Sourdough Discard Cinnamon Swirl Sheet Pan Pancakes

Say goodbye to flipping pancakes at the stove—these sourdough discard cinnamon swirl sheet pan pancakes are the easiest way to enjoy a classic breakfast without the extra work. Made with a quick, simple batter and baked all at once, this sheet pan pancake recipe delivers soft, fluffy pancakes with a warm cinnamon swirl in every bite.

Finished with a sweet maple sugar glaze, these sheet pan pancakes made with sourdough discard are perfect for make-ahead breakfasts, feeding a crowd, or busy mornings when you still want something homemade. Slice and serve straight from the pan or reheat throughout the week for an effortless family-favorite breakfast.

❤️ Why You’ll Love Sheet Pan Pancakes

When I first made sheet pan pancakes, I couldn’t believe how simple they were. No standing at the stove flipping batter—this recipe comes together in one bowl and bakes on one sheet pan in about 20 minutes. These sourdough discard sheet pan pancakes are soft, fluffy, and perfect for feeding a crowd or prepping an easy homemade breakfast for the week.

The best part? One batter makes multiple flavors. These are cinnamon swirl sheet pan pancakes, but you can leave the batter plain, add fruit, or sprinkle in chocolate chips to customize each section. It’s an easy, flexible breakfast the whole family will love.

🍲 Ingredients

Sourdough Discard – Unfed, inactive sourdough starter either on the counter or straight from the fridge. If your sourdough starter is active, stir it down to release the air bubbles and it will be good to go.

All-purpose flour – Unbleached, organic all- purpose flour from Costco is our favorite. But as long as it’s unbleached, use what you have on hand.

Milk – I prefer whole milk, but any milk will work.

Sugar – Granulated sugar, or you can substitute for honey.

Eggs – For the fluffy texture.

Baking soda + powder – The leavening agent for the pancake.

Butter – Melted and slightly cooled. TIP: melt the whole stick down and use half for the batter, and the other half for the cinnamon sugar topping.

👩🍳 How to Make Cinnamon Roll Sheet Pan Pancakes

• Preheat your oven to 350 degrees.
• Melt your butter and let cool slightly.
• Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.
• Add in the milk, sourdough discard, sugar, melted butter, and eggs, and whisk until all the ingredients are incorporated and a thick batter is achieved.
• Let your batter rest while you make the cinnamon sugar swirl.

Cinnamon Sugar Swirl

• In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.
• Pour the batter in an even layer over the baking sheet. Pour the cinnamon sugar over the batter, use the tip of a spatula and make swirls over the top.
• Bake at 350 degrees for 20 – 25 minutes. (in my oven, 22 minutes is the sweet spot)
• While the pancake is baking, make your sugar maple glaze.

Sugar Maple Glaze

• In a small mixing bowl, whisk together the powdered sugar, maple syrup and milk until a smooth glaze forms. Pour directly on tops of the pancake, or serve individually with each serving of pancakes.
• Enjoy with a nice hot cup of coffee!

🪄 Tips and Tricks

• If you want to ferment the pancakes overnight, but also make for a quicker morning, whisk together all of the ingredients except for the baking soda and baking powder, and let the bowl rest in the fridge overnight. In the morning, add the baking soda and baking powder and pour straight onto the baking sheet.
• These pancakes store so well, so don’t be afraid of the size. Keep half in an airtight container and enjoy a delicious, prepared breakfast all week long!

🗒 Variations

There are so many ways to make this pancake, which is one of the best parts. My family loves the cinnamon roll version, but the pancake is large enough to make 4 different variations. You can do one corner with strawberries, another with blueberries, another plain, and one with chocolate chips. I switch it up, but my family loves all wild blueberries sprinkled throughout.

• 4 corner sheet pan pancake
• Wild blueberry sheet pan pancake

🗒 Substitutions

• whole milk – milk of your choice
• cinnamon roll topping – fruit topping
• granulated sugar – honey

🗒 Best served with

• A hot cup of coffee
• Family brunch
• Fresh fruit

👝 How to Store Leftovers

These pancakes store so well and make it really simple to enjoy a yummy breakfast all week long. Cut the leftover pancake into your desired portion size, store in an airtight container and keep in the fridge for up to 4 days.

🤔 Common Questions