These sheet pan pancakes are my new go-to when I want to serve a special breakfast and don’t feel like flipping a bunch of pancakes. They are light and fluffy and easier to digest thanks to the sourdough discard. The batter can be made overnight for the added benefits of fermented grains or on the same day. This base recipe is very versatile and not sweet- making it the perfect vechile for add in’s and topping. I love to fold in blueberries, citrus zest, fresh vanilla bean… Served warm out of the oven these are delightful with butter and syrup. We also love them after they have cooled topped with berries and fresh whipped cream.
Note: I used 9 X 13 inch glass baking pan. This can also be made in a cake pan or cast iron skillet.
Sourdough Sheet Pan Pancakes
Description
These sheet pan pancakes are my new go-to when I want to serve a special breakfast and don’t feel like flipping a bunch of pancakes. They are light and fluffy and easier to digest thanks to the sourdough discard. The batter can be made overnight for the added benefits of fermented grains or on the same day. This base recipe is very versatile and not sweet- making it the perfect vechile for add in’s and topping. I love to fold in blueberries, citrus zest, fresh vanilla bean… Served warm out of the oven these are delightful with butter and syrup. We also love them after they have cooled topped with berries and fresh whipped cream.
Ingredients
Overnight Batter
1 cup (227 grams) sourdough discard
1 cup (120 grams) flour
1 cup (240 grams) milk of choice
1 tablespoon panella sugar, honey or maple syrup
Next Day
4 tablespoons (56 grams) melted butter
1 teaspoon vanilla
2 eggs whisked
1/2 teaspoon salt
1 teaspoon baking soda
Instructions
- To make the overnight sponge: In a large bowl, stir together the sourdough discard, flour, milk and sweetener. Cover and let rest at on the counter (room temperature) overnight.
- In the morning: Preheat the oven to 425. Lightly grease a baking pan (I used a 9X13 inch pan) with butter.
- Add the eggs, butter and vanilla to the the overnight sponge. Add the baking soda and salt and whisk to combine. Transfer to the pan and smooth out the top.. Bake for 15-20 minutes or until the top is golden and the pancakes precooked through.
Notes
I used 9 X 13 inch glass baking pan. This can also be made in a cake pan or cast iron skillet.
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