Sometimes mornings, the thought of standing in front of the stove flipping pancake after pancake feels like way too much effort. That's when sourdough sheet pan pancakes save the day. Baked all at once in the oven no flipping, no waiting, and no cold pancakes for the cook. Everyone gets a warm, fluffy pancake square at the same time.
This easy recipe uses sourdough discard to give the pancakes a light tang and a boost of flavor. Perfect for busy mornings, weekend brunch with friends, or meal prepping breakfast for the week, these oven-baked sourdough pancakes are as convenient as they are delicious.
Let's make breakfast easier and more delicious.
These no-flip sourdough pancakes are one of my favorite breakfast treats. If you love pancakes for breakfast too, you will want to check out these other recipes: Sourdough Discard Pancakes, Strawberry Oatmeal Pancakes, Fresh Mango Pancakes, Sourdough Discard Oatmeal Pancakes, or Sourdough Dutch Baby.
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Why You Will Love This Recipe
- No flipping required: Hands-off cooking means you can sip your coffee while breakfast bakes.
- Great for feeding a crowd: Paired with some sausage or bacon and eggs one pan will easily serve 8 to 12 people.
- Perfect way to use sourdough discard: Adding sourdough discard adds flavor and reduces waste.
- Customizable: Add fruit, chocolate chips, nuts, or spices to make these pancakes your own.
Recipe Ingredients
All you need are a few simple ingredients to make these Oven-Baked Sourdough Pancakes.
Melted Unsalted Butter: I always bake with unsalted butter. The amount of salt in salted butter varies from brand to brand. By using unsalted butter I have control over how much salt is in a recipe.
Buttermilk: Buttermilk adds a delicious tang to these pancakes and reacts with the baking soda to give them lift.
Sourdough Discard: Either sourdough discard or sourdough starter can be used.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
All-Purpose Flour: This recipe uses standard all-purpose flour. No special flour is necessary. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Baking Powder and Baking Soda: Sifting the dry ingredients together helps to prevent unappetizing chunks of baking powder and baking soda in your finished pancakes.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Berries: Try adding different fruits to the batter before baking. Some fruits to try include sliced strawberries, raspberries, mango, pineapple, blueberries, or bananas. Sprinkle the fruit over the pancake batter before placing the pan in the oven.
Chocolate: Stir in ½ cup of chocolate chips into the batter.
For a nuttier flavor substitute whole wheat flour for half of the all-purpose flour.
Buttermilk: Don't worry if you don't have buttermilk. You can easily make your own. Add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Give it a quick stir and let it sit for 5 minutes. The milk will curdle and thicken.
Savory Pancakes: Only use 1 tablespoon of sugar and stir in chopped herbs, shredded cheese, and chopped cooked bacon into the batter.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- Scrapings Method for Sourdough Starter
- How to Dehydrate Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Step by Step Directions
Step 1: Preheat the oven to 350°F (180°C). Smear a little butter on the sides and bottom of a 9x13-inch baking pan.
In a small microwave-safe container, melt the butter using 50% power in the microwave.
In a large bowl, whisk the egg. Slowly pour the melted butter into the egg whisking constantly.
Step 2: Add the sourdough discard, buttermilk, and sugar. Whisk to combine.
Step 3: Add the all-purpose flour, baking powder, baking soda, and salt to a sifter. Sift the dry ingredients into the wet ingredients.
Step 4 Fold the dry ingredients into the wet ingredients, until just combined do not overmix.
Tip: The secret to fluffy pancakes is to not over-mix the batter. Over mixing causes too much gluten to form creating tough chewy pancakes.
Step 5: Pour the batter into your prepared pan and spread evenly. Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture, creating softer pancakes.
Add your favorite toppings.
Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the pancakes cool for 5 minutes before slicing into squares or rectangles. Serve warm with syrup, fresh fruit, or whipped cream.
Recipe FAQs
No, the baking soda and baking powder are activated the moment they mix with the liquid ingredients. If the batter is mixed too far in advance the pancakes won't rise as well.
You could also use active starter.
Yes bake in an 8x8 pan and reduce the baking time slightly.
Leftover pancakes can be stored in the refrigerator for up to five days. Reheat pancakes in the microwave.
To Freeze: Once they have cooled completely, lay the pancakes in a single layer on a parchment or wax paper-lined baking sheet. Place the baking sheet in the freezer. Once the pancakes have frozen solid transfer them to a zip-top bag labeled with the contents and date.
Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a microwave.
Expert Tips
- Use room temperature ingredients to help the batter mix more evenly.
- Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
- The secret to fluffy pancakes is to not over-mix the batter. Overmixing causes too much gluten to form creating tough chewy pancakes.
- Don't skip the resting time for the batter. Resting the batter allows it to fully hydrate and gives the baking soda and baking powder time to start reacting leading to fluffier pancakes.
More Sourdough Breakfast Recipes
Thanks for Reading!
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📖 Recipe
Sourdough Discard Sheet Pan Pancakes
Equipment
- sifter
- 9x13 baking pan
Ingredients
- 6 tablespoons melted butter
- 2 large eggs preferably room-temperature
- 2 cups sourdough discard preferably room-temperature
- 2 cups buttermilk preferably room-temperature
- ¼ cup granulated white sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (180°C). Smear a little butter on the sides and bottom of a 9x13-inch baking pan.
- In a small microwave-safe container, melt the 6 tablespoons melted butter using 50% power in the microwave.
- In a large bowl, whisk the 2 large eggs. Slowly pour the melted butter into the egg whisking constantly.
- Add the 2 cups sourdough discard, 2 cups buttermilk, and ¼ cup granulated white sugar. Whisk to combine.
- Add the 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt to a sifter. Sift the dry ingredients into the wet ingredients.
- Fold the dry ingredients into the wet ingredients, until just combined do not overmix.
- Pour the batter into your prepared pan and spread evenly. Allow the batter to rest for 15 minutes.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pancakes cool for 5 minutes before slicing into squares or rectangles. Serve warm with syrup, fresh fruit, or whipped cream.
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