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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.

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

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

Find it online: https://thefamilycooking.com/blueberry-sourdough-pancakes/