Name: Sourdough Discard Pancakes: Fluffy, Tender & Easy to Get Right
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 12–13 pancakes
Cuisine: American
Ingredients: 220 g sourdough discard, from a 100%-hydration starter; 180 g all-purpose flour, about 1½ cups spooned and leveled; 200 ml milk, about ¾ cup + 1½ tablespoons, plus up to 30 ml / 2 tablespoons more as needed; 2 large eggs, about 100 g without shells; 35 g unsalted butter, about 2½ tablespoons, melted and cooled until just warm, plus a little for the pan; 25 g granulated sugar, about 2 tablespoons; 8 g baking powder, about 2 teaspoons; 2 g baking soda, about ½ teaspoon; 4 g fine salt, roughly ⅔–¾ teaspoon; 1 teaspoon vanilla extract, optional

Posted on August 14, 2026August 14, 2026 by Masala Monk — Leave a comment

Sourdough Discard Pancakes: Fluffy, Tender & Easy to Get Right

Stack of golden-brown sourdough discard pancakes with melting butter and maple syrup, with one cut pancake showing a soft cream-colored interior with small air pockets.

A jar of sourdough discard has a way of turning breakfast into a small negotiation. There is too much of it to feel good about throwing away.

But you also do not want to feed a starter, wait for it to peak, or spend the morning wondering why the first pancake is beautifully brown outside and still wet in the middle.

These sourdough discard pancakes are fluffy American-style pancakes with lightly crisped golden edges, a soft, springy center, and a mild sourdough tang that still leaves butter and maple syrup in charge. Refrigerator-cold discard works, and active starter works too. This is a same-day recipe: no feeding first, no overnight fermentation, no waiting for a rise.

Jump to the recipe · Check the batter · Troubleshooting

Discard does change from jar to jar. One pours; another mounds. Fresh discard may be thick and mild, while an older refrigerator jar can become sharper and looser.

So instead of pretending every jar needs exactly the same amount of milk, this recipe gives you a dependable starting point and a clear picture of what ready-to-cook batter looks like.

Several portions of sourdough discard showing visibly different consistencies, from thick and mounded to looser and more pourable. — One jar may pour while another mounds. Treat the final batter flow—not the discard’s starting thickness—as the calibration target.

The measurements get you started; the batter and first pancake tell you the rest.

Quick Answer: How Do You Make Fluffy Sourdough Discard Pancakes?

Cold, unfed sourdough discard works. Hands-on prep takes about 10 minutes, with no feeding or overnight wait. Baking powder and baking soda provide the same-day lift.

Use a thick but pourable batter, start the pan around 350°F / 175°C, and cook one tester pancake before filling the griddle. Flip when the edge looks matte, bubbles have formed and begun staying open, and the underside is golden.

Sourdough Discard Pancakes Recipe

This version uses 220 g discard—enough to make a real dent in the jar—while keeping enough fresh flour for a fluffy American-style crumb. Start with 200 ml milk and keep another 30 ml nearby only if the rested batter needs it.

Recipe at a Glance

Hands-on prep	About 10 minutes
Rest	About 10 minutes
Cook	About 15–20 minutes on a roomy griddle
Total	About 35–40 minutes; longer with a small skillet
Yield	About 12–13 pancakes
Serves	3–4

Ingredients

220 g sourdough discard, from a 100%-hydration starter
180 g all-purpose flour, about 1½ cups spooned and leveled
200 ml milk, about ¾ cup + 1½ tablespoons, plus up to 30 ml / 2 tablespoons more as needed
2 large eggs, about 100 g without shells
35 g unsalted butter, about 2½ tablespoons, melted and cooled until just warm, plus a little for the pan
25 g granulated sugar, about 2 tablespoons
8 g baking powder, about 2 teaspoons
2 g baking soda, about ½ teaspoon
4 g fine salt, roughly ⅔–¾ teaspoon
1 teaspoon vanilla extract, optional

Weigh the discard if you can. Its cup volume can vary considerably depending on hydration, temperature, and whether the starter is bubbly or collapsed.

Glass bowl of sourdough discard on a digital kitchen scale reading 220 grams. — Weighing 220 g removes one variable before you begin adjusting the batter.

Instructions: Prepare the Pan and Batter

Preheat the pan. Warm a skillet or griddle over medium to medium-low heat while you make the batter. If you can measure the cooking surface, start around 350°F / 175°C. Heavy cast iron needs a gentler, longer preheat than a thin nonstick pan.

Mix and Rest the Batter

Mix dry and wet separately. In one bowl, whisk together the flour, baking powder, baking soda, and salt. Separately, whisk the discard with 200 ml milk, the eggs, sugar, vanilla, and melted butter. Refrigerator-cold discard can make hot butter firm up, so let the butter cool until just warm first. A few tiny butter flecks are harmless.
Combine and rest. Add the dry ingredients to the wet and mix gently until the large streaks of flour disappear. Small lumps are fine. Let the batter sit for about 10 minutes so the flour can absorb the liquid.

Leave the little lumps alone. Once the large streaks of flour disappear, the short rest can finish hydrating the batter.

Close-up of pale sourdough pancake batter with small soft lumps and no visible pockets of dry flour. — Small soft lumps are fine; chasing perfect smoothness with extra stirring can make pancakes tougher.

Check the thickness. After the rest, yours may already be ready to cook. The batter should fall in a slow, heavy ribbon and mound briefly before settling. A stiff batter can take milk 1 tablespoon / 15 ml at a time; a clearly runny batter can take flour about 1 tablespoon / 8 g at a time. If you need much more than the reserved 30 ml milk—or repeated additions of flour—pause and recheck the original measurements.

When the ribbon looks like this, stop adjusting. Let it settle briefly, then move on to the tester pancake.

Thick sourdough pancake batter falling from a spoon in a slow ribbon and forming a low mound that begins settling back into the bowl. — Aim for the same slow, heavy ribbon even when two discard jars start differently. Final batter flow matters more than identical milk additions.

Cook the Tester, Then Finish the Batch

Grease lightly and cook one tester. Coat the pan with a thin film of butter or neutral oil, then add about 60 g / a scant ¼ cup batter. The first pancake answers four questions: did it spread correctly, did it brown at the right speed, did the center set, and did the crumb stay tender?

Keep the tester close to 60 g / a scant ¼ cup. That keeps its spread and cooking cues aligned with the timings in this recipe.

A scant quarter-cup measure portions about 60 grams of sourdough pancake batter onto a dark griddle. — A consistent 60 g portion makes spread, browning and doneness much easier to compare.

Flip when the cues line up. For a roughly 60 g pancake, the first side usually takes about 2–3 minutes. Look for a matte outer edge, bubbles across the surface, a few bubbles that have burst and stayed open, and a golden underside. Flip once and cook the second side for roughly 1–2 minutes.

Use the cues together. The surface should look more set, the edge matte, and the underside golden before you turn the pancake.

Three pancakes on one griddle show cooking stages from freshly poured batter to forming bubbles and a ready-to-flip pancake with a matte edge and open bubbles. — Don’t flip at the first bubbles. Wait for matte edges and a few burst bubbles that stay open.

Finish the Batch

Adjust the pan, then cook the batch. A dark underside beneath a still-wet top means the pan is running too hot; lower the heat before the next pour. If the tester races outward, the batter needs a little more body. Once the center tears open soft and fully set, cook the remaining pancakes. If butter solids start getting too dark between batches, wipe the pan and grease it lightly again.
Serve or keep warm. Eat the pancakes as they come off the griddle, or hold them on a wire rack over a sheet pan in a 200°F / 95°C oven while the rest cook.

Can I Use Cold Sourdough Discard or Active Starter?

Yes—cold refrigerator discard and active starter both work, as long as the starter is established and healthy. Cold discard can go straight into this same-day batter.

Sourdough discard safety guide showing cold unfed discard as usable, gray or dark hooch as a sign to inspect the discard underneath, and fuzzy growth or abnormal pink or orange color as reasons to discard it. — Gray or dark hooch alone is not mold. Fuzzy growth or abnormal pink/orange discoloration means the discard should not be used.

Cold, unfed refrigerator discard: use it directly.
Fresh or active starter: use the same weight.
Gray or dark liquid on top: this is usually hooch from a hungry starter, not mold. Pour it off if you want a milder result, then check the discard underneath as usual.
Discard from a brand-new starter that is not reliably active yet: wait until the starter is established and behaving consistently before saving its discard for cooking.
Moldy or abnormally discolored starter: fuzzy growth or unusual pink or orange discoloration means it should not go into breakfast.

How Old Can Sourdough Discard Be for Pancakes?

There is no single day when refrigerated discard suddenly becomes unusable. King Arthur Baking notes that refrigerated discard can keep for several weeks. Older discard usually tastes sharper and may become looser; use the safety checks above rather than age alone to decide whether it belongs in the batter.

If the starter itself is giving you trouble, our sourdough starter recipe for beginners goes deeper into feeding, texture, discard, and keeping a healthy culture.

Discard unusually thick or thin? Go to the batter consistency guide.

Sourdough Pancake Batter: Too Thin, Just Right, or Too Thick?

Get this part right and most of the rest becomes easy. Two people can weigh the same 220 g of discard and still see slightly different batter, especially when one jar is fresh and thick and another is older and looser.

The target is still the same: a slow, heavy ribbon that sits briefly on the surface before easing back into the bowl.

How to Adjust Thin or Thick Pancake Batter

What you see	What it means	What to do
Runs quickly from the scoop and spreads immediately	Too thin	Add about 8 g / 1 tbsp flour, mix gently, and check again.
Falls in a thick ribbon and gradually relaxes	Just right	Cook the tester pancake.
Drops in a mound and barely moves	Too thick	Add 15 ml / 1 tbsp milk, mix gently, and check the flow again.

A loose batter runs outward before the pancake has much chance to build height. At the other extreme, batter that barely moves can sit too tall, allowing the underside to brown before enough heat reaches the center.

Three bowls compare sourdough pancake batter that is too thin, just right, and too thick; the guide suggests about 8 grams flour for thin batter and 15 milliliters milk for thick batter. — Correct thin or thick batter in small increments, then mix gently and check the flow again before adding more.

Let the First Pancake Check the Pan

The first pancake has a bad reputation. Give it a job instead.

A bad first pancake is useful information; finding the same problem after the whole bowl has been cooked is much more annoying. Check four things:

A single tester pancake is used to check its diameter, golden underside, cooked center, and exposed interior crumb before cooking the remaining batter. — After the tester, change one variable at a time so you know which adjustment actually fixed the problem.

What to Check on the Tester

Spread: does it widen into a neat, fairly thick round?
Browning: does the underside turn golden at roughly the same pace that the top begins to set?
Center: does it cook through before the bottom gets too dark?
Crumb: when torn open, is it soft and springy instead of shiny or paste-like?

Let that pancake overrule the temperature dial. Electric griddles, heavy cast iron, and thin skillets can behave very differently even when their settings sound similar.

Pancake edge lifted with a spatula to reveal a mottled golden-brown underside while the top shows bubbles and a partly set surface. — The underside and surface should progress together; dark below and wet above usually means too much heat.

Read the Crumb

Once the tester tears open fluffy and fully set, breakfast gets much easier. The edges should be lightly browned and delicately crisp, while the warm center springs back instead of smearing against the fork.

Torn sourdough pancake showing a fully cooked cream-colored interior with small irregular air pockets and a soft, set crumb. — Let a freshly torn pancake sit for a few seconds before judging it. Escaping steam can make a fully cooked center look temporarily wetter.

Once the tester is right, cook the remaining pancakes with the same portion and steady heat.

Side view of a stack of four fluffy golden sourdough discard pancakes with melting butter and lightly syruped edges. — A settled batter and steady griddle should give you a consistent batch.

Tester still not right? Go straight to troubleshooting.

Sourdough Discard Pancake Troubleshooting

Most pancake problems announce themselves early. The first question is simple: does the pan need adjusting, or does the batter?

Troubleshooting guide showing six pancake problems: flat, gummy, gluey, tough, pale, and too dark, with each linked to batter, cooking, mixing, or heat. — Start with the symptom, then separate batter problems from heat, mixing and cooking problems before changing the recipe.

A gummy, wet middle often points to cooking conditions; a persistently gluey, paste-like crumb sends you back to the batter.

Two cut pancakes compare a gummy wet center with otherwise formed crumb against a broadly dense, paste-like gluey interior with poor air-cell structure. — Try one lower-and-slower tester first. If the wet center disappears, suspect cooking; if the crumb stays paste-like throughout, revisit batter balance.

Start With the Symptom

What happened	Check first	What usually helps
Flat and spreading	Batter too loose	Thicken slightly; if the consistency already looks right, make sure the baking powder is fresh.
Golden outside, wet or gummy inside	Pan too hot, pancake too large, or batter sitting too tall	Lower the heat, make a slightly smaller pancake, or loosen an overly thick batter.
Gluey despite longer, gentler cooking	Too much liquid or too little fresh flour	Recheck discard thickness, milk, flour, and major substitutions.
Tough or rubbery	Overmixing, too much added flour, or overcooking	Mix less, keep corrections small, and shorten the cook once the center is set.
Pale and slow	Pan too cool	Increase the heat slightly.
Too sour	Older, more acidic discard	Use fresher discard next time.
Soapy or alkaline taste	Too much baking soda	Stick to the measured amount.
Bubbly but still dense	Loose batter, tired baking powder, or a pan that’s too cool	Check the batter first, then make sure the baking powder is fresh and the pan is hot enough.

Golden Outside, Gummy Inside

A beautifully browned underside with a wet middle means the surface is cooking faster than the center.

Two pancakes are lifted on spatulas: the too-hot example has a dark underside while the top remains wet, and the correct-heat example has a golden underside with bubbles and a more set top. — If later pancakes brown faster than the first, reduce the heat slightly; the skillet may simply be getting hotter.

Lower the heat for the next pancake. A very tall mound of batter may need a splash of milk. An oversized pour simply needs more time than the roughly 60 g pancakes used for these timings.

Two pancakes made from the same batter cook side by side; the smaller 60-gram pancake is more evenly set while the oversized pancake remains wetter in the center. — Larger pancakes need more time for heat to reach the center, even when the outside looks ready.

For repeated trouble, an instant-read thermometer can be a temporary learning tool. A center around 190°F / 88°C is a useful cooked-through reference. Once you recognize the correct crumb, there is no reason to measure every pancake.

Instant-read thermometer inserted from the side into a stack of sourdough pancakes, displaying 190 degrees Fahrenheit and approximately 88 degrees Celsius. — Measure the thickest center, not the crust or pan-facing edge. Around 190°F / 88°C is a useful cooked-through reference while learning the cues.

The Center Stays Gluey Even After Longer Cooking

A persistently gluey center is different from one that simply needed another minute. When lower heat and enough cooking time still leave a paste-like interior, go back to the bowl before sacrificing the outside of another pancake.

Several things can push the crumb in this direction: very loose batter, using all the optional milk with unusually thin discard, too little fresh flour, or major substitutions.

If the batter is badly out of balance, cooking the pancake until the outside becomes leather will not rescue the middle.

Back to recipe · Check batter consistency · Back to top

Why Does Unfed Sourdough Discard Still Work in Pancakes?

Here, the baking powder and baking soda do the lifting. The discard brings flour, water, acidity, and sourdough flavor, but it does not need to raise the pancakes by itself.

This recipe assumes a 100%-hydration starter, meaning equal weights of flour and water are normally used when feeding it. So 100 g of discard contains roughly 50 g flour and 50 g water.

Overhead guide showing 100 grams of sourdough discard beside 50 grams of flour and 50 grams of water to explain 100 percent hydration. — Hydration is the flour-to-water ratio, not a visual thickness score. Two 100%-hydration starters can still look and feel different.

