Blueberry Sourdough Pancakes Recipe | Vegetarian Times Skip to main content

Blueberry Sourdough Pancakes

These fluffy pancakes have a subtle sourdough tang. Don’t worry about letting the milk sit out all night in the batter; consider it another type of flavor-building fermentation. If your berries are tart, add 1 Tbs. sugar to the batter. Serve the pancakes with maple syrup.



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1 ¼ cups Shortcut Sourdough Starter
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1 ¼ cups all-purpose flour, divided
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¾ cup warm milk
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2 Tbs. sugar or honey
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3 Tbs. butter or nonhydrogenated margarine, melted
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1 large egg
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1 tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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1 ¼ cups fresh blueberries


1. Stir together starter, 3/4 cup flour, milk, and sugar in medium bowl. Cover loosely, and let sit overnight.

2. Whisk in butter and egg the following morning. Combine remaining 1/2 cup flour with baking powder, baking soda, and salt in separate bowl. Stir flour mixture into batter, adding 1/4 cup more flour if needed. Stir in blueberries. Let sit 5 to 10 minutes.

3. Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 11/2 minutes on each side, or until golden.

Nutrition Information: 

10 g
Total Fat: 
12 g
Saturated Fat: 
7 g
64 g
80 mg
686 mg
3 g
13 g
Serves 4