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, roasted dandelion 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!
How to Make Sourdough Blueberry Pancakes
I use half unbleached white and half whole wheat, but some buckwheat flour also works nicely. If you don’t have yogurt, you can also use milk, buttermilk, kefir or a non dairy milk substitute.
Cover with plastic wrap and let sit over night. The next morning it should be nice and bubbly from the sourdough.
Have a sip of coffee. Or tea.
Stir that all together.
Then stir in 1 cup blueberries. I used frozen, but fresh is great if you have them. You can also substitute any berries that you might have, or even bananas!
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 tablespoon 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!
Pancake action shots!
Use a 1/4 cup to put some of the pancake batter into the hot skillet. It should sizzle! I usually fit about 3 pancakes to a pan.
Now you wait. Drink more coffee. The number one pancake making fail is flipping them too soon. Luckily there is a trick!
See those bubbles? When you start to see a lot of them, not just one or two, then it’s time to flip!
Perfect! Look at those crispy brown edges. Thanks, coconut oil! Cook on the second side for several minutes until they are golden brown as well. That’s it! Now it’s time to dig in!
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.
Here are a few of my other favorite, delicious sourdough recipes:
- No-Knead Sourdough Bread
- Sourdough Rye Bread
- Sourdough Pizza
- Sourdough Blueberry Pancakes
- Sourdough Tortillas
Sourdough Blueberry PancakesStart a batch of these sourdough blueberry pancakes the night before and you will have a relaxing morning of frying up some cakes!Servings 12 pancakesCalories 282kcal
- 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.
- Fold the blueberries into the batter.
- 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 measuring spoon to scoop batter into the pan. Cook until you see bubbles form on the tops of the pancakes, then flip, and cook on the other side for 2-3 more minutes. Remove from the skillet and repeat with remaining batter if needed.
- Serving Suggestion: Serve with maple syrup, yogurt, cinnamon, and pecans or your favorite toppings.
NutritionServing: 3pancakes | Calories: 282kcal | Fat: 5g | Cholesterol: 44mg | Sodium: 248mg | Potassium: 211mg | Sugar: 10g | Calcium: 80mg | Iron: 3.1mg