Best Sourdough Blueberry Pancakes - Discard Recipe
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. 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.
Ingredients
- 3 cups unbleached all purpose flour
- 3 Tbl. sugar or other sweetener
- 1 ½ teaspoon salt
- 3 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ cups sourdough discard
- 2 ¼ cups buttermilk
- 3 eggs
- 3 Tbl. fat melted butter beef tallow, or coconut oil
- 3 Tbl. vanilla
- 1 cup blueberries fresh or frozen
Instructions
- 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.
Notes
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.
