These sourdough discard sheet pan pancakes are a fun way to use leftover sourdough starter! They are fluffy, easy to make, and perfect for feeding a crowd with just one bake.
Who needs flipping pancakes when you can just pour the batter on a sheet? I love serving them with maple syrup and fresh fruit. It’s breakfast made easy and delicious! 🥞
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines with unfed sourdough discard. It’s a great way to reduce food waste. If you don’t have sourdough, you can substitute it with plain yogurt or buttermilk, but the flavor will be different.
Flour: All-purpose flour is ideal here, but you could swap in whole wheat flour for extra nutrients. Just keep in mind it might make the pancakes denser.
Milk: Whole milk gives richness, but feel free to use any kind of milk, including almond or oat milk, according to your preference. Just avoid skim milk to keep pancakes from being too dry.
Blueberries: Fresh blueberries really make these pancakes pop! If they’re out of season, frozen blueberries can be used too; just don’t thaw them before adding to the batter.
Sweetener: If you want to reduce sugar, you can use honey or maple syrup instead of granulated sugar. Just remember to adjust the liquid in the recipe slightly.
How Do You Get the Fluffiest Pancakes?
The key to fluffy pancakes is not overmixing the batter. You want to combine everything just enough so the dry ingredients are moistened. Here’s how:
- Mix wet ingredients together until smooth.
- Whisk dry ingredients in another bowl.
- Add dry to wet ingredients gradually, stirring gently. It’s okay if there are lumps – they help keep the pancakes fluffy.
- Fold in blueberries gently, being careful not to crush them.
Another secret is to let the batter sit for a few minutes before pouring it onto the pan. This helps hydrate the flour, leading to softer pancakes.
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 choice)
- 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh blueberries (plus extra for topping)
For Baking and Serving:
- Butter or oil, for greasing the sheet pan
- Powdered sugar, for dusting
- Blueberry syrup or compote
- Optional: Butter for serving on top
How Much Time Will You Need?
This delicious pancake recipe should take about 10 minutes to prep and around 15-20 minutes to bake. In total, you’re looking at about 30 minutes from start to finish before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, set your oven to 425°F (220°C) so it’s hot and ready for your pancakes. While it’s heating, take a 9×13-inch sheet pan and lightly grease it with butter or oil to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, milk, eggs, sugar, and vanilla extract. Whisk these together until everything is nice and smooth. This will be the base for your pancake batter!
3. Combine the Dry Ingredients:
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. This is where the leavening magic happens that makes your pancakes fluffy!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture, stirring gently until just combined. It’s totally okay if you have a few lumps – they won’t hurt anything, and they help keep the pancakes fluffy!
5. Fold in the Blueberries:
Gently fold the fresh blueberries into the batter. This will add bursts of fruity flavor in every bite of pancake!
6. Pour and Spread the Batter:
Pour the pancake batter into the prepared sheet pan, then spread it out evenly to make sure everything bakes nicely.
7. Bake the Pancakes:
Put the pan in your preheated oven and bake for about 15-20 minutes. Keep an eye on them; they’re done when the edges are golden brown and a toothpick inserted in the center comes out clean!
8. Let Cool and Cut:
Once out of the oven, let the pancakes cool for a few minutes. Then, cut them into squares for easy serving.
9. Add Toppings:
Top each pancake square with blueberry syrup or compote, a pat of butter, fresh blueberries, and a sprinkle of powdered sugar. This is where you can really get creative!
10. Serve and Enjoy!
These pancakes are best served warm, so grab a plate, a fork, and enjoy them with a nice cup of coffee or your favorite breakfast drink!
There you have it! A delightful sheet pan pancake recipe using sourdough discard that’s perfect for breakfast or brunch. Enjoy the fluffiness and flavor!
Can I Use a Different Type of Milk?
Absolutely! You can substitute whole milk with any milk you prefer or have on hand, such as almond milk or oat milk. Just avoid non-dairy options that are overly sweetened to keep the taste balanced.
What If I Don’t Have Fresh Blueberries?
If fresh blueberries aren’t available, you can use frozen blueberries instead. Just add them directly to the batter without thawing to prevent them from turning mushy.
How Do I Store Leftovers?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or toaster until warmed through!
Can I Make This Recipe Vegan?
Yes! To make this recipe vegan, substitute the eggs with flaxseed meal or apple sauce and use a plant-based milk. You can also replace sugar with maple syrup, adjusting the liquid content slightly.