Do you feel like pancakes just aren’t worth the time? By the time the last one is done, the first one is cold even if you can batch them on a griddle. Let me make pancakes, one of the quickest breakfast options for you. Instead of flipping a dozen pancakes, make them all at once in the oven. Sourdough sheet pan pancakes are done in less than 30 minutes and they are all hot and ready at the same time!
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Sourdough to the Rescue
In high school, I started breaking out in hives for no apparent reason. We had been to every doctor in town and nobody knew why I was so itchy. I eliminated foods and eventually discovered that gluten set off the hives. I changed my diet to permanently remove gluten. It was a hard breakup. Tears were shed.
I had never enjoyed cooking, therefore I didn’t know much about it. Cooking just about anything required a research paper first. During that research I stumbled upon sourdough. I read about the benefits of fermented foods, how to make a starter, and amazing looking recipes.
Then I found something interesting about gluten in connection to sourdough. The article stated that people who are sensitive to gluten can oftentimes handle sourdough because of the fermentation. I was immediately curious and did what any nerd would do. More research!
That led me to creating a sourdough starter. After a week, I set out to make all things sourdough. I failed a lot. But I also learned a lot. I eventually mastered sourdough waffles. They became my breakfast staple. I kept waiting for the hives to show up or my stomach to hurt, but I never had either. So I kept practicing recipes so that everything could be sourdough.
Then something crazy happened. I was in a situation where I had to eat gluten to avoid being awkward. Going home that night, I was preparing myself for the worst. I knew that hives and a stomach ache lay ahead of me that night. I just hoped that it would wait until I was safe in my own house. The hives never came. My stomach didn’t hurt. So naturally I ate gluten again a week later. No side effects!
That was about a year ago. I eat sourdough at least once a day, if not more. If I’m baking something at home, I always try to ferment it. I can then eat all the gluten I want without getting sick or breaking out in hives. Sourdough totally changed my life and eating habits. Despite the bad breakup, gluten and I have gotten back together and have a wonderful relationship, as long a sourdough is there.
Pin it for Later!
Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Sheet Pan Pancakes Recipe
Ingredients
2 cups sourdough starter or discard
½ cup fractionated coconut oil or melted butter
2 eggs
1 teaspoon salt
2 tablespoons syrup
2 teaspoons baking soda
Instructions
- First mix together 2 cups of sourdough starter, ½ cup of melted butter, 2 eggs, 1 teaspoon salt, and 2 tablespoons syrup together.
- Next preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. I find giving the batter a minute to sit undisturbed makes for fluffier pancakes. If you want even fluffier pancakes add a bit of flour.
- Then pour the sourdough pancake batter onto the parchment lined pan. Bake for 18-20 minutes. You will get about 12 pancakes out of this recipe.
- Serve the sourdough sheet pan pancakes with peanut butter, whipped cream, or good old maple syrup!
Freezing Sourdough Sheet Pan Pancakes
Line a cookie sheet with parchment paper. This will keep the pancakes from sticking together when they freeze. Lay as many as you can flat on the parchment. If you have more pancakes, put more parchment paper on top and put on another layer of pancakes. You can do as many layers as needed to freeze all of your sourdough sheet pan pancakes. Put the pan in the freezer to flash freeze the pancakes. When they are frozen solid, take them off the parchment and put them in a plastic bag. I make up large batches on the weekend and keep them in the freezer for breakfast during the week.
To reheat the sourdough sheet pan pancakes, pop them in the toaster or air fryer for a few minutes. They make for a quick and easy breakfast in the morning.
If you are wanting to make pancakes while camping, you can totally freeze the batter too! Make up the batter and put it into a plastic bag. Freeze it flat so that it packs well in the cooler. When it’s time to make breakfast, let the batter thaw out. Cut off the bottom corner of the bag. Now you can squeeze the batter into the skillet without making a mess. We did this while camping this summer and it worked wonderfully!
Sourdough Sheet Pan Pancakes
Do you feel like pancakes just aren’t worth the time? By the time the last one is done, the first one is cold even if you can batch them on a griddle. Let me make pancakes, one of the quickest breakfast options for you. Instead of flipping a dozen pancakes, make them all at once in the oven. Sourdough sheet pan pancakes are done in less than 30 minutes and they are all hot and ready at the same time!
Ingredients
- 2 cups sourdough starter or discard
- ½ cup fractionated coconut oil or melted butter
- 2 eggs
- 1 teaspoon salt
- 2 tablespoons syrup
- 2 teaspoons baking soda
Instructions
- First mix together 2 cups of sourdough starter, ½ cup of melted butter, 2 eggs, 1 teaspoon salt, and 2 tablespoons syrup together.
- Next preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. I find giving the batter a minute to sit undisturbed makes for fluffier pancakes. If you want even fluffier pancakes add a bit of flour.
- Then pour the sourdough pancake batter onto the parchment lined pan. Bake for 18-20 minutes. You will get about 12 pancakes out of this recipe.
- Serve the sourdough sheet pan pancakes with peanut butter, whipped cream, or good old maple syrup!
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Leave a Reply