The overnight sponge for these pancakes is quick and easy to pull together. And the long overnight fermentation creates incredible flavor and texture in the batter which means that no milk is needed and there’s no need for lots of extra sugar.
After the sponge sits at room temperature overnight, in the morning the rest of the batter ingredients are added.
Spread the batter in an even layer on the buttered parchment.
My kids love this delicious recipe and my favorite part of this recipe is how quickly they come together and how they can be customized with different toppings.
Insert chocolate chips, blueberries, banana slices, or sprinkles into sections of the pancake for different flavored pancakes.
The first part of the bake is to set the pancake batter. Test it to make sure the inside of the pancakes is baked and set. There could be some variability on the bake time depending on how thick or thinly spread your batter is and the size of the sheetpan.
And the second part of the bake is to butter and broil the pancakes to get a crispy outside just like traditional skillet pancakes.
If you’d like to learn more about sourdough discard and how to use it, store it, and more, you can check out these posts and videos:
I hope you enjoy this recipe! Let me know in the comments or tag me in your recipe on instagram @livingbreadbaker
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Sourdough Sheetpan Pancakes
Night before, mix the sponge:
- 600 g water
- 200 g sourdough discard
- 200 g whole wheat flour
- 300 g all-purpose flour
- Mix well and cover overnight.
Add to the sponge in the morning:
- 6 T. butter or coconut oil melted and left to cool to room temp
- 2 eggs
- 1 t. vanilla
- 1 t. salt
- 3/4 t. baking soda
- Cinnamon to taste
- 4 T. Maple syrup to sweeten brown sugar or applesauce can be substituted
- 3-4 T. unsalted butter melted
- Optional toppings: blueberries banana slices, chocolate chips
- Night before (8-14 hours before) you plan to make and enjoy pancakes or waffles, mix together the sponge ingredients.
- Next morning: preheat oven to 425 degrees.
- In the morning, mix in the eggs, vanilla, salt, baking soda, cinnamon, and sweetener.
- Mix in the melted butter, now cooled.
- Melt the 3-4 T. unsalted butter for baking and topping.
- Line 2 large rimmed baking sheets with parchment paper. Brush about 2 T. of melted butter on the parchment with a pastry brush to the edges of the pan.
- Pour the batter onto the buttered parchment and spread out to fill the pan with a uniform thickness. Optional: add topping ingredients into the spread out batter.
- Place the 2 pans into the preheated oven for 8-10 minutes until a toothpick inserted comes out clean.
- Use the pastry brush to brush the rest of the melted butter on the pancakes.
- Turn on the oven to broil.
- Place pancakes under the broiler—you’ll have to rotate pans to get an even bake.
- Bake until golden brown on top.