These Sourdough Discard Sheet Pan Pancakes are fluffy and fun! They use leftover sourdough starter, which makes them extra tasty and minimizes waste.
Making pancakes for a crowd is a breeze with this sheet pan method—no flipping required! Just bake, slice, and enjoy. I love serving them with fresh fruits and syrup. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using unfed sourdough discard adds a nice tanginess. If you don’t have discard, you can use plain yogurt or buttermilk for a similar texture and slight tang.
Flour: All-purpose flour works great, but you can mix in whole wheat flour for added nutrition. Just remember to adjust the liquid slightly, as whole wheat may absorb more moisture.
Milk: Whole or 2% milk is ideal, but feel free to swap in almond, oat, or soy milk for a dairy-free option. Just make sure it’s unsweetened to keep the balance of flavors right.
Eggs: The eggs help bind the pancakes. A flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and let sit for 5 minutes) is a good vegan alternative.
Blueberries: Fresh blueberries brighten up these pancakes. If they’re out of season, you can use frozen blueberries, just toss them in flour before folding them in to prevent sinking.
How Can You Ensure Your Pancakes Bake to Perfect Lightness?
The key to fluffy pancakes is in how you mix the batter. Over-mixing can make them tough. For the best results, mix the wet and dry ingredients until just combined.
- Whisk the starter, flour, and wet ingredients together first.
- Then gently incorporate the baking powder, baking soda, and salt. You want to see a few lumps!
- Finally, fold the blueberries in lightly so they’re even throughout without crushing them.
- Be gentle, and don’t worry about a few lumps; that’s perfectly fine!
Also, let the batter rest a couple of minutes before pouring it into the pan. This allows the baking soda and powder to activate, helping your pancakes rise beautifully in the oven!
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 2%)
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (plus extra for topping)
- Butter or oil for greasing the pan
For Serving:
- Powdered sugar for dusting (optional)
- Honey or maple syrup for serving
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, in just about 35 minutes, you can have a lovely batch of fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you put your pancakes in. While it’s heating up, lightly grease a 9×13 inch sheet pan with butter or oil to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the sourdough discard, flour, milk, eggs, sugar, and vanilla extract. Using a whisk, mix everything together until the batter is smooth. You want it to blend nicely, but don’t worry if there are a few lumps.
3. Add the Leavening Agents:
Next, gently fold in the baking powder, baking soda, and salt. Be careful not to over-mix; just combine until everything is well mixed but still a bit lumpy. This helps keep your pancakes light and fluffy!
4. Incorporate the Blueberries:
Now, it’s time to add the fresh blueberries! Fold them into the batter gently so they’re evenly distributed without crushing them.
5. Pour and Spread:
Take the batter and pour it into the prepared sheet pan, spreading it out evenly with a spatula. This helps ensure all the pancakes cook evenly.
6. Bake the Pancakes:
Place the pan in the oven and bake for about 20-25 minutes. You’ll know they’re ready when the tops are golden brown, and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
7. Cool and Dust:
Once baked, remove the sheet pan from the oven and let it cool slightly. If you like, you can dust the top with powdered sugar for a sweet touch.
8. Serve and Enjoy:
Serve the pancakes warm, with extra fresh blueberries on top. Drizzle with honey or maple syrup if you like! Cut into squares and enjoy this delicious, fluffy treat with friends or family.
This recipe is perfect for breakfast gatherings or meal prep, making good use of sourdough discard while delivering a delightful blueberry flavor!
Can I Use a Different Fruit Instead of Blueberries?
Absolutely! You can swap blueberries for any fruit you like, such as sliced bananas, chopped apples, or even raspberries. Just be mindful of the moisture content; if using juicier fruits, you may want to reduce the milk slightly.
What if My Sourdough Discard is Cold?
It’s best to use sourdough discard at room temperature for optimal mixing. If your discard is refrigerated, let it sit out for about 30 minutes before using, or warm it slightly in the microwave for just a few seconds. Avoid overheating!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend instead of regular flour. Ensure it contains xanthan gum, or add 1/4 teaspoon to help the pancakes rise and hold together better.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet for a quick breakfast snack!
