Sourdough Blueberry Pancakes Recipe

Name: Sourdough Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. dry yeast; 2 cups warm water (110F), divided; 1-1/2 tsp. granulated sugar; 2 cups all-purpose flour; 1 cup sourdough starter; 2 cups warm water (110F); 2-1/2 cup all-purpose flour; 1 egg; 2 tbsp. vegetable oil; 1/4 cup evaporated milk; 1 tsp. salt; 1 tsp. baking soda; 2 tbsp. granulated sugar; Butter; 1 to 1-1/4 cup blueberries, fresh; frozen, patted dry; Syrup

Servings: persons

1 pkg. dry yeast
2 cups warm water (110F), divided
1-1/2 tsp. granulated sugar
2 cups all-purpose flour
1 cup sourdough starter
2 cups warm water (110F)
2-1/2 cup all-purpose flour
1 egg
2 tbsp. vegetable oil
1/4 cup evaporated milk
1 tsp. salt
1 tsp. baking soda
2 tbsp. granulated sugar
Butter
1 to 1-1/4 cup blueberries, fresh
frozen, patted dry
Syrup

1
Starter: Combine yeast and 1/2 cup water in large, non-metallic mixing bowl.
2
Add sugar, flour and remaining water, stirring until well blended.
3
Cover with damp cloth and let stand in warm place 4 to 5 days.
4
Stir mixture down each day.
5
Stir well before using.
6
Always reserve at least 1 cup starter batter for future use.
7
Store in refrigerator.
8
Pancakes: Combine Sourdough Starter, warm water and flour in large stainless steel bowl.
9
Mixture will be thick and lumpy.
10
Cover and set in warm place overnight.
11
Remove 1 cup batter and retain in refrigerator for future use.
12
Beat egg, oil and evaporated milk with remaining batter.
13
Combine salt, baking soda and sugar.
14
Sprinkle evenly over top of batter, then gently fold in.
15
Allow batter to rest 5 to 10 minutes.
16
Using 2 tablespoons batter for each pancake, pour onto hot, lightly buttered griddle.
17
Sprinkle 4 to 5 blueberries onto each pancake.
18
Cook until outer edge dries slightly and under side is brown.
19
Turn and brown other side.
20
Serve with butter and syrup.

652

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pkg. dry yeast, 2 cups warm water (110F), divided, 1-1/2 tsp. granulated sugar, 2 cups all-purpose flour, 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.

Sourdough Blueberry Pancakes

How did you like this recipe?

Frequently Asked Questions