If your starter is much stiffer or wetter than a 100%-hydration starter, you may need a little more or less milk. That’s fine—after the rest, judge the bowl by the same batter cue.

Fresh flour and eggs give the pancakes enough body to set. Once the rested batter looks right, it can go straight to the griddle; the discard does not have to puff up the bowl the way active starter raises bread dough.

How Discard Age and Thickness Affect the Batter

Most jar-to-jar differences come down to flavor and how much extra milk the batter needs.

Your discard	Likely effect	What to do
Fresh or active	Milder flavor; sometimes a more aerated batter	Start with the base recipe.
Older refrigerated	Sharper flavor; may be looser	Start with 200 ml milk and add more only if needed.
Very thin	Wetter final batter	You may need little or none of the reserved milk.
Very thick	Stiffer final batter	Add the reserved milk gradually after the rest.

If the batter looks right before you use the full extra 30 ml milk, stop there. The extra milk is there for the jars that need it.

Three bowls show pancake batter made with thin, typical, and thick sourdough discard, with guidance to use little or no reserved milk, check the ribbon, or add milk gradually up to 30 milliliters. — Hold back the extra milk until after the rest. That gives you room to calibrate thick discard without making a thinner jar too loose.

Make the Batch Fit the Discard You Actually Have

Sometimes the jar gives you the full 220 g. On other mornings, you scrape out only 60–70 g and breakfast still needs to happen. A discard recipe should not make you feed the starter again just to create enough discard for breakfast.

Choose the batch closest to what is in your jar. The ingredient amounts change, but each version uses the same mixing, resting, batter-checking, and cooking method as the main recipe.

Batch-size guide showing about 65 grams discard for 3 to 4 pancakes, 110 grams for about 6, 220 grams for about 12 to 13, and about 440 grams for about 24 to 26 pancakes. — Choose the nearest established batch instead of forcing every gram into one formula; clean ratios are easier to cook predictably.

Mini Batch: About 65 g Discard

This is the “there really isn’t much in the jar” batch. It makes about 3–4 pancakes.

Small breakfast plate with three to four golden sourdough discard pancakes beside a nearly empty discard jar and a mug. — Even 65 g of discard is enough for a small 3–4-pancake breakfast.

65 g sourdough discard
55 g all-purpose flour
60 ml milk, plus up to about 10 ml more if needed; add it 1 teaspoon / 5 ml at a time
30 g beaten egg, about 2 tablespoons
10 g melted butter, about 2 teaspoons
8 g sugar, about 2 teaspoons
½ teaspoon + ⅛ teaspoon baking powder
⅛ teaspoon baking soda
Scant ¼ teaspoon fine salt
A small splash of vanilla, optional

Beat one egg, use 30 g for the batter, and save the rest for scrambled eggs or another breakfast use.

Half Batch: 110 g Discard

This is the neatest smaller batch because one large egg divides the main recipe cleanly in half. It makes about 6 pancakes.

110 g sourdough discard
90 g all-purpose flour, about ¾ cup
100 ml milk, plus up to 15 ml more if needed; add it 1–2 teaspoons / 5–10 ml at a time
1 large egg
18 g melted butter, about 1 tablespoon + 1 teaspoon
12–13 g sugar, about 1 tablespoon
1 teaspoon baking powder
¼ teaspoon baking soda
About ⅓ teaspoon fine salt
½ teaspoon vanilla, optional

For the full 220 g discard batch, use the main recipe above. At every size, start with the listed milk and adjust only when the rested batter clearly needs it.

What If You Have 400–500 g of Sourdough Discard?

Have around 440 g? Double the whole recipe. That gives you roughly 24–26 pancakes.

Guide for a large amount of sourdough discard: around 400 grams can use 395 grams across 220, 110 and 65 gram batches; around 440 grams doubles the recipe; closer to 500 grams uses 440 grams and saves the rest. — Around 440 g doubles cleanly. Near 400 g, the full + half + mini batches use 395 g; near 500 g, use 440 g and save the rest.

440 g sourdough discard
360 g all-purpose flour
400 ml milk, plus up to 60 ml more if needed
4 large eggs
70 g melted butter
50 g sugar
16 g baking powder
4 g baking soda
8 g fine salt
2 teaspoons vanilla, optional

Closer to 400 g? The full, half, and mini batches above use 395 g discard altogether, so you can make those three batches without wrestling with awkward egg fractions.

Closer to 500 g? Weigh out 440 g for the double batch and save the rest for another recipe.

Want to use 400–500 g of discard without ending up with two dozen pancakes? That’s a different recipe. Adding more discard here also adds more fermented flour and water, so the whole batter changes.

If the jar is still looking alarmingly full after breakfast, our sourdough banana bread with discard gives some of it another useful destination.

Can I Make This Sourdough Pancake Batter Overnight?

Not as written. This is a same-day batter, and the baking powder and baking soda go in before the short rest.

Don’t simply put the finished batter in the refrigerator until morning. Overnight sourdough pancakes need the long rest and the leaveners timed differently, so use a method written specifically for an overnight batter.

Easy Substitutions—and the Ones That Need a Different Recipe

Plant milk and neutral oil are straightforward changes. Eggs and gluten do much more work in the pancake, so removing either needs a recipe built for that change.

Two wet pancakes on a griddle, one topped with blueberries by hand and the other dotted with chocolate chips after the batter has been poured. — Scatter blueberries or chocolate chips after pouring so one batch can stay partly plain.

Substitution and Add-In Guide

Change	How to handle it	What to expect
Unsweetened plant milk	Easy swap	Use it in place of the milk and check the rested batter the same way.
Neutral oil for butter	Easy swap	The flavor will be less buttery, and the browning may differ slightly.
Blueberries or chocolate chips	Easy add-in	Scatter them over each pancake after pouring so you can control the amount without repeatedly stirring the whole bowl.
Buttermilk	Not a straight 1:1 swap	It changes both acidity and batter thickness.
Eggless or vegan	Use a recipe designed for it	Removing eggs changes binding, moisture, and crumb.
Fully gluten-free	Use a gluten-free recipe	You need a gluten-free starter and a pancake recipe built around gluten-free flour.
No-added-flour/high-discard	Use a high-discard recipe	The flour-to-liquid balance and finished texture will be different.

Buttermilk is a good example of why some swaps deserve their own recipe. If that is the pancake you actually want, our fluffy buttermilk pancakes are built around it from the start.

Thinking about replacing the eggs with flax? Our guide to how to make a flax egg explains what flax contributes and where it behaves differently from a chicken egg. That does not make it an automatic replacement for the two eggs here.

Storing, Freezing, and Reheating Sourdough Pancakes

Keep a Batch Warm

Set a wire rack over a sheet pan and keep cooked pancakes in a 200°F / 95°C oven while the rest cook. The rack lets steam escape instead of trapping it underneath the stack.

Refrigerate

Cool leftovers, refrigerate them promptly in a covered container, and use them within 3–4 days. That matches the USDA guidance for refrigerated cooked leftovers.

Freeze

Cool the pancakes completely, then freeze them in a single layer or separate small stacks with parchment. Once firm, transfer them to a freezer-safe bag or container. For the best texture, try to use them within about 1–2 months.

Reheat

Toaster: great for one or two pancakes when you want slightly crisper edges.
Skillet: warm over low to medium-low heat for roughly 1–2 minutes per side.
Microwave: use short 15–20 second bursts; fastest, but also the softest finish.
Oven: warm several pancakes around 350°F / 175°C for about 5–7 minutes, adding more time when starting from frozen.

A Better Use for the Jar in the Fridge

The best sourdough discard pancake is not the one made from the most photogenic starter. It is the one that works with the jar you actually have.

Get the batter into that slow, heavy ribbon. Let the first pancake tell you what the pan needs. Then cook the rest while the edges take on color, the centers stay soft and springy, and a little butter starts melting into the warm stack.

When breakfast is finished, the discard jar is a little emptier instead of going into the bin—and the next jar should feel much less mysterious.

Partially eaten sourdough pancakes on a ceramic plate with a used fork, maple syrup traces, crumbs, and a nearly empty sourdough discard jar in the background.

If you make these, tell us what kind of discard you used and whether the batter needed any of the reserved milk. Sourdough jars behave differently, and your experience may help the next person staring into theirs.

Back to recipe · Back to top

Explore more sourdough: If sourdough is becoming less of a leftover-management project and more of a hobby, our sourdough bread recipes guide is a natural next step into loaves, rolls, buns, and longer-fermented doughs.

Posted on August 11, 2026August 11, 2026 by Masala Monk — Leave a comment

Southern Buttermilk Biscuits Recipe: Flaky, Tall and Tender

Golden Southern buttermilk biscuits on a wooden board, with one split open to reveal a soft interior with natural flaky seams and melting butter.

Pull apart a hot Southern biscuit and the center should open in tender, buttery layers, with the top golden and the middle moist enough to catch a melting swipe of butter.

These are the biscuits we’re making here: tall enough for visible layers, with a soft, tender center and buttery seams that separate easily while warm. You don’t need a food processor or rolling pin, and chilling only comes into play if the butter begins to soften while you work.

The whole batch takes about 35 minutes. Once you know what the butter and dough are supposed to feel like, biscuit-making becomes much less mysterious.

Quick Answer

For tall, flaky Southern buttermilk biscuits, keep the butter and buttermilk cold, mix until the dough is rough and lightly tacky, then fold and turn the dough four times before patting it to a full 1 inch / 2.5 cm thick.

Cut straight down with a sharp cutter, arrange the biscuits almost touching, and bake at 450°F / 230°C conventional until the tops are golden and the centers are baked through.

Start with 225 g of the buttermilk and reserve the final 15 g / 1 tablespoon. If dry flour still falls away when you press the mixture, add some or all of the reserve until the dough holds together.

Cold fat. Soft dough. Four folds. One-inch thickness. Hot oven. Those are the five things worth remembering.

Southern Buttermilk Biscuits Recipe

Makes about 8 biscuits with a 2½-inch / 6.4-cm cutter.

Ingredients

300 g / 10.6 oz / about 2½ cups all-purpose flour, spooned and leveled if measuring by cups, plus a little for the counter
14 g / 1 tablespoon + ½ teaspoon double-acting baking powder
2 g / ½ teaspoon baking soda
6 g fine sea salt or table salt / about 1 teaspoon
8 g / 2 teaspoons granulated sugar
113 g / 4 oz / ½ cup unsalted butter, very cold and cut into small cubes
240 g / about 1 cup cold cultured buttermilk, divided — start with 225 g and reserve 15 g / about 1 tablespoon
15 g / 1 tablespoon melted butter, for brushing after baking

Use the gram measurements when possible. Flour is easy to overmeasure by volume, and even a modest extra scoop changes how much liquid the dough needs.

What You’ll Need

A digital kitchen scale is the most useful extra, along with a large bowl, pastry blender, fork or flexible spatula, sharp biscuit cutter, and sturdy baking sheet. A bench scraper is handy for handling the dough and for cutting square biscuits, but it isn’t essential.

No pastry blender? Use your fingertips to work the cold butter into the flour. Warm hands soften butter quickly, so work briefly and stop while distinct pieces remain.

Method

Heat the oven. Set a rack in the center and preheat to 450°F / 230°C conventional. Line a sturdy, light-colored baking sheet with parchment rated for that temperature, or use a clean unlined sheet. A dark pan browns the bottoms faster, so check underneath a little earlier.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and sugar thoroughly.
Cut in the butter. Work until most pieces are roughly pea-size, with a few larger flat flakes visible. The mixture will look uneven.
Add 225 g of buttermilk. Stir with a fork or flexible spatula until shaggy clumps form. Press a handful together. If dry flour still falls away, add some of the reserved 15 g / 1 tablespoon. Use the rest only if the mixture still needs it to hold together.
Bring it together. Dust the counter with just enough flour to prevent obvious sticking—you should still be able to see the counter through it. Turn out the shaggy mixture and press the loose pieces into a rough rectangle.
Fold and turn four times. Flatten the rectangle to roughly ½ inch / 1.25 cm thick, fold it in half, then turn it 90 degrees. Flatten it again and repeat the fold-and-turn process three more times, for four folds total. By the later folds, the scruffy pile starts looking recognizably like biscuit dough while pieces of butter remain visible.

Shape, Cut and Bake

Pat to 1 inch / 2.5 cm thick. Keep the slab reasonably even; the edges can stay rustic.
Cut straight down. Lightly flour a sharp 2½-inch / 6.4-cm biscuit cutter, press straight through the dough, and lift straight up. Don’t twist the cutter.

Hand pressing a round metal biscuit cutter straight down into dough with instructions to lift straight up and not twist. — A clean vertical cut leaves the layered edge open. Pinched or dragged rims usually mean the cutter twisted.

Arrange almost touching. Place the biscuits about ¼ inch / 6 mm apart. Press the scraps together once and cut the remaining biscuits.

Eight raw biscuit rounds arranged close together with narrow quarter-inch gaps on a light aluminum baking sheet. — Leave narrow visible gaps—about ¼ inch / 6 mm. Slumping rounds signal warm dough, not a need for wider spacing.

Bake. Bake for 12–15 minutes, beginning to check at 12 minutes. Look for golden tops, set sides, browned bottoms, and centers without a gummy stripe.
Brush and serve. Brush the hot tops with melted butter and serve warm.

Warm-kitchen check: Cool, firm cut biscuits can go straight into the oven. When they become soft enough to lose their clean shape or start looking greasy, chill the tray briefly until the butter firms again.

Comparison of firm defined raw biscuits ready to bake and softer slightly slumped biscuits that should be chilled briefly. — Firm, upright cut edges can go straight to the oven; softened or slightly greasy rounds benefit from a brief chill.

Using fan/convection? If you normally reduce conventional baking temperatures for your oven, use around 425°F / 220°C and begin checking early.

Southern Buttermilk Biscuits Recipe
What Makes a Southern Biscuit Southern?
Ingredients and Flour Choices
Learn the Dough by Feel
Why These Biscuits Rise Tall and Flaky
Bake and Doneness
Troubleshooting
Make Ahead, Freeze, Store and Reheat
What to Serve With Southern Biscuits
FAQ

What Makes a Southern Biscuit Southern?

There is no single ingredient that gets to decide. Southern biscuits belong to a broad tradition of tender quick breads, with flour, fat, shaping, and preferred crust varying from kitchen to kitchen.

Across Southern kitchens, you’ll find soft-wheat and self-rising flours, butter, lard, shortening, buttermilk, hand-shaped cathead biscuits, neatly cut rounds, soft pull-apart sides, and biscuits baked farther apart for more crust.

Some people picture a tall cut biscuit with obvious layers. Others grew up eating softer biscuits baked shoulder-to-shoulder in a pan. Both belong at the table.

This version sits between old-fashioned tenderness and heavily laminated bakery-style biscuits. The folds create visible buttery seams and good height, while the center stays soft and distinctly biscuit-like. Tender describes how softly the crumb yields; flaky describes how easily the biscuit separates along buttery seams.

Split biscuit with callouts identifying a soft tender crumb and a natural flaky seam. — Tenderness is the soft crumb; flakiness is the few buttery seams that pull apart. You want both without croissant-like sheets.

Ingredients That Change the Biscuit

With only a handful of ingredients, small changes show up clearly in the finished biscuit. Flour builds the crumb. Baking powder supplies most of the rise, while baking soda works with tangy buttermilk and helps with browning.

Butter brings flavor and helps create the seams that separate as the biscuit rises.

Keeping those butter pieces firm lets them stay distinct until baking; as the butter melts and releases steam, it helps the folded layers separate.

