Make Ahead: Sourdough Sheet Pan Blueberry Pancakes

If you're tired of the traditional stovetop pancake routine and are craving a new culinary adventure, you're in for a treat. Today, we're diving into the world of sourdough sheet pan pancakes – a game-changer that combines the beloved flavors of sourdough with the convenience of a sheet pan.

Sourdough has been stealing the spotlight in kitchens worldwide and for a good reason. Its unique tangy taste and airy texture add a delightful twist to various recipes, and pancakes are no exception. Take this classic breakfast staple and transform it into a sheet pan masterpiece, save time, and create a feast for the eyes and taste buds.
​
You will love how simple and delicious these sourdough sheet pan pancakes taste. Whether you're a seasoned sourdough enthusiast or a breakfast lover looking for a fresh twist, these pancakes will become a new favorite in your morning routine. Get ready to flip the script on your breakfast game and savor the magic of sourdough in every bite!

Ingredients: 
Dry ingredients:
2 heaping cups of organic unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 scoop of Levels Grass-Fed Vanilla Whey Protein (or 3 Tbs Sugar)
1 teaspoon salt

Wet ingredients:
1 cup (more or less) sourdough starter (fed or unfed is fine)
1 ¾ cups milk 
2 large eggs
2 Tablespoons organic coconut oil

For the toppings: 
1/4 fresh or frozen blueberries
Optional: cinnamon, maple syrup, butter

Directions:
1. Preheat oven to 425 degrees F. 
2. Use parchment paper to line a  9×13 rimmed sheet pan and set aside.
3. In a large bowl, whisk together the dry ingredients. Next, whisk in the wet ingredients until combined and smooth.
4. Pour batter onto the prepared pan. Tilt the pan as needed to get it as level as possible.
5. Sprinkle with the blueberries.
6. Bake for 15-18 minutes until the pancake springs back to the touch.
7. Let it cool for a minute or two, then slice it into your preferred portions.
8. Serve with your choice of toppings! 

Make ahead directions: Wait until pancakes have cooled, slice into portions and then stick the pan in the freezer. Wait about two hours and remove from freezer. Each slice can be separated and placed in a reusable gallon pouch to be used throughout the week!  Heat in a microwave wrapped in a paper towel for about 40 seconds.