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sourdough pancake recipe Blueberry Studded With Lemon Zest
- Total Time: 35 minutes
- Yield: 4–5 servings (12–14 pancakes) 1x
- Diet: Vegetarian
Description
This sourdough pancake recipe combines active sourdough starter with fresh blueberries and lemon zest for irresistibly fluffy pancakes. It’s a simple guide for a delightful, wholesome breakfast with bright, sweet-tart flavors.
Ingredients
- 1 cup active sourdough starter, fed and bubbly
- 2 cups all-purpose flour, unbleached
- 1.5 cups milk, whole or non-dairy
- 2 large eggs, room temperature
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- butter or oil, for cooking
- 1 cup fresh blueberries, or frozen (do not thaw)
- 1 tsp lemon zest, from 1 organic lemon
Instructions
- Combine Starter & Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, milk, and eggs until well combined, about 1 minute. The mixture should appear slightly frothy, forming the wet base for your fluffy pancakes.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt for 30 seconds. This ensures all the leavening agents and flavorings are evenly distributed, making for a smoother batter.
- Combine Wet & Dry: Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined, around 15-20 seconds. If the batter looks too thick, splash in 1-2 tablespoons of extra milk to reach a pourable consistency. A few lumps are okay; overmixing leads to tough pancakes, so stop as soon as the flour streaks disappear.
- Add Blueberries & Lemon Zest: Gently fold in the fresh blueberries and lemon zest. Distribute them evenly throughout the batter without crushing the berries, maintaining their plump shape.
- Heat Your Griddle: Heat a lightly buttered 10-inch non-stick skillet or griddle over medium heat for 2-3 minutes. A drop of water should sizzle and evaporate immediately, indicating it’s ready for cooking.
- Cook the Pancakes: Pour about 0.25 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip and cook the other side until done, about 1-2 minutes more.
- Serve Warm: Transfer cooked sourdough blueberry pancakes to a plate and serve immediately with your favorite toppings. For larger batches, keep cooked pancakes warm on a baking sheet in a low oven (200°F / 95°C) while you finish the rest.
Notes
If batter is too thick, add 1-2 tablespoons milk. Avoid overmixing to prevent tough pancakes; a few lumps are fine. For larger batches, keep cooked pancakes warm in a low oven (200°F / 95°C). For gluten-free, use a 1:1 gluten-free flour blend and gluten-free starter. For dairy-free, use non-dairy milk and plant-based butter. Frozen blueberries can be used without thawing completely to prevent bleeding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 400 calories
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 100 mg