Four-stage guide showing firm butter in dough, folded biscuit dough, heat and steam during baking, and a finished biscuit with separated seams. — Firm butter stays distinct long enough to create steam and separation in the oven, leaving biscuit-like seams rather than pastry layers.

Buttermilk brings moisture, acidity, and dairy flavor. Salt makes everything taste fuller, while two teaspoons of sugar encourage browning without making the biscuits sweet.

Flour: All-Purpose, Soft Wheat and White Lily

For this recipe, regular all-purpose flour is the default. You do not need White Lily to make a tender Southern biscuit.

Soft-wheat flour has a long association with Southern biscuits because its lower protein content makes a delicate crumb easier to achieve. White Lily’s place in Southern baking comes from its soft red winter wheat, but this recipe was written for ordinary all-purpose flour.

If White Lily or another soft Southern flour isn’t sold where you live, there is no reason to postpone breakfast.

Flour	What It Tends to Give You	Best Approach
Regular all-purpose flour	Tender crumb with enough structure for visible layers	Follow the recipe as written
Soft-wheat all-purpose flour	Especially delicate crumb	Watch the buttermilk because absorption can differ
Self-rising flour	A convenient, classic Southern route	Use a biscuit recipe written for the particular self-rising flour you have

Flour packed into a measuring cup can weigh considerably more than flour spooned in and leveled. Extra flour needs extra liquid; without it, the raw mixture starts dry and the baked crumb often does too.

Flour measured as 300 grams on a digital scale, spooned and leveled into a cup, and packed into a measuring cup. — A packed cup can quietly add extra flour. Weighing 300 g removes that variable before hydration even begins.

What About Self-Rising Flour?

Self-rising flour can make excellent Southern biscuits, but brands vary in their leavening and salt. It isn’t an exact substitute for the flour, baking powder, baking soda, and salt used here, so use a biscuit recipe written specifically for the self-rising flour you have.

Butter, Lard or Shortening?

Fat	What Changes	Why Use It
Butter	Rich flavor with obvious flaky seams	The best fit for this version
Lard	Very tender crumb with good flake	Classic savory richness
Shortening	Soft, tender crumb with less buttery flavor	Stable and easy to handle
Blend	Balanced tenderness and layering	A middle ground between flavor and stability

Butter is the fat used for this version, but how it is worked into the flour matters just as much as which fat you choose. This is the point where the mixture is easiest to assess before any liquid goes in.

Three flour-and-butter mixtures labeled too fine, target and too warm, showing fine crumbs, distinct butter pieces and softened smeared butter. — Stop while individual butter pieces are still easy to see. Fine crumbs or greasy smears have gone too far.

Start With Cold Cultured Buttermilk

Cultured buttermilk brings acidity, dairy flavor, and a thicker body than ordinary milk. Its consistency varies from carton to carton, and flour absorption varies too, which is why the final tablespoon stays in reserve until you see whether the mixture needs it.

A larger portion of buttermilk labeled 225 grams first beside a smaller reserve of up to 15 grams or 1 tablespoon. — Hold back the final tablespoon so you can correct a dry mixture without making the whole dough too wet.

Leftover buttermilk makes especially good fluffy buttermilk pancakes the next morning.

No buttermilk today? For an emergency substitute, thin full-fat plain yogurt with whole milk until it is pourable but still creamy. Use the consistency as your guide because this isn’t an exact one-for-one substitution.

Whole milk mixed with lemon juice or vinegar can also work in a pinch, although the mixture is thinner than cultured buttermilk. If buttermilk is rarely available to you, a biscuit recipe designed around milk or another dairy will be easier to repeat.

Cultured buttermilk, thinned full-fat yogurt and acidified milk shown pouring with visibly different thicknesses. — Match cultured buttermilk’s creamy pour as closely as you can; a thin substitute changes how quickly the flour hydrates.

Learn the Dough by Feel

If biscuit dough has made you second-guess yourself before, this is usually the moment. Good biscuit dough looks rougher and feels softer than many people expect.

“Do not overmix” is easy advice to repeat. Knowing what to look for when you stop is far more useful.

Shaggy buttermilk biscuit dough in a mixing bowl with uneven clumps, loose floury bits and visible butter pieces. — A few dry-looking patches are fine if a squeezed handful holds together. Don’t stir to a smooth dough.

Too Dry

The shaggy mixture breaks into dusty pieces, loose flour sits underneath, and a handful refuses to stay together when squeezed.

Add a little of the reserved buttermilk and press again. Use the rest only if loose dry flour remains and the mixture still refuses to hold together.

Just Right

The mixture looks rough and uneven. It feels lightly tacky and holds when pressed without becoming smooth or elastic. Pieces and flat streaks of butter remain visible.

This is the stage people often accidentally “fix” with extra flour. Leave it alone. Biscuit dough does not need to become neat before it becomes good.

Rough, softly gathered biscuit dough with irregular edges and small visible pieces of butter on a lightly floured counter. — The target is rough, soft and lightly tacky—not smooth, elastic or paste-like.

Too Wet

A mixture that smears across the counter, slumps instead of holding a rectangle, or clings to your hands in thick paste has moved beyond light tackiness.

When the dough is only slightly sticky, correct the surface rather than changing the dough itself. A small dusting of flour on the counter is usually enough.

Rough pre-fold biscuit dough on a counter with a thin dusting of flour and much of the work surface still visible. — You only need enough flour to prevent sticking. White ridges or a heavily coated underside mean too much.

Once you can recognize this texture by feel, the recipe stops being something you follow nervously and starts becoming something you know how to make.

Three biscuit dough states labeled too dry, just right and too wet, showing crumbly, cohesive and sticky slumping textures. — Dry dough fractures, good dough presses together, and overly wet dough sticks heavily and slumps or smears.

Need the quantities or sequence again? Back to Recipe ↑

Why These Biscuits Rise Tall and Flaky

The folds create seams, starting thickness gives the biscuit room to rise, and cutting and spacing shape the final height and crust.

Four Folds Build Layers Without Overworking the Dough

Each fold stacks pieces of butter and dough over one another. In the oven, those rough layers separate into the seams that make a warm biscuit easy to pull apart.

Four-stage guide showing biscuit dough flattened, folded in half and turned through four rounds as it becomes progressively more structured. — Later folds should feel slightly more structured while the surface stays rustic. Stop if the dough turns springy or polished.

A biscuit with very little folding has a softer, more even crumb. More elaborate lamination creates increasingly dramatic sheets. Four simple folds give this version a middle ground: visible flake and good height with a soft biscuit crumb.

Close-up of folded biscuit dough with a rough surface, subtle seams and small pieces of butter still visible throughout. — Pale butter flecks should remain visible after folding; greasy translucent smears mean the dough has warmed too much.

Thickness and a Clean Cut Set Up the Rise

Starting thickness limits how tall a biscuit can become. A thin biscuit can rise beautifully and finish short simply because it had less height at the beginning.

Side view of hand-patted biscuit dough measuring about 1 inch or 2.5 centimeters thick. — Check from the side: an even 1-inch slab gives every biscuit the same starting chance to rise.

A sharp cut also leaves the folded edge open to rise. Twisting presses those edges together, which is why the recipe uses one straight downward cut and a straight lift. King Arthur Baking’s guide to higher-rising biscuits goes deeper into the relationship between cutting and rise.

Shape and Spacing Change the Crust

If You Want…	Choose…
Soft pull-apart sides	Biscuits touching or almost touching
More browned crust around each biscuit	More space between the biscuits
Classic round biscuits	A sharp round cutter
No rerolled scraps	Squares cut with a sharp knife or bench scraper

Close biscuits support one another as they rise and shield their sides from some direct oven heat, leaving those sides pale and soft. More room exposes additional surface to heat and creates more crust.

Matched baked biscuits showing close spacing with pale soft sides and wider spacing with more browned side crust. — Close spacing gives softer sides; more room gives more browned crust. Choose one result and keep spacing consistent.

Rounds leave scraps between the cuts. Press them together once and cut again. Biscuits cut from the scraps may rise a little less evenly because that dough has already been handled. Squares avoid scraps altogether.

Round biscuits cut with a metal cutter beside square biscuits cut with a bench scraper, with scraps visible around the round cuts. — Rounds create scraps; tight cutting reduces them. Squares avoid scraps altogether.

A biscuit can lean or split unevenly and still be excellent inside. Height gives you useful feedback; perfection is not the goal.

Bake Hot and Look Beyond the Top

Oven heat affects more than browning: it also controls how quickly the biscuit structure sets while the dough expands. That makes the before-and-after shape worth watching alongside color.

The same tray of biscuit rounds shown before baking and after rising into tall golden biscuits. — Successful biscuits gain much more height than width. A spreading footprint is a useful clue even when the tops brown well.

For this size and thickness, use 450°F / 230°C conventional. Begin checking around 12 minutes, and look at the whole biscuit instead of judging it by the top alone.

Four-part biscuit doneness guide showing a golden top, risen set side, browned bottom and fully baked split center. — When color and center disagree, trust the center. Golden tops cannot rescue a glossy, compressed middle.

Top: golden, with no raw-looking floury patches.
Sides: set and risen, with visible separation through the layers.
Bottom: evenly browned, not scorched.
Center: fully set, without glossy raw dough or a gummy stripe.

A large or extra-thick biscuit can become beautifully golden before its center is completely baked. When in doubt, split one of the less-perfect biscuits and look inside.

Split biscuits comparing a narrow glossy gummy stripe in the center with an evenly baked tender interior. — A gummy center often looks slightly glossy and compressed rather than obviously raw.

If they rose well, split easily, and are tender through the middle, they’re done. Eat one while it’s hot.

Hot biscuit pulled open to reveal a tender irregular crumb with natural flaky seams and melting butter.

How did the batch turn out? Fix a flat, dry, tough or gummy biscuit → · Back to Recipe ↑

Troubleshooting Flat, Tough or Dry Biscuits

A low, dry, or oddly shaped batch usually leaves clues about what happened.

Six biscuit outcomes labeled good, flat, spread, dense or tough, dry and gummy center, with visible differences in shape and crumb. — Read the shape first, then the crumb: together they usually point back to the stage that went wrong.

Baking powder that has been open for a long time is worth replacing when repeated batches stay unusually low. When browning or timing consistently seems far from what the recipe describes, an inexpensive oven thermometer can also tell you whether the oven is reaching the temperature you set.

What You See	Where to Look	Next Batch
Flat and wide	Warm butter, tired leavener, thin starting slab, oven not fully hot	Keep the fat firm, use fresh baking powder, start thick, preheat fully
Tough or bread-like	Extra flour, prolonged mixing or kneading	Weigh the flour and stop while the mixture is rough
Dry	Too much flour, too little buttermilk, long bake	Check hydration before shaping and begin checking the oven sooner
Tender but no obvious layers	Butter worked in finely, less folding	Leave some butter pieces visible and use the four folds
Spread sideways	Warm butter, overly loose dough, oven not fully hot	Firm the shaped biscuits before baking and check the oven
Leaning or crooked	Uneven slab or angled cut	Pat evenly and cut vertically
Dark bottoms	Dark or thin pan, low rack, hot-running oven	Check earlier, use a heavier pan if possible, or move the rack higher
Gummy middle	Thick or large biscuit pulled before the center set	Give the middle more time and verify oven temperature

Flat: No Rise or Too Much Spread?

A biscuit that barely gains height points toward tired leavening, a thin starting slab, or an oven that never became fully hot. A biscuit that lifts and then widens points more toward warm butter or dough too loose to hold itself upright.

Short and narrow points to poor lift; noticeably wider points more toward spread. Similar height can hide different failures.

Tough Is Different From Crisp

A browned edge can be pleasantly crisp. Toughness shows up through the center as a firm, bread-like chew where the crumb ought to yield. Extra flour and continued mixing after the dough has come together are common reasons.

Dry: Dough Problem or Oven Problem?

Raw dough that crumbles and needs firm pressure to stay together started too dry. Dough that went into the oven cohesive and came out dry points more toward baking time. Even a couple of unnecessary minutes can change the crumb noticeably.

Side-by-side biscuit interiors comparing a soft tender crumb with a tighter, drier and more crumbly interior. — Good crumb bends and separates softly; dry crumb fractures and sheds small loose pieces.

Tender Without Layers Can Still Be a Good Biscuit

A tender biscuit with a soft, even crumb may simply have had its butter worked in more finely. That’s a perfectly good biscuit with a different texture.

Two successful biscuit interiors labeled even and tender versus flakier seams, both shown as acceptable results. — Tenderness matters more than layer count. An even, soft crumb can be every bit as successful as a flakier one.

Before moving into make-ahead, this recognition guide gathers the recipe’s main visual checkpoints in one place—from mixed dough through the finished crumb.

Five-stage guide showing rough mixed dough, folded dough, close-spaced oven-ready rounds, baked biscuits and a tender flaky interior. — Match your dough or biscuit to the closest stage here, then continue from that visual checkpoint instead of guessing.

Make Ahead, Freeze, Store and Reheat

If flouring the counter first thing in the morning is the only thing standing between you and homemade biscuits, freeze the cut biscuits before baking.

Four-step guide showing raw biscuits cut on a tray, frozen firm, stored in a freezer bag and returned frozen to a baking sheet. — Freeze until the rounds are firm enough to transfer without denting, then bag them.

Freeze Before Baking

Prepare and cut the biscuits normally.
Place them on a lined tray with space between them.
Freeze until completely firm.
Transfer to a freezer-safe bag or airtight container.
Use within 2 months for best quality.

Bake Straight From Frozen

Put the biscuits straight into the 450°F / 230°C conventional oven without thawing. Frozen biscuits take longer than fresh ones, so use the same top, side, bottom, and center cues instead of assuming another recipe’s timing will fit this dough.

Store and Reheat Baked Biscuits

Room temperature: Cool completely and keep airtight for up to 2 days.
Longer storage: Freeze them instead of refrigerating them for several days.
Freeze baked biscuits: Wrap well once cool and use within 2 months for best quality.
Oven: Reheat at 350°F / 175°C for 5–8 minutes, until warm through the center.
Microwave: For one biscuit, start with 10–15 seconds and add another short burst only if needed.

A reheated biscuit that seems a little dry usually comes back nicely when split hot and spread with butter.

What to Serve With Southern Biscuits

The first biscuit off the tray barely needs anything. Salted butter, honey, or a spoonful of homemade pear jam are enough.

If potatoes belong on the breakfast plate too, crispy air-fryer hash browns keep the stovetop free while the rest of breakfast comes together.

Biscuits also make excellent breakfast sandwiches with eggs and sausage, country ham, or fried chicken. For a bigger Sunday or holiday table, a brown sugar honey glazed ham turns them into the bread everyone keeps reaching for between bites.

And, of course, a soft but sturdy biscuit is exactly what you want underneath peppery sausage gravy, where the gravy can settle into the torn layers without turning the whole biscuit to mush.

Split Southern buttermilk biscuit covered with creamy sausage gravy, browned sausage pieces and black pepper, with another golden biscuit nearby. — Split rather than crush the biscuit so gravy soaks into the crumb while some baked crust stays intact.

Southern Buttermilk Biscuit FAQs

Do I need White Lily flour for Southern biscuits?

No. Soft-wheat flour can make especially delicate biscuits, but ordinary all-purpose flour works very well when the recipe is designed around it. This recipe uses all-purpose flour deliberately.

Why is my biscuit dough sticky?

A little tackiness is normal. Dough that sticks lightly to your fingers but holds its shape is in the right zone. Heavy smearing and slumping call for a small dusting of flour.

Can I make biscuits without a biscuit cutter?

Yes. Cut the final rectangle into squares with a sharp knife or bench scraper. Squares give you clean edges and leave no scraps.

Can I make the biscuits the night before?

