Sourdough Sheet Pan Pancakes
The ultimate shortcut to fluffy, delicious pancakes with sourdough sheet pan pancakes! Perfect for busy mornings and meal prep!
Servings: 1 9x13 inch sheet
Equipment
- Mixing bowls
- Measuring cups and spoons or food scale
- 9x13 inch baking pan/sheet
Ingredients
- 1 & 2/3rd (200 grams) cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 (50 grams) cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted
- 1 (240 grams) cup milk
- 100 grams sourdough discard brought to room temperature
- 1 large egg
- fruit, chocolate chips, etc. for inclusions optional
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!
Notes
See "how to freeze sourdough sheet pan pancakes" above for freezing instructions.
Sourdough discard: you can use a fed or unfed starter, I recommend using discard that is no more than a week old.
