Sheet Pan Pancakes 

Sometimes it’s the random ideas and experiments that actually turn out the be some of the best recipes. These Sheet Pan Pancakes fall into that category. They were not on the list of content creation plans that I continually have running in my head and have scribbled on my calendar and in random notepads, but they turned out to be a new favorite.

I had intended to make my sourdough pancakes for the start of our weekend but then was not feeling inspired to stand at the stove and flip pancake…after pancake…after pancake. So, on a whim I mixed up the batter, poured everything into a buttered sheet pan, put it in the oven…and walked away. And let me tell you, the convenience of this recipe did not compromise the flavor in any way. These pancakes are sweet, buttery, and airy, maybe even better than the regular circle kind;)

Sourdough Sheet Pan Pancake

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 8 servings

Ingredients

  • 3 cups sourdough starter (discard is fine)

  • 1/2 cup flour

  • 2 eggs

  • 5 tablespoons + 2 tablespoons coconut oil or butter, melted

  • 1/4 cup sugar

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

Instructions

  1. The night before you plan to make the pancakes, combine the flour and starter in a large bowl.

  2. The next morning, preheat oven to 425 degrees. Brush 2 tablespoons melted butter onto a sheet pan and set aside.

  3. Add remaining ingredients to bowl and whisk well.

  4. Pour all of batter into buttered sheet pan. Spread evenly throughout pan. Sprinkle any mix-ins you would like to add.

  5. Bake 15 minutes, or until a toothpick inserted comes out clean.

Recipe Notes:

Chocolate chips, fruit, or nuts are all good options for sprinkling over the batter right before baking.

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Cinnamon Rolls