The easiest make-ahead route is to cut and freeze the raw biscuits, then bake them directly from frozen. That keeps morning work minimal while preserving the cold butter and freshly mixed dough structure.

The next batch should feel less mysterious. You now know what firm butter, soft dough that holds together, and a fully baked center look like.

Pull one apart while it is still warm. The center should give along the folds, and a little butter should disappear straight into the crumb. Then decide whether the first biscuit needs honey, jam, or nothing at all.

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Posted on August 11, 2026August 11, 2026 by Masala Monk — Leave a comment

Zucchini Bread Recipe: Easy, Moist and Never Soggy

Sliced homemade zucchini bread with a deeply golden cracked top, tender cinnamon-colored crumb and small green zucchini flecks.

A good zucchini bread has a deeply golden top with a natural split down the middle, warm cinnamon in the first bite, and a tender crumb dotted with little green flecks. A slice should bend gently without falling apart, with enough moisture to stay lovely today and still be worth reaching for tomorrow.

Zucchini creates that tenderness, but it can also make the middle deceptive. The crust may look beautifully baked while the batter underneath still needs a few more minutes.

This version keeps the process easy: one bowl, no mixer, no peeling small or medium zucchini, and no wringing fresh shreds dry. You grate, stir, fold and bake.

Keep the moisture in the shreds, leave the puddle behind, and bake until the middle is set.

Quick Answer: How Do You Make Moist Zucchini Bread Without a Wet Middle?

Do not squeeze fresh zucchini dry for this recipe. Grate it on the large holes of a box grater and use 370g / 13 oz, about 2 firmly packed cups. Weigh the shreds themselves; if liquid has collected separately beneath them, leave that puddle behind.

Bake the thick batter in a 9 × 5-inch / 23 × 13 cm loaf pan at 350°F / 175°C. The crack across the top should reveal baked crumb, and a thin skewer or knife pushed into the loaf should show no raw batter.

You can make good zucchini bread without a thermometer. If you have one, it gives you the most objective final check when the crack or tester leaves any doubt. Around 200–205°F / 93–96°C indicates the loaf is baked through.

Four-stage zucchini bread guide showing moist grated zucchini, thick batter, a baked center crack and a clean-cut finished crumb. — Use the sequence as checkpoints: moist shreds → thick batter → baked crack → settled crumb. Problems are easier to correct before the loaf reaches the oven.

Zucchini Bread Recipe

This is a cinnamon-forward, oil-based loaf with plenty of zucchini, a golden split top and a crumb that stays tender without feeling wet. Make it plain, or fold in nuts or chocolate when that sounds better.

Recipe at a Glance

Yield	1 loaf, about 8–10 generous slices
Pan	9 × 5-inch / 23 × 13 cm loaf pan; light-colored metal preferred. Using glass or dark metal? See the pan notes.
Oven	350°F / 175°C
Prep	About 15 minutes
Bake	About 55–60 minutes; check the loaf itself for doneness
Zucchini	370g / 13 oz freshly grated zucchini, not wrung dry
Cooling	15 minutes in the pan, then completely on a rack

You will need: one large mixing bowl, a box grater, fork or whisk, flexible spatula, 9 × 5-inch loaf pan, parchment paper and a cooling rack. A digital scale is particularly helpful; an instant-read thermometer is optional.

Ingredients

370g / 13 oz freshly grated zucchini, about 2 firmly packed cups, not wrung dry
2 large eggs
160ml / ⅔ cup neutral oil, such as sunflower, canola or vegetable oil
95g / 3.4 oz (½ cup packed) brown sugar, light or dark
100g / 3.5 oz (½ cup) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine salt
¾ teaspoon baking soda
½ teaspoon baking powder
1¼ teaspoons ground cinnamon
⅛ teaspoon ground nutmeg, optional
260g / 9.2 oz (2 cups) all-purpose flour, spooned and leveled if using cups
Up to 85g / 3 oz chopped walnuts, pecans or chocolate chips, optional

Instructions

Hands mixing grated zucchini and wet ingredients in a large cream bowl beside a box grater, with no electric mixer present. — Hand mixing makes it easier to stop as soon as the batter comes together.

Prep and Mix the Batter

Heat the oven. Set a rack in the center and preheat to 350°F / 175°C. Lightly grease a 9 × 5-inch / 23 × 13 cm loaf pan and line the long sides with a parchment sling.
Grate the zucchini. Leave small and medium zucchini unpeeled and grate them on the large holes of a box grater. Measure 370g / 13 oz. Keep the moisture in the shreds, but leave behind any liquid that has pooled separately. Using oversized or frozen zucchini? See the prep notes first.
Mix the wet ingredients. Put the grated zucchini in a large bowl. Add the eggs, oil, brown sugar, granulated sugar, vanilla and salt. Stir until evenly combined.
Add the spices and leaveners. Sprinkle the cinnamon, nutmeg, baking soda and baking powder evenly across the surface. Stir thoroughly, scraping around the bowl, so everything is well distributed before the flour goes in.

Cinnamon and small amounts of baking soda and baking powder evenly scattered over a wet zucchini mixture before flour is added. — Scatter the leaveners broadly before the flour goes in so they distribute evenly through the loaf.

Fold in the flour. Add the flour and fold just until the last dry streak disappears. Fold in nuts or chocolate chips now, if using. The batter should spread easily with a spatula and slump slowly when lifted.

Zucchini bread batter being gently folded with a spatula while a few final streaks of dry flour remain visible. — Stop when the last dry flour streak disappears; extra folding only works the batter harder.

Fill, Bake and Cool

Fill the pan. Scrape the entire batch into the prepared pan and smooth the top lightly.

Thick zucchini bread batter spread in a parchment-lined light metal 9 by 5 inch loaf pan with space remaining above the batter. — Use the full batch in the intended 9×5-inch pan so the center bakes at the expected depth.

Bake. Bake for about 55–60 minutes. Near the end of that window, the top will usually be deeply golden with a natural crack running across it.
Check before removing it. Look into the crack and test the loaf with a thin skewer or knife. A few tender crumbs are fine; shiny raw batter needs more time. Loosely tent the top with foil if it already has enough color.

Golden-brown zucchini bread with a natural central crack still inside a light-colored metal loaf pan after baking. — Once the top is golden and split, the center—not surface color—decides whether the loaf is done.

Cool. Leave the bread in its pan for about 15 minutes, then lift it onto a rack. Cool completely for clean slices and a fully settled crumb.

Recipe source: Adapted from Smitten Kitchen’s Ultimate Zucchini Bread, with additional guidance here on zucchini moisture, doneness and common texture problems.

Zucchini & Batter

Which Zucchini?
Prepare the Zucchini
Batter Consistency

Baking & Texture

How to Know It’s Done
Moist vs Wet vs Gummy
Troubleshooting

Change & Keep

Add-Ins
Substitutions
Pan
Storage & Freezing

Which Zucchini Are You Using?

Freshly grated zucchini is the reference point for this loaf. Small supermarket zucchini are the simplest route, but the oversized one hiding beneath the garden leaves can work too.

Several small young zucchini beside one very large garden zucchini, comparing the sizes that can be used for zucchini bread. — Prep changes with zucchini size; the target stays 370g of usable grated flesh.

You have	What to do
Small or medium fresh zucchini	Leave the skin and seeds in place. Grate and measure 370g.
Large garden zucchini	Cut it open first. Remove tough skin or a pale, spongy cavity full of hard seeds if necessary, then grate and measure 370g of the usable flesh.
Frozen shredded zucchini	It can work, but it will not behave exactly like fresh zucchini after thawing. See the note below.

How to Prepare Zucchini for Bread

Peel, Seeds and Grating

Do you need to peel it? No. Thin zucchini skin softens during baking and leaves the familiar green flecks through each slice. Peel only an oversized mature zucchini whose skin has become leathery.

What about the seeds? Leave young seeds alone. With a huge garden zucchini, scoop out the middle only when it has become pale, spongy and filled with hard mature seeds.

Large mature zucchini cut lengthwise to show firm usable outer flesh and a pale, seeded central cavity that may need removing. — Remove a hard-seeded, spongy center before weighing so the 370g reflects usable flesh.

Which grater? Use the large holes of a box grater. They produce strands that disappear comfortably into the baked crumb without turning the raw zucchini into pulp.

Unpeeled green zucchini being grated on the large holes of a stainless steel box grater, with green-edged shreds collecting below. — Grate over a plate or shallow bowl so separately pooled liquid is easy to leave behind.

Should You Squeeze Zucchini for Zucchini Bread?

No—fresh zucchini should not be squeezed dry for this loaf. Its moisture is part of what keeps the crumb tender.

A bowl of freshly grated zucchini can look surprisingly wet. That alone does not mean anything has gone wrong.

Moisture held inside and on the shreds belongs in the recipe. Water that has collected separately as a puddle does not. Leave that free liquid behind, but do not twist or wring the zucchini into a dry, fibrous mass.

Keep the moisture in the shreds; leave the puddle behind.

Three grated zucchini states showing moist fluffy shreds, zucchini sitting in separately pooled liquid and tightly squeezed dry zucchini. — Judge separated liquid, not simple dampness: keep moist shreds, leave the puddle, and don’t wring them dry.

Grated too much? Keep the extra out of the batter so the ratio stays intact. These crispy zucchini chips turn the surplus into something thin, salty and crunchy instead.

Can You Use Frozen Zucchini for Zucchini Bread?

Yes, but fresh zucchini gives the most predictable result here. Freezing breaks down the shreds and makes them release considerably more water as they thaw.

Thaw frozen zucchini completely and let any liquid that has separated freely drain away. Do not wring the remaining shreds dry. Drained frozen zucchini is not a gram-for-gram equivalent to the fresh amount in the recipe, so some variation is unavoidable.

The batter checkpoint matters more when you use frozen zucchini. It should still spread easily, slump slowly from the spatula and have no distinct layer of liquid collecting around it. A bag of summer zucchini saved for later can still make a good loaf; it simply asks you to pay closer attention to the bowl.

Frozen grated zucchini, thawed zucchini releasing liquid and drained zucchini shreds that remain visibly moist. — After thawing, drain freely separated liquid without wringing the shreds; then use batter consistency as the better checkpoint.

What Should Zucchini Bread Batter Look Like?

The batter should be thick enough to spread into the pan and loose enough to slump slowly from the spatula. Green strands of zucchini will still be visible through the cinnamon-speckled mixture.

A little visible moisture from the grated zucchini is normal. A distinct layer of liquid separating around the batter is different; check whether free zucchini water went into the bowl and recheck the measurements before baking.

Three zucchini bread batters comparing a thin runny mixture, thick slow-slumping correct batter and an overly stiff batter. — If the batter is too loose or stiff, recheck zucchini water and flour before adding anything.

A mixture that barely yields to the spatula can point to too much flour.

How to Know Zucchini Bread Is Done

Zucchini bread is done when the crack through the top reveals baked crumb and a tester pushed into the loaf carries no raw batter. The clock tells you when to begin looking; these cues tell you when to stop baking.

Check the Crack, Then Use a Tester

A deeply golden top is persuasive, especially once the kitchen smells like the loaf must be done. Check the crack anyway.

Shiny batter down inside that opening needs more oven time. Baked crumb has lost the raw gloss.

Two similarly browned zucchini loaves comparing a crack with glossy raw batter and a crack showing opaque baked crumb. — Once the crust is brown enough, judge the center—not the surface color or the clock.

Next, push a thin skewer or knife into the thickest part. A clean tester or a few tender crumbs are both fine. A streak of uncooked batter is not.

Three wooden testers showing a clean tester, a few soft baked crumbs and a thick smear of raw zucchini bread batter. — Test the thickest center; an edge can look done while the deepest batter still needs time.

Chocolate chips can imitate wet batter, so test another spot before deciding.

Two close-up baking testers comparing dark melted chocolate residue with a pale, wet smear of raw zucchini bread batter. — If a tester hits melted chocolate, test a nearby spot before extending the bake.

A Thermometer Gives You One More Check

You can make good zucchini bread without a thermometer. If you have one, it gives you the most objective final check when the crack or tester leaves any doubt.

Move an instant-read probe slowly through the loaf and note the lowest reading. Around 200–205°F / 93–96°C indicates that the bread is baked through.

Instant-read thermometer inserted into the thick center of zucchini bread in a light metal pan, displaying about 203 degrees Fahrenheit. — Keep the probe off the pan and read the thickest part of the loaf.

King Arthur Baking’s quick-bread doneness guide explains the thermometer method in more detail.

Already baked it and found a wet or raw center? Go straight to troubleshooting →

The Hard Part: Let It Cool

This is the instruction nobody wants when the kitchen smells like cinnamon and the loaf is sitting three feet away.

Whole golden zucchini bread cooling on a wire rack beside a knife, butter and neutral linen in warm natural light.

Give it about 15 minutes in the pan, then move it to a rack. Steam continues to escape while the crumb settles, so a just-baked slice naturally feels tackier than one cut later.

You can steal a warm slice. Just wait until the loaf has cooled before deciding that its tender middle is actually gummy.

Two fully baked zucchini bread slices comparing a softer warm crumb with a cleaner, more settled cooled crumb. — Judge gumminess on a cooled slice; warmth and trapped steam can temporarily make a fully baked crumb feel tackier.

Moist, Wet or Gummy?

Moist: The cooled crumb is tender, holds together and cuts cleanly. That’s the texture you’re after.

Wet: Raw-looking or paste-like batter remains through the loaf and smears onto the knife. It needed more baking.

Gummy: The bread holds together but feels tacky, compressed or rubbery. Underbaking can cause it, but excess free water, heavy mixing or cutting while very hot can contribute too.

A slightly tacky patch directly beneath the top crust is different from a stripe of raw batter running through the loaf.

Three zucchini bread slices comparing a tender baked crumb, a glossy raw band and an opaque but compressed gummy crumb. — Wet or raw points back to doneness; a fully set but gummy crumb points to moisture, mixing or cooling.

Zucchini Bread Troubleshooting

Troubleshooting guide showing zucchini bread with a raw center, gummy crumb, sunken middle, dense crumb, dry crumb and an overly browned top. — Start with the symptom you can see and change one variable at a time.

Problem	Likely cause	Next move
Wet or raw middle	More baking time needed; excess free water; oven running cool	Keep a whole, hot loaf baking until the raw batter is gone
Gummy crumb	Underbaking, excess moisture, heavy mixing or cutting very hot	Mix only until combined, bake fully and cool before judging
Sunken middle	Interior had not set; inaccurate leavener; pan too small or overfilled	Check measurements, pan size and doneness
Dense loaf	Too much flour, too much zucchini or heavy mixing	Weigh the key ingredients and stop folding once combined
Dry crumb	Too much flour, zucchini wrung dry or loaf overbaked	Keep the zucchini’s natural moisture and remove the loaf once baked through
Top browning too quickly	Dark pan or strong top heat	Loosely tent with foil while the loaf finishes

If the top is already dark enough while the center still needs time, loosely tent the loaf with foil and continue baking. The foil is a shield for the crust, not a signal that the middle is finished.

Deeply browned zucchini bread in a light metal loaf pan with aluminum foil loosely arched above the top to prevent further browning. — Keep the foil loose with an air gap; shield the browned crust without wrapping the loaf.

Why Is My Zucchini Bread Raw in the Middle?

Usually because the loaf needed more time, excess free water entered the batter, or the oven was running cooler than expected.

A loaf that is still whole and hot can go back into the oven. Cover the top loosely with foil when it already has enough color and continue until the raw batter is gone.

If you’ve already cut into it and found a genuinely raw middle, the options are unfortunately narrower. Save the fully baked portions. Continuing to bake the whole cut loaf tends to dry the parts that were already done before the exposed batter cooks evenly.

