Sourdough Lemon Blueberry Pancakes

There's something wonderfully resourceful about transforming sourdough discard into a breakfast masterpiece. These Sourdough Discard Lemon Blueberry Pancakes marry the tangy depth of unfed starter with the bright, sunny notes of fresh lemon zest and the sweet burst of juicy blueberries. Each bite offers a fluffy, tender crumb with just the right amount of zing—a perfect way to honor your sourdough journey while treating yourself to a stack of golden, irresistible pancakes.

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The magic begins with your sourdough discard—that unfed starter you might otherwise toss. Combined with fresh lemon zest, a splash of lemon juice, and plump blueberries, it becomes the foundation for pancakes that are anything but ordinary. The slight tang from the sourdough pairs beautifully with the citrus brightness, while the blueberries add pops of sweetness throughout. Whether you're a seasoned sourdough baker or just getting started, this recipe is an easy, delicious win.

Ingredients

• Wet Ingredients: 1 cup (240 g) sourdough discard (unfed, room temperature), 1 cup (240 ml) milk, 2 large eggs, 3 tbsp (45 g) unsalted butter, melted (plus extra for cooking), 1 tsp vanilla extract, zest of 1 lemon, 2 tbsp (30 ml) lemon juice
• Dry Ingredients: 1 1/4 cups (155 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
• Add-ins: 1 cup (150 g) fresh or frozen blueberries (if using frozen, do not thaw)

Instructions

Step 1: Combine the wet ingredients

In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until well combined.

Step 2: Mix the dry ingredients

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.

Step 3: Fold wet and dry together

Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix; a few lumps are fine.

Step 4: Add the blueberries

Fold in the blueberries.

Step 5: Heat the skillet

Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.

Step 6: Cook the pancakes

Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Step 7: Flip and finish

Flip and cook the other side for 1–2 minutes, until golden brown and cooked through.

Step 8: Keep warm and repeat

Transfer pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.

Step 9: Serve

Serve warm, optionally with maple syrup, extra blueberries, or a dusting of powdered sugar.

Zusatztipps für die Zubereitung

The key to fluffy pancakes is a light hand—overmixing the batter will result in tough, dense pancakes. A few lumps are perfectly fine and will disappear during cooking. If using frozen blueberries, toss them with 1 tsp of flour before folding in to prevent the color from streaking through the batter. Make sure your sourdough discard is at room temperature for the best consistency, and don't skip the lemon zest—it's where most of the bright citrus flavor lives. For even cooking, maintain medium heat and resist the urge to press down on the pancakes with your spatula.

Varianten und Anpassungen

For an extra punch of lemon flavor, add 1/2 tsp lemon extract to the wet ingredients. You can substitute spelt or whole wheat flour for a nuttier, heartier taste, though the texture will be slightly denser. If you prefer a sweeter pancake, increase the sugar to 3 tablespoons. Fresh or frozen blueberries both work beautifully—just remember not to thaw frozen berries before use. For a dairy-free version, use your favorite plant-based milk and vegan butter. These pancakes also freeze exceptionally well; simply layer them between parchment paper, freeze in an airtight container, and reheat in a toaster or oven when ready to enjoy.

Serviervorschläge

Serve these lemon blueberry pancakes warm, stacked high and drizzled with pure maple syrup or honey. A dollop of Greek yogurt or whipped cream adds creamy richness, while extra fresh blueberries and a sprinkle of lemon zest make for a stunning presentation. For a special brunch, dust with powdered sugar and serve alongside crispy bacon or breakfast sausage. A cup of hot coffee or freshly squeezed orange juice completes the experience. These pancakes are equally delightful as a cozy weekend breakfast or an impressive brunch spread for guests.

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These Sourdough Discard Lemon Blueberry Pancakes prove that zero-waste cooking can be absolutely delicious. With their golden edges, tender centers, and bright bursts of flavor, they transform humble sourdough discard into something truly special. Whether you're feeding a crowd or treating yourself to a leisurely morning, this recipe delivers comfort, flavor, and the satisfaction of making the most of every ingredient in your kitchen.

Recipe FAQ

→ Can I use frozen blueberries in the pancake batter?

Yes, frozen blueberries work well. To prevent color streaking, toss them lightly in flour before folding them into the batter.

→ What does sourdough discard add to the pancakes?

Sourdough discard contributes a subtle tang and improves texture, making the pancakes tender and flavorful without overpowering.

→ How can I enhance the lemon flavor in the batter?

For a brighter lemon note, you can add 1/2 teaspoon of lemon extract along with the zest and juice.

→ Is it possible to substitute the flour used in this batter?

Absolutely. Spelt or whole wheat flour can be used to introduce a nuttier flavor and a slightly different texture.

→ What cooking tools are optimal for making these pancakes?

A non-stick skillet or griddle with a spatula works best to cook pancakes evenly and achieve a golden crust.

→ How should these pancakes be stored if I want to keep leftovers?

They freeze well. Store cooled pancakes in an airtight container or freezer bag, then reheat in a toaster or oven for best results.