Overnight Sourdough Sheet Pancakes
Ashely Turner
I love a breakfast that makes mornings a little easier, and these overnight sourdough sheet pancakes do just that. Made with whole wheat flour and sourdough discard, they’re an easy way to feed the whole family without standing at the stove flipping pancakes. Start the batter the night before, then finish it off in the morning with your favourite toppings and pop it in the oven!
Makes: One 12 × 17-inch sheet pan
Ingredients
- 2 cups whole milk
- 2 tsp white vinegar
- 2 cups whole wheat flour
- 3 tbsp sugar
- 1 cup sourdough discard
- 2 eggs
- ¾ tsp French gray coarse salt
- ¼ cup oil
- 1½ tsp baking soda
Directions
Combine vinegar and milk in a measuring cup or small bowl and set aside to allow the milk to curdle.
Prepare the overnight sponge by combining the flour, sugar, milk/vinegar mixture, and sourdough discard. Use a dough hook or spoon to mix well. Cover the bowl and let it sit on the counter for up to 8 hours or overnight. It will be active and bubbling.
Add the eggs, salt, oil, and baking soda just before you are ready to bake.
Spray or oil a large 12 × 17-inch jelly roll pan or sheet pan. Pour the batter onto the pan.
Add whatever toppings you like for pancakes. Simply sprinkle them on top of the batter; as it bakes, it will rise around the toppings.
Bake at 350°F for 15–20 minutes.
