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Blueberry Sourdough Pancakes

Loaded with fresh blueberries and using your sourdough starter, everyone will be excited for breakfast with these Blueberry Sourdough Pancakes on the griddle!

Course Breakfast
Cuisine American
Keyword Blueberry Sourdough Pancakes, Sourdough Pancakes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 pancakes
Calories 131 kcal
Author Amanda Rettke--iamhomesteader.com


  • 1/4 cup (4 tablespoons or 57g) butter, melted
  • 2 large eggs, room temperature
  • 1 cup (245g) milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sourdough starter, discard or fed
  • 1 1/2 cups (187.5g) flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 pint blueberries, fresh or thawed


  1. In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.
  2. Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt).
  3. Gently fold in the blueberries.

  4. Preheat the griddle.
  5. 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.)
  6. Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes.
  7. Serve warm with your favorite toppings.