Blueberry Sourdough Pancakes

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

5 from 1 vote

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.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, breakfast, sourdough, sourdough discard

Servings: pancakes

Author: Courtney O'Dell

Cost: $5

Equipment

1 Pyrex 2 1/2 Qt Mixing Bowl
1 HexClad Hybrid Nonstick Frying Pan, 12-Inch, Stay-Cool Handle, Dishwasher and Oven Safe, Induction Ready, Compatible with All Cooktops
1 Butter Crock

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
4 tbsp granulated sugar
1 tsp salt
1 cup sourdough discard
1 ½ cups milk
1 large egg beaten
2 tbsp vegetable oil
1 cup blueberries fresh or frozen
2 tbsp salted butter

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.