About the Recipe
Start your morning with a tall stack of fluffy sourdough blueberry pancakes! These pancakes are light, tender, and bursting with juicy blueberries in every bite. Whether you’re cooking with an active sourdough starter or sourdough discard, this recipe is simple, delicious, and perfect for breakfast or brunch.
Ingredients
1½ cups sourdough starter (300 g)
2 large eggs
2 tablespoons oil (vegetable, melted coconut, or butter)
1 cup water (room temperature)
1 tablespoon sugar (brown or white)
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup all-purpose flour (white, whole wheat, or buckwheat)
1 cup blueberries (fresh or frozen,optional)
Preparation
Preheat your skillet or griddle over medium heat.
In a large bowl, whisk together the
dry ingredients: flour, baking powder,
baking soda, salt, and sugar. Set
aside.
In a separate bowl, weigh out your
sourdough starter on a kitchen
scale. Add the eggs, oil, and water,
and whisk until smooth.
Gently fold the dry ingredients into
the wet mixture until just
combined—don’t overmix! A few
lumps are perfectly fine and help
keep the pancakes light and fluffy.
Carefully fold in the blueberries, if
using.
Lightly grease your hot skillet with a
bit of oil or butter. Pour about ¼ cup
of batter per pancake onto the
surface.
Cook until bubbles appear on the
surface and the edges look set,
about 2–3 minutes. Flip and cook
another 1–2 minutes until golden
brown and cooked through.
Transfer to a platter or Pyrex pan
and repeat with the remaining batter.
Tips & Serving Suggestions:
Serve warm with butter, maple
syrup, or a dusting of powdered
sugar.
For extra fluffiness, let the batter rest
5–10 minutes before cooking.
Frozen blueberries work
beautifully—no need to thaw, just
fold them straight in.