Sourdough Discard Sheet Pan Pancake

Where are my sourdough bakers at?

If you’re like me and enjoy trying new, easy recipes with your sourdough discard, you need to try this sheet pan pancake. Truth be told, this was the first sheet pan pancake I’ve attempted, but let me tell you, I’m a convert! So much so that I made it for breakfast this past Saturday and Sunday!

This sheet pan pancake is clean, super easy to whip up for breakfast, brunch or any time of the day and a crowd pleaser! Plus, it’s very simple to customize to suit everyone’s requests, as I made it with 1/2 chocolate chip and 1/2 frozen organic blueberries – both were delicious (note the recipe calls for a 1/2 sheet pan, around 8’x12′, so I’d double the recipe if you only have a full sheet).

Sourdough Discard Sheet Pan Pancakes (adapted from Pantry Mama)

Ingredients:

• 150g sourdough discard
• 200g all purpose flour
• 200g milk of your choice (I used whole milk)
• 50g melted butter
• 40g sugar (I used about 20g)
• 1 egg
• 8g baking powder
• 3g salt
• 5g vanilla extract
• Toppings of your choice: fruit, chocolate chips

Directions:

• Preheat your oven to 430°F.
• Line a sheet pan with unbleached parchment paper or grease with butter and set aside.
• Add all of the above ingredients to a large mixing bowl and whisk until well combined (note that it will be pretty thick).
• Pour the pancake batter into the prepared sheet pan and add toppings.
• Bake for 20 minutes or until baked through.
• Let cool and enjoy with maple syrup 🙂