Lemon Blueberry Sourdough Pancakes are a bright and cheerful breakfast treat that combines fluffy sourdough pancakes with juicy blueberries and a fresh squeeze of lemon. The tangy flavor of the sourdough blends beautifully with the sweet bursts from the blueberries, while the lemon adds a lively zing that makes each bite taste like sunshine. These pancakes are a wonderful twist on the classic that bring both familiar comfort and a little bit of excitement to your morning.
I love making these pancakes when I want something a bit special but still easy to whip up. The sourdough starter not only gives the pancakes a unique flavor but also makes them incredibly fluffy and tender. Whenever I make a batch, I like to sprinkle a few extra blueberries on top while they cook so each pancake is dotted with juicy little pockets of sweetness. It’s like a little surprise in every bite!
My favorite way to serve these pancakes is with a drizzle of maple syrup and a dusting of powdered sugar. Sometimes I add a dollop of whipped cream or a spoonful of Greek yogurt to make it even more delicious. They’re perfect for weekend mornings when there’s time to enjoy a slow, relaxing breakfast with family or friends. These pancakes always bring smiles to the table and start the day off on a bright note.
Key Ingredients & Substitutions
Sourdough Starter: This is what makes the pancakes light and full of tangy flavor. If you don’t have a starter, try using 1 cup buttermilk and add a pinch of baking powder to help with fluffiness.
Blueberries: Fresh is best for a juicy burst, but frozen blueberries work too! Just don’t thaw them first to avoid blue streaks in the batter.
Lemon: Both zest and juice brighten the flavor. If lemons aren’t available, a little lemon extract or a splash of orange juice can add a fresh twist.
Butter: Melted butter adds richness. You can swap it with coconut oil or a mild vegetable oil for a dairy-free option.
How Do I Achieve Light, Fluffy Pancakes Without Overmixing?
The secret is gentle mixing! Combine your wet and dry ingredients until you see no large flour streaks, but lumps are perfectly fine. Overmixing develops gluten, making pancakes tough.
- Start by mixing dry ingredients in one bowl, wet in another.
- Pour wet into dry and fold gently with a spatula.
- Stop when combined; don’t worry about small lumps.
- Add blueberries last, folding carefully to avoid breaking them.
This technique keeps your pancakes tender and fluffy, with a perfect texture every time!
Equipment You’ll Need
- Mixing bowls – I recommend two; one for dry ingredients and one for wet, making mixing easier and less messy.
- Whisk or fork – helpful for combining wet ingredients smoothly and gently folding the batter.
- Griddle or non-stick skillet – ensures even cooking and a nice golden crust on the pancakes.
- Measuring cups and spoons – for precise measurements, especially for the lemon zest and juice.
- spatula – perfect for flipping the pancakes without breaking them.
Flavor Variations & Add-Ins
- Raspberries or blackberries: Swap blueberries for other berries for a different flavor profile.
- Greek yogurt or sour cream: Mix into the batter for extra creaminess and tang.
- Chocolate chips: Add a handful into the batter for a sweet twist.
- Cinnamon or vanilla extract: Stir in a pinch for added warmth and depth of flavor.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
For The Batter:
- 1 cup active sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk (whole or your choice)
- 3 tablespoons melted butter (plus extra for cooking)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (plus extra for topping)
For Serving:
- Maple syrup
- Lemon slices (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. Since the sourdough starter is already active, you can quickly mix and cook the pancakes without waiting for extra rising time.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt. Stir everything together to evenly mix the dry ingredients.
2. Combine Wet Ingredients:
In a separate bowl, whisk the egg, milk, melted butter, lemon zest, and lemon juice until well blended.
3. Make the Batter:
Pour the wet ingredients into the sourdough mixture. Gently fold everything together with a spatula until just combined. It’s okay if the batter has a few lumps; avoid overmixing to keep pancakes fluffy.
4. Add Blueberries:
Carefully fold in the blueberries, reserving a few to sprinkle on top of the pancakes while cooking.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Pour about ¼ cup of batter per pancake onto the skillet. When you see bubbles form on the surface and edges begin to set (about 2-3 minutes), flip the pancakes. Cook for another 2-3 minutes until golden brown and cooked through.
6. Serve and Enjoy:
Keep the cooked pancakes warm while you finish the batch. Stack the pancakes on plates, top with extra blueberries and lemon slices if you’d like, and drizzle generously with maple syrup. Enjoy your bright, fluffy, and delicious Lemon Blueberry Sourdough Pancakes!
Can I Use Frozen Blueberries for These Pancakes?
Yes, you can! Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning blue and watery. Gently fold them in to avoid breaking the berries.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet or microwave, adding a small splash of milk if needed to keep them moist.
Can I Make These Pancakes Ahead of Time?
Absolutely! You can prepare the batter up to 4 hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking. Cooked pancakes can also be frozen between sheets of parchment paper for quick breakfasts later.
What’s the Best Substitute if I Don’t Have a Sourdough Starter?
If you don’t have sourdough starter, you can use 1 cup of buttermilk instead. Add 1 teaspoon baking powder to help the pancakes rise and keep them nice and fluffy.
