Sourdough Lemon Blueberry Pancakes (Print version)

Tangy sourdough pancakes with fresh lemon zest and blueberries, perfect for a bright breakfast or brunch.

# What You Need:

→ 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 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 - In a large bowl, whisk together sourdough discard, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until well combined.
02 - In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
03 - Gently fold dry ingredients into wet mixture, stirring just until combined. Do not overmix; a few lumps are acceptable.
04 - Fold blueberries into the batter.
05 - Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip pancakes and cook the other side for 1 to 2 minutes until golden brown and cooked through.
08 - Transfer pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.
09 - Serve warm, optionally with maple syrup, extra blueberries, or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You finally have a reason to keep that sourdough discard instead of pouring it down the sink.
  • The tartness from the fermented starter makes these taste sophisticated without any effort, like you actually planned this.
  • Blueberries burst with each bite, and the lemon keeps everything bright instead of heavy.
02 -
  • The difference between good and greasy comes down to heat: medium is your sweet spot—too hot and the outside burns before the inside cooks, too low and they absorb butter like a sponge.
  • Frozen blueberries won't thaw if you fold them in cold and cook immediately, which is exactly what you want; thawed berries bleed purple throughout the pancakes and look less appetizing.
03 -
  • If you want even more lemon flavor without making them taste artificial, add 1/2 tsp lemon extract to the wet mixture alongside the juice and zest.
  • Don't skip whisking the wet ingredients first—this ensures even distribution of the lemon and vanilla, which prevents pockets of flavor.
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