# Components:
→ Wet Ingredients
01 - 1 cup sourdough discard, unfed at room temperature
02 - 1 cup milk
03 - 2 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
08 - 1 1/4 cups all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt
→ Add-ins
13 - 1 cup fresh or frozen blueberries, unthawed if frozen
# Directions:
01 - Whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice in a large bowl until thoroughly combined.
02 - In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt with a fork or whisk.
03 - Gently fold dry ingredients into wet mixture using a spatula, stirring just until combined. Leave some lumps; overmixing develops gluten and yields tough pancakes.
04 - Fold blueberries into batter carefully to distribute evenly.
05 - Heat a non-stick skillet or griddle over medium heat and lightly brush with butter.
06 - Pour 1/4 cup batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook the reverse side for 1 to 2 minutes until golden brown and fully cooked through.
08 - Transfer cooked pancakes to a plate and maintain warmth while cooking remaining batter. Add additional butter to skillet as needed.
09 - Serve pancakes warm with optional toppings including maple syrup, fresh blueberries, or powdered sugar.
