Light and fluffy, these blueberry sourdough pancakes are infused with a signature tang from sourdough starter, punctuated by juicy bursts of fresh berries. The texture is airy and tender, with beautiful streaks of blue running through each golden round.
Introduction: Story of Sourdough Discard Pancakes
The thing is, normally I don't even like pancakes. I find the very nature of buttermilk pancakes offensive, a pillow of carbohydrates and sugar that lacks substance and nutrition, with each boring bite providing the same texture and flavour as the last. Interspersed with berries and fruit, the humble pancake becomes a bit more interesting, but still lacking in nutrition. In my previous attempts, I have made whole-grain pancakes with nuts and fruit, caramelizing apples and pears to go alongside them. But I still felt like I was filling my body with fairly empty calories.
Not so with these blueberry sourdough pancakes. Sourdough starter brings more than flavor — it adds a nutritional boost. Thanks to the fermentation process, sourdough can improve digestibility and lower the glycemic index compared to standard white flour pancakes. The baking soda gives them a cloud-like rise and airiness that many traditional pancakes lack. And the berries? They don’t just bring flavor — they make the pancakes sing.
If you're just getting into sourdough, start with my traditional sourdough starter, a simple guide that lays the foundation for all things tangy and beautiful. Once you’ve got your starter bubbling, explore more sourdough magic with this rosemary sourdough bread or an airy, crusty focaccia — perfect weekend projects that reward patience with flavor.
These fluffy pancakes even won my mother’s stamp of approval, and that’s saying something.
Ingredient Highlight: Sourdough Discard
Best of all, this is a perfect use for your sourdough discard. Because the pancakes are leavened with baking soda rather than the starter itself, there's no need to use freshly fed starter — you can use your unfed, leftover starter straight from the fridge with great results.
If you're using a liquid starter, like I do, make sure it's at room temperature before mixing. Learn how to care for one in my liquid sourdough starter guide.
And if you’re looking for creative sourdough discard recipes, try these black sesame sourdough buns — they're soft, nutty, and absolutely unforgettable.
Equipment
I recommend using a cast-iron skillet or stainless steel pan!
Top Tips for the Best Sourdough Pancake Recipe
(1) Use a bubbly, recently-fed sourdough starter for best results.
(2) Only add baking soda right before cooking to maximize fluff.
(3) Use gentle folds — don’t stir vigorously after adding the soda.
Directions to Make Sourdough Pancakes
Mix the Wet and Dry Ingredients
In a large bowl, combine the sourdough starter, whole-wheat flour, sugar (if using), eggs, oil, and salt. Mix well. Let sit while you prep the rest.
Tip: The batter will be thick — that’s okay!
Prep the Leavening
In a small bowl, stir baking soda into warm water. Set this aside and do not add it yet!
Don’t skip this step: Adding baking soda too early will deflate the pancakes. Only add it just before cooking.
Fold in the Berries
Just before cooking, gently fold the blueberries into the batter.
Frozen berries? Toss them in a spoonful of flour to help prevent bleeding.
Add Baking Soda and Get Cooking
Only when your pan is hot and you're ready to cook, gently fold the baking soda mixture into the batter. Let it sit 1–2 minutes to activate.
Do not overmix — this step introduces air that makes the pancakes fluffy.
Cook Fluffy Sourdough Pancakes
Heat a lightly greased griddle or nonstick pan over medium heat. Use a large tablespoon or small ladle to pour batter onto the hot pan. Cook for 1–2 minutes per side until golden brown, flipping once bubbles appear and edges look set.
Serve warm with maple syrup, sour cream and jam, or fresh fruit.
Storage Instruction
Once the pancakes have cooled completely, store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze them in a single layer between sheets of parchment paper inside a zip-top bag. They’ll keep well in the freezer for up to two months. When ready to eat, reheat the pancakes in a toaster or a low oven until warmed through and slightly crisped on the edges.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Blueberry sourdough pancakes, or the breakfast of champions
Ingredients
- 2 cups sourdough starter room temperature
- ¼ cup whole-wheat flour
- 2 tablespoons granulated sugar optional
- 2 eggs
- 5 tablespoons oil
- ½ teaspoon salt
- 1.5 tablespoons warm water
- 1 cup blueberries fresh or frozen
- 1.5 teaspoon baking soda
Instructions
- In a large bowl, add sourdough starter, whole-wheat flour, sugar, egg, olive oil, and salt; mix well; set aside.
- In a small bowl, dilute baking soda in warm water, and set aside until ready to bake your pancakes. Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes! At that point, everything should be ready to go and the pan should be hot, so the pancakes can be cooked while the air is still working in the batter, producing light and airy pancakes.
- Gently fold blueberries into the batter just before adding the baking soda mixture.
- When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.
- Heat up a lightly-greased griddle or non-stick pan on medium heat. Pour the sourdough pancake batter onto the griddle. I use a large tablespoon for small pancakes, or a small soup ladle for large ones. Cook the pancakes 1 to 2 minutes on each side, until large bubbles start to appear. Remove from heat and serve with your favourite toppings (we go with jam and sour cream, or just maple syrup).
Mom says
So tasty!!!! I like it's!
kseniaprints says
I know you do 🙂
Sonya says
Good morning I tried your recipe with a couple of modifications. My sourdough starter is gluten free. I did not have enough so is used what I had which was 1.5 cups then the remaining half cup was King Arthur Gluten Free 1-1 flour. I used maple syrup instead of the sugar and I added a tablespoon of vanilla. The blueberries were handpicked two days ago so they were fresh.
The tip about the baking soda is genius. Thank you.
I used two very hot cast iron skillets to cook the pancakes. The batter was thick so I added a scant bit of water. They came out delicious. I will be using the recipe again.
Thank you for posting and sharing.
kseniaprints says
That's fantastic! I am going to try it gluten-free this weekend myself!