Cut zucchini bread showing fully baked outer crumb surrounding a glossy raw section in the middle of the loaf. — Once the loaf is cut open, protect the baked portions rather than trying to finish it like an intact loaf.

↑ Back to the recipe · Recheck doneness

Easy Add-Ins

Walnuts or pecans: Fold in up to 85g / 3 oz. Walnuts give the loaf the more familiar old-fashioned crunch; pecans are slightly sweeter.

Chocolate chips: Use up to 85g / 3 oz semi-sweet or dark chocolate. In a slightly warm slice, the chips soften into little melted pockets against the cinnamon crumb.

Raisins: About 75g / 2.6 oz, roughly ½ cup, gives the loaf a more old-fashioned recipe-box feel. Raisins and walnuts work especially well together.

Walnuts and pecans, chocolate chips, and raisins with walnuts arranged in bowls as optional zucchini bread add-ins. — Distribute add-ins evenly so every slice gets some without heavy clusters weakening the crumb.

If that combination of grated vegetables, cinnamon and nuts is the part you love most, it takes a richer turn in this carrot cake with cream cheese frosting.

Before You Start Swapping Ingredients

Zucchini bread is forgiving, but flour, eggs, sugar, oil and zucchini moisture all help determine the final crumb. Change several at once and you’re effectively making a different recipe.

For the first loaf, keep the eggs and oil as written. Butter and applesauce both work in zucchini breads designed around them, but they do not perform exactly the same job as neutral oil here.

If applesauce is the change you are considering, this banana bread made with applesauce shows how a quick bread can be built around fruit puree from the start.

Eggless, vegan, gluten-free, keto and almond-flour versions change the structure enough that they are better treated as their own recipes instead of casual swaps inside this one.

Ready to bake? Return to the zucchini bread recipe →

The Pan Matters More Than It Seems

The full batch fits a 9 × 5-inch / 23 × 13 cm loaf pan. A light-colored metal pan gives you more control over browning during the long bake.

Dark metal usually browns the crust faster. When the top has enough color before the loaf is finished, cover it loosely with foil and keep baking.

Glass behaves differently from metal and holds heat longer. If glass is what you have, King Arthur Baking recommends reducing the oven temperature by 25°F; for this loaf, that means 325°F / about 165°C. Expect the timing to change and use the same doneness cues instead of relying on the original clock time.

Three zucchini loaves baked in similarly sized light metal, dark metal and clear glass pans to compare pan materials and browning. — Keep the 9×5 size constant when comparing pan materials so batter depth does not become a second variable.

A noticeably smaller loaf pan makes the batter deeper and changes the bake. Use the specified 9 × 5-inch pan when possible instead of forcing the full batch into something smaller. Muffins and mini loaves need their own baking times, so the full-loaf timing should not be used for either.

Storing and Freezing Zucchini Bread

Room temperature: Cool the loaf completely before covering it. Keep it well wrapped or in an airtight container for about 3 days. Wrapping while warm traps steam against the crust.

Refrigerator: A very hot or humid kitchen is the main reason to refrigerate it. Chilled quick bread firms up, so let a slice lose its chill or warm it gently before eating.

Freezer: Wrap the completely cooled loaf or individual slices tightly and place them in a freezer-safe bag or container. For best quality, use them within about 3 months. Individual slices are especially handy: pull one out, let it thaw on the counter, and breakfast is mostly handled.

Wrapped whole zucchini bread for room-temperature storage, a slice served with coffee and individually wrapped slices packed for freezing. — Freeze the cooled loaf in portions so you can thaw one slice without repeatedly exposing the rest.

For another simple cinnamon bake that keeps well for the next day, try this fresh apple cake.

Frequently Asked Questions

Can You Taste the Zucchini in Zucchini Bread?

Not strongly. Cinnamon, vanilla and brown sugar reach you first. The zucchini mostly contributes moisture, tenderness and little green flecks instead of an obvious vegetable flavor.

Can You Use Yellow Summer Squash Instead?

A young, firm yellow summer squash can work much like zucchini. Grate it the same way. An oversized mature squash may need tough skin or a coarse seed cavity removed first.

Can You Double the Recipe?

Yes. Divide a double batch between two 9 × 5-inch pans. One extra-deep loaf would bake very differently; the pan section explains why depth and material matter.

The Slice You’re Looking For

Once the loaf has cooled, the knife should pass through without dragging a wet streak behind it. The slice bends gently, the crumb holds together, and cinnamon reaches you before zucchini ever does.

That’s the balance this bread is after: the zucchini keeps the crumb tender, while enough oven time turns the middle from batter into bread.

Add butter if you like. It does not need much else.

Thick slice of golden zucchini bread with tender green-flecked crumb and a small pat of melting butter, with the remaining loaf softly blurred behind.

What did you make yours with: small fresh zucchini, one of those enormous garden zucchini, or zucchini from the freezer?

↑ Back to the recipe · ↑ Back to top

Posted on August 11, 2026August 11, 2026 by Masala Monk — Leave a comment

Sheet Pan Pancakes Recipe: Fluffy, Easy and No Flipping

Rimmed sheet pan of shallow pancakes with plain, blueberry, chocolate chip and banana sections, with one square plated beside butter and maple syrup on a breakfast table.

Pancake morning has one small unfairness built into it: the person holding the spatula usually eats last. While everyone else gets a hot stack, you are still standing at the stove pouring, flipping and starting the next batch.

Sheet pan pancakes fix that. One batch goes into one rimmed pan, everyone gets a warm square together, and the result should still taste unmistakably like pancakes: lightly browned underneath, soft and buttery through the middle, ready for melting butter and maple syrup.

This recipe is sized for a 13×18-inch rimmed half-sheet, so the batter stays shallow enough to bake through without leaving you with dry edges and a slow-cooking middle.

Jump to Recipe · Choose Your Pan · Fix Common Problems · Make Ahead

Quick Answer: Sheet Pan Pancakes at 425°F

Spread thick-but-pourable buttermilk pancake batter evenly in a 13×18-inch (33×46 cm) rimmed half-sheet pan. Bake at 425°F / 220°C and start checking at 12 minutes. Most trays finish in 12–16 minutes.

The middle should look set and show no wet batter when checked. A lightly golden top is completely fine—you don’t need the deep browning of a pancake cooked on both sides of a griddle.

Sheet Pan Pancakes Recipe

Make the whole tray plain, scatter one topping across it, or divide the batter into flavor zones so everyone gets the pancake they actually want.

Recipe at a Glance

Prep	About 10 minutes
Bake	12–16 minutes
Total	About 25–30 minutes, including a brief rest before cutting
Oven	425°F / 220°C conventional; 400°F / 205°C fan/convection
Pan	13×18-inch / 33×46 cm rimmed half-sheet
Yield	12 large squares
Serves	About 6 as the main breakfast

Equipment

13×18-inch light-colored rimmed half-sheet pan
Large mixing bowl
Medium bowl or large measuring jug
Whisk
Flexible silicone spatula or offset spatula
Digital kitchen scale, especially useful for the flour

Ingredients

325 g (11.5 oz; about 2⅔ cups) all-purpose flour, spooned and leveled if using cups
50 g (¼ cup) granulated sugar
1 tablespoon baking powder (12 g)
¾ teaspoon baking soda (about 4 g)
¾ teaspoon fine sea salt (about 4–5 g)
2 cups / 480 ml buttermilk
2 large eggs
4 tablespoons / 57 g unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1 tablespoon / 14 g butter, softened or melted, for the pan

Flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter and vanilla arranged on a light kitchen surface. — Flour and leaveners are especially worth measuring carefully: flour affects batter thickness, while small leavener errors can change rise and flavor.

Optional Toppings

These are useful starting amounts for one full tray. There is no need to pull out a scale just to scatter a few berries.

125–150 g blueberries, about ¾–1 cup
100–120 g chocolate chips, about ½–⅔ cup
1 medium banana, thinly sliced
75–100 g strawberries, about ½–⅔ cup sliced
60–80 g pecans or walnuts, about ½–⅔ cup chopped

For several flavors on one pan, use less of each. Plenty of batter should remain visible between the toppings.

How to Make Sheet Pan Pancakes

Preheat the oven. Put a rack in the middle and heat the oven thoroughly to 425°F / 220°C conventional or 400°F / 205°C fan/convection, unless your oven automatically adjusts for fan cooking.
Prepare the pan. Butter the half-sheet, including the corners and sides. You don’t need to preheat the pan for this version; starting at room temperature gives you time to spread the batter evenly. If your pan has a history of sticking, line the base with parchment and lightly butter it.
Whisk the dry ingredients. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
Mix the wet ingredients. In another bowl or large jug, whisk the buttermilk, eggs and vanilla. Whisk in the cooled melted butter. Cold buttermilk may make the butter form a few tiny flecks; that’s fine. They’ll melt in the oven.

Close-up of pale pancake wet mixture in a glass bowl with a whisk and many tiny flecks of butter suspended throughout. — Tiny butter flecks are normal when melted butter meets cold buttermilk. They will melt in the oven.

Fold the batter. Pour the wet mixture into the dry and fold gently with a flexible spatula. Stop as soon as the dry flour disappears. A few small lumps are exactly what you want.

Thick pancake batter being gently folded with a spatula after the dry flour has disappeared, with several small lumps still visible. — Scrape the bowl once for hidden dry flour, then stop. Small lumps should remain.

Spread, Top and Bake

Spread it promptly. This batter doesn’t need a deliberate long rest. Pour it into the prepared pan, ease it toward the corners and give the tray a gentle jiggle to even the surface.

Low side view of pale pancake batter spread in a rimmed half-sheet pan, leaving substantial empty rim height above the shallow batter layer. — The batter should sit shallowly in the half-sheet. If it looks deep now, fix the pan or amount before baking.

Add toppings. Scatter them over the surface, leaving plenty of batter visible between them.

Side-by-side topping comparison showing pancake batter with a light scatter of fruit and chocolate versus batter almost completely covered with toppings. — Leave plenty of batter visible between toppings. Coverage matters more than counting individual berries or chips.

Bake. Start checking at 12 minutes. The center should look set, spring back lightly when pressed and show no liquid batter on a tester. Expect 12–16 minutes in most ovens.
Add more color only if you want it. Once the pancake is cooked through, broil very briefly if you want a little more browning. Watch continuously. Skip the broiler if parchment is sticking up near the heating element.
Rest and serve. Let the tray stand for 2–3 minutes, then cut the pancake into 12 large squares.

The finished tray should smell of warm butter and vanilla, with slightly firmer edges and a tender, springy middle. A broiler can add color in seconds; it can’t put moisture back into an overbaked pancake.

Why They Stay Fluffy

A good sheet pan pancake should still feel like a pancake when you lift a square: tender through the middle, springy rather than rubbery, and sturdy enough to reach the plate without behaving like a slice of sponge cake.

Close side view of a thin sheet-pan pancake square with a pale golden top, soft porous interior and narrow browned underside. — Small, irregular air pockets and a browned underside are exactly what a tender baked pancake should show.

Buttermilk + Leavening Give the Batter Its Lift

Buttermilk brings a slight tang and supplies the acid that baking soda needs. Baking powder adds more lift. Together, they give the batter what it needs to rise.

If what you really want is the traditional stovetop version, these fluffy buttermilk pancakes with cinnamon apples keep the classic griddle-and-flip approach.

Gentle Mixing Keeps Them Tender

Once flour gets wet, continued mixing develops more gluten. Some structure is useful; too much gives pancakes a chewy, rubbery bite.

Comparison of gently mixed and overmixed pancake batter with cut baked pieces below; the overmixed piece is lower with a tighter, more compressed crumb. — The smoother batter is not the better batter: overmixing tightens the crumb.

Stop while a few lumps remain. Pancake batter doesn’t need to look polished before it goes into the oven.

Measure the Flour Carefully

Extra flour makes the batter unnecessarily thick. If you have a scale, use the 325 g measurement. With cups, spoon the flour into the cup and level the top.

Flour measuring guide showing a kitchen scale at 325 g, a dry measuring cup filled by spooning and leveling, and a more heavily packed cup representing direct scooping. — Using a scale? Tare the bowl first, then add 325 g flour directly.

Eggs give the pancake enough structure to cut cleanly, while melted butter keeps the crumb rich and tender. The sugar stays modest because syrup and toppings can add plenty later.

Numbers get you close. The batter itself is the final check.

What the Batter Should Look Like

The batter should be thick but pourable.

It falls from the spatula in a broad, heavy ribbon.
It spreads slowly when encouraged toward the corners.
A few small lumps remain visible.
It doesn’t race across the pan like crêpe batter.
It doesn’t sit in stiff scoops like muffin batter either.

Three batter consistencies shown with the same spatula test: thin batter running quickly, correct batter falling in a broad ribbon, and thick batter dropping in a stiff mound. — The right ribbon lands heavily, then slowly relaxes back into the batter.

If the batter is unusually stiff, first check whether the flour was overmeasured. Once that’s ruled out, fold in extra buttermilk 1 tablespoon at a time until the batter becomes comfortably pourable.

The homemade buttermilk substitute in the FAQ can be thinner than cultured buttermilk, so use these visual cues before making any adjustment.

Which Pan Works Best?

Use a light-colored 13×18-inch (33×46 cm) rimmed half-sheet for the easiest, most predictable version of this recipe. If that’s the pan you have, you’re set; the details below are mainly useful when your pan is darker, smaller or unusually sticky.

You might call yours a baking sheet, baking tray, sheet tray, oven tray or cookie sheet. The name isn’t important. It needs a raised rim and should be close to the standard half-sheet size.

A completely flat cookie sheet is the one style to avoid. Pancake batter and an unprotected oven floor are not a combination worth trying.

Why Does a 13×18 Pan Measure Smaller Inside?

The listed dimensions usually include the rim. Across the flat cooking surface, a pan sold as 13×18 inches may measure closer to roughly 12×17 inches.

So if yours seems a little smaller when you put a ruler inside it, you probably bought the right pan.

Annotated light aluminum half-sheet pan showing 13-inch and 18-inch outside dimensions, a raised rim and a dashed outline around the smaller flat cooking area. — Measure across the outer rim; the flat cooking surface is naturally smaller than 13×18 inches.

Light Pan, Dark Pan or Parchment?

Light aluminum tends to give predictable bottom browning. Dark nonstick bakeware can color the underside faster, so start checking sooner.

Parchment is fine too. Buttering the metal directly can give you a little more color underneath; parchment wins on easy release and cleanup. If your pan has betrayed you before, use the parchment.

Three baking setups comparing a light aluminum pan, a dark pan with a darker pancake underside, and a parchment-lined pan with a pancake lifting cleanly. — Dark pans brown the underside faster; parchment favors easy release and cleanup.

13×18 vs 10×15 vs 9×13

A smaller pan gives the same amount of batter less room to spread, so the pancake becomes deeper.

Pan	How Much Batter to Use	What to Expect
13×18-inch half-sheet	Full recipe	Shallow, fluffy pancake squares
10×15-inch pan	About two-thirds of the mixed batter	Similar depth; timing may shift
9×13-inch pan	About half of the mixed batter	Similar depth; start checking early
9×13 + full recipe	Not recommended	Very deep batter; slow-cooking middle, drier edges and a much more cake-like result

Three rimmed pans with similar shallow batter depths: a 13×18 pan with the full batch, 10×15 with about two-thirds, and 9×13 with about half. — 13×18 uses the full batch; 10×15 needs about two-thirds; 9×13 needs about half to keep a similar depth.

A 10×15 pan has about two-thirds the nominal area of a 13×18 half-sheet, while a 9×13 has about half. Mix the full recipe, pour only the approximate amount shown above and cook the surplus separately.

