Blueberry Sourdough Pancakes are light and fluffy pancakes that you can make in minutes using your sourdough starter. Loaded with fresh blueberries, these pancakes will get everyone around the breakfast table in no time! For another blueberry treat where you can also use your starter, check out these Sourdough Blueberry Muffins!
Blueberry Sourdough Pancakes
Pancakes mean lazy weekend mornings and family breakfast time. But, these Blueberry Sourdough Pancakes don’t just have to be made on the weekends. The batter is easily put together, and since you probably have sourdough starter discard ready to be used, this would be the perfect recipe for that. Plus, I will tell you how to freeze the extras to enjoy anytime you want! With just a hint of that sourdough tang and fresh blueberry taste, these pancakes can be topped with your favorite pancake toppings.
Blueberry Sourdough Pancakes Recipe
This recipe can be made using either your fed sourdough starter or sourdough discard. So, don’t throw away your leftover sourdough starter. You can use fresh blueberries (which I prefer) or frozen blueberries that have been thawed.
How to Make Blueberry Sourdough Pancakes
The key to this recipe is to use room temperature ingredients. Using room temperature butter, eggs, and milk allows them to bond together better so you will get that smooth batter that you are looking for. It usually takes about 30 minutes for these ingredients to come to room temperature. So, once you have your ingredients ready to go, it’s time to mix the batter.
- To make the sourdough pancake batter, begin by whisking together the wet ingredients. That means you add the butter, eggs, milk, vanilla, and sourdough starter to a large bowl and mix them all together with a whisk.
- After the wet ingredients are blended, add the dry ingredients one at a time, still using the whisk to mix everything together.
- Finally, gently fold in the blueberries. If you are using frozen blueberries, be sure to let them thaw before mixing them in the batter. Your batter will turn purple, but they will still taste great!
- Once you have the batter ready to go, heat up your griddle. If you think the batter is too thick, add one teaspoon of milk at a time until you get your desired consistency. Use a measuring cup (I used a 1/3 cup) to pour the batter onto the hot griddle and cook for 2-3 minutes on one side.
- Flip over the pancakes and cook for an additional 1-2 minutes on the other side.
Serve warm with your favorite pancake toppings!
Can I Freeze Blueberry Sourdough Pancakes?
Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week! To freeze pancakes, let them get to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)
After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.
When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute. To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra pancakes next time!
More Sourdough Recipes
Blueberry Sourdough Pancakes
Ingredients
- ¼ cup (4 tablespoons or 57g) butter, melted
- 2 large eggs, room temperature
- 1 cup (245g) milk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup sourdough starter, discard or fed
- 1 ½ cups (187.5g) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pint blueberries, fresh or thawed
Instructions
- In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.
- Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt).
- Gently fold in the blueberries.
- Preheat the griddle.
- Once the griddle is hot, gently stir the pancake batter and use a 1/3 measuring cup to pour the batter onto the grill. (If the batter is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.)
- Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes.
- Serve warm with your favorite toppings.
Did you make this recipe?
You can tag me at @iamhomesteader.
I made these this morning using my sourdough discard and they were delicious! I’m freezing the leftovers for the weekend.
This is my go to pancake recipe! It tastes wonderful and I love that there isn’t extra sugar.
These are amazing! They are a regular treat in my house. Fluffy and tangy, they never disappoint!
I made a half recipe of these pancakes with some of my sourdough starter. They were yummy and turned out perfectly! Great little Sunday breakfast treat 😊🥞
These turned out wonderfully! I used whole wheat pastry flour, and these pancakes were the perfect texture and consistency, turned out fluffy with fantastic flavor. I’ve made these twice, and substituted the blueberries for chocolate chips per the request of my daughter and turned out great (though I prefer the blueberries). These will definitely become a go-to for breakfast! Thank you for this recipe!
Excellent pancakes and a great use of discarded starter!