Sourdough Blueberry Pancakes – a delicious recipe with Sourdough Starter, Flour, Milk, Sugar, Baking Soda, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix together sourdough starter, flour and milk. Cover with plastic wrap and leave at room temperature overnight or for around 8 hours.
2
Add sugar, baking soda and eggs to batter and mix well. Wash or rinse blueberries and dry on a paper towel.
3
Preheat a griddle. An electric griddle should be set at 375u00b0F and one on the stove top should sizzle a drop of water.
4
Spray with cooking spray or grease with vegetable oil. Ladle about 1/4 cup batter onto griddle. Sprinkle with blueberries. I use 7-10 berries per pancake, but use as many as you wish. They're good for you!
5
Flip when the batter is slightly dry and bubbles are beginning to form. They should be lightly brown on the other side. It will take less time for the second side to brown so be ready to remove shortly. Now enjoy some wonderful pancakes!
444
kcal
Calories
12
g
Fat
63
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Sourdough Starter, 2 cups Flour, 2 cups Milk, 2 Tablespoons Sugar, and more.
Yes, Sourdough Blueberry 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.
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