These sourdough pancakes with blueberries are so good, and about as healthy as a pancake can get without sacrificing flavor. Overnight sourdough pancakes are an easy breakfast, cook them and drop in a few blueberries the next morning, and you’re set!
No, I’m not kidding. This is serious, and by serious, I mean seriously delicious! You need some sourdough starter pancakes in your life today. Add blueberries? Yes, please! Trust me, if you’re looking for a sourdough discard pancakes recipe to make every weekend, this is it.
Related: Acorn Pancakes
Overnight Sourdough Pancakes
The best part about this sourdough pancake recipe is that most of the work is done the night before, so really they’re overnight sourdough pancakes!
To be clear, by “work” I mean stirring a few things together in a bowl. We all know how hard making breakfast can be early in the morning before you’ve had sufficient coffee, roasted dandelion coffee, or tea. So overnight sourdough pancakes it is!
You do have to add a couple of things in the morning, but by that time you’ve already committed to making these pancakes, so it’s really no big whoop.
All-purpose flour – If you prefer whole wheat flour, substitute all of the all-purpose, or part. Try half and half!
Sourdough starter – This recipe works great for using your sourdough discard. In fact, I like to think of these as sourdough discard pancakes!
Plain yogurt – Use homemade or store-bought. You can also substitute milk, buttermilk, kefir, or any non-dairy milk, but I think that yogurt works best.
Pure maple syrup – For store-bought, make sure to get the real stuff from a tree. Trust me, it’s worth it!
Ground cinnamon – Just a pinch!
Blueberries – Either fresh or frozen work for this recipe.
Coconut oil – Cooking pancakes in coconut oil is the secret to seriously amazing pancakes! You can always use butter or ghee instead, though. Or bacon fat!
Alright, let’s get these sourdough pancakes started!
How to Make Sourdough Pancakes with Blueberries
Cover the bowl and let the mixture sit overnight.
The next morning it should be nice and bubbly from the sourdough.
Have a sip of coffee. Or tea.
Then add the egg, baking soda, a pinch of salt, and a little cinnamon. Stir that all together.
Now heat up 2 large, heavy-bottomed skillets (I like to use cast iron), or a flat top griddle pan if you have one, on medium heat. Get them nice and hot, then put in a good amount of coconut oil, about 1 tablespoon per pan if you’re using regular skillets.
Use a 1/4 cup measuring cup to pour some sourdough pancake batter into the hot skillet. It should sizzle! I can usually fit about 2-3 pancakes into each pan.
Plop some blueberries into the pancakes as the first side cooks. This is the trick to not having purple pancakes!
Fresh blueberries are great if you have them, but frozen is ok too. The pancakes may need to cook for a few extra minutes if you use frozen berries.
Feel free to add or substitute any type berries that you might have or even bananas!
Now you wait. The number one pancake-making fail is flipping them too soon. Luckily there is a trick! When you start to see a lot of bubbles on the surface of the pancake, not just one or two, then it’s time to flip!
Perfect! Look at those crispy brown edges, thanks to the coconut oil! Cook on the second side for several minutes until they are golden brown as well.
How to Serve and Store Sourdough Pancakes
I recommend making a double batch of these if you’ve got enough sourdough starter.
A great way to store sourdough pancakes is to place them in a single layer on a baking sheet and freeze, then transfer them into a freezer bag. Pop them into the toaster or toaster oven to reheat for an easy weekday morning breakfast!
Otherwise, store cooled leftovers in an airtight container in the fridge and eat within 3 days. Reheat in the microwave, air fryer, toaster, or toaster oven.
I used to hate making pancakes because it seemed like so much work in the morning, and I am not a morning person. These blueberry sourdough pancakes are so delicious and easy to make, though, it’s changed my entire pancake worldview!
Here’s to a positive pancake worldview for all with easy overnight sourdough pancakes!
It’s a simple as that! Now it’s time to dig in!
Here are a few of my other favorite, delicious sourdough recipes:
- No-Knead Sourdough Bread
- Sourdough Rye Bread
- Sourdough Pizza
- Sourdough Naan Bread
- Sourdough Tortillas
Sourdough Pancakes with Blueberries
- Add the flour, sourdough starter, yogurt, and maple syrup to a bowl and stir until combined. Cover the bowl with plastic wrap and set aside overnight at room temperature.
- Remove the plastic wrap. The batter should be bubbly. Add the egg, baking soda, salt, and cinnamon and stir to combine.
- Heat a cast iron skillet or flat top griddle pan over medium heat until it’s hot. Add the coconut oil and heat until it shimmers
- Using a 1/4 cup to measure, pour the batter into the pan. As it cooks, drop several blueberries into the top uncooked side of each pancake.
- Cook until you see many bubbles forming on the tops of the pancakes. Flip, and cook on the other side for 2-3 more minutes or until golden brown. Remove from the skillet and repeat with the remaining batter.
- Serve with butter, maple syrup, yogurt, cinnamon, pecans, or your favorite toppings.
- Fresh or frozen blueberries both work, but you may need to cook the pancakes a little longer if you use frozen berries.
- Whole wheat flour can be substituted for all or part of the all-purpose flour.