As a lover of sourdough and blueberries, I’m excited to share with you my recipe for Blueberry Sourdough Pancakes. These pancakes are not only delicious but also a great way to use up your sourdough starter. Let’s dive into why you’ll love them and how to make them!
Why You’ll Love It
- Unique Flavor: The sourdough starter gives these pancakes a tangy flavor that complements the sweetness of the blueberries perfectly.
- Easy to Make: With just a few ingredients and simple steps, you can have a delicious breakfast ready in no time.
- Customizable: Feel free to adjust the recipe to suit your dietary needs or preferences.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Serving Size: 5-6 pancakes
Ingredients
- ¼ cup (57g) melted butter
- 2 large eggs, room temperature
- 1 cup (245g) milk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup sourdough starter (discard or fed)
- 1 ½ cups (187.5g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pint fresh or thawed blueberries
Instructions
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, eggs, milk, vanilla extract, and sourdough starter until well combined.
- Add Dry Ingredients: Whisk in the flour, baking soda, baking powder, and salt.
- Fold in Blueberries: Gently fold in the blueberries. If using frozen, thaw them first.
- Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat.
- Cook the Pancakes: Use a 1/3 cup measuring cup to pour the batter onto the griddle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
Serving Suggestions
- Maple Syrup and Butter: Classic toppings that pair perfectly with the tangy sourdough flavor.
- Fresh Fruit: Add some extra blueberries or other fruits like strawberries or bananas.
- Yogurt or Cream: Top with a dollop of yogurt or whipped cream for extra creaminess.
Tips for Customization
- Dairy-Free: Replace milk with almond milk or another non-dairy milk.
- Sugar-Free: Use honey or maple syrup instead of refined sugar.
- Gluten-Free: Substitute all-purpose flour with gluten-free flour.
Nutritional Information (Approximate per serving)
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use active sourdough starter. However, discard is often preferred as it’s a great way to use up excess starter.
Q: How do I store leftover pancakes?
A: You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to a month.
Q: Can I make these pancakes gluten-free?
A: Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with gluten-free flour. However, you might need to adjust the ratio of flours and add xanthan gum for better texture. I hope you enjoy these Blueberry Sourdough Pancakes as much as I do! They’re a perfect breakfast treat that combines the best of sourdough and blueberries. Happy cooking!
