Sourdough Discard Cinnamon Swirl Sheet Pan Pancakes
Say goodbye to flipping pancakes—these Sourdough Discard Cinnamon Swirl Sheet Pan Pancakes are your new go-to breakfast! Made with a quick, easy batter and baked on one sheet pan, they’re soft, fluffy, and swirled with warm cinnamon flavor. Topped with a simple maple sugar glaze, these pancakes are the perfect make-ahead or crowd-friendly breakfast the whole family will love.
❤️ Why You’ll Love Sheet Pan Pancakes
When I first made sheet pan pancakes, I couldn’t believe how simple they were. No more standing at the stove, pouring and flipping pancake batter. This is made in one bowl and on one sheet in just 20 minutes. Plus, it feeds a whole crowd and if you don’t have a crowd, store it in the fridge and have a delicious breakfast easily prepped for the week. As if that’s not enough, you can easily make 4 different pancakes from one batter – these are cinnamon roll pancakes, but if you don’t like that for some reason, you can leave the batter plain, add fruit or even add chocolate chips!
🍲 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
Yes! Just stir it down to remove the air bubbles. You want your starter to be a runnier consistency rather than a thick one.
You can bake this pancake in a 9×13 baking dish, just adjust the bake time to ensure it gets cooked in the middle since this will make it a bit thicker (kind of like a pancake cake).
Cinnamon Roll Sheet Pan Pancakes
Equipment
- Spatula
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup sugar
- 1¼ cup milk
- 1 cup sourdough discard
- 4 tbs melted butter
- 2 eggs
Cinnamon Sugar Swirl
- 4 tbs butter melted
- ⅓ cup brown sugar
- 1 tsp cinnamon
Sugar Maple Glaze
- ½ cup powdered sugar
- 2 tbs maple syrup
- 1 tbs milk or cream
Instructions
- 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!