Pour the whole batch into a 9×13 and the pancake sits roughly twice as deep.

Same batter + smaller pan = deeper pancake + longer-cooking middle.

Cutaway comparison showing the same amount of pancake batter spread shallowly in a wide pan and much deeper in a smaller pan. — Same batter + smaller footprint = a deeper center and a longer path to doneness.

That is how dry edges and a gummy middle can happen at the same time: the center still needs heat after the edges have had enough.

Cross-section of an overly deep pancake with darker, drier-looking edges and a moist, compressed, under-set band through the center. — Dry edges with a gummy center usually point to a layer that was too deep, not simply too little oven time.

Pan sorted? Back to the recipe method.

How to Tell They’re Done

Stovetop pancakes give you an obvious sequence: bubbles, dry edges, flip, brown the second side. A baked tray removes the flip, so color alone isn’t a reliable finish line.

Look at the middle. It’s ready when the surface is set, a gentle press springs back and a tester shows no liquid batter. A few moist crumbs are fine. The edges may also begin to pull slightly from the pan.

Three sheet-pan pancake doneness checks showing a set center surface, a fingertip pressing the middle and a toothpick with moist crumbs but no wet batter. — Look for all three cues together: a set center, gentle spring-back and a tester with no liquid batter.

Why Is the Top Still Pale?

This is the moment that can tempt you to leave the tray in too long.

A regular pancake gets direct contact with hot metal twice: once before the flip and again afterward. Here, the bottom sits against the pan while the top cooks mostly in oven air.

A fully cooked middle with a pale-golden top is completely normal. For extra color, use the brief broiler finish after the center is cooked.

Two pale pancake pieces cut open side by side; one has a fully set tender crumb while the other has a visibly wet, dense, gummy center. — A pale top can be fully cooked. The cut edge tells you more than surface color.

Make One Flavor—or Four on the Same Pan

Getting everyone breakfast at the same time solves one pancake problem. One pan can solve another too: everyone wants something different.

Blueberry can have one corner, chocolate chips another, banana gets its quarter, and anyone who thinks pancakes need no decorating at all can keep the fourth section plain.

Overhead view of raw pancake batter in a rimmed sheet pan with plain, blueberry, chocolate chip and banana topping areas using modest amounts of each. — Level the batter first, then build the flavor zones lightly so one section does not end up deeper than another.

Quarter-Pan Flavor	Good Starting Amount
Plain	Leave untouched
Blueberry	35–40 g blueberries, about ¼ cup
Chocolate chip	25–30 g chocolate chips, about 2–3 tablespoons
Banana	About ¼ medium banana, thinly sliced

Think scattered, not covered. A heavy topping layer can weigh down the batter and bring more moisture with it.

The berries soften and burst, the chocolate goes molten, and the plain corner needs nothing more complicated than butter and syrup.

Finished shallow sheet pan pancake cut into squares with distinct plain, blueberry, chocolate chip and banana sections. — Cut along the flavor boundaries first for cleaner blueberry, chocolate, banana and plain servings.

Fresh vs Frozen Blueberries

Fresh blueberries are the simplest option, but frozen berries work too. Fairly dry frozen berries can go straight onto the batter; shake off loose ice and keep the layer light.

Heavily frosted berries or berries already releasing lots of juice are better thawed and drained first. Keep excess water off the batter and either type can work well.

Three blueberry states showing dry fresh berries, relatively dry frozen berries with little loose frost, and heavily frosted wet berries with visible excess moisture. — The real variable is loose moisture: shake off surface ice, and drain berries that are already thawing or juicy.

Making blueberry the main event? Our blueberry pancakes guide goes further into classic, lemon, banana, oat and other blueberry pancake variations.

Bananas, Strawberries and Apples

Thin banana slices soften easily during the short bake. Strawberries release more water, so use them more sparingly.

Apples are firmer. Very small dice or thin slices work better than large raw chunks; you can also soften them briefly before adding them to the batter.

Raw sheet-pan pancake batter with small demonstration areas of thin banana slices, lightly scattered strawberry slices and thin or finely diced apple pieces. — Match the cut to the bake: softer fruit can stay sliced; firmer apples need thin slices or small dice.

Troubleshooting

Most problems trace back to batter depth, mixing, measurements or the way a particular pan and oven handle heat.

Texture & Rise

What You’re Seeing	What Probably Happened	What to Do
Dense or heavy	Too much flour, overmixing or stale leavener	Check the flour; mix more gently; use fresh leavener
Chewy or rubbery	Batter was mixed too much	Stop folding once the dry flour disappears
Gummy middle	Underbaked, batter too deep or too many wet toppings	Return it to the oven if still raw; use the correct batter depth next time
Dry edges, wet center	Batter layer was too deep or uneven	Use less batter in a smaller pan and spread it evenly
Didn’t rise much	Old leavener, cool oven, long batter rest or overmixing	Use fresh leavener, preheat fully and bake soon after mixing
Bitter, metallic or soapy	Too much baking powder or baking soda	Measure the leaveners carefully
Batter too thick	Usually excess flour	Check the flour measurement; loosen with buttermilk 1 tablespoon at a time if needed
Batter very thin	Flour or liquid measurement may be off	Recheck the quantities before adding anything else

Pan, Browning & Toppings

What You’re Seeing	What Probably Happened	What to Do
Bottom too dark	Dark pan or a longer bake than needed	Start checking sooner next time
Top looks pale	Often completely normal	Use the doneness cues above; broil briefly only after it’s cooked
Wet fruit pockets	Too much fruit or excess surface moisture	Use less fruit and remove excess moisture before topping
One side thinner	Batter wasn’t level before baking	Spread gently and jiggle the pan before baking
Pancake stuck	The pan needed more grease or parchment	Butter thoroughly or line the base next time

Need the deeper explanation? Check batter consistency · Check the pan guide · Check doneness.

Make Ahead, Freeze & Reheat

You can make the morning easier without leaving a bowl of mixed pancake batter in the refrigerator overnight. A little measuring the night before leaves much less to do once everyone is hungry.

Best Night-Before Prep

Measure the dry ingredients into one bowl. In another container, whisk together the buttermilk, eggs and vanilla, then cover and refrigerate that mixture overnight.

Keep the butter separate. In the morning, preheat the oven, melt the butter and whisk it into the cold wet mixture before combining wet and dry. A few tiny butter flecks are harmless and will melt during baking.

Bowl of prepared dry pancake ingredients beside a covered jug of whisked buttermilk, eggs and vanilla, with butter kept separately in a small dish. — Measure tonight; mix tomorrow. Keep dry ingredients, wet ingredients and butter separate until breakfast.

For a breakfast that really can be assembled before bed, an overnight French toast casserole shifts even more of the work to the night before.

Refrigerator Storage

Let the pancakes cool briefly, then cover and refrigerate them promptly. For the best texture, eat them within about 3 days. The USDA gives a general 3–4 day refrigerator window for properly stored cooked leftovers.

How to Freeze Sheet Pan Pancakes

Cut the cooled pancake into portions and place parchment between layers, or freeze the pieces in a single layer until firm before transferring them to a freezer bag or container.

For the best results, use them within about 2 months.

Individual squares can go straight from the freezer to reheating; there’s no need to thaw them first. Frozen pieces simply need more time than refrigerated ones, so make sure they’re warm through the middle before serving.

Guide showing cooled pancake squares separated with parchment for freezing, followed by microwave, toaster oven and oven reheating options. — Freeze the pancakes in the portion size you normally reheat, with parchment between stacked pieces.

Best Way to Reheat Them

If You Want…	Use…	What You Get
Fastest breakfast	Microwave	Soft, quick pancakes
Firmer edges	Toaster oven	A slightly crisper surface
Several portions at once	Oven	Gentle, even reheating

Microwave one or two refrigerated squares in 20–30-second bursts until warm through the middle. Frozen pieces can be reheated the same way; keep the bursts short, reposition the pancake between them if needed, and expect it to take longer.

If you want firmer edges, warm individual squares in a toaster oven at about 325°F / 165°C. Put them on a small tray and leave them uncovered for a drier surface, or cover loosely with foil if you want to preserve more tenderness. Frozen or heavily topped pieces will need longer, so check the center before serving.

Reheating several servings? Arrange the pancakes in a single layer on a baking sheet, cover loosely with foil and warm at 325°F / 165°C until hot through the middle. Remove the foil near the end if you want the surface a little drier.

Whichever method you use, a thin plain square will warm faster than a thick or heavily topped one. Let the temperature in the center—not just the warmth on the surface—be your guide.

How Many People Does One Pan Serve?

The tray cuts neatly into 12 generous squares. If pancakes are the main breakfast, plan on roughly two squares per adult, or about 6 servings.

For a brunch table with eggs, bacon, yogurt or fruit, cut the tray into 16 smaller pieces and let people come back for seconds.

Breakfast table with a sheet pan of shallow pancakes and a plated square, plus diagrams showing a 3-by-4 cut for 12 pieces and a 4-by-4 cut for 16. — Make the long cuts first, then cross-cut the tray into a simple grid for even squares.

What to Serve With Them

A simple breakfast needs little more than salted butter, maple syrup and fresh berries. The butter softens almost immediately on the warm surface, and syrup settles into the tender crumb instead of simply running off the plate.

For brunch, add eggs, breakfast sausage, Greek yogurt, fresh fruit or toasted nuts. If bacon is on the table too, cooking bacon in the oven lets you handle a full pack at once without standing over another skillet.

The batter isn’t overly sweet, so it works just as comfortably beside something savory as it does under a generous pour of maple syrup.

Frequently Asked Questions

Can I Use Regular Milk Instead of Buttermilk?

Yes. Because the batter uses baking soda, give regular milk some acidity first.

Add 2 tablespoons / 30 ml lemon juice or white vinegar to a measuring jug, then add milk until the total reaches 2 cups / 480 ml. Stir and let it stand for about 5 minutes.

This homemade buttermilk substitute can be thinner than cultured buttermilk, so use the batter-consistency cues above before deciding it needs any adjustment.

Can I Double the Recipe?

Yes. Use two half-sheet pans. Putting twice as much batter into one pan changes the depth too much.

If both pans bake at the same time, place the racks in the upper and lower thirds of the oven. If your oven browns unevenly, swap rack positions and rotate the pans during the second half of baking. Use the usual doneness cues instead of adding a fixed number of minutes.

Can I Bake These in a Fan or Convection Oven?

Yes. Use 400°F / 205°C fan/convection unless your oven automatically adjusts temperatures for you. Start checking earlier than you would in a conventional oven.

Can I Use Pancake Mix?

Yes. Make the pancake batter according to the package directions; don’t swap a boxed mix cup-for-cup for the flour in this recipe. Complete mixes, Bisquick-style baking mixes and higher-protein mixes such as Kodiak can all need different amounts of liquid, eggs and fat.

If you adapt a prepared mix to a half-sheet, keep the batter layer shallow and use the same visual doneness cues described above. Exact proportions depend on the mix, so a dedicated mix-based recipe is more reliable than trying to make one ratio fit every brand.

The Payoff Is More Than No Flipping

The best thing about sheet pan pancakes isn’t really that they save you from using a spatula.

It’s that breakfast stops arriving in shifts.

Once you know the few cues that matter—the right batter depth, gentle mixing and a cooked center—the rest is simple.

Then cut the tray, pass the syrup and sit down while everybody’s breakfast is still warm—including yours.

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Posted on July 31, 2026July 31, 2026 by Masala Monk — Leave a comment

Salt Bread Recipe (Shio Pan): Crispy-Bottomed Buttery Rolls

Golden crescent-shaped salt bread rolls on a cooling rack, with one roll torn open to show the crumb and another turned over to show the browned underside.

The first warm roll rarely waits for the rest to reach the table. Its underside is deep golden and lightly crisp, almost fried in the butter that escaped during baking. Pull it apart and the crumb stretches before it tears, revealing a small hollow where the cold butter used to be.

That contrast is the point of this salt bread recipe: a thin shell, a butter-crisped base, a soft middle with a gentle chew, and enough salt to sharpen the richness without turning the bread harsh.

Called shio pan in Japan and commonly known as sogeum-ppang in Korea, salt bread resembles a croissant but is much more approachable at home. It asks for patience more than advanced pastry skill: there is no lamination, and a short rest usually solves dough that resists the rolling pin.

Keep one rule in mind: the butter may soften during proofing, but it should remain wrapped inside the dough until the rolls begin rising in the oven. Once it melts, steam opens the hollow and some butter slips beneath the bread to crisp the base. A little butter on the tray is not defeat.

Salt bread feels special enough to tear open beside coffee, yet simple enough to serve with soup or turn into a small breakfast sandwich. What looks like a bakery showpiece is really an everyday pleasure: warm bread, melted butter, a little salt and an underside worth turning over to inspect.

Hands holding a freshly torn salt bread roll with a pale soft crumb, thin crust and small hollow, with more rolls blurred in the background. — Once the roll is torn open, look for bread-like softness rather than croissant layers: a thin crust, pale crumb and modest butter pocket.

Jump to Recipe

Understand the Butter Rule

Fix Leaks or a Pale Bottom

Start here

Make the Crisp-Bottomed Bakery Style First

This is the classic version to make first and the clearest place to learn how the dough, butter and hot tray work together before exploring softer milk-bread or no-knead variations.

Use 200 g water first; add the reserved 10 g only after the dough has rested and begun developing strength, and only when it still feels unusually firm.
Keep the final proof moderate; the rolls should become puffy without a greasy sheen or butter seeping onto the tray.
Lift first, butter second; let the rolls begin expanding before a substantial butter pool appears, then bake until the underside is deeply browned.

For a softer roll that stays tender longer, use a separate tangzhong- or egg-enriched version.

Most of the time is hands-off. Pay closest attention when deciding on the final water, rolling the long triangles and judging the proof; uneven first crescents and a modest hollow can still make excellent salt bread.

Make it now

Salt Bread Recipe (Shio Pan)

This eggless dough uses water and milk powder rather than fresh milk. It makes eight rolls with crisp buttered bases and soft, lightly chewy centres. Use the gram measurements for the most dependable dough; cup and spoon measures are included for convenience.

Recipe at a Glance

Yield: 8 rolls
Preparation and shaping: About 55–75 minutes, including short rests
Skill level: Beginner-friendly; allow time for shaping
First rise: About 60–90 minutes
Final proof: About 60–120 minutes; begin checking at 60
Bake: About 17–20 minutes; begin checking at 15
Total time: About 3¾–5½ hours

Ingredients

Overhead ingredient board showing bread flour, cake flour, water, milk powder, sugar, salt, instant yeast, butter, neutral oil and flaky salt. — Weigh the salt bread ingredients before mixing so the flour blend, water, dough butter and 13 g filling batons stay balanced from the start.

For the Dough

240 g bread flour (about 2 cups, spooned and levelled)
60 g cake flour (about ½ cup)
18 g non-fat milk powder (about 2½ tablespoons)
15 g granulated sugar (about 1 tablespoon plus ½ teaspoon)
4 g instant yeast (about 1¼ teaspoons)
6 g fine sea salt (about 1 teaspoon, depending on crystal size)
200–210 g water
Start with 200 g / 200 ml (about ¾ cup plus 1½ tablespoons); reserve the final 10 g / 10 ml (about 2 teaspoons).
22 g unsalted butter, softened but not greasy (about 1½ tablespoons)

Choose the water temperature for your kitchen: chilled in a hot room, cool in a moderate room or mildly warm in a cold room. The goal is a finished dough near 24–26°C / 75–79°F.

