If you need an easy, delicious recipe for your sourdough discard, or you just want to make something for breakfast with your sourdough starter, try these sheet pan pancakes!

sourdough pancakes pin

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If you have had your sourdough starter for more than a week, you have probably already thought about making pancakes.

These were the first food I ever made with my sourdough starter, and we still make them nearly every week for a couple of really good reasons:

  1. Taste – sourdough pancakes are so good.
  2. Reduce Food Waste – use the sourdough starter discard to prevent food waste and make something delicious at the same time!
  3. Ease – sheet pan pancakes are perfect for large families, big eaters, make-ahead meal prepping, and people who are just TIRED OF FLIPPING PANCAKES ALREADY

There are a ton of sourdough discard recipes online, but I wanted to give you something extra. You can use this recipe to make regular pancakes, of course. But sheet pan pancakes are a huge time saver at our house. They make real food breakfasts that are much simpler in our modern lives.

Sourdough Pancakes

At the risk of being cliche, we are that family with the weekend pancake tradition.

Pancakes are fun to make and easy to get the kids involved. They’re made with real food, and the sourdough pancakes feel easier on our stomachs than white flour pancakes or even whole wheat flour pancakes (although we still make those when we don’t want that sourdough tang in our pancakes).

Because we have some gluten-intolerance in our family, sourdough pancakes make life better.

This pancake recipe works perfectly between batches of the Easiest Sourdough Bread Ever and the Easiest Sourdough Sandwich Bread.

sheet pan sourdough pancakes

Sourdough Discard

If you have been working with sourdough for very long, you know you end up with discard.

It’s called discard because when you feed your starter, you only use a small spoonful of the old starter, then you discard the rest of the old starter. This ensures your starter stays a manageable size because you have to feed it more the bigger it gets.

But you know we’re not just going to toss the discard.

There are a ton of ways to use sourdough discard, but our favorite is a classic standby recipe that many of you ask for whenever I share it on Instagram Stories.

Here is How I Collect Sourdough Discard:

Every time I feed my sourdough starter, I add the discard to a jar I keep in the fridge. When the jar is full (usually in 1-2 weeks depending on how often I feed my starter), it’s time to make pancakes.

Pancakes are an easy use for sourdough discard. Since discard is the old used up sourdough starter, making pancakes means you aren’t relying on the starter to do it’s normal starter thing: rise and proof the dough.

Instead, in this recipe discard is just a water and flour mixture you can add to regular pancake ingredients so you don’t waste food.

sheet pan sourdough pancakes

Sheet Pan Pancakes

Okay, you can use this recipe to make regular sourdough pancakes. And they are delicious and perfect!

But I don’t love flipping pancakes, or spending all day in the kitchen, so I typically give my family two options:

  1. I make the batter and everyone cooks and flips their own pancakes.
  2. I make sheet pan pancakes.

Apparently no one else in our family loves flipping pancakes either, because I usually end up making sheet pan pancakes.

Sheet pan pancakes are perfect for large families, big eaters, make ahead meal prepping, and people who are just TIRED OF FLIPPING PANCAKES ALREADY.

You can make a batch and freeze them, make a batch and toss them in the fridge for breakfasts for the week, or do what I do:

Make a batch, leave the kitchen for 5 minutes, then come back and wonder how on earth people could have eaten a triple batch of pancakes that fast.

Whatever works for you.

Easy Breakfast

While homemade pancakes aren’t difficult, I understand that they are a step above the boxed mix. And sourdough is a whole other animal.

But I promise: If you’re making sourdough starter, pancakes are a piece of cake – er – pancake.

In this recipe, there is an optional overnight soaking step, which will make sense if you’re already into traditional baking and sourdough. But really, besides that, these are just a regular pancakes recipe with some sourdough stirred in.

You can totally make these into regular pancakes instead of sheet pan pancakes!

Easy Real Food Breakfast

Real food breakfasts can be a chore. We are typically an oatmeal and eggs family because it’s a budget-friendly, fairly allergy-friendly option.

However, pancakes are delicious, and making the sheet pan version makes it easy to make ahead or cook up a whole batch in a few minutes.

I love real food, but I also love doing other things with my life, so anyway I can simplify real food for my family and avoid the kitchen is a win for me.

sourdough pancakes with oranges

Easy Sourdough Recipe

These are it. They started from a recipe I found on Cultures for Health (a great place to go for any sourdough recipe!) but I discovered that I liked the texture when they were thinner, and I preferred to use the discard.

These pancakes are extremely flexible. You can make them with whole wheat or white flour, butter or dairy-free oil, soak them overnight for optimum sourdough-ness – or stir them up quickly because you forgot to think ahead.

These Sheet Pan Sourdough Pancakes Are:

  • Simple
  • Flexible
  • Sourdough
  • Yummy
  • No weird ingredients (besides sourdough starter)
  • Possibly good for gluten-intolerance (everyone is different!)
  • Dairy-free option
  • Make ahead
  • Freezer-friendly
  • Real food
  • Reduce food waste

Sheet Pan Pancakes Hack

In order to prevent sticking, grease your baking sheets really well. Generally speaking, butter works best for this. If you are dairy-free, coconut oil is the next best choice, in my opinion. But sometimes it still sticks.

