Gut-Healthy Blueberry Sourdough Pancakes
Sourdough adds a little depth to these blueberry pancakes, turning a familiar favorite into something that feels quietly special.
Sourdough adds a little depth to these blueberry pancakes, turning a familiar favorite into something that feels quietly special.
Ingredients
- ¼ cup (4 tablespoons / 57 g) butter, melted
- 2 large eggs, room temperature
- 1 cup (245 g) milk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups sourdough starter (fed or discard)
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pint blueberries (fresh or thawed)
Directions
- In a large bowl, whisk together the melted butter, eggs, milk, vanilla, and sourdough starter until fully combined.
- Gradually whisk in the flour, baking soda, baking powder, and salt until the batter is smooth.
- Gently fold in the blueberries.
- Preheat a skillet over medium heat.
- Once hot, stir the batter briefly and pour using a 1/3-cup measure onto the griddle. Cook each pancake for about 2–3 minutes on the first side.
- Flip and cook for 1–2 minutes more, until golden and cooked through.
- Serve warm with your favorite pancake toppings (syrup, butter, etc.).
