Welcome to the world of sourdough sheet pan pancakes, where simplicity meets sensational flavor! Say goodbye to standing over a hot griddle flipping individual pancakes and hello to effortless mornings filled with fluffy, customizable goodness.

These pancakes are not only delicious but also incredibly easy to make. With endless possibilities for toppings and add-ins, these sheet pan pancakes are sure to become a new favorite in your breakfast rotation. They can be cut into squares and frozen for a quick breakfast throughout the week. There are so many reasons to love this recipe!

Why you’ll love this recipe

Effortless Preparation: Unlike traditional pancakes that require careful flipping and monitoring, sourdough sheet pan pancakes streamline the cooking process. With just one pan and minimal effort, you can whip up a batch of fluffy pancakes that are perfect every time, making busy mornings a breeze.

Customizable Flavors: Sourdough sheet pan pancakes are incredibly versatile, allowing you to customize them to your liking. Whether you prefer classic buttermilk flavor, indulgent chocolate chip, or fruity variations like blueberry or banana, the options are endless.

Delicious Taste: Thanks to the sourdough starter, these pancakes boast a deeper flavor that sets them apart from traditional recipes. The tangy flavor adds depth and complexity to each bite, elevating the overall taste experience.

It is also a great and easy way to use up some sourdough discard!

Different add-ins for sourdough sheet pan pancakes

Feel free to get creative with different add-ins for your sourdough sheet pan pancakes or simply keep them plain! I love to add in some fresh fruit and chocolate chips. Here are some other ideas:

Rolled oats

Lemon Zest

Fresh fruit: bananas, apple slices, berries, etc.

Shredded coconut

Chopped nuts

Cinnamon or pumpkin pie spice

How to freeze sourdough sheet pan pancakes

Freezing sourdough sheet pan pancakes is a great way to have a convenient and delicious breakfast option on hand whenever you need it. Here’s how to do it:

Cool the Pancakes: Allow the sourdough sheet pan pancakes to cool completely on a wire rack. It’s important to ensure they are fully cooled to prevent them from becoming soggy when frozen.

Slice or Portion: Once cooled, decide how you want to portion the pancakes for freezing. You can either slice the sheet into individual servings or leave it whole and wrap it for freezing.

Wrap for Freezing: If you’re freezing individual servings, place each pancake between layers of parchment paper or wax paper to prevent sticking. Then, stack the pancakes and wrap them tightly in plastic wrap or aluminum foil. Alternatively, if you’re freezing the entire sheet, wrap it tightly in plastic wrap or aluminum foil. Place each serving in a freezer bag.

Store in the freezer: Place the freezer bags in the freezer. They can be stored for 2-3 months.

Reheat: When ready to enjoy, simply take out the desired number of pancakes from the freezer and reheat them in the microwave, toaster oven, or conventional oven until warmed through. Enjoy with your favorite toppings and sides!

How to make sourdough sheet pan pancakes

A fed or unfed starter can be used, I recommend using discard no more than a week old.

Ingredients

1 & 2/3rd cup of all-purpose flour (200 grams)
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
1/4 cup of sugar (50 grams)
1 teaspoon of vanilla extract
4 tablespoons of unsalted butter melted
100 grams of sourdough discard (brought to room temperature)
1 cup of milk (240 grams)
1 large egg
optional: fruit of choice & chocolate chips for add-ins

Equipment

Mixing bowls
Measuring cups & spoons or food scale
1 9×13 inch baking pan

Instructions

Preheat the oven to 425 degrees F and spray your baking sheet with non-stick oil.

In a mixing bowl whisk together the flour, salt, baking powder, and baking soda and set it aside.

In a separate bowl combine the melted butter, milk, vanilla extract, sourdough starter, egg, and sugar. Mix until combined. I find that warming the milk with the butter on the stove helps the ingredients mix well together.

Then, pour the wet mixture into the dry mixture, and mix until combined. If the mixture is too thick, add a tablespoon or so more of milk.

Pour the mixture into your baking pan and spread it evenly.

If adding inclusions to your pancakes, add them on top of the batter and customize to your liking.

Bake the sourdough sheet pan pancakes for 12-14 minutes or until they start to brown.

Top them with maple syrup and butter if desired and enjoy them warm!

More sourdough discard recipes

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5 from 2 votes