Blueberry Sourdough Pancakes

Why You’ll Love This Recipe

• A creative way to use your sourdough starter or discard for a tender, flavorful result.
• Blueberries add natural sweetness and color, balancing the mild tang from the sourdough.
• Light, airy, and slightly crisp at the edges—ideal for stacking and drizzling with syrup.
• Easy to make ahead: the batter can rest overnight for even more flavor development.
• A cozy, home-baked feel that works for everyday mornings or special weekend brunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter or sourdough discard
• All-purpose flour (or a mix of all-purpose and whole-wheat)
• Baking soda
• Baking powder
• Sugar or honey
• Salt
• Eggs
• Milk (or buttermilk)
• Melted butter or oil
• Vanilla extract
• Fresh or frozen blueberries

Directions

1. In a large bowl, whisk together sourdough starter, milk, eggs, melted butter (or oil), sugar (or honey), and vanilla extract.
2. In a separate bowl, combine flour, baking powder, baking soda, and salt.
3. Add the dry ingredients into the wet ingredients, stirring gently until just combined. The batter should be thick but pourable—adjust with a bit more milk if necessary.
4. Gently fold in the blueberries, taking care not to over-mix (especially if using fresh berries).
5. Let the batter rest for 10–15 minutes to allow bubbles to form and the texture to develop.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
8. Serve warm with butter, maple syrup, or a dusting of powdered sugar.

Servings and timing

Makes about 8–10 pancakes (serves 3–4 people).
Prep time: 10 minutes
Resting time (optional for sourdough flavor): 10–30 minutes
Cooking time: 10–15 minutes
Total time: 20–40 minutes

Variations

• Overnight batter: Mix the wet ingredients and flour with sourdough starter the night before and refrigerate. Add leavening (baking powder and soda) and blueberries just before cooking for deeper flavor.
• Dairy-free: Use plant-based milk and oil instead of butter.
• Whole-grain twist: Substitute half the flour with whole-wheat or spelt flour for more fiber and nuttiness.
• Lemon-blueberry: Add 1 tsp lemon zest or a squeeze of lemon juice for brightness.
• Cinnamon-spiced: Stir in ½ tsp cinnamon for a cozy touch.
• Extra protein: Add a scoop of protein powder or a tablespoon of Greek yogurt to the batter.

Storage/Reheating

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• To freeze: layer pancakes with parchment paper between them and store in a freezer-safe bag for up to 1 month.
• To reheat: toast in a toaster or warm in a 350 °F (175 °C) oven for 5–7 minutes until heated through. Avoid microwaving to maintain texture.

FAQs

Can I use sourdough discard instead of active starter?

Yes, sourdough discard works perfectly. It won’t provide leavening, but the baking powder and soda take care of that.

Do I have to let the batter ferment overnight?

No, but letting it rest 15–30 minutes (or overnight in the fridge) deepens the flavor and improves texture.

Can I use frozen blueberries?

Yes—no need to thaw. Add them directly to the batter and cook as usual, but reduce stirring to avoid purple streaking.

What if my batter is too thick?

Add a tablespoon or two of extra milk until you get a pourable but thick consistency.

Can I make them vegan?

Yes—replace the eggs with flax eggs and use plant-based milk and oil or vegan butter.

How do I keep pancakes warm while cooking in batches?

Place cooked pancakes on a baking sheet in a 200 °F (90 °C) oven until all are done.

Do sourdough pancakes taste sour?

They have a mild tang, not an intense sourness. The sweetness from blueberries and syrup balances it beautifully.

Can I use other fruits?

Absolutely! Try raspberries, diced peaches, or chopped apples instead of blueberries.

Why add both baking powder and soda?

Because sourdough is acidic, baking soda neutralizes some of that acidity while providing rise; baking powder gives extra lift and fluffiness.

How do I avoid soggy pancakes?

Cook on medium heat to ensure the inside cooks through without over-browning the outside. Flip only once when bubbles form on top.

Conclusion

Blueberry sourdough pancakes combine the tang of sourdough with the natural sweetness of blueberries for a breakfast that feels special yet simple. With their golden edges, soft interior, and complex flavor, these pancakes are a beautiful way to use your starter and brighten your morning. Serve with butter and syrup—or a spoonful of yogurt and extra berries—for a wholesome and satisfying meal.

Blueberry Sourdough Pancakes

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Fluffy, tangy sourdough pancakes bursting with juicy blueberries—perfectly balanced between sweet and tart for a cozy, satisfying breakfast or brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes (serves 3–4)
• Category: Breakfast
• Method: Pan-Fried
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup active sourdough starter or discard
• 1 cup all-purpose flour (or half whole-wheat)
• 1 tbsp sugar or honey
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ¾–1 cup milk or buttermilk
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

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Instructions

1. In a large bowl, whisk together sourdough starter, eggs, milk, melted butter (or oil), sugar (or honey), and vanilla until smooth.
2. In another bowl, mix flour, baking powder, baking soda, and salt.
3. Add dry ingredients to the wet mixture and stir gently until just combined. The batter should be thick but pourable; add more milk if needed.
4. Fold in blueberries carefully to avoid over-mixing.
5. Let the batter rest 10–15 minutes to develop bubbles and enhance texture.
6. Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup batter per pancake.
7. Cook until bubbles form on top and edges are set (2–3 minutes), then flip and cook another 1–2 minutes until golden.
8. Repeat with remaining batter. Serve warm with butter, maple syrup, or yogurt.

Notes

• Use sourdough discard for convenience or active starter for a slightly fluffier texture.
• Resting the batter improves flavor and rise.
• Do not overmix to keep pancakes tender.
• Frozen blueberries can be added directly to the batter.
• Keep pancakes warm in a 200°F (90°C) oven while cooking batches.

Nutrition

• Serving Size: 1 serving (2–3 pancakes)
• Calories: 320
• Sugar: 11g
• Sodium: 390mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 95mg