Looking for an easy, hands-off breakfast idea that turns your sourdough discard into a golden, fluffy treat? These sheet pan sourdough pancakes are the answer. They’re perfect for busy mornings, weekend brunches, or when you’re feeding a crowd without flipping a single cake. In this article, we’ll talk about how sourdough discard works magic in baking, the beauty of sheet pan cooking, and how to customize your pancakes with flavors like cinnamon and apple. Plus, we’ll tackle popular FAQs, including how to make small batches and cinnamon roll–inspired versions. Let’s head to the kitchen and get that oven preheating.
Sheet Pan Sourdough Pancakes: My Story & Why This Recipe Works
Rediscovering Pancakes the Lazy Sunday Way
Growing up in Austin, Texas, breakfast was a big deal—especially pancakes. But not just any pancakes—my mom’s sourdough ones were something else. They had this subtle tang and fluffy texture that came from her never-ending jar of sourdough starter. Back then, she stood over a skillet for what felt like hours, flipping each pancake to perfection. Fast forward to my own kitchen: I wanted the same flavor but without the time suck.
One Sunday morning, while prepping for my brunch club (yes, the one that pulled me out of the corporate grind), I had a lightbulb moment: what if I made sourdough pancakes… in a sheet pan? No flipping, no fuss, just one golden-baked tray of goodness I could slice and serve with ease. That’s how these sheet pan sourdough pancakes were born.
They’ve since become a staple around here, especially when I need something cozy but quick. Whether I’m serving them plain, adding apple cinnamon swirls, or turning them into cinnamon roll sheet pan pancakes, they never fail to impress. I even found that the base works beautifully for small batches when I’m cooking solo. If you’re new to sourdough discard or just want something different than your usual skillet pancakes, this one-pan wonder might just change your breakfast game.
And if you’re into fun pancake twists, you might also love my cereal de pancakes or these scrambled pancakes—both bring big flavor in unexpected ways.
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Sheet Pan Sourdough Pancakes
- Total Time: 28 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Fluffy sheet pan sourdough pancakes using discard starter, baked golden with cinnamon swirl or apple topping. Perfect for cozy breakfasts or brunch crowds.
Ingredients
1 cup sourdough discard
1 cup all-purpose flour
2 eggs
1/2 cup milk
2 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Optional: 1 tsp cinnamon, 1/2 apple sliced thin
Instructions
1. Preheat oven to 375°F and line a sheet pan with parchment.
2. Whisk together sourdough discard, eggs, milk, and vanilla.
3. Add flour, sugar, baking soda, salt, and optional cinnamon. Mix just until combined.
4. Pour into the prepared pan and spread evenly.
5. Top with sliced apples or swirl in cinnamon sugar if desired.
6. Bake for 15–18 minutes until golden.
7. Cool slightly, slice, and serve with your favorite toppings.
Notes
Use a smaller pan for small batches.
Store leftovers refrigerated; reheat in toaster.
Add nuts or chocolate chips for more flavor.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Table of Contents
Why Sheet Pan Pancakes Just Make Sense
Traditional pancakes are delicious—but labor-intensive. That’s why sheet pan sourdough pancakes feel like such a revelation. You pour the batter into a parchment-lined sheet pan, bake for 15–18 minutes, and boom: breakfast for six, no spatula required. Plus, sourdough discard adds complexity and tenderness to the texture. It’s a clever way to stretch your starter and reduce waste.
You can get creative with toppings: swirl in cinnamon sugar for a cinnamon roll sheet pan pancake vibe, drop apple slices in for a fall twist, or try a savory spin with herbs and cheese. The possibilities are endless. I even bake them the night before and reheat slices like coffee cake—great for busy school mornings or quick weekday bites.
Oh, and let’s not forget: sheet pan pancakes are a lifesaver when hosting. No standing at the stove while everyone else eats—you get to sit down with your coffee and enjoy. For more creative spins on breakfast classics, check out my savory bubble waffles or cloud bread breakfast sandwich.
Fun Flavor Twists for Sheet Pan Sourdough Pancakes
Cinnamon Roll Sheet Pan Pancakes Are a Thing (And They’re Amazing)
Imagine the warm, buttery swirl of a cinnamon roll baked right into your pancake. That’s exactly what happens with these cinnamon roll sheet pan pancakes. Instead of rolling dough, you swirl a mixture of melted butter, brown sugar, and cinnamon into your sourdough pancake batter before baking. The oven does the rest, leaving you with gooey cinnamon ribbons and a golden crust.
A quick drizzle of cream cheese glaze takes this over the top. Kids love it, brunch guests go wild, and honestly—it’s easier than you’d think. If you’re already in love with the flavor of a morning cinnamon hit, this one’s a must-try. For a perfect companion, serve these with a chilled glass of tahini iced coffee for a rich, creamy contrast.
Apple Cinnamon Sheet Pan Pancakes for Fall Feels
When fall hits, apples and cinnamon start calling. And these apple cinnamon sheet pan pancakes deliver the coziest flavors straight from your oven. The trick is to slice apples super thin and toss them with a touch of maple syrup and spice before pressing them into the batter. As the pancakes bake, the apples caramelize slightly—giving you those perfect sweet and soft bites.
A little tip from my own kitchen: add a bit of lemon juice to the apples to keep them bright and tangy. Bonus if you have a dollop of whipped cream or vanilla yogurt on top. This one tastes just like breakfast apple pie. And while you’re leaning into that warm-spice vibe, try baking it alongside my spinach feta egg bake for a full, comforting morning spread.
