These sourdough discard sheet pan pancakes are baked in the oven instead of cooked on the stovetop, making them a fast, low-effort breakfast. They require minimal hands-on time and are easy to customize with add-ins like fresh berries or chocolate chips. Serve with maple syrup or sweet yogurt for a simple, satisfying meal.
You can use either active sourdough starter or discard in this recipe. Because baking powder provides the lift, the difference in flavor between active starter and discard is minimal. This recipe also uses 150g of discard, which is a great way to use up leftover starter.
Why You’ll Love This Recipe!
Quick & easy – Mix everything in one bowl, pour into a greased sheet pan and bake. It’s a great way to get breakfast on the table with very little fuss.
Uses sourdough discard – The recipe calls for 150g of starter or discard, so it’s a useful way to empty your discard jar.
Versatile – Make it plain or add chocolate chips, berries, nuts or other flavor variations to suit your taste.
Active Starter or Discard
Either active starter or sourdough discard works well in this recipe. Because baking powder is the main leavening agent, the pancakes don’t rely on starter activity for rise, so you won’t notice a big flavor difference between the two.
How To Make Sourdough Discard Sheet Pan Pancakes
This sheet pan version is adapted from a classic fluffy sourdough pancake batter. I baked mine in a pan roughly 21cm x 31cm (8″ x 12″). If your pan is larger, the batter will spread thinner and you may want to double the recipe.
Grease a sheet pan with butter or cooking spray and preheat the oven to 220°C (430°F).
In a large mixing bowl, add all the pancake batter ingredients and whisk until combined. There’s no need to mix wet and dry separately—everything can go straight into the same bowl. The batter will be relatively thick, which helps it hold together when baked in a sheet pan.
Pour the batter into the prepared pan and scatter blueberries or other toppings over the surface if using.
Bake at 220°C (430°F) for about 20 minutes, or until the center is set and a toothpick comes out clean.
Let the sheet pan pancakes cool slightly, then cut into portions. Finish with powdered sugar and a drizzle of maple syrup, or serve with yogurt and fruit.
Flavor Variations
These pancakes are delicious plain, but here are a few easy variations:
Chocolate chips – Stir 200g semi-sweet chocolate chips into the batter.
Fresh or frozen berries – Scatter about 200g berries over the top after pouring the batter into the pan.
Apple & pecan – Top the batter with 150g diced apple and 100g chopped pecans.
Brown sugar & cinnamon – For a cinnamon-roll style flavor, fold cinnamon and brown sugar into the batter or layer a cinnamon sugar swirl over the top before baking.
Make-Ahead Option (Overnight Fermentation)
If you prefer to prepare the batter the night before, you can ferment it overnight for extra flavor. Use the following method, then finish the batter in the morning:
- Combine the sourdough starter (or discard), sugar, buttermilk (or milk) and flour in a bowl and mix until smooth. Leave it at room temperature overnight. If you’d rather refrigerate, it can rest in the fridge for up to 24 hours.
- In the morning, stir in the egg, baking powder, melted butter, salt and vanilla extract. The batter will be stretchier after fermentation.
- Pour the batter into a greased sheet pan and bake as directed above.
How To Store + Freeze
These pancakes are best eaten fresh. They will keep for a few hours if you need to bake and transport them, but they’re not at their best the next day when kept at room temperature.
They do freeze well, though. Cut into portions, place each piece in a resealable bag and freeze for up to two months. Thaw at room temperature or briefly in the microwave — they’re still tasty cold and make a convenient snack or lunchbox treat.
Sourdough Discard Sheet Pan Pancakes
Equipment
- Mixing bowl
- Sheet pan (about 21cm x 31cm / 8″ x 12″)
Ingredients
Pancake batter
- 150 g sourdough starter (or sourdough discard)
- 200 g all-purpose flour
- 200 g buttermilk (or regular milk)
- 50 g melted butter
- 40 g sugar
- 1 egg
- 8 g baking powder
- 3 g salt (a pinch)
- 5 g vanilla extract
- 200 g blueberries (optional)
Instructions
- Grease a sheet pan with butter or cooking spray and preheat the oven to 220°C (430°F).
- In a large bowl, whisk all pancake batter ingredients together until combined. The batter will be fairly thick.
- Pour the batter into the prepared sheet pan and scatter blueberries on top if using.
- Bake for about 20 minutes at 220°C (430°F), until the center is set.
- Allow to cool slightly, then cut into portions. Serve with powdered sugar, maple syrup, yogurt or fruit as desired.
Notes
Overnight ferment: Combine starter/discard, sugar, milk and flour and leave at room temperature overnight (or refrigerate up to 24 hours). In the morning add egg, baking powder, melted butter, salt and vanilla; mix and bake as directed.
Dairy-free options: Use plant milk (almond, oat, etc.) and vegan butter or oil.
Pan size: The recipe is tested in a 21cm x 31cm (8″ x 12″) pan. Using a larger pan may produce a thinner result—double the recipe if needed.
Nutrition
Nutrition information is an approximation.
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