Sourdough Blueberry Pancakes

These sourdough blueberry pancakes are a fluffy, delicious breakfast! They’re made with sourdough discard, milk kefir (or buttermilk), flour and fresh or frozen berries.

My husband grew up eating pancakes on Sunday mornings.

I did not carry on this tradition, because I’m more of a “sleep as long as possible” person instead of a “get up early to make breakfast” person.

Until now, that is.

Recently, I’ve been making lots and lots of pancakes with sourdough discard. And guys, they’re the lightest, fluffiest pancakes ever!

These sourdough blueberry pancakes are delicious enough to get me out of bed to make breakfast. That’s really saying something!

Love fermented foods? Try making fermented garlic, Instant pot yogurt, fruit vinegar, hard kombucha, homemade milk kefir and water kefir.

Easy Sourdough Discard Recipe

Are you maintaining a sourdough starter? Don’t waste the discard!

Instead of “discarding” it, use it to make light and fluffy pancakes. You can also freeze the discard and use it to make pancakes when you have time.

Where Can I Get A Sourdough Starter?

I use this milk kefir sourdough starter technique for an extra-quick, no-waste starter.

If you prefer, try making a traditional sourdough starter, get starter from a friend, or simply buy a sourdough starter.

Can I Make These Blueberry Pancakes Without a Sourdough Starter?

No.

To follow the recipe as written, you’ll need sourdough discard.

Looking for breakfast recipes that don’t use sourdough? Try making French crêpes, apple French toast or coconut waffles.

Can I Make These Gluten-Free?

Yes!

To make them completely gluten-free, you will need both a gluten-free sourdough starter and all-purpose gluten-free flour.

That said, if you’re simply wanting to eat less gluten, you could use a gluten-containing starter and gluten-free flour. But don’t serve them to a guest and call them gluten-free if your starter contains gluten.

I tested a gluten-free version of these pancakes with a rice flour starter and Cup 4 Cup.

Be aware that the gluten-free flour may thicken the batter more than traditional all-purpose flour, so you may need to add more liquid.

Can I Use Milk (or Non-Dairy Milk) Instead of Kefir or Buttermilk?

Yes, but you’ll need to store the pancake batter in the fridge instead of at room temperature.

You can also make homemade buttermilk with (dairy) milk and white vinegar. See the recipe notes for details.

How to Make Sourdough Pancake Batter

Ferment the Batter

Start by mixing together the sourdough discard, flour, milk kefir or buttermilk, and a little sugar or honey.

Try not to overmix the batter at any point, because it will make the pancakes less fluffy.

Cover the batter and let it rest at room temperature for at least two hours.

You’ll see tiny bubbles forming in the batter.

If you want a stronger sourdough flavor, let the batter rest overnight. If you ferment it overnight, the batter will be extra bubbly the next morning!

I prefer the overnight ferment, because I can prepare it before bed and then breakfast is already started!

Finish the Batter

When you’re ready to make the pancakes, add eggs and melted butter (or oil). Gently whisk them in.

Next, add a little salt and baking soda.

The baking soda is going to make the batter get extra-bubbly and foamy!

Make the Sourdough Blueberry Pancakes

Preheat a griddle or pan.

I use the griddle that’s built into my oven, but if you don’t have one on your oven, I recommend this Lodge cast iron griddle.

Once the griddle is hot, scoop on the batter. I use a ⅓ cup measuring cup to add batter, and then use the bottom of the cup to help shape the pancakes if needed.

Add blueberries to the pancakes.

If you’re a frequent pancake maker, you might typically look for bubbles settling on the pancake to know when it’s time to flip.

That technique won’t work here, because the batter is already so bubbly! Instead, watch for the bottom edges of the pancakes to begin to pull away from the griddle.

At this point, you can use a flexible spatula to test the pancakes.

When the bottom is golden, it’s time to flip!

Cook until both sides are golden and then repeat.

And repeat. And repeat.

I like to store the pancakes in a warm oven while I finish cooking.

Serve these tasty blueberry pancakes while they’re still warm, along with a little extra butter and some maple syrup or honey.