Sourdough Sheet Pan Pancakes
Fluffy sourdough sheet pan pancakes made with Greek yogurt for extra protein and moisture. Bake once, slice, and serve! Kid-friendly, meal prep ready, and perfect for busy mornings.
Equipment
- Mixing bowls
- Measuring cups and spoons/food scale
- 1 15X 10 inch pan (for thicker pancakes) or half sheet 18x13 inch pan (for thinner pancakes)
Ingredients
Dry Ingredients
- 200 grams (1 & 2/3rd cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 5 grams (1 teaspoon) salt
- 50 grams (1/4 cup) sugar
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (room temp & no more than a week old)
- 240 grams (1 cup) milk
- 150 grams (2/3rd cup) full fat Greek yogurt
- 2 large eggs
- 55 grams (4 tablespoons) unsalted butter (melted )
- 5 grams (1 teaspoon) vanilla extract
- fresh fruit, chocolate chips, cinnamon sugar, nuts, etc. (for topping)
Instructions
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Preheat oven to 425 degrees F and spray your baking sheet with non-stick oil.
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Whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
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In another bowl whisk together the sourdough discard, milk, Greek yogurt, eggs, melted butter, and vanilla until smooth and slightly creamy.
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Add the dry mixture to the wet mixture and stir until just combined.
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You want a thicker pancake batter but still pour-able, if it is too thick add a splash more milk (10-20 grams) at a time.
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Spread the batter evenly into the prepared pan, then let it rest for a few minutes so the surface can set slightly. This helps create a thicker base that keeps mix-ins from sinking. After the brief rest, sprinkle your desired toppings over different sections of the pancake.
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Bake 10-14 minutes or until golden and puffed (start checking at the 10 minute mark).
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Cool slightly, slice into squares, and serve with maple syrup and butter if desired!
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Storage: Store in an airtight container in the fridge for 4-5 days.
Notes
Sourdough discard: Inactive or active starter can be used, I recommend using a starter no more than a week old to avoid an unpleasant taste in the final result.
Can I long-ferment the batter? Yes! Just mix the batter as written, cover tightly, and refrigerate overnight or up to 24 hours. The sourdough will continue to gently ferment, giving an even softer texture and deeper flavor. Just give it a quick stir before pouring onto the sheet pan and baking.
Nutrition: Nutrition values are calculated for the pancake batter only and do not include any toppings.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
