Gut-Healthy Blueberry Sourdough Pancakes

February 18, 2026 The Parsa Kitchen

Gut-Healthy Blueberry Sourdough Pancakes

Sourdough adds a little depth to these blueberry pancakes, turning a familiar favorite into something that feels quietly special.

Yield:

~12 pancakes

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.).

Tags:Breakfast, Pancakes