Blueberry Sourdough Pancakes

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These Blueberry Sourdough Pancakes offer a delightful twist on a classic, blending the tangy complexity of sourdough with the sweet burst of fresh blueberries for a unique fluffy breakfast!

A stack of blueberry pancakes with a melty butter pat and syrup, garnished with fresh blueberries on top, served on an ornate white plate.
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A stack of fluffy blueberry pancakes on a plate, with one sliced open, showing berries inside, served with maple syrup drizzled over them.

Fluffy Blueberry Sourdough Pancakes

Nothing hits the spot on a Saturday morning like pancakes. My kids have come to expect pancakes on the weekend and when my sister gave me some sourdough starter, I started to look for recipes to add it to when I wasn’t feeling like going through the hassle of making bread.

These blueberry sourdough pancakes infuse the tartness of the fermented sourdough batter with the juicy sweetness of blueberries for a perfect balance of flavors in every bite. These pancakes are not only a treat for the tastebuds but also bring a delightful texture that makes breakfast feel extra special. You can top your pancakes with pure maple syrup, applesauce, more butter, and fresh fruit.

A stack of pancakes topped with butter and blueberries, drizzled with syrup, served on a decorative plate.

How to Make Easy Blueberry Sourdough Pancakes

First assemble the following ingredients:

  • All-purpose flour (2 cups) – Flour forms the base of the pancake batter, providing structure and helping to create a soft, fluffy texture.
  • Baking powder (2 tsp) – Baking powder is a crucial leavening agent that helps the pancakes rise and become light and airy.
  • Baking soda (1 tsp) – Baking soda reacts with the acidity of the sourdough discard to enhance the leavening and browning of the pancakes.
  • Granulated sugar (4 tbsp) – Sugar adds a touch of sweetness to balance the tanginess of the sourdough and the tartness of the blueberries.
  • Salt (1 tsp) – A pinch of salt enhances all the flavors in the pancake batter, making the blueberries taste even sweeter.
  • Sourdough discard (1 cup) – Sourdough discard infuses the pancakes with a subtle tang and complexity while utilizing leftover starter.
  • Milk (1 ½ cups) – Milk hydrates the dry ingredients, helping to form the batter and contributing to the tender texture of the pancakes.
  • Egg (1) – An egg binds the batter together, providing structure and richness to the pancakes.
  • Vegetable oil (2 tbsp) – Vegetable oil keeps the pancakes moist and helps in cooking them to a perfect golden brown without sticking to the pan.
  • Blueberries (1 cup) – Blueberries burst with flavor as they cook, adding sweet and juicy pockets to every bite of the pancake.
  • Salted butter (2 tbsp) – Salted butter adds a rich flavor and a slightly salty contrast to the sweetness, perfect for topping or cooking the pancakes.

Use this Method

Combine Dry Ingredients. In a large bowl whisk the flour, baking powder, baking soda, sugar, and salt.

Mix Batter. In a small bowl combine the sourdough discard, milk, egg, and oil. Add to the dry ingredients and combine well. If there are a few lumps that’s ok just don’t overmix. Fold in blueberries.

Cook in Skillet. Heat a pancake griddle or large pan to medium-low heat, grease well or butter. Pour ? cup of batter onto the hot griddle, cook till batter starts bubbling on top and sides are drying. Cook for an additional 2 minutes on the second side till golden brown. 

Finish and Enjoy. Place the cooked pancake on a plate and spread a little butter on it. Repeat till all the pancakes have been made. Serve warm with more butter, maple syrup, or applesauce!

A stack of blueberry pancakes topped with butter and syrup on a white plate, sitting on a teal cloth with fresh blueberries nearby.

Tips and Trick for Perfect Blueberry Sourdough Discard Pancakes

Use Fresh or Frozen Blueberries: Fresh blueberries are ideal for their flavor and firmness, but frozen blueberries can also be used without thawing to prevent them from bleeding too much color into the batter.

Avoid Overmixing the Batter: Mix the batter until just combined; overmixing can lead to tough pancakes. It’s okay if there are a few lumps.

Let the Batter Rest: Allowing the batter to rest for about 5-10 minutes before cooking gives the flour time to absorb the liquid, resulting in lighter, fluffier pancakes.

Use the Right Heat: Cook pancakes on a medium heat. Too high heat can burn the pancakes before they’re cooked through, while too low heat can make them tough.

Grease the Pan Moderately: Lightly butter or oil the pan between batches to prevent sticking, but avoid too much grease, which can lead to soggy edges.

Add Blueberries Right: Instead of mixing blueberries into the batter, drop them onto each pancake right after you pour the batter into the skillet. This helps distribute them evenly and prevents sinking.

Flip at the Right Time: Wait until bubbles form on the surface of the pancake and the edges begin to look set before flipping. The first side generally takes about 2-3 minutes to cook, and the second side will cook faster.

Keep Pancakes Warm: If you’re making a large batch, keep finished pancakes warm in a low oven (about 200°F) on a baking sheet or oven-safe plate until ready to serve.

Experiment with Additions: Besides blueberries, consider adding a pinch of cinnamon or vanilla extract to the batter for extra flavor.

