No more standing and flipping! These deliciously sweet and easy pancakes are going to become a staple in your house. This is a quick pancake batter to whip up, uses sourdough discard and bakes all on one sheet pan with a simple cinnamon swirl on top. Drizzle with a sugar maple glaze, and these will be a hit with the whole family!

❤️ 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

Can I use active sourdough starter?

Yes! Just stir it down to remove the air bubbles. You want your starter to be a runnier consistency rather than a thick one.

What if I don’t have a baking sheet large enough?

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).

4.87 from 15 votes

Cinnamon Roll Sheet Pan Pancakes

Print Recipe
These deliciously sweet and easy pancakes are going to become a staple in your house. This is a quick pancake batter to whip up, uses sourdough discard and all bakes on one sheet pan with a simple cinnamon swirl on top. Drizzle with a sugar maple glaze, and these will be a hit with the whole family!
Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup sugar
  • cup milk
  • 1 cup sourdough discard
  • 4 tbs melted butter
  • 2 eggs

Cinnamon Sugar Swirl

  • 4 tbs butter melted
  • 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!

Notes

The pancakes bake up a pale color, so be sure to not overbake them while waiting for it to turn a darker color. 
Store these in an airtight container in the fridge for 3-4 days and enjoy all week long! 

Nutrition

Calories: 221kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 374mg | Potassium: 99mg | Fiber: 1g | Sugar: 22g | Vitamin A: 237IU | Vitamin C: 0.01mg | Calcium: 106mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Cinnamon Roll, Pancakes, Sheet pan, Sourdough Discard
Servings: 10
Calories: 221kcal

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Recipe Rating




4 Comments

  1. Mine didn’t rise. I fermented the batter in the fridge overnight, then added the baking powder and baking soda in the morning. Did I do something wrong?

  2. 5 stars
    Dang! This was delicious! I just mixed everything up and tossed it in the oven. My discard had not been fed for 2 days and everything turned out great. So light and fluffy. My son, who dislikes most things I make, asked for seconds!

  3. 5 stars
    These are SO good. I love cinnamon rolls but man, too much work with three littles in this season. These were just the right amount of effort (easy) and fit my hankering for cinnamon rolls. I added an extra egg and they were still fluffy and delicious. The only thing I wasn’t sure about was the cinnamon sugar – I think I let it sit on the stove too long bc it got kind of clumpy and hard to pour. I’ll just mix it in next time and pour it over. It still turned out fantastic.

    I think I’ll maybe add some cream cheese into the glaze if I have it next time too. 😍

    THANK YOU FOR THIS! ❤️