Sourdough Lemon Blueberry Pancakes

There's something magical about transforming your sourdough discard into fluffy, golden pancakes that brighten any morning. These Sourdough Discard Lemon Blueberry Pancakes combine the tangy depth of unfed starter with the fresh, sunny flavor of lemon zest and the sweet burst of juicy blueberries. Whether you're looking for a cozy weekend brunch or a way to use up that jar of discard sitting in your fridge, these pancakes deliver comfort, flavor, and a touch of homemade joy in every bite.

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The beauty of these pancakes lies in their simplicity and versatility. The sourdough discard adds complexity and tang that elevates them beyond ordinary pancakes, while the lemon zest brings a citrusy brightness that pairs beautifully with the blueberries. Each pancake is tender, moist, and full of flavor—perfect for lazy Sunday mornings or special brunch gatherings with family and friends.

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: Prepare the wet mixture

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: Combine dry ingredients

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

Step 3: Mix batter

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

Step 4: Add blueberries

Fold in the blueberries.

Step 5: Heat the griddle

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

Step 6: Cook first side

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

For the fluffiest pancakes, avoid overmixing the batter—a few lumps are perfectly fine and will result in a lighter texture. Make sure your sourdough discard is at room temperature before starting, as this helps it incorporate more smoothly into the wet ingredients. If using frozen blueberries, toss them in 1 tsp of flour before folding them in to prevent purple streaking throughout the batter. Keep finished pancakes warm in a low oven (200°F/95°C) while you cook the remaining batches.

Varianten und Anpassungen

These pancakes are wonderfully adaptable to your preferences and pantry staples. For extra lemon flavor, add 1/2 tsp lemon extract to the wet ingredients. Substitute spelt or whole wheat flour for a nuttier taste and added nutrition. Try swapping blueberries for raspberries, blackberries, or diced strawberries for different fruit variations. For a dairy-free version, use your favorite plant-based milk and replace the butter with coconut oil. If you prefer a sweeter pancake, increase the sugar to 3 tablespoons.

Serviervorschläge

Serve these beautiful pancakes stacked high and drizzled with pure maple syrup for a classic presentation. Top with a dollop of Greek yogurt or whipped cream and extra fresh blueberries for an elegant brunch. A light dusting of powdered sugar adds a lovely finishing touch. For a more decadent treat, try them with lemon curd, berry compote, or a pat of honey butter. These pancakes also freeze beautifully—simply layer them between parchment paper, freeze in an airtight container, and reheat in a toaster or oven for quick weekday breakfasts.

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These Sourdough Discard Lemon Blueberry Pancakes prove that using sourdough discard doesn't mean compromising on flavor or texture. With their perfect balance of tangy, sweet, and bright citrus notes, they're sure to become a beloved breakfast staple in your home. Whether you're a seasoned sourdough baker looking to reduce waste or simply someone who loves exceptional pancakes, this recipe delivers delicious results every single time. Gather your ingredients, heat up that griddle, and get ready to enjoy the fluffiest, most flavorful pancakes you've ever made.

Kitchen Help

→ Can I use frozen blueberries for this dish?

Yes, frozen blueberries can be used directly without thawing. Tossing them in a bit of flour before folding into the batter helps prevent streaking.

→ How does sourdough discard affect the flavor?

Sourdough discard adds a subtle tang and depth to the pancakes, enhancing their overall flavor and giving a light, airy texture.

→ What is the best way to cook these pancakes evenly?

Use a medium-heat non-stick skillet or griddle, brushing lightly with butter before each batch. Cook until bubbles form then flip for a golden finish.

→ Can I substitute all-purpose flour with other flours?

Yes, you can replace with spelt or whole wheat flour for a nuttier flavor, though texture and rise might vary slightly.

→ How should leftovers be stored and reheated?

Leftover pancakes freeze well. Reheat them gently in a toaster or oven to retain their texture and flavor.