For the Filling and Finish

104 g cold salted butter, divided into eight 13 g pieces, about 3.7 oz total
1–2 teaspoons neutral oil, for the rising bowl and a bare metal baking sheet
Water for lightly misting the shaped rolls
About ½ teaspoon flaky sea salt, or enough for a restrained finish
Optional: butter collected from the hot tray, for brushing over the baked rolls

The 13 g filling is deliberate: it is intended to create a modest hollow and help brown the base without making cavity size the main measure of success.

Essential Equipment

Digital kitchen scale
Stand mixer with dough hook, or a clean work surface for hand kneading; the full hand method appears beneath the main instructions
Large bowl and cover for fermentation
Bench scraper or flexible dough scraper
Rolling pin
Large rimmed, light-coloured metal baking sheet, about 33 × 46 cm / 13 × 18 inches
Wire cooling rack

Helpful, but not required: an instant-read thermometer, oven thermometer, fine-mist spray bottle, pastry brush and ruler. Without a thermometer, the finished dough should feel cool to neutral against the inside of your wrist—not distinctly warm.

Instructions

Prepare and Mix

Prepare the filling butter. Divide it into eight 13 g / 0.46 oz pieces and shape short batons roughly 4 cm / 1½ inches long. Aim for 13 g each; the batons do not need to look identical. Refrigerate until firm but not frozen hard.

Butter batons arranged on a tray, with one piece on a digital scale reading 13 g and another piece beside a ruler. — The 13 g butter baton is intentionally moderate; it encourages a small hollow and browned base without turning the tray greasy.

Begin the dough. Place the bread flour, cake flour, milk powder, sugar and instant yeast in the mixer bowl. Add 200 g water at the temperature suited to your kitchen and mix on low until no dry flour remains. Cover and rest for 15 minutes.
Add salt, build strength and decide on the final water. Knead with the fine salt on low to medium-low for about 5 minutes. If the dough still feels unusually firm, add the reserved water 2–3 g at a time, allowing each addition to disappear before adding more. Do not worry if the dough still looks sticky and uneven.

Work in the dough butter. Add the softened butter gradually. The dough may briefly look greasy and broken; keep kneading instead of adding flour. Continue for 7–10 minutes, until smooth, elastic and able to pass a windowpane test: a small piece stretches into a thin film before tearing. Once it turns smooth again, the hardest mixing stage is over.
Check the temperature. A useful final dough temperature is 24–26°C / 75–79°F. If it is much warmer, cover and refrigerate for 10–15 minutes. Without a thermometer, it should feel cool to neutral against your wrist, not distinctly warm.

Four-stage board showing salt bread dough changing from shaggy to briefly greasy, then smooth, then satiny and ready. — At first the dough looks shaggy; after butter is added, it may briefly look worse. Keep kneading until it turns smooth, satiny and elastic.

Rise, Divide and Shape

Let the dough rise. Place it in a lightly oiled bowl, cover and leave at about 24–26°C / 75–79°F until noticeably fuller, close to doubled and lighter when you lift an edge, commonly 60–90 minutes.
Gently deflate, divide and round. Turn out the dough and press out only the largest gas pockets; do not flatten it aggressively. Divide into eight pieces of about 70–72 g / 2.5 oz, shape into balls and cover. Rest for 15 minutes, keeping pieces covered whenever they are waiting.

Form tapered pieces. Roll each ball into a short carrot or teardrop about 10–12 cm / 4–5 inches long. Cover and rest another 10 minutes if the dough pulls back strongly.

Four-stage guide showing dough divided into eight portions, rounded by hand, rested under a cloth and shaped into teardrops. — After the first rise, divide evenly, keep each piece covered and shape short teardrops before rolling them into long triangles.

Roll long triangles. Aim for 40–45 cm / 16–18 inches long and 5–7 cm / 2–2¾ inches wide at the base. Use only enough flour to prevent sticking. If the dough pulls back, cover it for five minutes before continuing.
Why the length matters: A longer triangle creates more turns; a short, thick one produces a breadier roll, while translucent dough is more likely to tear. Rest creates length; force creates tears. Shaping usually feels easier by the third or fourth roll.

Comparison board showing a short thick dough triangle, a correct long triangle with measurements and an over-thin triangle with a tear. — For classic salt bread shaping, length matters more than force. A rested 40–45 cm triangle gives more turns without thin, tear-prone patches.

Enclose the butter. Place one cold baton across the broad end, leaving enough dough at both sides to cover it. Roll forward with light tension, keep the butter centred and finish with the pointed tip beneath the roll.

Five-step salt bread rolling guide showing butter placed on the dough, covered, sealed at the sides, rolled and finished tip-side down. — Before rolling, cover the butter completely and close the sides gently; then finish with the final dough tip underneath.

Proof and Bake

Arrange and proof. Lightly oil a bare 33 × 46 cm / 13 × 18-inch metal sheet, or use parchment for gentler browning. Stagger the rolls 5–7 cm / 2–3 inches apart, cover and proof at 23–25°C / 73–77°F. Begin checking at 60 minutes. Ready rolls feel lighter and softer, jiggle gently and return slowly and partly after a light press; dramatic doubling is unnecessary.
Butter warning: The tray should ideally remain dry during proofing. A faint greasy sheen means the butter is becoming too warm; visible puddling or butter running from an end means it has begun escaping.

Eight unbaked crescent rolls spaced on a light metal baking tray with labels for tip underneath, spacing and staggered arrangement. — Before proofing, check two things: the tip should sit underneath, and the rolls need enough space to expand without crowding.

Preheat while the rolls finish proofing. When they are visibly fuller but still spring back quickly—usually 30–40 minutes before readiness—set a rack in the middle or slightly below. Heat to 220°C / 425°F conventional or 205°C / 400°F fan.
Mist and salt. Once the rolls are ready and the oven is fully heated, mist them lightly so the surfaces look evenly damp, not wet. Add a restrained pinch of flaky salt. If the filling butter tastes distinctly salty, use only a few flakes—or skip the topping on the first batch.

Bake. Load the tray and immediately reduce to 205°C / 400°F conventional or 190°C / 375°F fan. Watch through the door during the early rise. Begin checking at 15 minutes; most batches finish in 17–20. Near the end, lift one: the underside should be firm and browned. As an optional backup, the crumb beside the hollow should reach about 91–93°C / 195–200°F.
Cool correctly. Rest on the pan for 3–5 minutes, brush with pooled butter if desired, then move the rolls to a wire rack before trapped steam softens the bottoms.

Board comparing a golden salt bread top, a browned underside and a pale underside that needs more bottom heat. — A golden top is not enough for shio pan. Turn one roll over and confirm the underside is firm, browned and crisp.

Hand-Kneading Method

Making the dough by hand

Mix the flours, milk powder, sugar, yeast and 200 g water until shaggy; cover and rest for 20 minutes. Add the salt and knead briefly. If the dough remains firm, add the reserved water a teaspoon or less at a time before adding the softened butter.

Knead the butter in gradually for 10–15 minutes, using short covered rests when the dough becomes slippery or tight. A bench scraper and lightly damp hands are better than extra flour. Stop when the dough is elastic and passes the same windowpane test.

Four-panel hand-kneading guide showing dough being mixed, rested, combined with butter and kneaded until smooth and elastic. — If kneading by hand, use short rests instead of extra flour. The enriched dough becomes easier to handle without drying out.

After the recipe: · See the five success signs · Understand butter leakage · Back to top ↑

Five Signs the Batch Worked

Top: deep golden, not merely blond.
Underside: browned, crisp and glossy from the butter.
Inside: soft and airy with a gentle chew, not cakey or dense.
Hollow: modest and butter-made; it does not need to occupy half the roll.
Flavour: buttery and savoury, with flaky salt appearing in small bright bursts.

Prioritise a browned base and light crumb over an oversized cavity.

Five-part board showing close-ups of a golden top, browned base, soft crumb, modest hollow and light flaky salt on salt bread. — A successful salt bread batch does not need a giant cavity. Judge the top, base, crumb, hollow and salt balance together.

The recipe above is enough to begin. The guide below explains how the flour, butter, proofing and tray work together—and what to change when your batch looks different.

What Is Salt Bread?

Japanese salt bread, or shio pan, is a lightly enriched yeast roll wrapped around cold butter. In the oven, steam opens a small space inside while some butter reaches the metal sheet and browns the underside. King Arthur Baking’s guide shows the same classic crescent-and-butter structure.

The flavour should be buttery and savoury, not sharply salty. Developed dough holds the butter long enough to create the hollow, while direct tray heat turns later leakage into a crisp base. Despite the similar name, shio pan is unrelated to American salt-rising bread.

Shio Pan, Sogeum-Ppang and Croissants

Shio pan is the Japanese name most often used in English-language recipes; Korean salt bread is commonly called sogeum-ppang. The styles overlap, though Korean café versions often lean softer, milkier or more heavily filled. This recipe targets the classic crisp-bottomed style associated most closely with Japanese shio pan. Eater’s account of the Korean salt-bread boom follows its spread through bakeries and cafés.

The crescent shape resembles a croissant, but the method is simpler. Croissants use repeated folds of dough and butter; salt bread is rolled once around one butter baton and has no laminated flaky layers.

Cutaway diagram of salt bread with labels for thin crust, soft crumb, butter hollow, butter-crisped base and flaky salt, plus a small croissant inset. — Salt bread is not laminated like a croissant. Instead, wrapped butter melts inside soft dough while the base fries against the tray.

Choose the Texture You Want

Salt bread recipes can look contradictory because they are aiming at different textures. The same crescent can feel chewy and crusty or milky and pillowy, depending on the dough beneath it.

Three-column board comparing classic crisp-bottomed salt bread, soft café-style salt bread and a no-knead salt bread route. — This recipe targets classic crisp-bottomed salt bread. However, softer café-style rolls and no-knead versions need different formulas or workflows.

The Classic Crisp-Bottomed Style

This lightly enriched dough is soft inside but keeps more chew and crust than a pillowy milk roll. Some bakeries describe that balance as semi-hard salt bread.

When to Choose a Softer Version

Tangzhong, milk, egg or more sugar can produce a softer Korean café-style roll, but they also change hydration, proofing and browning. Use a formula built for that result. Our soft cinnamon roll recipe shows how richer dough trades crust contrast for a plush crumb.

When to Choose No-Knead

No-knead salt bread relies on time, folds and usually refrigeration to build strength. It is a separate method, not this dough with the mixer step removed.

Ingredients, Swaps and What Changes

Once you know the texture you want, most first batches involve three decisions: which flour you have, whether milk powder is available and how salty the filling butter tastes. For the intended result, use the listed flour blend, plain milk powder and firm salted butter.

Bread Flour and Cake Flour

Bread flour supplies the strength needed for long shaping and butter containment; roughly 11.5–13 percent protein is useful when the package lists it. Our guide to what gluten is explains why that protein network gives dough its stretch.

Cake flour softens the dough and makes it easier to lengthen. All-purpose flour can replace it, though the roll may be slightly firmer.

Can You Use Only All-Purpose Flour?

Yes, but all-purpose flour varies widely. Begin with 195–200 g water, let the dough rest and start developing strength before deciding whether it needs more.

Milk Powder: What It Adds and How to Omit It

Plain non-fat milk powder adds dairy flavour, browning and tenderness without much extra liquid. Whole-milk powder is usually workable; malted or sweetened powders are not direct gram-for-gram substitutes.

You can omit it without replacing its weight with flour. Begin with 195–200 g water because the dough may feel looser, then add more only after the rest if needed. Expect less dairy flavour and lighter browning. A milk- or tangzhong-based roll needs its own balanced formula.

Sugar, Salt and Yeast

The small sugar quantity supports fermentation and browning without making the bread sweet. Fine salt seasons the dough evenly; flaky salt belongs on top.

Using active dry yeast: use 4 g and follow the packet. Many modern products can be mixed directly with the flour; when proofing is required, dissolve the yeast in 30 g / 2 tablespoons of the recipe water at the manufacturer’s stated temperature and count it in the total.

Butter in the Dough and Butter Inside

Softened unsalted butter tenderises the dough; add it only after some gluten has developed. Salted filling butter gives stronger savoury contrast, while unsalted butter gives tighter salt control. Avoid whipped, tub and spreadable butters because they melt and leak differently.

Change	What to Expect
Use only bread flour	A stronger, chewier roll that may resist shaping
Replace cake flour with all-purpose	A slightly firmer inside, depending on protein level
Use only all-purpose flour	Variable strength and water absorption; begin with less water
Omit milk powder	A looser dough, less dairy flavour and lighter browning; begin with less water
Use a balanced milk-based dough	A softer, richer roll with different liquid needs and faster browning
Use a tangzhong-based formula	A more pillowy crumb that stays soft longer

Each substitution changes dough strength, softness, browning or butter behaviour.

Decision board showing the listed flour blend, an all-purpose flour option with less water and a no-milk-powder option with adjusted hydration. — The listed flour blend is the most dependable path. If using all-purpose flour or skipping milk powder, adjust water slowly instead of guessing.

Equipment and Baking-Tray Choices

For a first batch, use a light-coloured bare metal sheet brushed with a thin film of oil. A scale keeps the rolls balanced; the tray determines whether escaped butter browns the base or leaves it greasy.

Baking Surface	Likely Result	Best Use
Dark metal	Fast, strong base browning	Check early to prevent burning
Light metal	Crispness with more controlled colour	Most forgiving first choice
Parchment on metal	Easy release with a slightly paler, less crisp base	When sticking is a concern
Silicone or insulated sheet	Paler, softer base	Not preferred for this recipe

Tray material changes how quickly leaked butter browns the underside.

Four-way comparison board showing salt bread baked on light metal, parchment on metal, dark metal and silicone or insulated surfaces with different underside results. — The baking surface changes the underside first. Light metal gives controlled browning, while parchment, dark metal and insulated surfaces shift the texture.

A 33 × 46 cm / 13 × 18-inch sheet fits eight staggered rolls with roughly 5–7 cm / 2–3 inches between them. Use two batches on a smaller tray.

A light mist helps the salt adhere and slows early surface drying. Aim for evenly damp, not dripping; elaborate steam methods vary too much between home ovens to be necessary here.

Four Cues That Decide the Batch

The recipe gives the sequence. These four moments tell you whether the dough is ready to move on.

1. The Buttered Dough Turns Satiny Again

The dough may look greasy after the butter goes in. Keep kneading rather than adding flour. It is ready when the greasy film disappears, the surface becomes smooth and satiny, and a small piece stretches into a thin windowpane.

Hands stretching salt bread dough into a thin windowpane, with insets showing a dough thermometer range of 24–26°C and a wrist-touch cue. — Once the buttered dough turns smooth again, check for a thin windowpane and a cool-to-neutral feel before moving on.

2. The Triangle Stops Fighting the Rolling Pin

If the dough still shrinks, cover it for five minutes. It is tense, not failed; the triangle should lengthen without becoming translucent. More pressure usually stretches one weak patch, while rest relaxes the whole piece more evenly.

Split image showing forced dough with a weak torn patch beside rested dough stretched into a longer, smoother triangle. — If the triangle fights back, pause. Rest relaxes the whole piece, while extra pressure often stretches one weak patch.

Wrap the cold butter with light tension and tuck the pointed tail underneath. Once all eight are shaped, the difficult handwork is finished; the dough now needs time.

3. The Rolls Feel Light and Alive

Ready rolls feel lighter and softer, not merely larger. Dramatic doubling is unnecessary.

Stage	What the Press Does	What You See	Next Move
Underproofed	Springs back quickly	Compact, firm and barely jiggly	Cover and continue proofing
Ready	Returns slowly and partly	Clearly fuller, soft and gently jiggly; tray ideally dry	Mist, salt and bake
Warm but not ready	Still returns with resilience	Needs more lift, but butter is softening or a faint sheen appears	Chill 5–10 minutes, then continue cooler
Overproofed	Dent remains	Very swollen, fragile and easy to deflate	Bake promptly

Begin checking at 60 minutes; dough condition matters more than strict doubling.

