Blueberry Sourdough Pancakes
There’s something magical about pancakes on a lazy weekend morning, and when you add the delightful tang of sourdough and the burst of fresh blueberries, you elevate them to a whole new level. These Blueberry Sourdough Pancakes are fluffy, flavorful, and perfect for breakfast or brunch. The fermentation from the sourdough starter not only adds a unique flavor but also creates a light texture that makes these pancakes irresistible.
What You’ll Love About This Recipe
- Unique Flavor: The sourdough starter gives these pancakes a distinct tanginess that pairs beautifully with the sweetness of blueberries.
- Fluffy Texture: The combination of buttermilk and sourdough creates an ultra-fluffy pancake.
- Quick and Easy: With just a few simple steps, you’ll have a delicious breakfast on the table in no time.
- Versatile: You can easily customize these pancakes by adding different fruits or toppings.
What We’re Using
- 1 cup (90g) all-purpose flour: The base for our pancakes, providing the perfect structure.
- 1 tablespoon (15g) granulated sugar: Just the right amount of sweetness to complement the blueberries.
- 1 teaspoon baking soda: This helps the pancakes rise and become fluffy.
- 1/2 teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- 1 cup (100g) mature sourdough starter, at room temperature: Adds flavor and lightness to the pancakes.
- 1 cup (160g) whole buttermilk, at room temperature: Contributes to the tenderness and moisture of the pancakes.
- 1 large egg, at room temperature: Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract: A touch of warmth and sweetness.
- 3 tablespoons (42g) unsalted butter, melted and cooled to lukewarm: Adds richness and flavor; more for cooking.
- 1 cup (148g) fresh or frozen blueberries: Bursting with flavor and nutrients.
Toolbox for This Recipe
- Mixing bowl: For combining the dry and wet ingredients.
- Whisk: To ensure everything is well mixed and lump-free.
- Measuring cups and spoons: For precise ingredient measurements.
- Non-stick skillet or griddle: For cooking the pancakes evenly.
- Spatula: To flip the pancakes without damaging them.
Blueberry Sourdough Pancakes, Made Easy
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and kosher salt until well blended. This step ensures that the baking soda is evenly distributed, which is key for fluffy pancakes.
Step 2: Mix the Wet Ingredients
In another bowl, mix the mature sourdough starter, whole buttermilk, large egg, and vanilla extract. Stir until everything is well combined. Gradually add the melted butter, making sure it’s cooled to lukewarm to avoid cooking the egg.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Fold in the Blueberries
Gently fold in the fresh or frozen blueberries, making sure they are evenly distributed throughout the batter.
Step 5: Preheat the Skillet
Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface. Once the butter is melted and bubbling, it’s time to cook!
Step 6: Cook the Pancakes
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
Step 7: Serve and Enjoy!
Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve with a pat of butter, maple syrup, or your favorite toppings.
Make It Your Way
- Fruit Variations: Feel free to swap blueberries for other berries, such as raspberries or strawberries.
- Add-ins: Mix in some chopped nuts or chocolate chips for extra flavor and texture.
- Spices: Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Vegan Option: Substitute the egg with a flax egg and use a plant-based milk alternative.
Insider Tips
- For the best flavor, use a mature sourdough starter that has been fed recently.
- Let the batter rest for about 10 minutes before cooking to allow the flour to absorb moisture.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Keep pancakes warm in a low oven while cooking the rest to serve a stack of warm, fluffy pancakes.
Cooling, Storing & Rewarming
Allow any leftover pancakes to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To rewarm, simply pop them in a toaster or microwave until heated through.
Handy Q&A
Can I use all-purpose flour instead of whole wheat flour?
Yes, this recipe is designed to work perfectly with all-purpose flour, but you can use whole wheat flour for a healthier option; just expect a denser pancake.
What if my sourdough starter is not mature?
It’s best to use a mature starter for the best flavor and texture. If your starter is young, consider feeding it a few hours before using to ensure it’s bubbly and active.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make these pancakes gluten-free. Just ensure that the blend contains xanthan gum for proper texture.
How do I know when the pancakes are done cooking?
Pancakes are done when they are golden brown on both sides and the edges look set. You can also gently press the center; it should spring back when fully cooked.
Bring It to the Table
There’s nothing quite like serving a stack of warm Blueberry Sourdough Pancakes to family and friends. The aroma wafting through the kitchen will have everyone gathering around the table, ready to indulge. Whether it’s drizzled with maple syrup, topped with a dollop of whipped cream, or simply enjoyed with a pat of butter, these pancakes are sure to become a favorite in your household.
This recipe is not just about the pancakes; it’s about creating memories with loved ones over breakfast. So gather your ingredients, fire up that skillet, and enjoy the deliciousness of Blueberry Sourdough Pancakes. Happy cooking!
Blueberry Sourdough Pancakes
Ingredients
Equipment
Method
- Step 1: Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and kosher salt until well blended.
- Step 2: Mix the Wet Ingredients: In another bowl, mix the mature sourdough starter, whole buttermilk, egg, and vanilla extract. Stir until well combined, then gradually add the melted butter.
- Step 3: Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined.
- Step 4: Fold in the Blueberries: Gently fold in the blueberries until evenly distributed.
- Step 5: Preheat the Skillet: Place a non-stick skillet over medium heat and coat with butter.
- Step 6: Cook the Pancakes: Pour batter onto the skillet using a 1/4 cup measuring cup. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook until golden brown.
- Step 7: Serve and Enjoy!: Keep pancakes warm in a low oven while cooking the remaining batter. Serve with butter, maple syrup, or your favorite toppings.
Notes
- For best flavor, use a mature sourdough starter.
- Let the batter rest for about 10 minutes before cooking.
- If using frozen blueberries, do not thaw before adding to batter.