Making It Work: Small Batch & Sourdough Discard Secrets
How to Make Small Batch Sheet Pan Sourdough Pancakes
Just cooking for yourself or one other person? You can absolutely still enjoy sheet pan sourdough pancakes without ending up with leftovers for days. The key is scaling down the recipe and using a smaller pan—like an 8×8 square or even a loaf pan. These pans still give you the same golden bake and fluffy center but in a more manageable portion.
When I’m solo on a slow morning, I halve the recipe, pour it into my trusty 9×5 pan, and toss in a few chocolate chips or frozen berries. In 15 minutes, I’ve got breakfast and a smile. And if you’re more into the sweet-savory mix, consider using up your smaller batch with toppings like honeyed walnuts or crumbled bacon.
This smaller scale also makes it easy to test flavors. Want to try that cinnamon swirl or apple layer? Do it in a small pan first, then scale up when you’re ready to wow guests. For more single-serving ideas, I love pairing a slice of this pancake with a quick pesto egg bite—it makes the perfect breakfast-for-one plate.
Why Sourdough Discard Makes Pancakes Better
Let’s talk about the sourdough discard—it’s not just trendy, it’s brilliant. When you use sourdough discard in pancakes, you’re adding flavor, moisture, and structure all at once. That signature tang you get? That’s the wild yeast and friendly bacteria doing their thing. It gives pancakes a depth you just won’t get from plain batter.
Discard is also more sustainable. Instead of tossing part of your starter when feeding it, you’re putting it to delicious use. In my house, it never goes to waste. I use it in everything from biscuits to pancakes, and now, especially, in this sheet pan sourdough pancake recipe.
If you’re just starting out with sourdough, this is a no-stress, high-reward way to experiment. You don’t need perfect timing or fermentation finesse. Just grab that sleepy starter from the fridge and whisk it in. And for more creative discard recipes, check out the funky and fun ube pudding mix—a colorful breakfast twist that’s sure to surprise you.
Tips, Toppings & Troubleshooting Sheet Pan Sourdough Pancakes
Best Toppings for Sheet Pan Sourdough Pancakes
When it comes to toppings, sheet pan sourdough pancakes are a blank canvas. I love how flexible they are—you can go sweet, savory, or even a mix of both. If you’re going for sweet, try maple syrup with a pat of salted butter, or make it decadent with sliced bananas, chopped pecans, and a drizzle of almond butter. Want something brunch-worthy? Top with mascarpone and berries for a café-style presentation.
Feeling nostalgic? Dust them with powdered sugar and serve with a side of crispy bacon—just like my mom used to do. For a health-forward version, Greek yogurt and fresh fruit work beautifully. If you’re hosting, put out a toppings bar—like I did for my brunch club one weekend—and let everyone customize their own square.
Some of my readers also love using the base to make dessert-style bites, especially with a touch of cinnamon and a swipe of nutella. If that’s your vibe, you might also love my playful chaos cake recipe—it’s where wild ideas turn into sweet success.
Common Mistakes & How to Avoid Them
Even simple recipes have their quirks. Here are a few tips to help you nail your sheet pan sourdough pancakes every time:
- Don’t overmix. Just whisk until combined. Overworking the batter makes pancakes dense, not fluffy.
- Use parchment paper. It helps lift the pancake out cleanly and avoids sticking.
- Spread evenly. Use a spatula to level the batter so it bakes consistently.
- Bake right away. Once the batter’s mixed, get it in the oven—this preserves that lift and structure from baking soda and starter.
Baking uneven? Check that your oven is preheated. If it’s undercooked in the center but browning on top, tent with foil for the last few minutes.
Oh, and one last thing—don’t toss leftovers. These reheat beautifully in the toaster oven or even a skillet. I’ve even packed them for road trips or turned them into a fun breakfast sandwich with eggs and cheese.
If you like that grab-and-go vibe, try pairing a slice with my pistachio tiramisu for a sweet breakfast-meets-dessert kind of treat.
Conclusion: Bring the Joy Back to Breakfast
There’s something really satisfying about sliding a hot tray of golden pancakes out of the oven—especially when they’re packed with flavor, easy to customize, and made with sourdough discard you didn’t want to waste. Whether you’re trying cinnamon roll sheet pan pancakes, going apple-cinnamon cozy, or making a small batch for yourself, this recipe delivers big comfort with minimal work.
So next time you’re thinking pancakes, think oven. And if you’re ready for more warm, easy breakfast ideas, check out my ube pudding mix recipe or savory bubble waffles for a fresh twist on morning favorites.
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Frequently Asked Questions About Sheet Pan Sourdough Pancakes
What are sourdough discard pancakes?
Sourdough discard pancakes use the leftover portion of your sourdough starter that would otherwise be thrown away. Mixing it into pancake batter gives the cakes a tender crumb and slightly tangy flavor. It’s also a sustainable way to reduce waste while adding complexity to your breakfast.
Can I make sheet pan pancakes instead of flipping them?
Yes! That’s exactly what sheet pan sourdough pancakes are all about. You pour the batter into a lined sheet pan, bake it once, and slice it to serve. It’s perfect for feeding a crowd without the hassle of flipping.
How do I make apple cinnamon sheet pan pancakes?
To make apple cinnamon sheet pan pancakes, thinly slice apples and toss them with cinnamon, sugar, and a little lemon juice. Layer them on top of the pancake batter before baking. As it cooks, the apples soften and caramelize, giving you the coziest fall-inspired bite.
What makes cinnamon sourdough pancakes special?
Cinnamon sourdough pancakes combine the warm spice of cinnamon with the subtle tang of sourdough. The combination makes for a rich, comforting flavor. Swirling in a brown sugar-cinnamon mixture gives them that irresistible “cinnamon roll” effect when baked.