Parchment paper works great for this recipe (not wax paper – parchment paper). While I typically try to avoid disposables in the kitchen, sometimes parchment paper just does the trick. You can reuse it multiple times, and I store the used ones in the freezer in between pancakes batches.

Here’s a tip! If your parchment paper won’t lie flat, crinkle it up in a ball first, then spread it out.

parchment paper trick

Dairy-Free Sourdough Pancakes

If you are dairy-free, use dairy-free milk or water instead of milk. Instead of butter, try oil. Coconut oil and avocado oil are my favorites.

You can also substitute up to half of the oil with applesauce or pumpkin puree. Don’t substitute all of the oil unless you like the taste of fat-free baked goods or you are oil-free.

Egg-Free Sourdough Pancakes

I’ve made these before with flax eggs, and they were okay, but not my favorite. They worked in a pinch.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram. 

Sourdough Sheet Pan Pancakes

Sourdough Sheet Pan Pancakes

Yield: 15
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 12 hours
Total Time: 12 hours 30 minutes

If you need an easy, delicious recipe for your sourdough discard, or you just want to make something for breakfast with your sourdough starter, try these sheet pan pancakes!


  • 2 cups sourdough starter, (can also use discard)
  • 1 1/4 cup flour, (any combination of whole grain or white)
  • 1/2-1 cup milk, to taste (dairy-free works great)
  • 2 eggs, beaten
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp melted butter or oil, (or 2 tbsp oil and 2 tbsp applesauce or pumpkin puree)


  1. Optional soaking step: The night before, stir together the flour and sourdough starter in a large glass bowl. Add enough milk to make it easier to stir. If you want thick pancakes, use less milk. If you prefer thinner, use more. Cover the bowl and let it sit on the counter overnight.
  2. Note: Because sourdough is acidic, the milk will be just fine sitting on the counter overnight. However, if you feel more comfortable, use dairy-free milk or water.
  3. The next morning, add the rest of the ingredients to the bowl and stir until combined, adding more milk as necessary, to get the consistency you want. Sometimes I want thick, hearty pancakes, and sometimes I want thin, delicate pancakes. This recipe does both well. Do not over mix.

Classic Pancakes:

  1. Heat a griddle on medium heat (about 350 F). When pan is preheated, grease the pan and pour the batter in 1/4 cup scoops onto the griddle. If you opted for thicker batter, use the back of the measuring cup to spread the batter into a good pancake size.
  2. Cook the pancakes on one side until they look dry on the top (4-5 minutes). Then flip them with a spatula. Cook for 3-4 minutes on the other side, until it looks cooked through when you sneak a peek underneath with the spatula.
  3. Serve warm with butter and maple syrup.

Sheet Pan Pancakes:

  1. Preheat the oven to 425 F. Thoroughly grease 1 baking sheet (18x13 inch) or line it with parchment paper.
  2. Pour the pancake batter onto the baking sheet in an even layer. If necessary, use a spatula to spread the batter. Bake for 15-20 minutes, until golden brown.
  3. Serve warm with butter and maple syrup.


Make-Ahead Freezer Instructions:

Freeze leftover pancakes between sheets of parchment paper, foil, or plastic wrap. When ready to reheat, forego the microwave and pop them in the toaster!


For dairy-free sourdough pancakes, I've used avocado oil and coconut oil in place of the butter. Olive oil has a strong flavor, but it makes kind of a savory pancake.

Use any kind of dairy-free milk in place the milk in this recipe. 


I've used flax eggs in this recipe before. It's not the best, but if you are egg-free, you understand how egg-free pancakes work!


Just a small tip. If you want to avoid using expensive oils or butter, substitute 2 tablespoons with applesauce or pumpkin puree. Do not substitute it all unless you like the taste of fat-free pancakes. 

Breakfast Cake Variation: 

Preheat oven to 350 F. Pour batter into a greased baking dish and bake 20-30 minutes, until a knife inserted in the center of the cake comes out clean. Serve with butter and maple syrup.

Recommended Products

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Nutrition Information
Yield 7 Serving Size 1 grams
Amount Per Serving Calories 310Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 72mgSodium 340mgCarbohydrates 44gFiber 3gSugar 0gProtein 9g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.

Did you make this recipe?

If you try this recipe, let me know! Leave a comment, rate it, and tag your photo @cheapskatecook on Instagram.

Sourdough Tips:

While this post is not a tutorial about how to make your own sourdough starter, I want to point you to one of the queens of traditional sourdough baking, my friend Wardee, from Traditional Cooking School.

My friend Wardee shares A LOT of information (and videos!) about healthy sourdough. Here are some of her tips:

I demonstrated how I feed my sourdough starter LIVE on Instagram and Facebook here:

My best advice: Give yourself grace, keep trying, and you will succeed. Like any new skill – such as staying 6 feet apart, not touching your face, washing your hands (apparently that’s new too?) – you will get better and better until making sourdough bread is second nature.

My Favorite Sourdough Recipes:

More Real Food Breakfasts:

sourdough pancakes pin

What You Can Do Now:

What have you made with your sourdough starter?

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