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Homemade Blueberry Sourdough Pancakes photo

Blueberry Sourdough Pancakes

These Blueberry Sourdough Pancakes are fluffy, flavorful, and unforgettable! Perfect for a cozy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup all-purpose flour (90g)
  • 1 tablespoon granulated sugar (15g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mature sourdough starter (at room temperature, 100g)
  • 1 cup whole buttermilk (at room temperature, 160g)
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter (melted and cooled to lukewarm, 42g)
  • 1 cup fresh or frozen blueberries (148g)

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula

Method
 

Instructions
  1. 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.
  2. 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.
  3. Step 3: Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined.
  4. Step 4: Fold in the Blueberries: Gently fold in the blueberries until evenly distributed.
  5. Step 5: Preheat the Skillet: Place a non-stick skillet over medium heat and coat with butter.
  6. 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.
  7. 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.