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Try this recipe for Sourdough Blueberry Pancakes, perfect for a weekend brunch. Fluffy pancakes with a hint of sourdough flavor and lots of plump, juicy blueberries. It’s a great way to use your “unfed” sourdough starter.

I’ve been baking with sourdough since June 2013, and in all that time, I can still say that I dearly love it. There are many recipes that use Sourdough Starter, and it’s what I use in my everyday baking, making at least one or two items each week.

This recipe is unusual, in that you prepare a sponge with the starter the night before, allowing it to set out on the counter to ferment. Then, the next morning, you finish the batter right before using it. It’s almost like you have a head start on breakfast!

A Brief Lesson on Sourdough

As I’ve mentioned here before, there are two types of sourdough recipes. 1) unfed or discard recipes; and 2) fed or active recipes. This pancake recipe uses unfed or discard sourdough starter, which to the eye simply means dull and not bubbly.

After you feed your sourdough starter, it will become full, active, and bubbly. In other words, it will grow or raise about 3 or more inches in your container. Then if it is not used within 6-8 hours, it will become inactive, and it will sink and become dull in appearance. You may store your starter in the refrigerator, and then when you get it out again and bring it to room temperature, it will be inactive or “unfed.”

More Sourdough Discard Recipes

Ingredients for Sourdough Blueberry Pancakes

(See the full recipe at the bottom of this post.)

Sponge

all-purpose flour
granulated sugar
buttermilk
“unfed” sourdough starter

Pancake Batter

sponge
large eggs
melted butter, divided
baking soda
salt
fresh blueberries, rinsed and drained

A Note About Ingredients

If you don’t have buttermilk on hand in the refrigerator, you may use this substitution. In a glass measuring cup combine 2 tablespoons of white vinegar or lemon juice and 2 cups of whole milk.

Add the vinegar or lemon juice first and then add enough milk to make 2 cups.

Whisk together and allow to set for 10 minutes before using to allow the faux buttermilk to thicken.

Also, you may use frozen blueberries in place of the fresh berries, if desired.

Instructions for Making This Recipe

As mentioned above, you’ll want to prepare this recipe in 2 steps, preparing the sponge the night before you want to use the batter. Gather your ingredients for each step at the appropriate time so that you have everything close at hand on the counter or table.

Step 1 – Prepare the Sponge

In a large mixing bowl, combine the all-purpose flour, granulated sugar, buttermilk, and “unfed” sourdough starter. For best results, stir together using a batter whisk, until all is incorporated.

Cover with plastic wrap and allow to rest at room temperature overnight. The next morning, the sponge will be active and bubbly.

Step 2 – Make the Pancake Batter

The next morning, prepare the ingredients. Heat butter in a glass measuring cup in the microwave for 20-30 seconds until melted.

Using a colander, rinse and drain the fresh berries.

In a medium bowl, mix together the sourdough sponge, large eggs, melted butter, granulated sugar, baking soda, and salt. Stir to combine.

Gently fold in blueberries, using a rubber spatula.

Cook the Pancakes

Heat a griddle over medium-low heat to begin. You may need to decrease the heat as the pancakes cook, so they don’t brown too quickly. The griddle should sizzle when you splash a bit of water on it.

At this point, spread melted butter over the griddle before you pour. Alternately, you may spray the griddle with cooking spray, but butter makes the pancakes taste delicious.

Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden brown on the other side. Repeat until remaining batter is used. (The above photo is for my Apple Cider Pancakes.)

Serve warm with butter and maple syrup, eggs, bacon, and/or breakfast sausage links.

You might also try blueberry syrup with these pancakes for even more blueberry flavor!

This recipe will make 6-8 servings.

My husband loves pancakes for breakfast, and our youngest daughter especially enjoys sourdough pancakes. She loves the extra sour flavor in them. To make plain sourdough pancakes, simply omit the fresh blueberries.

More Pancake Recipes to Enjoy

Browse More Breakfast Ideas Here. View Sourdough Discard Recipes Here.

Sourdough Blueberry Pancakes

Try this recipe for Sourdough Blueberry Pancakes, perfect for a weekend brunch. Fluffy pancakes with a hint of sourdough flavor and lots of plump, juicy blueberries.

Prep Time 20

Cook Time 20

Resting Time: 10

Total Time 10 40

Serving Size 8

Equipment

Ingredients

Sponge

2 cups all-purpose flour
4 tablespoons granulated sugar
2 cups buttermilk
1 cup "unfed" sourdough starter

Pancake Batter

sponge
2 large eggs
1/2 cup melted butter divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries rinsed and drained

US Customary - Metric

Instructions

You'll want to prepare this recipe in 2 steps, preparing the sponge the night before you use the batter.

Step #1 - Prepare the Sponge

In a large mixing bowl, combine the all-purpose flour, granulated sugar, buttermilk, and "unfed" sourdough starter. For best results, stir together using a batter whisk, until all is incorporated.
Cover with plastic wrap and allow to rest at room temperature overnight.

Step #2 - Make the Pancake Batter

The next morning, prepare the ingredients. Heat butter in a glass measuring cup in the microwave for 20-30 seconds until melted.
Using a colander, rinse and drain the fresh berries.
In a medium bowl, mix together the sourdough sponge, large eggs, 1/4 cup melted butter, granulated sugar, baking soda, and salt. Stir to combine.
Gently fold in blueberries, using a rubber spatula.

Cook the Pancakes

Heat a griddle over medium-low heat to begin. You may need to decrease the heat as the pancakes cook, so they don’t brown too quickly. The griddle should sizzle when you splash a bit of water on it.
At this point, spread a tablespoon or so of melted butter over the griddle before adding the batter. Alternately, you may spray the griddle with cooking spray, but butter makes the pancakes taste delicious.
Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden brown on the other side. Repeat until remaining batter is used.
Serve warm with syrup, eggs, bacon, and/or breakfast sausage links. Serves 6-8.