helps hydrate the flour and creates a nicer texture.
Lastly, make sure not to bake them too long! You’ll know they’re done when the top is set and golden brown. Enjoy the fluffiness!
Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup sourdough discard (unfed 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 non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil, plus extra for greasing
For The Toppings:
- 1 cup fresh blueberries (plus extra for topping)
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake. So you can have delicious pancakes ready in about 30-35 minutes! That’s a quick and easy breakfast option for your mornings!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). This is just the right temperature for baking fluffy pancakes. While that’s warming up, lightly grease a 9×13 inch sheet pan with butter or oil to prevent sticking.
2. Mixing the Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Use a whisk to mix them together thoroughly, ensuring no dry spots remain. This way, all the ingredients will blend nicely!
3. Combining Wet Ingredients:
In a separate bowl, whisk together the milk, egg, and melted butter or oil. This mixture will add moisture and richness to your pancakes!
4. Bringing It All Together:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—don’t worry if there are a few lumps. Overmixing can make your pancakes a bit tough, and we want them to be fluffy!
5. Adding Blueberries:
Gently fold in the blueberries with a spatula. They will add a lovely burst of flavor and color throughout the pancake.
6. Pouring and Spreading the Batter:
Carefully pour the pancake batter into the greased sheet pan. Use a spatula to spread it out evenly; this helps with even baking.
7. Baking the Pancakes:
Place the sheet pan in the preheated oven and bake for 15-20 minutes or until the top is set, golden brown, and a toothpick inserted into the center comes clean. Keep an eye on them as oven times can vary!
8. Cooling and Cutting:
Once baked, let the pancakes cool for a few minutes before cutting them into squares. This makes them easier to serve and enjoy.
9. Serve and Enjoy:
Serve the pancakes warm, topped with additional blueberries, a dusting of powdered sugar, and a drizzle of maple syrup. They’re sure to be a hit!
Enjoy a simple, delicious breakfast with minimal effort and a delightful sourdough tang!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour for a heartier pancake. Just keep in mind that the texture might be denser, so you may need to adjust the milk slightly to maintain consistency.
Can I Add Other Fruits or Mix-Ins?
Yes! Feel free to get creative. Chopped strawberries, bananas, or chocolate chips can be great alternatives to blueberries. Just be careful not to overload the batter with too many mix-ins, as this can affect the texture.
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just make sure to layer them with parchment paper to prevent sticking. To reheat, pop them in the toaster or microwave.
Can I Make This Recipe Vegan?
Yes! To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based milk instead of dairy milk. You can also swap the butter for coconut oil or a plant-based butter alternative!