Serve Immediately: Pancakes are best served fresh off the griddle. Accompany them with your favorite syrup, fresh fruit, or even a dollop of whipped cream for a delicious breakfast.

FAQ’s

What makes sourdough pancakes different from regular pancakes?

Sourdough pancakes use a sourdough starter instead of baking powder or soda as a leavening agent, which imparts a tangy flavor and can make the pancakes fluffier and more digestible due to the fermentation process.

How do I prepare my sourdough starter for pancakes?

Ensure your sourdough starter is active and bubbly. If it’s been refrigerated, take it out ahead of time and feed it with equal parts flour and water at least once, 12 hours before you plan to make the pancakes.

Can I use frozen blueberries in the pancakes?

Yes, frozen blueberries can be used directly from the freezer without thawing to prevent them from turning the batter purple. Sprinkle them on top of the batter once it’s on the griddle to distribute them evenly.

How do I achieve fluffy sourdough pancakes?

Don’t overmix the batter; mix just until the dry ingredients are moistened. Let the batter rest for a few minutes after mixing to allow the starter to begin working. Cook on a properly heated griddle to allow them to rise properly.

How do I know when to flip the pancakes?

Flip the pancakes when bubbles form on the surface and the edges begin to appear dry. The second side will cook quicker, so monitor them closely.

What if my pancakes are not cooking through?

If the pancakes are browning too fast on the outside but aren’t cooked through, your griddle may be too hot. Lower the heat to ensure the pancakes have enough time to cook through without burning.

Can I make the batter ahead of time?

It’s best to make sourdough pancake batter fresh because the raising action from the sourdough starter is most effective soon after mixing. However, you can mix the dry ingredients and wet ingredients separately and combine them just before cooking.

How should I store leftover pancakes?

Cool the pancakes completely and store them in an airtight container in the refrigerator for up to three days. Reheat them in a toaster or a warm oven for best results. They can also be frozen for up to a month.

A fork holding a bite of blueberry pancake with a stack of pancakes and a bowl of blueberries in the background.

What to Enjoy with Sourdough Discard Pancakes

Maple Syrup: The classic choice for any pancake, maple syrup adds a sweet and slightly woodsy flavor that complements the tartness of the blueberries.

Whipped Cream: A dollop of whipped cream adds a luxurious, creamy texture and a mild sweetness that pairs beautifully with the fruitiness of the pancakes.

Greek Yogurt: For a healthier topping, Greek yogurt provides a creamy tanginess that balances the sweetness of the pancakes and syrup.

Fresh Berries: Adding a mix of fresh berries like strawberries, raspberries, and additional blueberries offers a fresh, juicy contrast and boosts the nutritional value. Try this fruit salad!

Nut Butter: A spread of almond or peanut butter on warm pancakes adds a nutty flavor and a protein boost, making for a more filling meal.

Banana Slices: The soft texture and natural sweetness of bananas complement the blueberries and add an extra layer of flavor.

Honey: For a different kind of sweetness, drizzle honey over the pancakes; its floral notes can add an interesting twist to the dish.

Bacon or Sausage: The salty and savory flavors of bacon or sausage create a perfect savory counterpoint to the sweetness of the pancakes and syrup.

Lemon Curd: Lemon curd offers a bright, citrusy contrast that highlights the blueberries and adds a sophisticated touch to your breakfast.

Cinnamon Sugar: Sprinkling cinnamon sugar over the pancakes before serving adds a warm spice that is comforting and pairs well with blueberry flavors.

Try these other breakfast recipes:

Stack of blueberry pancakes with melting butter on top, garnished with blueberries on a white plate, next to a bowl of blueberries and a turquoise cloth.

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A stack of fluffy blueberry pancakes on a plate, with one sliced open, showing berries inside, served with maple syrup drizzled over them.

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Stack of fluffy pancakes with blueberries, cut open to show berries inside, served on a white plate with a side of extra blueberries.
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Blueberry Sourdough Pancakes

Blueberry sourdough pancakes offer a delightful twist on a classic breakfast, combining plump, juicy blueberries with the tangy depth of sourdough for a light, fluffy texture and a uniquely satisfying flavor.
Cuisine American
Keyword blueberry pancakes, breakfast, sourdough, sourdough discard
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 pancakes
Calories 134kcal
Author Courtney O’Dell
Cost $5

Ingredients

Instructions

  • In a large bowl whisk the flour, baking powder, baking soda, sugar, and salt.
  • In a small bowl combine the sourdough discard, milk, egg, and oil. Add to the dry ingredients and combine well. If there are a few lumps that’s ok just don’t overmix. Fold in blueberries.
  • Heat a pancake griddle or large pan to medium-low heat, grease well or butter.
  • Pour ? cup of batter onto the hot griddle, cook till batter starts bubbling on top and sides are drying.
  • Cook for an additional 2 minutes on the second side till golden brown.
  • Place the cooked pancake on a plate and spread a little butter on it.
  • Repeat till all the pancakes have been made. Serve warm with more butter, maple syrup, or applesauce!

Notes

Feel free to add other fillings or substitute chocolate chips or other fresh or dry fruit for the blueberries. 

Nutrition

Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 313mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

About Courtney

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5 from 1 vote

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1 Comment

  1. Katherine says:

    5 stars
    Perfect!