Blueberry Sourdough Discard Pancakes
This recipe is a great way to make use of some sourdough discard. It is super fluffy and has a nice complex flavor from the sourdough discard. These pancake are perfect to serve on any breakfast or brunch table.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine American
Servings 10 Pancakes
Calories 226 kcal
- 2 tbsp sourdough discard
- 2 tbsp butter, melted
- 1 tbsp sugar
- 1 large egg
- 1 cup whole milk
- 1 tsp vanilla extract
- ¾ cup blueberries fresh or frozen (thawed)
- 1½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
To a large bowl, add the sourdough discard, butter, sugar, and egg. Mix vigorously until discard dissolves.
Pour in the milk and vanilla. Mix until mixture is uniform.
Add in the blueberries. Crush a few to give off their color.
To the wet mixture, add the flour, baking soda, and baking powder.
Mix until just combined. Do Not Over-mix. (See notes*)
Bring a griddle or pan to 350℉. Pour in pancake ¼ of a cup at a time.
When you see bubble begin to form on top of raw dough, it is time to flip pancake.
Cook the other side thorough.
Serve with fresh fruit or your favorite syrup.
Enjoy!!
*Over-mixing pancakes makes them tough due to the production of gluten.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Serving: 3pancakesCalories: 226kcalCarbohydrates: 66gProtein: 13gFat: 13gSaturated Fat: 7gCholesterol: 92mgSodium: 746mgPotassium: 245mgFiber: 3gSugar: 12gVitamin C: 4mgCalcium: 214mgIron: 4mg
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