Every weekend we make pancakes or waffles, but these Sourdough Sheet Pan Pancakes are a recipe the whole family loves and the chef (mom in my case) loves too because they are easy to make and take less time flipping pancakes in the kitchen than regular pancakes!
Rather than laboring all morning over a hot griddle or skillet, you can use this sheet pan pancakes method in your hot oven to make two large pans of pancakes that can be customized and cut to size. Learn more about sourdough discard, how easy it is to make these, and 7 tips for making fluffy and delicious pancakes.
This recipe uses my sourdough starter discard sponge method that is easy, ferments overnight, makes a big batch, can be adapted for allergies, is safe from food safety concerns (eggs in the batter at room temperature for long periods of time).
What is Sourdough Starter Discard?
Sourdough starter discard is the stage of sourdough starter after the starter has been refreshed (process of discarding and feeding) and was an active starter for several hours. Once the wild yeast and lactic acid bacteria have digested all the “food” in the starter: the simple carbohydrates from the flour, the gluten connections that hold in those lovely bubbles of carbon dioxide grow weak so the starter collapses lower and lower with every hour. And some microorganisms grow weaker and some die in this process as the food runs out.
This leaves a flat sourdough starter with little to no bubbles, a stronger sour smell, and microorganisms in desperate need of care.
So a small portion, about a tablespoon, is put into a fresh jar and fed to revitalize the starter to make it become active again. The rest of the sourdough starter is known as discard because it’s what can be tossed or set aside since the small portion we carried over will continue the life of our sourdough starter.
Check out this other post and video on What is sourdough discard? or review What is a Sourdough Starter?
Why use Sourdough Starter Discard?
You can absolutely just discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture. Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.
Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.
Check out these other posts with videos:
- Why use Sourdough Discard?
- How to Store Sourdough Discard for Starter Discard Recipes
- How to use Sourdough Discard
Ingredients for Sourdough Sheet Pan Pancakes
- Overnight Discard Sponge Mixture
- 600g water
- 200g sourdough starter discard
- 200g whole wheat flour (I use freshly milled)
- 300g all-purpose flour
- Ingredients added for pancake batter
- 6 T. unsalted butter, melted and cooled
- 2 large eggs
- 1 t. vanilla extract
- 3/4 t. baking soda
- 1 t. salt
- cinnamon to taste
- 4 T. applesauce or brown sugar
- Topping while baking:
- 4 T. unsalted butter, melted
See a video of similar batter preparation in the video post for The Best Sourdough Pancakes Recipe (Discard Sponge Method)
What is a sponge?
In baking, a sponge is a type of preferment or levain. It is created with fresh ingredients and typically the whole sponge is used in the final recipe.
I use a discard sponge method using sourdough starter discard to add a lot of flavor and texture to my pancakes.
The night before your sourdough pancake breakfast, you mix together the water, flour, and sourdough starter discard. This mixture is covered and left at room temperature in the bowl of the stand mixer or the mixing bowl. The sponge or starter batter ferment overnight.
On the next morning, the sponge will be full of large bubbles, tangy flavor, and a light texture. Add the other ingredients directly to the sponge and your pancake batter is ready to bake!
This sourdough pancake recipe is the perfect use for large amounts of leftover sourdough starter.
Sourdough Pancake Additions
One of the benefits of making pancakes this way, is that you can customize for the whole group all at once. Add the favorite toppings for each breakfast palate in sections before you bake!
Here are some delicious additions to make your sourdough pancakes even more delicious or adding a seasonal flair!
- Fresh berries (blueberries are one of my favorites)
- Chocolate chips
- Banana slices
- Sautéed apples with cinnamon and nutmeg (such a treat in fall!)
- Sprinkles
Baking Process for Sourdough Sheet pan Pancakes
Sheet pan pancakes are baked in a hot oven rather than a hot griddle. This creates softer pancakes and allows you to make the whole batch at once!
- After the batter is prepared and the oven is preheated, use two sheet pans (you can use a baking sheet as well, the batter isn’t runny) and place a large piece of parchment paper in each sheet pan.
- Use a pastry brush to brush half of the melted butter on each sheet of parchment paper so that you have covered the whole paper, except the edges.
- Now pour half the batter on the first buttered parchment-lined pan and half of the batter in the second pan. Spread into an even thickness across the pan, try to get to the edges of the pan. Mine was about 1/4-inch thick. There may be variability based on the size of your sheet pan or baking sheet.
