Lemon Blueberry Sourdough Pancakes (Printer View)

Fluffy pancakes with bright lemon zest and juicy blueberries, enriched with sourdough for depth and tang.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup sourdough starter, unfed or active
02 - 3/4 cup milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons freshly squeezed lemon juice

→ Dry Ingredients

08 - 1 cup all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon fine sea salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# Method Steps:

01 - In a large mixing bowl, whisk together the sourdough starter, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
02 - In a separate bowl, combine the flour, sugar, baking soda, baking powder, and salt.
03 - Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
04 - Carefully fold in the blueberries.
05 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, approximately 2 to 3 minutes.
07 - Flip and cook for another 1 to 2 minutes, or until golden brown and cooked through.
08 - Serve warm with maple syrup, extra blueberries, and a sprinkle of lemon zest if desired.

# Expert Advice:

01 -
  • The sourdough starter adds this unexpected depth that makes people ask what your secret is.
  • Blueberries burst with sweetness while lemon zest keeps everything bright and not overly heavy.
  • You can make these with discard starter, so there's zero waste guilt involved.
02 -
  • Do not thaw frozen blueberries before folding them in, because thawing releases juice that bleeds purple all through your batter and changes the whole color story.
  • Baking soda is crucial here because the sourdough starter and lemon juice create acid that needs something to react with for proper rise and that signature fluffy texture.
03 -
  • Room temperature ingredients mix together more smoothly, so pull everything out of the fridge while you grab your bowls.
  • If your griddle or skillet seems to cook pancakes too fast on the bottom before they're done inside, lower your heat slightly because medium is an estimate, not a guarantee for your particular stove.
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