These Sourdough Discard Sheet Pan Pancakes are fluffy and delicious! Using leftover sourdough starter makes them extra special and cuts down on waste.
I love how easy it is to make a big batch in just one pan. Perfect for lazy weekend mornings when you want to share pancakes without flipping all day! 🥞
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Using unfed sourdough starter adds a unique flavor. If you don’t have any, you can use plain yogurt or buttermilk as an alternative, though the flavor may not be the same.
All-Purpose Flour: Regular all-purpose flour works perfectly here. If you’re looking for gluten-free options, consider using a 1:1 gluten-free flour blend. I’ve personally had great results with these blends!
Buttermilk: For a quick substitute, mix regular milk with lemon juice or vinegar. It’s a great way to get that tangy flavor without buying buttermilk. Just one tablespoon of acid in a cup of milk works well.
Blueberries: Fresh blueberries are fantastic, but frozen blueberries are fine to use too. If blueberries aren’t available, feel free to swap in raspberries, chopped strawberries, or even chocolate chips!
How Do I Ensure My Pancakes Are Fluffy and Airy?
To achieve fluffy pancakes, focus on the mixing method. Overmixing can lead to dense pancakes. Here are some essential tips:
- Combine wet and dry ingredients just until you see no flour. A few lumps are okay!
- When folding in blueberries, do it gently to avoid crushing them.
- Let the batter rest for a few minutes before pouring it into the pan. This helps the baking soda activate for more lift!
Keeping an eye on the bake time is also key; don’t leave them in too long or they can dry out. A golden top and clean toothpick are signs they’re ready!
How to Make Sourdough Discard Sheet Pan Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice or vinegar)
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 3/4 cup fresh or frozen blueberries (plus extra for topping)
For Baking and Serving:
- Butter or oil for greasing the pan
- Powdered sugar for dusting
- Maple syrup (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15–20 minutes to bake, plus a little bit of cooling time before serving. In total, you’ll need around 30–35 minutes to enjoy these delicious pancakes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 425°F (220°C). While it’s heating up, take a 9×13-inch sheet pan and lightly grease it with butter or oil. This will help prevent sticking and make clean-up easier!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mixing these dry ingredients ensures that your pancakes will rise nicely in the oven.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk (or the milk and lemon juice/vinegar mixture), egg, and melted butter or oil until everything is well combined. This will create a nice, creamy mixture that will bring moisture to your pancakes!
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Remember, it’s okay if the batter has a few lumps—overmixing can lead to tough pancakes!
5. Add Blueberries:
Gently fold in the blueberries to the batter. This step adds delicious bursts of flavor and color throughout your pancake sheet!
6. Spread the Batter:
Pour the pancake batter evenly into the greased sheet pan and spread it out smoothly with a spatula. Make sure it’s evenly distributed for uniform cooking.
7. Bake the Pancakes:
Place the pan in the preheated oven and bake for about 15–20 minutes. You’ll know they’re ready when the top is golden brown, set, and a toothpick inserted into the center comes out clean. Keep an eye on them, as the cooking time may vary slightly.
8. Cool and Cut:
Once baked, remove the sheet pan from the oven and allow the pancake cake to cool slightly. After a few minutes, use a knife or spatula to carefully cut the pancakes into squares or rectangles.
9. Dust and Serve:
For a sweet finishing touch, dust the cut pancakes with powdered sugar and add some extra blueberries on top for decoration. Serve warm with a side of maple syrup for drizzling!
Enjoy your delicious, fluffy sourdough discard sheet pan blueberry pancakes. They’re perfect for breakfast, brunch, or even a cozy dinner treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may make the pancakes a little denser. To keep them light and fluffy, you might want to use half whole wheat and half all-purpose flour.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. This homemade buttermilk works perfectly in this recipe!
How Can I Store Leftover Pancakes?
Leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on a skillet over low heat. You can even freeze them for up to 2 months for a quick breakfast option!
Can I Add Other Fruits or Mix-ins?
Absolutely! Feel free to experiment with other fruits like strawberries, raspberries, or bananas. You can also add chocolate chips or nuts for extra flavor and texture. Just be careful not to overload the batter!
