These Sourdough Discard Sheet Pan Pancakes are fluffy, easy, and a fun way to enjoy breakfast! Using sourdough discard gives them a unique flavor, and you can make a big batch all at once!
Who doesn’t love pancakes that cook together on a sheet pan? It’s like a pancake party! I love serving these with fresh fruit or syrup—everyone can just help themselves! 🥞
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of this recipe! Use unfed sourdough starter for the best flavor and texture. If you don’t have sourdough, you can replace it with a mix of 1 cup of buttermilk and 1/2 teaspoon of yeast for a similar tang.
Flour: All-purpose flour works great here, giving structure to the pancakes. If you’re looking for a healthier option, try whole wheat flour or a gluten-free blend. Just remember, it may alter the texture slightly!
Milk: Whole milk makes the pancakes rich and fluffy, but any milk (dairy or plant-based) can work. Almond, oat, or soy milk are good substitutes if lactose is a concern.
Eggs: Two eggs help bind everything together. If you’re vegan, consider using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) or a store-bought egg replacer.
Blueberries: Fresh or frozen blueberries can be used based on availability. If you’re out of blueberries, try other berries like raspberries, strawberries, or even chopped bananas!
How Can I Avoid Overmixing the Batter?
A common struggle in pancake-making is overmixing, which can lead to tough pancakes. Gently combine the wet and dry ingredients to keep the batter light and airy.
- Mix the wet ingredients first until smooth.
- Sprinkle the dry mixture over the wet without stirring right away.
- Use a spatula to fold everything together. Stop mixing when you see a few streaks of flour.
- Finally, gently fold in the blueberries just until they’re evenly distributed.
This technique will result in fluffy pancakes that everyone will enjoy!
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 cup milk (whole or your preference)
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (plus extra for topping)
For Serving:
- Powdered sugar for dusting
- Whipped cream or yogurt for serving
- Maple syrup or blueberry sauce for serving
- Fresh raspberries for garnish (optional)
Time Needed:
This delicious recipe takes about 10 minutes to prepare and 20-25 minutes to bake. With just a little patience to let your pancakes cool, you’ll have a wonderful breakfast ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). While it’s heating up, grease or line a 9×13 inch baking pan with parchment paper for easy cleanup.
2. Make the Batter:
In a large mixing bowl, add the sourdough discard, all-purpose flour, milk, eggs, sugar, melted butter (or oil), and vanilla extract. Whisk everything together until it’s nice and smooth. It should be creamy and well combined!
3. Mix Dry Ingredients:
In a small bowl, mix the baking powder, baking soda, and salt together. Then, sprinkle this dry mixture over your wet ingredients. Use a spatula to gently fold them together just until everything is combined. Be careful not to overmix, or your pancakes might turn out tough!
4. Add the Blueberries:
Gently fold in the blueberries, distributing them evenly throughout the batter. This will add that delightful burst of berry flavor in every bite.
5. Pour and Spread the Batter:
Pour your batter into the prepared baking pan. Use a spatula to spread it out evenly so it bakes nicely.
6. Bake the Pancakes:
Place the pan in your preheated oven and bake for 20-25 minutes. You’ll know they are done when the top is a lovely golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Cut:
Once baked, let your sheet pan pancakes cool slightly in the pan. After about 5-10 minutes, cut them into squares.
8. Add the Finishing Touches:
Dust the warm pancakes with powdered sugar, and generously top each serving with a dollop of whipped cream or yogurt. Don’t forget to add extra blueberries and raspberries on top, along with a drizzle of maple syrup or blueberry sauce for that special touch!
9. Serve and Enjoy:
Serve your delicious pancakes warm and enjoy a delightful breakfast that’s perfect for the whole family. These fluffy pancakes are sure to be a hit!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour to help bind the pancakes. The texture may vary slightly, but they should still be delicious!
How Do I Store Leftover Pancakes?
To store any leftover pancakes, let them cool completely, then place them in an airtight container in the fridge for up to 3 days. You can also freeze them by laying them flat in a single layer on a baking sheet, then transferring to a freezer-safe bag once frozen. They’ll keep for up to 2 months!
What Other Fruits Can I Use Instead of Blueberries?
Feel free to get creative! You can use fresh or frozen strawberries, raspberries, or chopped bananas in place of blueberries. Just remember to chop larger fruits into smaller pieces for even distribution in the batter!
Can I Make This Pancake Batter the Night Before?
Yes, you can! Prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before pouring it into the baking pan, as it may thicken a bit overnight. This will save you time in the morning! Just make sure to bake it right after mixing for the best texture.
