Lemon Blueberry Sourdough Pancakes are a bright and tasty twist on your classic flapjacks. The tangy sourdough flavor pairs perfectly with the fresh blueberries and a hint of zesty lemon, making each bite feel fresh and a little special. These pancakes have a nice fluffy texture with just a little chew from the sourdough, and the blueberries add sweet pops throughout.
I love making these pancakes when I want something that feels homemade but a bit different from the usual. Using sourdough starter adds a nice depth to the batter that you just don’t get from plain pancake mix. A little lemon zest in the batter brings a burst of freshness that keeps things lively, especially when blueberries are in season. I always find it fun to watch the blueberries bubble up as the pancakes cook—it’s like a little surprise in every bite.
My favorite way to eat these is stacked high with a pat of melting butter and a drizzle of maple syrup or honey. They’re great for weekend breakfasts when you have time to relax and enjoy the little moments. Kids love them too, and they make a fantastic treat for sharing with family. Whenever I make these, the house fills with a lovely citrusy aroma that somehow makes the morning feel extra cozy.
Key Ingredients & Substitutions
Sourdough Starter: This adds a lovely tang and light texture to pancakes. If you don’t have starter, you can substitute 1 cup plain yogurt or buttermilk for a similar tang.
Buttermilk: It helps make the pancakes tender and fluffy. If you’re out, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to curdle.
Fresh Blueberries: I recommend fresh for bright bursts of flavor but frozen works well too—just don’t thaw before adding to prevent extra moisture in batter.
Lemon Zest: This is key for that fresh citrus note. Using fresh lemons is best, but bottled lemon zest can work in a pinch. Avoid lemon juice, it can thin the batter too much.
Butter: Melted butter in the batter adds richness, and a little extra for cooking ensures golden edges. You could swap for oil, but butter gives the best flavor.
How Can I Make Light and Fluffy Sourdough Pancakes Every Time?
Fluffy pancakes happen when the batter is handled gently and cooked right. Here’s how I do it:
- Mix wet and dry ingredients just until combined. It’s okay if the batter looks slightly lumpy; overmixing makes pancakes tough.
- Let the sourdough starter and buttermilk do their work by not rushing to cook—give the batter a few minutes to rest if you can.
- Heat the pan to medium—not too hot or pancakes will burn outside but stay raw inside.
- Watch for bubbles appearing on top and edges setting before flipping. This shows the pancake is ready to turn.
- Cook the flipped side just until golden; overcooking dries pancakes out.
These tips help you get tender, fluffy pancakes with a nice sourdough punch. Enjoy!
Equipment You’ll Need
- Large Mixing Bowl – I prefer a big bowl to mix everything easily without overflowing.
- Whisk – helps combine the ingredients smoothly and quickly, especially the wet and dry parts.
- Non-stick Skillet or Griddle – a flat, non-stick surface ensures even cooking and easy flipping.
- Spatula – a wide spatula makes flipping the pancakes gentle and simple.
- Measuring Cups and Spoons – accurate measurements help achieve the perfect texture and flavor.
Flavor Variations & Add-Ins
- Replace blueberries with raspberries or blackberries for different berry flavors, which pair nicely with lemon.
- Stir in chopped nuts like walnuts or pecans for added crunch and richness.
- Add a teaspoon of vanilla extract or cinnamon to give the batter a warmth and depth of flavor.
- Use orange zest instead of lemon for a sweeter citrus twist.
Lemon Blueberry Sourdough Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (unfed or fed, bubbly)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking and topping
- Zest of 1 lemon
- 1 cup fresh blueberries
- Maple syrup, for serving
Time Needed:
This recipe takes about 10 minutes to prepare the batter and about 15 minutes to cook the pancakes. So, in total, you’ll spend around 25 minutes from start to finish. It’s quick enough for a weekend breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough starter, flour, sugar, baking powder, baking soda, and salt until everything is well combined.
2. Prepare the Wet Ingredients:
In another bowl, beat the egg with the buttermilk and melted butter. Add the lemon zest and stir it into the mixture.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Don’t overmix — a few lumps in the batter are perfectly okay!
4. Fold in Blueberries:
Carefully fold fresh blueberries into the batter, making sure not to crush them to keep them juicy and intact.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2–3 minutes until bubbles form on top and the edges look set.
6. Flip and Finish Cooking:
Flip the pancakes gently and cook for another 2 minutes, or until the other side is golden brown and cooked through.
7. Serve and Enjoy:
Transfer pancakes to a plate, keep warm, and repeat with the remaining batter. Serve warm with butter, extra fresh blueberries, and a drizzle of maple syrup on top. Yum!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries work great! Just add them to the batter straight from the freezer without thawing to prevent extra moisture that can make the pancakes soggy.
What Can I Use If I Don’t Have a Sourdough Starter?
If you don’t have sourdough starter, try substituting it with plain yogurt or extra buttermilk for a similar tangy flavor and texture.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for best results.
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before cooking, and add a splash of milk if it thickens too much.
