Blueberry Sourdough Pancakes

In 2019, I was gifted some sourdough starter from one of my culinary instructors. I honestly don’t make very much bread, but my starter does get some action. Early on, I started making sourdough pancakes, and they are now a regular part of my routine. This is my adaptation of King Arthur Flour’s sourdough pancakes, which can also be used as waffle batter. They are light and fluffy, with a tangy flavor from the sourdough starter and buttermilk. In my blueberry variation, I add whole wheat flour for a deliciously nutritious treat.

Make sure to buy some extra blueberries, as these pancakes are best served topped with more blueberries. You can use frozen blueberries, but be prepared for the color to bleed quite a bit. This will happen much less so with fresh berries.

For the overnight sponge:

  • 1 cup sourdough starter discard*
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 cups buttermilk

*The starter amount does not have to be exact. I don’t even measure my starter. I just add it to the bowl straight from the container I keep my starter, and it always works out fine.

For the pancakes:

  • the overnight sponge
  • 2 eggs
  • 1/4 cup canola oil
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 pint blueberries (plus more for serving)
  • butter, for serving
  • maple syrup, for serving

To make the overnight sponge:

Add sourdough starter, white and whole wheat flours, sugar, and buttermilk to large bowl. With a wooden spoon or sturdy spatula, stir into all ingredients are well incorporated. This mixture is too dense and thick to use a whisk to mix; the batter will get stuck in the whisk. (Don’t forget to feed your remaining starter at this time).

Cover the bowl with plastic wrap and sit out at room temperature overnight. The mixture will bubble up and double in size.

To make the pancakes:

In a small bowl, whisk together the eggs and canola oil and add to the bowl with the overnight sponge. Sprinkle baking soda and salt over top of the sponge. Whisk the egg mixture, baking soda, and salt into the sponge, until it forms a homogenous batter. The sponge will have lighten enough to be able to use at whisk at this point.

Heat a frying pan or griddle over medium heat. Lightly grease the pan. Using a quarter measuring cup, scoop batter into the pan, taking care not to overcrowd the pan, as the pancakes will spread. Sprinkle a small handful of blueberries into each pancake.

When the edges of the pancake begin to solidify, flip pancakes over, about 3 minutes or so. The bottom of the pancakes should be a golden brown color. Cook on the other side for a couple more minutes.

Transfer pancakes to a serving platter. Top pancakes with butter, more blueberries, and maple syrup to serve. Leftover pancakes can be stored in the fridge for a week or in the freezer for a couple months. Reheat leftover pancakes in the microwave or toaster.