Lemon Blueberry Sourdough Pancakes (Print Version)

Tangy, fluffy pancakes bursting with lemon zest and fresh blueberries, enriched by sourdough starter.

# Components:

→ Wet Ingredients

01 - 1 cup sourdough starter, unfed or active
02 - 3/4 cup whole milk
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons freshly squeezed lemon juice

→ Dry Ingredients

08 - 1 cup all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon fine sea salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# Directions:

01 - In a large mixing bowl, whisk together the sourdough starter, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
02 - In a separate bowl, combine the flour, sugar, baking soda, baking powder, and salt.
03 - Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
04 - Carefully fold in the blueberries.
05 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.
07 - Flip and cook for another 1 to 2 minutes, or until golden brown and cooked through.
08 - Serve warm with maple syrup, extra blueberries, and a sprinkle of lemon zest if desired.

# Expert Advice:

01 -
  • The sourdough starter gives these pancakes a subtle tang that makes every bite more interesting than a regular pancake.
  • Blueberries burst during cooking and create little pockets of jammy sweetness throughout.
  • Fresh lemon zest cuts through the richness so you feel awake and alive, not weighed down.
02 -
  • Don't overmix the batter—I learned this the hard way when I got impatient and ended up with pancakes that tasted like rubber.
  • If your sourdough starter is very thick or stiff, the batter will be thicker too; add a splash more milk until it pours easily but doesn't spread flat on the griddle.
03 -
  • Toast the lemon zest under the broiler for thirty seconds before zesting to intensify its brightness—it sounds strange but the flavor becomes almost aromatic.
  • Use frozen blueberries straight from the freezer without thawing; they'll cook through but stay whole and prevent the batter from turning blue-grey.
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