Cinnamon Roll Sheet Pan Pancakes

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Preheat your oven to 350 degrees. 
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Melt your butter and let cool slightly.

Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.

Add in the milk, sourdough discard, sugar, melted butter, and eggs, and whisk until all the ingredients are incorporated and a thick batter is achieved.

Let your batter rest while you make the cinnamon sugar swirl.

Cinnamon Sugar Swirl

In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.

Pour the batter in an even layer over the baking sheet. Pour the cinnamon sugar over the batter, use the tip of a spatula and make swirls over the top.

Bake at 350 degrees for 20 - 25 minutes. (in my oven, 22 minutes is the sweet spot)

While the pancake is baking, make your sugar maple glaze.

Sugar Maple Glaze

In a small mixing bowl, whisk together the powdered sugar, maple syrup and milk until a smooth glaze forms. Pour directly on tops of the pancake, or serve individually with each serving of pancakes.