Four-stage proofing board showing underproofed, ready, too-warm and overproofed salt bread rolls on a metal tray. — Ready salt bread rolls look fuller and softer, not dramatically doubled. If the tray turns shiny, the butter is warming faster than the dough is proofing.

4. The Underside Turns Firm and Brown

The rolls should lift before butter begins hissing around their bases. Near the finish, lift one carefully: the underside should be firm, brown and glossy rather than pale and soft.

Extreme close-up of the deeply browned butter-fried underside of a salt bread roll on a dark surface. — The defining shio pan texture is underneath: a firm, browned base where melted butter crisps the dough against the hot tray.

Leave the rolls on the hot sheet for 3–5 minutes, then move them to a rack. Cutting immediately compresses the crumb; lingering on the tray lets condensation soften the base.

If something looks off: · Check butter timing · Use the troubleshooting table · Return to recipe card

When Butter on the Tray Is Normal—and When It Is Not

Once baking begins, the tray does not need to remain dry. During this stage, the useful question is when the butter appeared: later leakage helps build the crisp base, while butter lost during proofing escaped before the roll could hold it.

Lift First, Butter Second

The butter rule

Lift first, butter second. The tray should ideally stay dry during proofing. A faint sheen is a warning to cool the rolls; visible puddling or butter running from an end means the filling is escaping too early. Once the rolls have lifted in the oven, later sizzling is usually doing useful work.

Two-stage board showing salt bread rolls rising cleanly early in baking and later browning as butter bubbles lightly around the bases. — The key is timing. If the rolls lift first and butter appears later, that butter can help crisp the base instead of ruining the batch.

Proofing Leakage Cues

Three-stage proofing board showing unbaked salt bread rolls on a dry tray, then with a faint greasy sheen, then with visible butter leakage. — During proofing, a dry tray is ideal. A faint greasy sheen is a warning; visible butter running from the roll means leakage has started.

Use Timing to Diagnose the Butter

When the Butter Appears	What It Probably Means	What to Do
During final proofing	Too early. The room or filling is too warm, the dough is overproofed, thin or open at one side.	Move the tray somewhere cooler. If the rolls still need time, chill for 5–10 minutes, then continue proofing more moderately.
In a large rush immediately after loading	Usually too early. Look for exposed butter, a tear, warm dough, loose wrapping or an oven that was not fully heated.	Continue baking this batch, then correct the weak spot, temperature or preheat on the next one.
Later, after the rolls expand and begin colouring	Usually desirable. The dough has begun setting and the later butter pool is browning the base.	Let the butter sizzle around the rolls, but watch that it does not turn black or smoke.
A large greasy pool with no hollow	The butter escaped before producing enough steam inside, often because the filling was warm, the dough weak or the wrapping loose.	Keep the filling colder, develop the dough fully and cover the butter more securely. Do not add more butter simply to chase a larger hollow.
No visible leakage	Not necessarily a problem; more butter may have remained inside the roll.	Check the crumb and underside. A pale base and greasy interior point to insufficient tray heat or bake depth.

A useful butter pool appears after expansion, not while the shaped rolls are still proofing. Watch through the oven door where possible; repeated opening during the early rise costs heat.

Butter Timing Visual Guide

Five-stage butter timing guide showing leakage during proofing, early bake, after oven lift, late bake and a large butter pool. — Butter leakage means different things at different stages. So before changing the recipe, first check when the butter appeared.

Salt Bread in a Hot or Cold Kitchen

Three-zone guide showing water choices for hot, moderate and cold kitchens with dough bowls and temperature cues. — Water temperature is one of the easiest ways to control enriched dough. Start cooler in a hot kitchen and use only mild warmth in a cold one.

Split guide showing hot-kitchen controls with chilled tools and covered dough, and cold-kitchen controls with mildly warm water and longer proofing. — Instead of relying only on the clock, adjust the workflow: keep butter firm in a hot kitchen and give dough gentler time in a cold kitchen.

Hot-Kitchen Guidance

In a room above about 27°C / 81°F, fixed times become much less useful. Dough ferments faster, mixer friction matters more and the filling can soften while the next roll is still being shaped.

Start with cold water; chill the mixer bowl as well when the room is especially hot.
Keep unused butter refrigerated and shape in two batches when working slowly.
Check the dough temperature after mixing and proof in the coolest practical place.
Briefly chill shaped rolls if a greasy sheen begins appearing.
Avoid aggressively warm oven-proofing settings.

A hot room is not a reason to add handfuls of flour. Cool the dough first, then reassess it.

Cold-Kitchen Guidance

Use mildly warm—not hot—water.
Allow fermentation to take longer.
Use a gently warm location away from direct heat.
Let expansion and softness decide the timing; a cool kitchen may simply need longer.

A slower rise is usually safer than overheating the dough. Give the yeast time to work while the butter stays neatly inside the rolls.

Salt Bread Troubleshooting: Dough, Butter and Browning Problems

An imperfect first tray rarely means the whole recipe is wrong. The earliest moment it differed from the cues above usually gives the clearest clue.

Match the First Visible Problem to the Fix

Problem	What Probably Happened	What to Change Next Time
Dough is extremely sticky	Gluten is underdeveloped or the dough is too warm	Rest it, continue mixing and cool it before adding flour
Dough snaps back	The gluten is tense	Cover and rest for 10–15 minutes
Dough tears into thin patches	It was rolled too quickly or still lacks strength	Roll gradually and allow another rest
Rolls unwind	Loose shaping or the pointed tip faces upward	Roll with light tension and place the tip underneath
Bread is dense	Underproofing, weak yeast, underdeveloped gluten or too much flour	Develop the dough fully, then let volume, softness and feel guide the timing
Bread spreads instead of rising	Weak gluten, overproofing or warm dough	Develop the dough fully and shorten or cool the final proof
Bottom stays pale	Insulated tray, low heat, insufficient contact or a rack set too high	Use a non-insulated metal sheet that browns the base more readily, or move the tray lower. If the top is already brown, shield it loosely while the underside finishes.
Bottom burns	Very dark tray, low rack or too much exposed butter	Raise the tray, use light metal or reduce heat slightly
Inside feels greasy	Underbaking, premature leakage or filling pieces larger than 13 g	Bake more fully and confirm the filling weight. Reduce the butter only when larger pieces were used or a particular butter repeatedly leaves an excessively greasy crumb.

For butter leakage or a missing hollow, use the timing guide above. When a correctly baked base softens later, move to the storage and reheating section.

Visual Troubleshooting Guide

Six-panel troubleshooting board showing sticky dough, torn triangle, unwinding roll, dense crumb, pale base and burnt base with short corrections. — Salt bread troubleshooting starts with the first visible clue: sticky dough, tearing, unwinding, dense crumb, pale base or burnt base.

Still adjusting? · Butter timing guide · Storage and reheating · Back to recipe

Make-Ahead, Storage and Reheating

An Example Four-and-a-Half-Hour Timeline

0:00–0:30: portion the butter, mix and knead
0:30–1:45: first rise, ending when the dough is close to doubled and lighter
1:45–2:30: divide, rest and shape
2:30–4:00: final proof, looking for soft, gently jiggly rolls
Around 3:20: begin preheating while the rolls finish proofing
4:00–4:20: mist, salt and bake
4:20–4:30: settle briefly, rack and serve warm

This example assumes a 75-minute first rise and a 90-minute final proof. Use the clock to plan your day, not to overrule the dough. Move the later times according to how quickly the dough develops.

Vertical timeline showing final proof beginning, when to start preheating, ready-to-bake rolls and baked salt bread with browned bases. — Begin preheating when the rolls are fuller but not ready yet; the oven should be hot before proofed, butter-filled dough has to wait.

Making the Dough the Night Before

For morning shaping and baking, reduce the yeast so the dough does not outrun the refrigerator. As a cautious starting point, use 1.5 g instant yeast for a warmer refrigerator or a hold approaching 12 hours, and up to 2 g for a reliably cold refrigerator and a hold closer to 8 hours.

Mix and knead, then leave the covered dough at room temperature for 15–20 minutes.
Refrigerate for 8–12 hours at about 4°C / 40°F or colder.
Divide while cool and rest until the pieces relax enough to shape.
Use freshly chilled filling butter and proof by the same readiness cues; expect a longer final proof.

Timeline showing evening mixing, overnight dough in the refrigerator, morning dough portions and bake-day shaped and baked salt bread rolls. — For overnight salt bread, chill the dough before shaping. In the morning, divide, shape, proof until light and bake fresh.

Keep the butter-filled final proof on the day of baking. Shaped rolls held overnight leave less room between a good proof and softened filling.

Doubling the Recipe

Check the mixer’s dough capacity before doubling; when uncertain, mix two batches. Shape and proof the 16 rolls in staggered groups so the first tray does not finish proofing while the second is still being rolled.

Storage

Best texture: within the first hour
Room temperature: airtight for one day, or two days with some loss of crispness
Refrigerator: not preferred because bread stales faster
Freezer: freeze fully cooled rolls airtight while fresh
Day-old rolls: toast or turn into French-toast-style slices

How to Reheat Salt Bread

Method	Starting Guidance	Result
Air fryer	175°C / 350°F for 2–4 minutes	Fast, strong recrisping
Toaster oven	175°C / 350°F for 4–6 minutes	Even warming and crispness
Conventional oven	175°C / 350°F for 5–8 minutes	Best for several rolls
Microwave	Use a very brief interval	Warm and soft, not crisp

Times are starting ranges; compact appliances may brown the salt and thin ends sooner.

Reheating guide showing salt bread warmed in an oven, toaster oven and air fryer, with close-ups of crisp browned undersides. — Reheat salt bread with dry heat, not steam. The goal is a warm crumb while the butter-crisped underside firms back up.

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Serving Ideas and Easy Variations

Salt bread is at its best before it becomes a serving suggestion at all—torn open beside coffee while the underside still crackles. Once it reaches the table, its savoury butteriness makes it just as comfortable beside soup, eggs or something sweet.

Serve with coffee or tea.
Pair with a creamy bowl such as tomato bisque, keeping the roll above the broth until the moment you eat.
Split for a small egg sandwich while the crumb is still soft and the base remains crisp.
Add a thin layer of orange marmalade for a bright sweet-salty contrast that cuts through the butter.
Toast a day-old roll for a compact savoury sandwich.

Once the classic batch feels familiar, these are the easiest ways to change the flavour without losing the crescent shape and crisp base.

Garlic butter: use a firm, chilled garlic-herb butter; exposed garlic can scorch.
Cheese: tuck in a small piece of low-moisture cheese and resist overfilling.
Red bean and butter: use a modest spoonful of sweet red-bean paste and slightly less butter so the filling stays balanced.
Softer milk-bread style: use a separately balanced dough with milk, egg or tangzhong; those additions change hydration, proofing and browning together.

Frequently Asked Questions

Why Did My Salt Bread Not Form a Hollow?

A modest hollow is enough. When there is no hollow and a large greasy pool forms, use the butter-timing guide, then review dough strength, wrapping and proofing.

Diagnostic board showing three salt bread outcomes: no hollow with a large butter pool, no hollow with little leakage, and a small hollow with good bread. — No hollow does not automatically mean failure. Check leakage, butter position and dough strength, then judge the crumb and base before chasing a bigger cavity.

Can You Make Salt Bread Without a Stand Mixer?

Yes. Use the hand-kneading instructions beneath the main method, adding covered rests whenever the dough becomes slippery or tight. A true no-knead version needs its own fold-and-refrigerate formula.

Can the Dough Be Refrigerated Overnight?

Yes. Use the reduced-yeast method above, keep the refrigerator near 4°C / 40°F or colder and shape the cool dough the next day.

Can Salt Bread Be Frozen Before or After Baking?

Baked rolls are the dependable option: cool, wrap airtight and freeze while fresh. Shaped butter-filled dough needs a method developed specifically for freezing because yeast activity, proofing and leakage can change.

Is This Salt Bread Dairy-Free?

No. Milk powder and butter both affect flavour, browning and filling behaviour. Use a dedicated dairy-free formula instead of replacing both casually.

Can Salt Bread Be Baked in an Air Fryer?

Some air fryers can bake small trial batches, but basket size, element distance and fan strength vary too widely for one dependable timing. This formula is designed for a conventional oven and metal tray; use the air fryer primarily for reheating.

When the First Batch Comes Together

The first batch teaches you more than the timer can. Notice whether the dough relaxed under the rolling pin, whether the shaped rolls reached a light, resilient proof, and whether the underside browned before the top became too dark. Those moments tell you what to adjust next time.

Your first tray will tell its own story. Did the butter appear during proofing, immediately after loading, or only once the rolls had lifted? Share what you saw and which tray you used; those details may help another baker understand their batch.

Then pull one roll apart while it is still warm. The crumb should stretch before it tears, the warm centre should release a deep butter aroma, and the underside should give a light crackle between your fingers. That is the moment the extra rests, careful shaping and patient proofing stop feeling fussy and start feeling worthwhile.

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Recipe at a Glance

Ingredients

Instructions: Prepare the Pan and Batter

Mix and Rest the Batter

Cook the Tester, Then Finish the Batch

Finish the Batch

Can I Use Cold Sourdough Discard or Active Starter?

How Old Can Sourdough Discard Be for Pancakes?

Sourdough Pancake Batter: Too Thin, Just Right, or Too Thick?

How to Adjust Thin or Thick Pancake Batter

Let the First Pancake Check the Pan

What to Check on the Tester

Read the Crumb

Sourdough Discard Pancake Troubleshooting

Start With the Symptom

Golden Outside, Gummy Inside

The Center Stays Gluey Even After Longer Cooking

Why Does Unfed Sourdough Discard Still Work in Pancakes?

How Discard Age and Thickness Affect the Batter

Make the Batch Fit the Discard You Actually Have

Mini Batch: About 65 g Discard

Half Batch: 110 g Discard

What If You Have 400–500 g of Sourdough Discard?

Can I Make This Sourdough Pancake Batter Overnight?

Easy Substitutions—and the Ones That Need a Different Recipe

Substitution and Add-In Guide

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Keep a Batch Warm

Refrigerate

Freeze

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Quick Answer

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Ingredients

What You’ll Need

Method

Shape, Cut and Bake

Table of Contents

What Makes a Southern Biscuit Southern?

Ingredients That Change the Biscuit

Flour: All-Purpose, Soft Wheat and White Lily

What About Self-Rising Flour?

Butter, Lard or Shortening?

Start With Cold Cultured Buttermilk

Learn the Dough by Feel

Too Dry

Just Right

Too Wet

Why These Biscuits Rise Tall and Flaky

Four Folds Build Layers Without Overworking the Dough

Thickness and a Clean Cut Set Up the Rise

Shape and Spacing Change the Crust

Bake Hot and Look Beyond the Top

Troubleshooting Flat, Tough or Dry Biscuits

Flat: No Rise or Too Much Spread?

Tough Is Different From Crisp

Dry: Dough Problem or Oven Problem?

Tender Without Layers Can Still Be a Good Biscuit

Make Ahead, Freeze, Store and Reheat

Freeze Before Baking

Bake Straight From Frozen

Store and Reheat Baked Biscuits

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Zucchini Bread Recipe

Recipe at a Glance

Ingredients

Instructions

Prep and Mix the Batter

Fill, Bake and Cool

Table of Contents

Which Zucchini Are You Using?

How to Prepare Zucchini for Bread

Peel, Seeds and Grating

Should You Squeeze Zucchini for Zucchini Bread?

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