Lemon Blueberry Sourdough Pancakes (Printable Version)

Fluffy pancakes with lemon zest, blueberries, and a tangy sourdough twist for a delightful breakfast.

# 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

# Step-by-Step Guide:

01 - In a large mixing bowl, whisk together sourdough starter, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
02 - In a separate bowl, combine flour, sugar, baking soda, baking powder, and salt.
03 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing.
04 - Carefully fold blueberries into batter.
05 - Preheat non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Pour 1/4 cup batter for each pancake onto skillet. Cook until bubbles form on surface and edges appear set, approximately 2-3 minutes.
07 - Flip pancakes and cook for 1-2 minutes until golden brown and cooked through.
08 - Serve warm with maple syrup, additional blueberries, and lemon zest if desired.

# Additional Tips::

01 -
  • The sourdough starter creates a complexity that regular pancakes can't touch, with a subtle tang that balances the sweetness perfectly.
  • Fresh lemon zest keeps everything bright and memorable, making these feel fancy without any real fuss.
  • Blueberries stay intact and juicy when you skip thawing them, creating little flavor bombs in every bite.
02 -
  • The baking soda reacts immediately with the acidic sourdough and lemon juice, so cook your pancakes right away after folding everything together or they'll deflate and lose their fluff.
  • Frozen blueberries are actually your secret weapon—they stay whole and burst with juice when you cook them, while fresh berries sometimes break apart and bleed color through the batter.
03 -
  • If your sourdough starter is sluggish or not very active, add an extra 1/4 teaspoon of baking powder to guarantee your pancakes rise high and stay fluffy.
  • Room temperature ingredients blend more smoothly and create a more cohesive batter than cold eggs or milk straight from the fridge.
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