No, I’m not kidding. This is serious, and by serious I mean seriously delicious! These sourdough blueberry pancakes are so good, and probably about as healthy as a pancake can get without sacrificing flavor. The best part is that most of the work is done the night before! And by “work” I mean stirring a few things together in a bowl, because we all know how hard that can be early in the morning before you’ve had sufficient coffee (or tea, in my case). 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.
Alright, let’s get this sourdough blueberry pancakes party started!
This recipe makes about 12 pancakes. The night before, stir together:
- 1 cup flour (I use half unbleached white and half whole wheat, but some buckwheat flour also works nicely)
- 1 cup sourdough starter
- 3/4 cup yogurt (can also use milk, buttermilk, kefir, or any non dairy substitute)
- 1 Tbsp pure maple syrup
- 1 egg (I’ve also done this with both a “flax egg” and a “chia egg” with good results)
- 1/2 tsp baking soda
- pinch of salt
- dash of cinnamon
Stir that all together.
Purple! Take another sip of coffee or tea. 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 Tbsp per pan if you’re using regular skillets. Coconut oil is the secret to seriously amazing pancakes! You can always use butter or ghee instead, though. Or bacon fat!
I used to hate making pancakes because it seemed like so much work in the morning, and I am not a morning person. These sourdough blueberry pancakes are so delicious and easy to make, though, it’s changed my pancake worldview! Hopefully it will change yours as well.