Sourdough Blueberry Pancakes

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Sourdough blueberry pancakes are made with a light and fluffy sourdough pancake batter filled with sweet blueberries.  The tangy flavor of the sourdough is complimented perfectly with the sweetness of the blueberries.  

Jump to:

• Quick Look: Best Sourdough Blueberry Pancakes
• Cast Iron Skillet
• Why you will love this recipe?
• Ways to enjoy these buttery blueberry pancakes?
• Tips
• Sourdough Breakfast Recipes You'll Love:
• FAQ
• Ingredients
• Tools you may need
• How To Make The Best Blueberry Sourdough Pancakes
• Pin For Later
• Best Sourdough Blueberry Pancakes - Discard Recipe
• Tips
• More Recipes Like This

These homemade sourdough pancakes remind me of Krusteaz pancakes.  I looked for a long time to find the perfect pancake recipe that didn’t produce “flat” pancakes, and yet was still made with plenty of sourdough discard and fully fermented.  After tweaking this recipe a bit, it has become our favorite from-scratch sourdough pancake recipe.  If you’re looking for dairy-free or oil-free sourdough pancakes, there are substitute options listed below.

Make-Ahead Pancakes

I like to mix up all the ingredients for these fluffy sourdough pancakes the night before, so I can get a healthy and filling breakfast on the table in 15 or 20 minutes the following morning.  The other benefit of making it the night before is that the flour you add to the recipe becomes fully fermented by the sourdough starter.  This makes these pancakes easier to digest.  If, however, you forget to mix them up the night before, you can still whip them up in the morning and they cook up just fine.

What is sourdough discard?  

Sourdough starter discard is fermented flour and water that has to be removed or discarded from your sourdough starter before you can feed your starter more flour and water.  It should never actually be thrown out (or discarded) though, because it can be used in hundreds of different recipes.  I always try to keep a fair amount of sourdough discard in a jar in my refrigerator. That way anytime I want to make these sourdough discard pancakes or any other discard recipe, I can do so quickly.  Most recipes that call for sourdough discard rely on something else to actually “raise” the end product if applicable. In this case, we’re using baking powder and baking soda as the leavening agent to make light and fluffy pancakes.

Cast Iron Skillet

The best way to cook sourdough pancakes, or almost anything made with sourdough in general, is on a cast iron pan.  I like to use a generous amount of butter on my cast iron pan right before adding the pancake batter which gives them an incredible flavor, but you can also use coconut oil or beef tallow if you’re running short on butter.  Cast iron keeps a nice even heat and gives these pancakes a crispy edge that is hard to beat.  

There is also something so nostalgic about mixing up an old-fashioned sourdough pancake and cooking it on a cast iron pan like they would’ve done in the homestead days of long ago.  Once you learn how to cook on cast iron, you will never go back to cooking on anything else.  They are the most long-lasting set of cookware you can find, and they give your recipes a flavor and texture that is hard to beat.

Why you will love this recipe?

• Easy:  these pancakes take just minutes to whip up.  They are an obvious choice for breakfast, but work well for any meal you need to make quickly.
• Fun:  make breakfast fun with these simple pancakes.  Your kids will love seeing the little blueberries peeking out of the pancakes.  They also work well for special birthday breakfasts.
• Delicious:  the tangy taste of the sourdough along with the creamy buttermilk give these pancakes a delicious flavor.  Once you try these pancakes, you won’t need to search for another recipe.
• Healthy:  because they are made with sourdough discard and can be mixed up the night before, your body will get all the benefits of a long fermented probiotic-rich meal. 
• Flexible:  If you are missing one or more of the ingredients, you can substitute a similar ingredient and still get a good result. 
• Hearty:  these homemade pancakes are sure to stick to your ribs and keep you going all morning, no matter how much work you have to do.

For more of our favorite sourdough discard recipes, check out the sourdough portion of our website:

Ways to enjoy these buttery blueberry pancakes?

• Slathered with homemade butter from our Jersey milk cows and topped with pure maple syrup and whipped cream.
• If you’re looking for something extra delicious, make buttermilk syrup to cover these yummy pancakes.
• They are also really good with peanut butter and then bananas or applesauce on top.  
• You could also make them in the summer and add fresh berries on top of the pancakes and whipped cream.  

Tips

• Don’t have blueberries?  Just make them without or better yet, substitute the blueberries with some raspberries or strawberries.
• Fresh or frozen berries work fine in these pancakes.
• I like to use buttermilk in my pancake recipe because it makes them even more fluffy and adds a greater depth of flavor.  If you don’t have buttermilk, you can just use regular milk or add a little bit of lemon juice to the milk and let it set for a couple minutes to make imitation buttermilk.  You can also use dairy free milk in this recipe, and it will still turn out fine.
• You can use any kind of fat in this recipe.  Melted butter, coconut oil, beef tallow or regular oil.  Wanting to make it oil free?  Try using applesauce in place of the oil.  It’ll turn out just fine.
• It’s important to use a mix of baking powder and baking soda for the fluffliest pancake
• You can use sugar, honey or maple syrup as sweetener and they will turn out amazing
• Don’t skip the vanilla.  This along with cooking them in butter is my favorite part of the recipe
• Watch the bubbles on the top as they are cooking, as soon as the bubbles start to pop, they are ready to flip.  

Sourdough Breakfast Recipes You'll Love:

• Sourdough English Muffins
• Heart Shaped Chocolate Chip Sourdough Pancakes
• Sourdough Crepes
• Sourdough Pancakes

FAQ

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Ingredients

Tools you may need

How To Make The Best Blueberry Sourdough Pancakes

Mix together all the dry ingredients in a large bowl. Then add in all the wet ingredients including the blueberries.  Stir well using a danish whisk.  

Cover and let the batter ferment at room temperature overnight, OR bake right away.  Leaving it set overnight will give you all the long fermentation benefits from the sourdough.

When ready to cook the pancakes, heat a large cast iron skillet over medium-low heat.  You can also use more than one skillet to get these cooked faster if you’re in a hurry.

Add butter to the skillet.

Ladle pancake batter onto the hot skillet.

Let each pancake cook until the bubbles start popping on top of the batter and the edges are set.

Then gently flip the pancake with a spatula.

Cook for another 2-3 minutes until golden brown on both sides.

Transfer to a platter and top with your favorite toppings.

If you try these tasty blueberry pancakes, let me know by leaving a comment. And if you like it? Give it a 5 star rating!

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