Go Back
woman's hand holding a stainless steel bench scraper cutting sheet pan pancakes into squares
Print Recipe

Sourdough Sheet pan Pancakes

Author: Jenny Prior

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!