- Place the pans into the hot oven for 8-10 minutes, or until a toothpick poked into the pancakes comes out clean.
- Once they are baked, it is time for the final touch–take the rest of the melted butter and carefully drizzle it over the two batches of sheet pan pancakes. Carefully brush over the pancakes with a pastry brush.
- Place the pans back into the oven and turn the oven to broil. Stay close to watch the pancakes. When the top pan of homemade pancakes is turning golden brown and crisping on the edges, rotate the pans so that the other one can brown. This takes 1 to 4 minutes per pan.
- Take the pancakes out and let them cool for about 5 minutes. Then cut into squares using a knife or a bench knife.
- Top with butter, maple syrup, or jam and enjoy!
Helpful Tools
- Food scale
- Parchment paper
- Sheet pan, you need two for this recipe
- Pastry brush
- Stainless Steel Bench Knife
Other uses for Sourdough Sheet Pan Pancake Batter
You can use this batter to make fluffy pancakes on a hot griddle or waffles as well!
For regular pancakes, see the instructions on my Best Sourdough Pancake recipeLINK for best baking.
For waffles, heat up your waffle maker. Once it is heated, pour 1/4 to 1/3 cup of the sourdough batter onto the waffle iron, close waffle maker, and bake until the timer goes off. If you’re making waffles for a big family or group, the double Belgian waffle maker we use is amazing and cooks up all our waffles in half the time.
7 Tips for Sourdough Sheet Pan Pancakes
- To create even more fluffy texture in your pancakes, separate the eggs. Add the egg yolks to the sponge batter and place the egg whites in a separate mixing bowl. Beat the egg whites until they form soft white peaks. Gently fold these fluffy egg whites into the batter after the last ingredient (melted butter) is added.
- Another way to create extra fluffy sourdough pancakes is to let the batter rest for 10 to 30 minutes before you bake them.
- Applesauce or brown sugar will give you more fluffy pancakes as well. As a bonus, applesauce also acts as oil substitution and helps the pancakes spread and brown more easily.
- Once you try this recipe, you’ll see how easy it is to adapt with additions or switching up to sourdough waffles or regular pancakes.
- These pancakes can be easily adapted for dairy-free pancakes by replacing the melted butter with melted coconut oil.
- Sourdough pancakes are easy to convert to vegan also. Swap the melted butter for coconut oil or neutral oil and use an additional 1/4 cup applesauce to replace the eggs.
- Freeze leftover pancakes in a large freezer safe ziplock bag with layers separated with parchment paper. Place in a toaster on the defrost setting for an easy breakfast!
More Sourdough Discard Recipes for Breakfast
- Best Sourdough Pancake Recipe (Discard Sponge Method)
- Right Away Sourdough Discard Pumpkin Spice Waffles
- Sourdough Discard Zucchini Spice Quick Bread
- Sourdough Apple Fritter Bread Fall Sourdough Recipe
- Plain Sweet Scones with sourdough discard
- Summer Berry Scones (Sourdough & regular version)
- Pumpkin Spice Scones (Sourdough Discard)
- Gingerbread Scones with Eggnog Icing (Sourdough Discard)
- Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)
Savor and Share
We love having pancakes or waffles every Saturday morning. These are fun to make since everyone gets to have their favorite pancakes. Blueberry pancakes for mom and dad, chocolate chip for the older kids, and plain for the youngest, pickiest members of my family.
I hope you enjoy making and sharing your own batch of homemade sourdough sheet pan pancakes with your family or friends!
Make sure to share this recipe with a friend! And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
Right Away Sourdough Discard Pumpkin Spice Waffles
The Best Sourdough Pancakes Recipe (Discard Sponge Method)
Sourdough Discard Zucchini Spice Quick Bread
Plain Sweet Scones with sourdough discard
Sourdough Apple Fritter Bread Fall Sourdough Recipe
Summer Berry Scones (Sourdough & regular version)
Pumpkin Spice Scones (Sourdough Discard)
Gingerbread Scones with Eggnog Icing (Sourdough Discard)
Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)
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Sheet pan, you need two for this recipe
1/4-cup Stainless Steel Cookie Scoop
free sourdough quick start guide
online Intro. to Sourdough course
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Sourdough Sheet pan Pancakes
Ingredients
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
Toppings:
- 3-4 T. unsalted butter melted
- Optional toppings: blueberries banana slices, chocolate chips
Instructions
- 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.
- Enjoy!
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