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Fluffy Sourdough Pancakes Recipe Easy Homemade Blueberry Bliss

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These fluffy sourdough pancakes with blueberry bliss offer a cozy, tangy twist on classic pancakes, perfect for brunch or slow mornings. They are quick to make, use simple ingredients, and deliver a soft, airy texture with bursts of fresh blueberries.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter (unfed, bubbly)
  • 1 cup (240 ml) milk (whole or 2%, or dairy-free like almond milk)
  • 1 large egg, room temperature
  • 2 tablespoons (28 g) granulated sugar (adjust to taste)
  • 1 ½ cups (190 g) all-purpose flour (King Arthur flour recommended for fluffiness)
  • 1 teaspoon (6 g) baking powder (for extra lift)
  • ½ teaspoon (3 g) baking soda
  • ½ teaspoon (3 g) fine sea salt
  • 2 tablespoons (28 g) unsalted butter, melted (plus more for cooking)
  • 1 cup (150 g) fresh blueberries (can use frozen, thawed and drained)
  • 1 tablespoon (15 ml) maple syrup or honey (optional, for extra sweetness)
  • Fresh mint leaves (optional garnish)

Instructions

  1. In a large bowl, whisk together 1 cup of active sourdough starter, 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter until smooth (about 2 minutes).
  2. In a separate bowl, sift together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons sugar.
  3. Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. If too thick, add milk 1 tablespoon at a time. Avoid overmixing; a few lumps are okay.
  4. Let the batter rest for 10-15 minutes to allow gluten to relax and sourdough to ferment.
  5. Toss blueberries with 1 tablespoon maple syrup or honey in a small bowl.
  6. Heat skillet over medium heat and brush with melted butter. Test readiness by sprinkling water drops; it should sizzle gently.
  7. Pour ¼ cup (60 ml) batter per pancake onto skillet. Scatter a few blueberries over each pancake immediately.
  8. Cook 3-4 minutes until bubbles form and edges look set, then flip and cook another 2-3 minutes until golden and cooked through.
  9. Repeat with remaining batter, adding more butter as needed.
  10. Serve pancakes stacked, topped with blueberry mixture and fresh mint if desired, with extra maple syrup on the side.

Notes

Use a lively, bubbly sourdough starter fed within 6-12 hours for best results. Resting the batter 10-15 minutes improves fluffiness. Add blueberries after pouring batter to keep pancakes golden. Medium heat is key to avoid burning or undercooking. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum if needed.

Nutrition

Keywords: sourdough pancakes, blueberry pancakes, fluffy pancakes, easy breakfast, homemade pancakes, brunch recipe, sourdough starter, comfort food

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