Blueberry Sourdough Pancakes Recipe

Name: Blueberry Sourdough Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Shortcut Sourdough Starter; 1 1/4 cups all-purpose flour, divided; 3/4 cup warm milk; 2 Tbs. sugar or honey; 3 Tbs. butter or nonhydrogenated margarine, melted; 1 large egg; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/4 cups fresh blueberries

Servings: persons

1
Stir together starter, 3/4 cup flour, milk, and sugar in medium bowl.
2
Cover loosely, and let sit overnight.
3
Whisk in butter and egg the following morning.
4
Combine remaining 1/2 cup flour with baking powder, baking soda, and salt in separate bowl.
5
Stir flour mixture into batter, adding 1/4 cup more flour if needed.
6
Stir in blueberries.
7
Let sit 5 to 10 minutes.
8
Heat griddle or skillet over medium-high heat.
9
Reduce heat to medium, and coat with cooking spray.
10
Pour about 1/4 cup batter per pancake into skillet.
11
Cook 1 to 11/2 minutes on each side, or until golden.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups Shortcut Sourdough Starter, 1 1/4 cups all-purpose flour, divided, 3/4 cup warm milk, 2 Tbs. sugar or honey, and more.

Yes, Blueberry Sourdough Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Sourdough Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions