Sourdough Sheet Pan Pancakes
If you ever wondered what to do with your sourdough starter discard, I've got a delicious answer: sheet pan pancakes! These fluffy, golden pancakes are perfect for busy mornings, no flipping individual pancakes, no stress, just pour, bake, and enjoy.
Equipment
- 1 Large Mixing Bowl
- 1 Cups and measuring spoons
- 1 whisk
- 1 Rubber Spatula
- 1 Spatula
- 1 Cast iron or non-stick skillet I like to use a cast-iron skillet as it gives the pancakes a beautiful crisp exterior and is a healthier option.
Ingredients
- 3 cups Unbleached all purpose flour
- 3 Tbl. Sugar or other sweetener
- 1 ½ Tsp. Salt
- 3 teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 ½ Cups Sourdough discard
- 2 ¼ Cups Buttermilk
- 3 Eggs
- 3 Tbl. Fat melted butter , beef tallow, or coconut oil
- 3 Tbl. Vanilla extract
Instructions
- Mix together all the dry ingredients in a large bowl.
- Then add in all the wet ingredients.
- Stir well using a danish whisk.
- Cover and let the batter ferment at room temperature overnight, OR bake right away. Leaving it set overnight will give you all the long fermentation health benefits from the sourdough.
- The next morning, preheat the oven to 350 degrees.
- Line a sheetpan with parchment paper or grease it with butter and evenly pour the pancake batter in.
- Bake for 20 to 25 minutes or until the top is a light golden brown. Then remove from oven and enjoy with your favorite toppings.
Notes
- Try different variations like blueberries, chocolate chips, or pumpkin to add a yummy twist to these pancakes.
- I like to use buttermilk in my pancake recipe because it makes them even more fluffy and adds a greater depth of flavor. If you don’t have buttermilk, you can just use regular milk or add a little bit of lemon juice to the milk and let it set for a couple minutes to make imitation buttermilk. You can also use dairy free milk in this recipe, and it will still turn out fine.
- You can use any kind of fat in this recipe. Melted butter, coconut oil, beef tallow or regular oil. Wanting to make it oil free? Try using applesauce in place of the oil. It’ll turn out just fine.
- It’s important to use a mix of baking powder and baking soda for the fluffliest pancake
- You can use sugar, honey or maple syrup as sweetener and they will turn out amazing
- Don’t skip the vanilla. This along with cooking them in butter is my favorite part of the recipe
- Watch the bubbles on the top as they are cooking, as soon as the bubbles start to pop, they are ready to flip.
